Ingredients
1 cup flour
6 pork loin chops (approx 1/2 lb ea)
2 tbsp olive oil
2 cl garlic, minced
1 medium onion, diced
1 cup chicken stock
1/2 cup white wine
2 tbsp tomato paste
1/2 tsp freshly ground black pepper
1 salt to taste
Directions
Description: Place the flour in a large, deep plate. Dredge the pork
chops in the flour^ and set aside.^ ^ Heat the olive oil in a large
pot over medium-high heat. Add the pork chops^ and brown on each
side. Add the garlic, onion and chicken stock and cover.^ ^ In a
small mixing bowl or measuring cup, whisk together the wine and
tomato^ paste with a fork until there are no lumps remaining. Add the
mixture to^ the pot, reduce the heat to low, cover and simmer gently
for 1 hour.^ ^ Place the pork chops on a serving platter over a bed
of white rice. Spoon^ sauce over the top and serve.^ ^ ~NOTE~ If you
serve this dish over steaming white rice, the rice will soak^ up the
spirited wine sauce. You can conveniently prepare the rice while the^
pork chops are simmering.^ ^ @@@@@ End of Recipe
Source: _A Taste of Cuba_ received in the September cookbook swap from
Aloha Bev. Thanks Bev!
Servings: 6 servings
Chuletas En Salsa Vino (Pork Chops In Wine Sa Recipe brought to you by Recipe Ideas
Categories: Alcohol; Appetizer; Beverages; Dip; Meat
The History of Recipes
It is actually possible to track the history of recipes far back into antiquity, in truth as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that is, in the main part, these ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are a few tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. As we move into Roman times 25BC a roman called Apicius wrote some scripts which described recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius recounts how the early Romans were skilled in the use of a good variety of spices and herbs, including a few you will know like bay, fennel and dill. During the following few centuries, the powerful and wealthy houses tried to serve the most exotic meals, and as a result the best cooks and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, testing, and writing down recipes that were common in the better off homes of the day. By the advent of the 1900s, cook books are increasing in popularity mostly as a result of increased literacy, people having increased free time and being a little richer. The revolution that is television gave us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Chuletas En Salsa Vino (Pork Chops In Wine Sa recipe.
