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
Recipes as a concept can be observed way back into the distant past, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. However, these, early recipes were just very basic pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts are some ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were separated into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius also informs us how the ancient cooks were skilled in the use of many spices, including a few that are still present in modern kitchens such as basil, mint and asafoetida. Over the following few centuries, the powerful families of the West strove to offer the most extravagent banquests, and consequentially the best chefs and their collection of recipes became highly prized. Nevertheless, it was during the 1800s that fine cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and recording the recipes that were being prepared for the better households. When we get to the 1900s, recipe books are greatly in demand as a result of better eduction, people having increased leisure time and disposable income. |
We hope you enjoy this Microwave Spiced Pork Chops recipe.
