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
Transcribed cooking instructions as a concept can be tracked far back into the distant past, in fact as far as the early Egyptians, and quite possibly further than that. Interesting though that is, sadly, these early cook books were just simple hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts is a collection of ancient tablets in Sumerian 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 people feel exhilarated and blissful. Later on, in The time of the romans 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into appetizers, entrees and afters, something we still use today. He also informs us how the chefs of Roman times made use of a good variety of spices, including a few that will be familiar to modern chefs for example bay, fennel and dill. Continuing our culinary historical journey, there were a couple of books dating from the fourteenth century : a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that is familiar to us all today, but rather accounts of the types of food on the tables of the nobility of that time. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the East, including parsley, basil and rosemary. These new foods and tastes led to a surge in manuscripts on cookery, most of which are now in private cookery archives. Over the succeeding few centuries, the upper classes strove to lay on the most exotic banquets, and as a result the best cooks and their collection of recipes became highly prized. However, it was during the 1800s that cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and publishing the recipes of their peers. When we get to the 20th century, cookery books are starting to become popular due to increased literacy, people having increased free time and disposable income. |
We hope you enjoy this Pork Chops In Tomato Sauce With Oregano recipe.
