We hit our first recipe on page five.
In theory, you salt halfway through because if you salt too early, the salt will draw moisture out of the chop, and depending on how thick it is, it might end up making the chop dry even if it’s not overcooked. In practice, salting immediately before cooking is unlikely to do any violence to a chop unless it’s exceptionally thin.
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|From the notebook of J.L. from Avon Lake, Ohio. Dated 1915.|
Wipe chops and put in hissing frying pan. Turn as soon as under surface is seared and sear the other side. Turn often using knife and fork. Cook from six to eight minutes. When half cooked sprinkle with salt and pepper. [Drain?] put on hot platter and spread with butter.