8 pork chops (1/2 inch thick)
1/3 cup all-purpose flour
1/4 cup butter or margarine
1 salt and pepper to taste
2 cup apple juice, divided
2 lb small red potatoes
1 lb small whole onions =or=-
1 small jar whole onions, drained (16 oz.)
1 lb carrots, peeled cut into 3 inch pie, ces
6 cup to 8 c shredded cabbage
Directions
Coat pork chops in flour; reserve excess flour. In a large dutch oven
melt butter over medium-high heat. Brown chops on both sides. Season
with pepper and salt if desired. Remove and set aside. Stir reserved
flour into pan; cook and stir until paste forms. Gradually wisk in 1
1/2 cups apple juice; blend until smooth. Return chops to dutch oven;
cover and bake at 350 degrees for 30 minutes. Add potatoes, onions,
carrots and remaining apple juice. Cover and bake 30 minutes longer.
Top with cabbage; cover and bake 1 to 1 1/2 hours or until the pork
chops are tender, basting occasionally with juices. Yield 8 servings.
Diabetic Exchanges: One serving prepared with margarine and without
additional salt equals: 2 meat, 2 starch, 2 vegetable, 2 1/2 fat,;
also 464 calories, 333mg sodium, 56 mg cholesterol, 43 gm
carbohydrate, 19 gm protein, 24 gm fat.
SOURCE: *Pat Waymire, Yellow Springs, OH, Country Woman Magazine
May/June 93 POSTED BY: Jim Bodle 11/93
Servings: 8 sweet ones
One Dish Pork Chop Dinner Recipe brought to you by Recipe Ideas
Categories: Diabetic; Dinner; Dutch Oven; Meat; Pork
The History of Recipes
We are able to read the history of written recipes back into the distant past, at least as far back into recorded history as the Egyptians, and maybe even further. In practice though, in the main part, these ancient cookbooks were just primitive hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are some stone 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 making people feel `exhilarated, wonderful and blissful`. As we move on, there are a couple of interesting books from the 1300s ; a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that is familiar to us all today, but instead accounts of the types of food prepared by the cooks of the nobility of the period. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from the Middle-East, including spices such as parsley and basil. The introduction of these new tastes prompted an increase in manuscripts on cookery, many of which are now in private cookery archives. During the next few centuries, the powerful families of Europe competed with each other to offer the best banquets, and as a result chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes of the day. By the advent of the 20th century, recipe publications were in great demand, due to increased literacy, leisure time and a general increase in wealth. The revolution that is television brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this One Dish Pork Chop Dinner recipe.
