1 med. onion, chopped
1/4 cup bell pepper, chopped
2 tbsp butter
1 cup herb seasoned stuffing mix
1 salt and pepper to taste
2 cloves garlic, chopped
1 stalk celery, chopped
1 cup kernel corn, drained
1/4 tsp poultry seasoning, or thyme
4 thick boneless pork chops
Directions
Slit pockets in chops. Cook onions and pepper in butter. Mix corn,
crumbs (stuffing) and seasoning in bowl, pour onion mixture over and
mix lightly. Stuff chops. Place in shallow pan. Bake 1 hour at 350 F.
J.P.--Baton Rouge, La.
Servings: 4 servings
Corn Stuffed Pork Chops Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We are able to trace the history of written recipes far back into history, at least as far back into history as the early Egyptians, and maybe even further. However, in the main part, these ancient cookbooks were just very basic pictorial instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to food historians is a collection of stone tablets in Sumerian 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 anyone who drank it feel exhilarated and blissful. During the time of the Roman Empire a man called Apicius created a number of documents detailing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Romans made use of many spices and herbs, including a few that will be familiar to modern chefs for example basil, fennel and parsley. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices like rosemary and coriander. These new spices and herbs caused an outbreak in manuscripts on cookery, the majority of which still exist in private cookery archives. Over the following few hundred years, the rich families of Wesstern Europe competed to lay on the most exotic banquets, and because of this the best chefs and their recipe collections could command a high salary. Even so, it wasn`t until the 1800s the formal cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes common in their social group. By the arrival of the 20th century, cooking publications are highly popular mostly due to higher levels of literacy, people having increased leisure time and having more money to spend. Like it or not, the introduction of television brings us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Corn Stuffed Pork Chops recipe.
