The twenty-first president followed Garfield into office.
Family or White House tradition
Arthur’s fondness for mutton chops is recorded in presidential culinary discussion. We substitute the more readily available lamb loin chop, searing it in a hot pan and finishing with butter.
The president & the table
Chester Arthur’s food story is often overshadowed by his polished social style. The Library of Congress’s culinary discussion singles out his fondness for mutton chops. A preserved 1882 letter thanking a restaurant owner for caribou adds another glimpse of his interest in substantial meat dishes.
Behind this story
Library of Congress presidential-food research and Arthur’s 1882 caribou letter.
APRON ON. HISTORY CAN WAIT.
Make it at home.
Our home adaptation · Serves 2 · Not yet kitchen-tested
What you’ll need
Let’s make it
Pat the chops dry and season. Heat a heavy skillet with oil over medium-high heat.
Cook chops for about 3–5 minutes per side, depending on thickness. Briefly hold fatty edges against the pan using tongs.
Lower the heat. Add butter, garlic and rosemary; spoon the foaming butter over the meat. Cook to at least 63°C / 145°F in the centre.
Rest for 3–5 minutes. Spoon over pan butter and serve with optional lemon.
About this home version
A modern home recipe with practical ingredients and measured quantities.
Metric and US measures are approximate equivalents. For baking, use weights when you can.
