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Directions
SS> But I don't even bother buying pork chops any more, I don't want
SS> to put leather on the table. :(
Don't know if you caught my post to Marlon or not, Sylvia, but the
problem is not with you, it's with the pork. Now that pork producers
are looking for a leaner, lighter product, pork requires much less
cooking than is recommended in most cookbooks. Most cookbook authors
recommend cooking pork to an internal temperature of 160-175 to
eliminate any possible danger of trichinosis (a problem that's been
eliminated in commercially produced pork anyway). These temperatures
are WAY too high for the leaner version, which tends to resemble shoe
leather if treated this way. Try cooking your chops to an internal
temperature of 140 or so instead (still well done, but not
overcooked), and you'll have MUCH better results.
My favorite thing to do with pork chops is to stuff 'em. Allow one
double-thick pork chop or two thinner chops for each person you're
feeding.
Make a stuffing with cornbread (or one of the cornbread stuffing
mixes), chopped onion, chopped celery, a small can of whole kernal
corn, a bit of chicken broth. Simmer the onion and celery in the
broth until tender, and add the remaining ingredients. Season to
taste with salt, black pepper, a generous amount of either sage or
thyme.
If using double-thick chops, cut a deep pocket in the chop, and
insert the stuffing. If using thinner chops, don't stuff yet. Either
way, melt a small amount of shortening in a frying pan, and quickly
brown the chops (brown thinner chops on one side only).
Place the chops in an oven-proof baking dish. (If using thin chops,
place one chop, browned side down in the dish, top with a scoop of
stuffing, and top with another chop, browned side up).
Place just enough liquid in the pan to cover the pan bottom, cover
the pan, and bake in a 350 degree oven until the chops reach an
internal temperature of 140 (35-60 minutes, depending on the
thickness of the meat).
Any leftover stuffing can be baked separately.
I usually make a pan gravy with the drippings from browning the
chops, plus some flour and chicken broth (pork stock would be better,
but I never seem to have any
:-). If you don't want gravy, just deglaze the baking dish with more
chicken stock, and spoon this liquid over the chops.
Sorry not to offer an official recipe here, but this is one of those
home-style dishes that I just throw together. Have never measured
anything for it, and I suspect it's never QUITE the same any time I
make it. Good stuff, though. At least it's one of Mooseface's
favorites :-)
Kathy in Bryan, TX
From: Kathy Pitts
Servings: 1 text file
About Pork Chops Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
It is possible to trace the history of `recipes` back into ancient history, certainly as far into history as the early Egyptians, and potentially, even further back. Interesting though that is, mostly, these early cookbooks were just very basic hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a series of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius created some documents describing recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman cooks made use of many spices, including a few that will be familiar to modern cooks for example thyme, fennel and parsley. Later, we have a couple of interesting recipe books dating from the fourteenth century ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the curry that is served today, but rather recipes for the types of food prepared for the rich. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from the holy lands, including spices like parsley and basil. These new foods and tastes created an eruption in manuscripts on food, the majority of which are now in private collections. During the following few hundred years, the rich families of the West competed with each other to lay on the most exotic banquets, and consequentially the best chefs and their recipe collections increased in prestige. However, it wasn`t until the 19th century that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes of the day. By the time we get to the 1900s, cooking publications were in high demand, mostly due to better eduction, people having increased spare time and a general increase in wealth. The arrival of television brings us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this About Pork Chops recipe.
