Ingredients
1/2 cup all-purpose flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork loin chops (3/4 inch thick), t, rimmed
2 tbsp vegetable oil
1 can ( 10 3/4 oz.) condensed cream o, f chicken soup, di
1/3 cup water
Directions
In a shallow bowl, combine flour, salt, mustard and garlic powder;
dredge pork chops. In a skillet, brown the chops on both sides in
oil. Place in a slow cooker. Combine soup and water; pour over
chops. Cover and cook on low for 6-8 hours or until meat is tender.
If desired, thicken pan juices and serve with the pork chops. Yield:
6 servings. Typed in MMFormat by cjhartlin@msn.com Source: Taste of
Home Quick Cooking
Servings: 6 servings
Chicken-Fried Chops Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Slow Cooker
The History of Recipes
Transcribed cooking instructions as a concept can be observed back into ancient history, at least as far into history as pharonic Egypt, and possibly even further than that. However, in the main part, these early recipes were just simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts is a series of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Much later, in Roman times a man called Apicius created a number of scripts detailing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were separated into appetizers, main course and desserts, something that is very familiar to us today. Additionally, he tells us how the chefs of Roman times made use of a good variety of spices, including some that we all recognise like basil, fennel and parsley. Continuing our culinary historical journey, we have some recipe books published in the 14th Century ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books are not about the indian curry that appears on menues today, but rather recipes for the types of food on the menus of the rich and powerful. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from Arab cuisine, such as parsley and basil. These new herbs and spices led to an increase in books on cookery, some of which are now in private collections. Over the succeeding few hundred years, the rich families of the West competed to offer the most extravagent banquests, and because of this cooks and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes to help cooks of their time. When we get to the twentieth century, cooking publications were in great demand, as a result of higher levels of literacy, more free time and disposable income. The TV revolution brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chicken Fried Chops recipe.
