6 each thick pork chops
1 salt & red cayenne pepper
1 1/2 cup dry white wine
1 cup bell pepper, chopped
1 cup onions, chopped
1 each clove garlic, chopped
3 tbsp soy sauce
1 can pinapple chunks (15 oz.)
Directions
Salt and red pepper the chops. Brown them slowly in a skillet. Add
wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30
minutes. Remove pork chops, being sure to keep them warm. Add the soy
sauce and syrup from the pineapple. Stir and simmer until more or
less thick. Add the pineapple chunks and bring to a boil. Serve over
pork chops and hot cooked rice. From Justin Wilson's "Gourmet and
Gourmand Cookbook"
Servings: 6 servings
Cajunized Oriental Pork Chops Recipe brought to you by Recipe Ideas
Categories: Asian; Cajun; Chinese; Meat; Pork
The History of Recipes
Historians have found proof that recipes existed far back into antiquity, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. However, these, early cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts is a collection of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius wrote a number of scripts describing recipes prepared by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, entrees and dessert, a style of dining still practiced today. He also recounts how the early Romans used many herbs, including a few that will be familiar to modern cooks like thyme, rue and dill. Closer to modern times, we find a couple of interesting books published in the 14th Century ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that is popular today, but instead descriptions of the types of food cooked for the rich people of that period. In the fifteenth century, people returning from the crusades brought back many foods and spices from middle-east cuisine, such as parsley and basil. The introduction of these new foods and spices led to a surge in recipe publications, many of which are now in academic collections. During the succeeding few hundred years, the powerful and rich houses competed with each other to offer the most extravagent banquests, and because of this cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that haute cuisine and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, verifying, and publishing recipes to help cooks of their time. By the arrival of the 1900s, cook books are in great demand, as a result of higher levels of literacy, people having more free time and disposable income. |
We hope you enjoy this Cajunized Oriental Pork Chops recipe.
