Ingredients
4 pork chops, [1 1/2 lb]
1/2 tsp salt
1/4 tsp pepper
1 tbsp butter
1/2 cup peach nectar, or apple juice
2 peaches, unpeeled,thin slice
1 tbsp fresh oregano, chopped
Directions
Trim fat from chops; sprinkle with salt and pepper. In large heavy
skillet, melt butter over medium-high heat; cook chops for 3-4
minutes on each side or until browned. Remove and set aside.
Pour nectar into pan, stirring to deglaze. Add peaches and oregano;
cook, stirring often, for 4 minutes or until peaches are just tender.
Return chops to pan; cook for 3 minutes or until just a hint of pink
remains inside.
Serve with sliced cucumbers, red peppers and fluffy rice.
4 servings for $6.09CDN [Aug 95]
Per Serving: about 225 calories, 25 g protein, 9 g fat, 9 g
carbohydrate,
Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer
Suppers" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
30-Min: Peach Port Saut Recipe brought to you by Recipe Ideas
Categories: Fruit; Peach
The History of Recipes
Academics have traced the existance of recipes back into history, certainly as far into history as early Egypt, and quite possibly further than that. In practice though, mostly, these ancient records were just very basic pictorial instructions for food preparation.
In fact, the most ancient recipe discovered, according to historians is a series of stone tablets in ancient Sumerian which recount the baking 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 blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius assembled a few documents which described recipes prepared by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Roman cooks used a wide range of herbs and spices, including a few that will be familiar to modern chefs for example basil, fennel and asafoetida. Later on, there were a couple of interesting cookery books from the 1300s - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian food that is served today, but rather recipes for the types of food on the menues of the upper classes of that period. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices such as coriander, parsley, and basil. These new foods and tastes prompted an increase in recipe manuscripts, the majority of which still exist in private collections. The introduction of the TV brings us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on our site. |
We hope you enjoy this 30 Min_ Peach Port Saut recipe.
