Ingredients
1 2 inch thick boneless loin
Directions
: pork chops, -- trimmed of
: fat
1 TB lime juice
2 TB chopped fresh cilantro
2 TB unsalted butter
1 ts minced garlic
1/3 c dried bread crumbs mixed
: with
: pn cayenne
1/4 ts ground cumin and
1/4 ts oregano and
1/4 ts salt
Rub pork chops with lime juice and coat with cilantro. In a
microwavesafe pie plate microwave butter and garlic for 1 1/2 minutes
or until it sizzles.
Dip pork chops in garlic butter, then in seasoned breading. Place in
center of pie plate. Sprinkle with remaining seasoned breading,
drizzle on butter. Cover with waxed paper and microwave on medium
high for 6 minutes. Turn over and rotate and microwave, covered with
waxed paper for 6 minutes longer or until center is no longer pink.
Bread crumbs create moist topping. Serve with salsa or lime wedges.
As a side dish, serve rice mixed with corn.
Yield: 2 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6606
Date: Wed, 16 Oct 1996 14:43:39
~0400
Servings: 4 servings
Microwave Spiced Pork Chops Recipe brought to you by Recipe Ideas
Categories: Meat; Microwave; Pork
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into antiquity, certainly as far into history as the ancient Egyptians, and quite possibly further than that. However, generally, these old records were just simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few scripts describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of Roman times were skilled in the use of a wide range of spices, including many that are still in use today such as thyme, mint and dill. Moving on, there were a couple of interesting recipe books which date from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian curry that is served today, but rather recipes for the types of food prepared by the cooks of the upper classes of that period. Later, in the 15th century, people returning from the crusades brought us many spices and herbs from Arab countries, including spices like basil and coriander. These new foods and spices created an eruption in books on cooking, the majority of which are now in private libraries. During the next few hundred years, the rich and powerful families of Wesstern Europe competed with each other to lay on the most exotic banquets, and as a consequence, the best chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 19th century that fine cooking and cookery books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cookery books were in high demand, mostly due to more people being able to read, people having increased free time and being a little richer. Like it or not, the introduction of TV brings us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Microwave Spiced Pork Chops recipe.
