4 boneless pork chops, cut 1/2 inch t, hick
1 tbsp paprika (hungarian is best)
1 tsp seasoned salt
1 tsp rubbed sage
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp garlic powder
2 tbsp butter
Directions
Trim fat from chops as needed, pat dry. Combine seasonings; coat
chops with seasoning mixture on both sides. Heat butter over high
heat just until it starts to brown. Put chops in pan, reduce heat to
medium. Fry on both sides until dark brown, about 10-12 minutes.
Makes 4 servings. Calories per serving: 238.
Servings: 4 servings
594219 Cajun Chops Recipe brought to you by Recipe Ideas
Categories: Cajun
The History of Recipes
Recipes as a concept can be found far back into ancient history, in fact as far back as ancient Egypt, and possibly even further. In practice though, generally, these ancient cook books were just simple pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to food historians are some clay tablets in Sumerian describing 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 and blissful. As we move into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals were split into starters, entrees and afters, something that is very familiar to us today. Aspicius also tells us how the Romans made use of many different aromatic flavours, including a few you will know for example bay, fennel and asafoetida. As our culinary historical trip moves to more modern times there are some recipe books which date from the fourteenth century - one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the curry that appears on menues today, but instead accounts of the types of meals on the tables of the upper classes of the period. In the 15th century, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for a surge in manuscripts on cooking, some of which are kept safe in private libraries. By the arrival of the twentieth century, recipe publications are in great demand, mostly due to higher levels of literacy, people having increased free time and having more money. The introduction of television brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this 594219 Cajun Chops recipe.
