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
Historians have tracked the existance of recipes back into antiquity, in fact as far as the early Egyptians, and maybe even further. Interesting though that is, sadly, these early recipes were just very basic pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to experts are some tablets in ancient 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 drinkers feel wonderful. As we move on, there were two recipe books dating from the 1300s - a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that we all know today, but rather recipes for the types of meals served to the rich and powerful. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes led to an explosion in cookery books, most of which still exist in private collections. During the next few centuries, the upper-class families of the West competed to serve up the most exotic banquets, and consequentially chefs and their recipes became highly prized. Notwithstanding that, it was during the 19th century the formal cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. By the advent of the 20th century, cookery publications were in great demand, mostly due to better eduction, more spare time and disposable income. The revolution that is television brings us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this 30 Min_ Peach Port Saut recipe.
