Ingredients
2 tbsp olive oil
4 boneless pork chops, trimmed
1 small onion, sliced thin
1 clove of garlic, minced
1 tart cooking apple
1 small sweet red pepper
1/2 cup chicken stock
1 tsp cornstarch
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp cinnamon
1 salt
1 freshly ground black pepper
1 chopped parsley or coriander
Directions
* The cooking apple should be peeled and sliced, the pepper should be
seeded and cut into thin strips. In a heavy frypan, heat oil over
medium-high heat. Cook pork chops until browned on both sides and
almost cooked through; remove from pan and set aside. Over medium
heat, cook the onion, garlic, apple and red pepper strips for 2
minutes or until softened. Blend chicken stock with cornstarch; add
to pan along with curry powder, cumin and cinnamon; cook for 1 or 2
minutes until slightly reduced and thickened. Return pork chops to
frypan; adjust seasoning with salt and pepper. Cook for 1 or 2
minutes or until heated through. Serve pork chops with sauce and
sprinkle with fresh chopped parsley or coriander. Serve with
quick-cooking couscous flavoured with chopped green onions and
raisins. Serves 4. From The Gazette, 91/02/20.
Servings: 4 servings
Apple & Pork Curry Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Meat; Pork
The History of Recipes
Written recipes as an idea can be traced far back into ancient history, certainly as far into history as ancient Egypt, and maybe further still. However, these, old recipes were just basic hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are some ancient tablets in Sumerian which describe 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 drinkers feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius created a collection of documents describing recipes cooked by the Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. He also informs us how the Romans were skilled in the use of many aromatic flavours, including a few you will know like thyme, rue and parsley. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from Arab cooking, including coriander, parsley, and basil. The introduction of these new foods and spices created an explosion in manuscripts on cooking, some of which still exist in private cookery archives. When we get to the 20th century, cookery books are in high demand, mostly as a result of more people being able to read, more leisure time and being a little richer. The TV revolution gave us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Apple & Pork Curry recipe.
