6 pork chops
1 pork chop fat or oil
2 tsp butter salt and pepper to taste
3 apples-unpeeled with cores
1 tsp sugar
1 cinnamon
Directions
Cook the chops using melted fat trimmed from the meat and 1 tsp
butter. (Note from Anne MacLellan; those concerned about their fat
intake may chose to use corn oil or some other vegetable oil rather
than the pork fat). Season to taste and set on hot platter. Keep warm.
Slice the apples 1/2" thick and add to the pan with 1 tsp butter, the
sugar and a few pinches of cinnamon or cloves. Cook over medium heat
for about 10 minutes, turning once or twice until some of apples are
browned. Arrange them around the chops and serve. Serves: 4-6
Servings: 1 servings
Apple Pork Chops Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Meat; Pork
The History of Recipes
We are able to read the history of written recipes back into antiquity, certainly as far back as the early Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these early cookbooks were just very simple hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians are a few clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into The time of the romans around 25BC a man called Apicius assembled some documents describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient cooks were skilled in the use of many different spices and herbs, including some familiar names for example basil, mint and dill. As we move on, there are two interesting books dating from the fourteenth century - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the curry that is served today, but rather recipes for the types of food prepared for the rich and wealthy people of the period. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from the holy land, including coriander, parsley, and basil. The introduction of these new herbs and spices prompted a surge in manuscripts on food, some of which are now in private libraries. During the next few centuries, the powerful families of Europe competed with each other to serve the most exotic banquets, and consequentially the best cooks and their recipes could command a high salary. Even so, it wasn`t until the 1800s that formal cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, testing, and writing down the recipes of their peers. By the advent of the 20th century, recipe publications were in high demand, mostly due to better eduction, more leisure time and having more money to spend. The revolution that is television brought us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Apple Pork Chops recipe.
