Ingredients
1 tsp sage
4 1 thick pork chops
1 tsp rosemary
2 tbsp butter
1 tsp salt
1 tbsp olive oil
2 garlic cloves chopped
3/4 cup dry white wine
1 freshly ground pepper
Directions
Combine Sage, rosemary, garlic, salt and pepper.
Press a little of this mixture firmly into both sides of each of the
pork chops. Melt butter and oil in heavy 10 to 12 in skillet. Brown
chops on both sides, turning carefully with tongs. Remove and pour
off all but a small amount of fat from pan.
Add 2/3 of the wine and bring to boil. Return chops to pan. Cover,
reduce heat and simmer until chops are tender when pressed with tip of
knife, about 25 to 30 minutes. When ready to serve, remove chops to
heated plate. Add remaining wine to skillet and boil down to a
syrupy glaze. Pour over chops.
Servings: 4 servings
Pork Chops In Wine Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Meat; Pork; Sauce
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into the far past, at least as far into history as early Egypt, and possibly even further. In practice though, in the main part, these early recipes were just simple pictorial recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to historians are a few 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 and blissful. As we move into The time of the romans 25BC a man called Apicius created a number of documents detailing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were split into starters, main meal and desserts, something that is very familiar to us today. He also informs us how the ancient chefs made use of a wide range of herbs and spices, including a few that are still present in modern kitchens such as basil, rue and asafoetida. Closer to modern times, we have some recipe books which appeared in the 1300s : one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian curry that appears on menues today, but rather recipes for the types of meals cooked for the upper classes of that time. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. The introduction of these new tastes led to an eruption in books on cookery, some of which are now in private libraries. During the next few hundred years, the rich families of Wesstern Europe competed to offer the most extravagent meals, and because of this chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cooking publications are in great demand, mostly as a result of higher levels of literacy, increased leisure time and having more money. Like it or not, the introduction of TV brings us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Pork Chops In Wine Sauce recipe.
