“What had ye till you dinner?”
“I forget.”
“A chop likely?”
“I think it was.” ~ Charles Reade (Peg Woffington”
When the broiler is unavailable and the chafing-dish or frying-pan must serve your ned for cooking chops, you will feel no regrets if you heat the pan very hot, then put in a lump of butter, about a tablespoonful for four chops; when the butter is melted add the chops; nicely trimmed; cover and cook two minutes, turn them, season with salt and butter, and when they are a light golden brown they are done to perfection. This will be four or five minutes.
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