4 lean center-cut pork chops
1 (1 1/4 lbs.)
1 cup v-8 juice
1 tsp dried basil
1/2 tsp salt
1 tsp coarsely ground black pepper
Directions
Trim and discard excess fat from chops. In a large frying pan, brown
chops without added fat. When chops are browned, add other
ingredients. Cover tightly and simmer 40 minutes or until tender.
Turn meat occasionally and add a few tablespoons of water if
necessary to prevent burning.
1 Serving: 1 Chop Plus 1 Tbsp. Sauce
Nutritive values per serving: 3 gm. carbohydrates; 25 gm. protein; 14
gm. fat; 240 calories; 0.7 gm. fiber; 521 mg. sodium; 91 mg.
cholesterol
Food Exchange per serving: 3 Medium-Fat Exchanges + 1 Vegetable
Exchange.
Low-sodium diets: Omit salt. Substitute unsalted V-8 Juice.
Courtesy of Shareware RECIPE CLIPPER 1.1
Posted from the Echo's Library 04/19/94 by Frank Skelly
Servings: 4 servings
Basil Pork Chops Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We can trace the history of `recipes` back into distant history, in truth as far into history as pharonic Egypt, and maybe even further. In practice though, these, early records were just primitive hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in Roman times around 25BC a man called Apicius assembled a number of scripts describing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius also recounts how the early Romans were skilled in the use of many herbs, including a few that will be familiar to modern cooks like thyme, mint and parsley. For the next few years, the powerful families of Wesstern Europe competed with each other to serve the best banquets, and because of this cooks and their recipe collections were highly sought after. Even so, it wasn`t until the 1800s that haute cuisine and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the twentieth century, recipe publications were in high demand, due to higher levels of literacy, people having more free time and being a little richer. The introduction of the TV brought us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Basil Pork Chops recipe.
