Ingredients
2 cup plum tomatoes,diced
1/4 cup water
1 salt and pepper
4 loin pork chops
2 tbsp olive oil
2 tsp chopped garlic
1 1/2 cup mushrooms,thin sliced
1 1/2 cup green pepper, 1-in cut
1/2 cup dry white wine
1 tsp oregano
Directions
1. Put the tomatoes, with the water and bring to a boil. Cook,
stirring occasionally, until reduced to about 1 1/2 cups. Add the
salt and pepper to taste, set aside. 2. Sprinkle the chops with salt
and pepper. 3. Heat the oil in the skillet and add the chops. Brown
on both sides, about 5 min. to a side. Add the garlic, mushrooms and
green peppers. Coover closely and cook about 5 min. 4. Stir in the
wine, tomatoes and oregano. Cover closely and cook 35-40 min. Serve
with buttered noodles sprinkled with parm cheese.
The name for this dish: Cotes de porc "pizzaiola
Servings: 4 servings
Pork Chops In Tomato Sauce With Oregano Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Sauce; Tomato
The History of Recipes
It is actually possible to track the history of recipes far back into the distant past, at least as far back into recorded history as ancient Egypt, and maybe further still. In practice though, in the main part, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to experts is a series of stone tablets in ancient 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 anyone who tried it feel wonderful. As we move into Roman times 25BC a roman called Apicius created a collection of scripts describing recipes prepared by his fellow Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient chefs were skilled in the use of a good variety of spices, including a few you will know like bay, fennel and parsley. Moving on, there were a couple of interesting books which date from the 14th Century ; a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that is served today, but rather accounts of the types of food on the tables of the rich and powerful of the period. Later, in the 15th century, people returning from the crusades brought us many spices and herbs from the Middle-East, including basil and coriander. The introduction of these new tastes prompted an increase in manuscripts on food, the majority of which still exist in private cookery archives. During the following few centuries, the upper classes competed with each other to serve up the most exotic meals, and as a result the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, cookery books are in great demand, mostly due to increased literacy, people having more leisure time and disposable income. The revolution that is television gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Pork Chops In Tomato Sauce With Oregano recipe.
