Ingredients
4 pork chops, 1/2 thick
1 salt & pepper
1 shortening for browning
1/4 cup chopped onion
1/2 cup uncooked rice, not the quick
3/4 cup water
1/2 cup peeled and chopped tart appl
1/2 cup orange sections
1/2 tsp salt
1/8 tsp poultry seasoning
Directions
Trim excess fat from pork chops; season lightly with salt and pepper.
Brown quickly in shortening. Pour from skillet all but 1 T. of
drippings. Saute onion in the fat. Combine all remaining ingredients
except pork chops with the onion; mix well, then pour into a greased
2 qt. shallow casserole. Arrange chops on this mixture. Cover & bake
at 350 degrees F about 45 minutes. Makes 4 servings. Ann in NJ
Servings: 4 servings
Apple & Orange Pork Chops Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Meat; Pork
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into the far past, at least as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, sadly, these old cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to historians is a series of ancient tablets in Sumerian which recount 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 and blissful. As we move into Roman times around 25BC a roman called Apicius created a number of documents detailing recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, main course and desserts, something that is very familiar to us today. This early Roman chef informs us how the cooks of Roman times used many different herbs, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. Moving on, we find two recipe books published in the fourteenth century - one book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books are not about the indian curry that appears on menues today, but instead descriptions of the types of food on the tables of the nobility of those days. Later, in the 15th century, people returning from the crusades brought us many foods and spices from Arab countries, including spices like coriander, parsley, and basil. These new spices and herbs caused an increase in books on cookery, some of which are kept safe in private collections. The revolution that is television gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Apple & Orange Pork Chops recipe.
