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
Historians have traced the existance of recipes back into the far past, certainly as far as ancient Egypt, and possibly even further. Interesting though that is, mostly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians is a collection of tablets in the Sumerian language describing the baking 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 drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman chefs used a good variety of spices, including a few that will be familiar to modern cooks such as thyme, mint and parsley. As our culinary historical trip moves to more modern times we have a couple of books which date from the fourteenth century ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that is served today, but rather recipes for the types of meals on the menues of the nobility of those days. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab countries, including rosemary and coriander. These new foods and tastes prompted an eruption in recipe publications, the majority of which are now in private libraries. The introduction of television brings us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Baked Cranberry Pork Chops recipe.
