4 boneless pork sirloin chops
2 to 3 garlic cloves -- minced
2 tbsp cooking oil -- divided
1/2 cup seasoned flour
1/2 lb mushrooms -- sliced
1 bunch scallion -- sliced
1/2 tsp thyme
1 can beer -- room temperature
1 tbsp to 2t sour cream -- optional
Directions
In 1 tablespoon of oil, saute garlic; then lightly flour pork and
brown until golden. Remove pork and set aside. In same skillet, add
another tablespoon of oil; saute scallions and mushrooms. Return pork
to pan; sprinkle with thyme. Add 8-12 oz beer, depending on
thickness of cut; bring to boil (the alcohol evaporates and leaves a
"malt" flavor, so thedarker the brand, the better). Cover and simmer
8 minutes for thin, 15-20 minutes for thick. Spoon sauce over meat to
serve. For a richer sauce, add 1-2 tablespoons sour creamjust before
serving. From Ann Conway
Recipe By : Concord Hospital Admitting Cookbook
Servings: 4 servings
Bavarian Pork Recipe brought to you by Recipe Ideas
Categories: German; Meat; Pork
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into history, at least as far as the ancient Egyptians, and maybe even further. Having said that, generally, these old recipes were just very simple hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to food historians is a series of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Closer to modern times, there were a couple of interesting books dating from the 1300s - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are not about the indian curry that appears on menues today, but rather accounts of the types of food enjoyed by the rich and wealthy people of those days. Later, in the 15th century, knights returning from the crusades brought back many spices and herbs from Arab cooking, including spices such as coriander, parsley, and rosemary. These new foods and spices prompted an increase in recipe books, some of which are now in private cookery archives. During the next few hundred years, the upper-class families of the West competed with each other to serve up the most exotic banquets, and as a consequence, chefs and their recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brings us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Bavarian Pork recipe.
