Ingredients
8 pork chops, each about
1 1/2-in. thick 2 lb total
1 weight
1 tbsp vegetable oil
1 1/2 cup onion, chopped fine
2 tsp garlic, minced
1 cup water
1/2 tsp cumin
1/8 tsp paprika
1/2 tsp turmeric
1 bay leaf
Directions
1. Heat the oil in a heavy skillet large enough to hold the chops in
one layer. Add the chops and cook until nicely browned on one side,
about 5-6 min. Turn the chops and cook on the other side about 5 min.
Pour off all the fat from the skillet. 2. Return the skillet to the
heat and scatter the onions and garlic around the chops. Cook
briefly, stirring. Add the water and sprinkle the chops with cumin,
paprika, turmeric and bay leaf. Cover closely and cook about 30 min.
over low heat. 3. Serve the chops with the sauce poured over.
Servings: 4 servings
Pork Chops With Spices Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We are able to read the history of written recipes back into antiquity, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, these, ancient cookbooks were just very basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a collection of stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As we move into The time of the romans around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were divided into appetizers, entrees and desserts, something that is very familiar to us today. Additionally, he recounts how the Romans were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens like basil, mint and asafoetida. As we move on, there are a couple of books published in the 14th Century : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the spicy food that appears on menues today, but instead descriptions of the types of meals prepared by the chefs of the rich and powerful. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from middle-east cuisine, including basil and rosemary. These new herbs and spices created an explosion in books on cookery, many of which still exist in academic collections. Like it or not, the introduction of television brought us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Pork Chops With Spices recipe.
