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
Written cooking instructions as an idea can be found way back into ancient history, at least as far back into history as ancient Egypt, and possibly even further. In practice though, in the main part, these ancient cookbooks were just simple hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to food historians are a few clay tablets in ancient 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 tried it feel exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius created a collection of scripts describing recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the early Romans were skilled in the use of a good variety of herbs, including a few you will know like bay, mint and asafoetida. In the 15th century, knights returning from the crusades brought us many spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes caused an explosion in recipe publications, the majority of which still exist in private collections. Over the next few hundred years, the rich families of Europe competed with each other to offer the most exotic meals, and consequentially chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. The arrival of TV brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chuletas En Salsa Vino (Pork Chops In Wine Sa recipe.
