8 carrots,diced in pieces
1 1/2 tsp salt
1/4 tsp thyme
2 tbsp corn oil
1/3 cup water
1/4 cup flour
1/8 tsp white pepper,ground
8 pork chops,cut 3/4 thick
1 onion,sliced
Directions
1. Arrange carrots in the bottom of a buttered 13x9-inch baking dish.
2. Combine flour, salt, pepper and thyme; dredge chops in seasoned
flour.
3. Brown chops in oil; arrange in baking dish over carrots.
4. Top chops with onion slices; pour water over all.
5. Cover tightly with foil; bake in preheated 350'F. oven 40 to 50
minutes, until meat and carrots are done.
Servings: 4 servings
Baked Pork-Carrot Dinner Recipe brought to you by Recipe Ideas
Categories: Dinner; Meat; Pork; Vegetable
The History of Recipes
Historians have proved the existence of recipes back into the far past, certainly as far back into history as early Egypt, and potentially, even further back. Having said that, in the main part, these old cookbooks were just primitive hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered, according to experts are some ancient 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 having made anyone who drank it feel blissful. Later on, in Roman times around 25BC a roman called Apicius assembled a few documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the cooks of Roman times made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks such as thyme, fennel and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including basil and rosemary. The introduction of these new foods and spices led to an outbreak in manuscripts on cooking, some of which still exist in private cookery archives. For the next few years, the upper-class families of Wesstern Europe competed with each other to serve the best banquets, and consequentially the best cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 1800s that formal cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, cookery publications were in high demand, due to better eduction, more leisure time and disposable income. |
We hope you enjoy this Baked Pork Carrot Dinner recipe.
