Ingredients
1 6 rib or loin pork chops --
Directions
3/4 inch thick
3 TB butter or margarine
3 TB all-purpose flour
1 1/2 ts salt
1/4 ts pepper
1 cn chicken broth -- 14 1/2 oz
2 TB cooking oil
: additional salt and pepper
: optional
6 c potatoes -- thinly sliced
1 md onion -- sliced
: Paprika and chopped fresh
: parsley -- optional
In a saucepan, melt butter; stir in flour, salt and pepper. Add
chicken broth; cook and stir constantly until mixture boils. Cook for
1 minute; remove from the heat and set aside.
In a skillet, brown pork chops in oil; season to taste with
additional salt and pepper if desired. In a greased 13-in. x 9-in. x
2-in. baking dish, layer potatoes and onion. Pour the broth mixture
over. Place pork chops on top.
Cover and bake at 350 degree F for 1 hour; uncover and bake 30 minutes
longer or until potatoes are tender. If desired, sprinkle with
paprika and parsley.
Recipe By :
From: Date:
Servings: 6 servings
Pork Chops With Scalloped Potatoes Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Potato; Vegetable
The History of Recipes
Historians have found proof that recipes existed back into ancient history, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. Having said that, mostly, these ancient recipes were just basic pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of ancient tablets in ancient 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 anyone who tried it feel blissful. Later on, in Roman times 25BC a man called Apicius created some scripts which described recipes enjoyed by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Aspicius also informs us how the Roman cooks made use of many different aromatic flavors, including many that are still in use today like bay, fennel and parsley. Closer to modern times, we have a couple of interesting cookery books published in the 1300s : one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian food that is popular today, but instead recipes for the types of meals on the tables of the nobility of that time. Later on in the 1400s, the Crusaders brought back many spices and herbs from middle-east cuisine, such as basil and coriander. These new foods and spices was responsible for a torrent in recipe publications, some of which still exist in private cookery archives. By the advent of the twentieth century, recipe publications were in high demand, mostly due to higher levels of literacy, people having more free time and having more money. The introduction of the TV brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Pork Chops With Scalloped Potatoes recipe.
