4 pork chops,shoulder(1.5lb)
1 can cranberry juice,jellied(16oz
3 tbsp water
1/16 tsp nutmeg,ground
1 tsp cornstarch
1 tsp onion powder
2 tbsp brown sugar,light
1 tsp ginger,ground
2 cup carrots,cut/juilenne strips
1 tsp parsley flakes
Directions
1. Sprinkle chops on both sides with onion powder; set aside.
2. In a medium-size saucepan, heat cranberry sauce, brown sugar, 2
tablespoons water, ginger and nutmeg until cranberry sauce is melted,
about
2 minutes.
3. Place carrots in a 2 1/2-quart casserole; arrange pork chops over
carrots.
4. Spoon cranberry sauce mixture evenly over pork chops.
5. Cover and bake in preheated 375'F. oven until pork is thoroughly
cooked, about 45 minutes.
6. Remove chops to a serving plate; scatter carrots over chops.
7. Pour sauce remaining in casserole into a medium-size saucepan.
8. Combine cornstarch with remaining 1 tablespoon water; stir into
saucepan and cook, stirring, until sauce is clear and thickened,
about 2 minutes.
9. Spoon over pork chops; sprinkle with parsley flakes.
Servings: 4 servings
Baked Cranberry Pork Chops Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fruit; Meat; Pork
The History of Recipes
Food historians have traced the existance of recipes way back into the distant past, certainly as far into history as pharonic Egypt, and quite possibly further than that. Having said that, mostly, these old records were just basic pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to academics is a series of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. During Roman times around 25BC a man called Apicius assembled a few documents describing recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and dessert, something that is very familiar to us today. Additionally, he tells us how the ancient cooks were skilled in the use of many aromatic flavors, including a few you will know such as thyme, rue and dill. As our culinary historical trip moves on a few more years there are a couple of interesting recipe books which were published in the fourteenth century : a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the curry that appears on menues today, but instead descriptions of the types of meals cooked for the rich people of that period. In the fifteenth century, the Crusaders brought back many foods and herbs from middle-east cuisine, including basil and rosemary. The introduction of these new foods and spices led to a torrent in manuscripts on food, some of which are now in academic collections. During the succeeding few hundred years, the powerful families of the West competed with each other to lay on the most extravagent meals, and because of this the best cooks and their collection of recipes were at a premium. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, trying out, and writing down popular recipes of the day. By the arrival of the 1900s, recipe books are in high demand, mostly as a result of higher levels of literacy, more leisure time and having more disposable income. Like it or not, the introduction of television brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Baked Cranberry Pork Chops recipe.
