WPA Iowa Recipes Part 3

Butcher by display at meat market, circa 1920, Courtesy of the Florida State Archives, Florida Memory Project.

Sources for the WPA’s America Eats project are largely housed in the Library of Congress in Washington, DC. but some remain archived at the state level around the country. Iowa’s culinary culture is best described as pork meat centered. There’s a healthy competition throughout the state even today for who makes the best breaded pork chop tenderloin sandwich. Here’s a pork chop recipe from the WPA Iowa State records.

Iowa Pork Chops with Dressing Recipe

Ingredients

6 pork chops

½ onion finely chopped

1 ½ cups bread crumbs

2 tablespoons pork fat chopped

Pepper

¾ teaspoon salt

1 cup hot water

1 egg beaten

Instructions

mix bread crumbs, pork fat, seasoning, water and egg. Cook the pork chops in a frying pan close together; spread on dressing, add a little water to cover bottom of pan and bake in a moderate oven [approximately 300 degrees] for one hour. Based occasionally

 

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