Ingredients
2 ablespoons
4 pork chops
1 mall
1 love
12 up
1 1/2 ablespoons
1 easpoon
1 easpoon
18 easpoon
18 easpoon
1 up
2 ablespoons
1 fresh parsley -- chopped
1 orange sections -- optional
1 vegetable oil
1 onion -- sliced
1 garlic -- minced
1 orange juice
1 cider vinegar
1 paprika
1 honey
1 salt
1 pepper
1 chicken broth
1 flour
Directions
Heat oil in a large heavy skillet. Brown chops on both sides,
stirring in sliced onion rings. Add next 7 ingredients and 1/2 cup
broth; bring to a boil. Cover, reduce heat and simmer 1 hour. Remove
chops to serving platter and keep warm. Gradually stir remaining
broth into flour. Stir mixture into drippings in skillet; cook,
stirring constantly, until thickened. Serve with chops. Garnish with
parsley and orange wedges.
Recipe By :
From: Date:
Servings: 2 servings
Company Pork Chops Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We are able to read the history of `recipes` way back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these early records were just very basic hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to food historians are some clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius compiled a few scripts which described recipes enjoyed by wealthy Romans. In his scrolls, he describes how the roman meals were split into starters, entrees and desserts, something we still use today. He also informs us how the ancient cooks were skilled in the use of a good variety of aromatic flavors, including a few you will know such as thyme, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from Arab cooking, such as coriander, parsley, and rosemary. These new spices and herbs led to an outbreak in books on cooking, many of which are kept safe in private cookery archives. Over the succeeding few hundred years, the rich families of Wesstern Europe competed with each other to offer the most exotic banquets, and consequentially the best cooks and their recipe collections were highly sought after. Even so, it was during the 19th century that formal cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. When we get to the twentieth century, cooking publications are in great demand, mostly due to better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Company Pork Chops recipe.
