Ingredients
8 each thin, center-cut pork chops, about, 4 ounces each
1 salt and freshly ground black peppe, r to taste
4 each cloves garlic
1/4 tsp dried oregano
1/4 tsp ground cumin
1/2 cup seville (sour) orange juice or 1/4, cup sweet orange ju
Directions
combined with 1/8 cup each fresh lime and lemon juice 2 large onions,
thinly sliced 1/4 cup pure Spanish olive oil 1/2 cup dry sherry 1.
Season the chops with salt and pepper. In a mortar, crush the garlic,
oregano, and cumin together into a paste. Rub the chops with the
garlic paste, place in a nonreactive bowl, pour the orange juice
over, and cover with the sliced onions. Cover and refrigerate 2 to 3
hours. 2. Remove the chops from the marinade, pat dry with paper
towels, and reserve the marinade. In a large skillet, heat the oil
over medium heat until fragrant, then brown the chops on both sides.
Add the sherry and reserved marinade, including the onions, cover,
and cook until the chops are tender, about 20 minutes. Serve hot,
accompanied by Moros y Cristianos (see CUBA07.TXT) or Boniatos Fritos
(see CUBA08.TXT). Makes 4 servings CHULETAS DE PUERCO CRIOLLAS Cuban
Pork Chops
Servings: 4 servings
Chuletas De Puerco Criollas (Cuban Pork Chops Recipe brought to you by Recipe Ideas
Categories: Cuban; Meat; Pork
The History of Recipes
Written recipes as a concept can be tracked way back into history, in truth as far as early Egypt, and maybe further still. In practice though, in the main part, these old records were just simple hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to food historians are some tablets in the Sumerian language 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 having made anyone who tried it feel blissful and exhilarated. As we move into Roman times around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius recounts how the Romans made use of a good variety of herbs, including some familiar names such as bay, fennel and asafoetida. Moving on, there were a couple of books dating from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are unconnected to the curry that we all know today, but instead recipes for the types of meals eaten by the upper classes of the period. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab countries, including spices like parsley, basil and rosemary. These new spices and herbs prompted an eruption in manuscripts on cooking, the majority of which are now in private libraries. During the following few centuries, the rich and powerful families of Europe strove to serve the most exotic banquets, and as a consequence, the best chefs and their collection of recipes were at a premium. Nevertheless, it was during the 19th century that fine cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes to help cooks of their time. By the arrival of the twentieth century, cookery publications are greatly in demand as a result of better eduction, increased leisure time and having more money to spend. The introduction of television brings us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chuletas De Puerco Criollas (Cuban Pork Chops recipe.
