Ingredients
1 stephen ceideburg
1/2 tsp salt
1/2 tsp dried thyme, crushed
1/2 tsp pepper
8 oz pork chops *
2 tbsp olive oil
2 cup apple cider or juice
1/4 cup dry sherry
2 medium onions, quartered
8 new potatoes **
2 large carrots, cut into 1-inch pieces
1 turnip or rutabaga ***
3/4 cup half-and-half
2 tbsp all-purpose flour
1/4 tsp ground nutmeg
Directions
* cut 1-inch thick and trimmed of excess fat ** quartered, or 2 medium
potatoes, cut into 3/4-inch cubes *** peeled and cut into 3/4-inch
cubes
In a small bowl combine salt, thyme and pepper. Rub thyme mixture
onto both sides of chops. In a 12-inch skillet brown chops in hot oil
over medium heat for 4 to 5 minutes on each side. Remove chops from
skillet.
Add cider and sherry to skillet, scraping up any browned bits. Return
chops to skillet; add onions, potatoes, carrots and turnip. Bring to
boiling; reduce heat. Cover and simmer about 45 minutes or until
tender, stirring occasionally. With a slotted spoon, transfer chops
and vegetables to a serving platter, reserving the liquid in the
skillet. Cover platter and keep warm.
For gravy, boil remaining liquid, uncovered, over medium-high heat
until reduced to 3/4 cup, about 8 minutes. In a small bowl slowly stir
half-and-half into flour and nutmeg; add to reduced liquid, stirring
constantly. Cook and stir until thickened and bubbly. Cook and stir
for 1 minute more. Pass gravy with chops and vegetables.
Per serving: 487 calories, 33 grams protein, 42 grams carbohydrate, 19
grams fat, 106 milligrams cholesterol, 399 milligrams sodium, 4 grams
fiber.
From the Oregonian's FOODday, 1/26/93.
Posted by Stephen Ceideburg
Servings: 4 servings
Cider Pork Chops With Vegetables Recipe brought to you by Recipe Ideas
Categories: Beverages; Meat; Pork; Vegetable
The History of Recipes
Academics have tracked the existance of recipes back into antiquity, in truth as far into history as ancient Egypt, and potentially, even further back. In practice though, in the main part, these ancient recipes were just very basic hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian 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 having made those who drank it feel wonderful and blissful. During Roman times around 25BC a man called Apicius assembled some documents which described recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into starters, main meal and desserts, a style of dining still practiced today. Aspicius also informs us how the Roman chefs used a wide range of spices and herbs, including a few that are still present in modern kitchens such as thyme, fennel and asafoetida. As our culinary historical trip moves on a few more years there are two interesting recipe books which appeared in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian curry that is popular today, but rather recipes for the types of food on the menues of the rich. In the fifteenth century, the Crusaders brought back many new foods and herbs from Arab countries, including spices like parsley and basil. The introduction of these new tastes led to an explosion in books on cookery, many of which still exist in private libraries. Over the next few hundred years, the powerful families of Wesstern Europe competed with each other to lay on the most extravagent meals, and as a consequence, the best chefs and their recipe collections were at a premium. Even so, it wasn`t until the 19th century that cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and recording popular recipes of the day. When we get to the 1900s, recipe publications were in high demand, as a result of more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Cider Pork Chops With Vegetables recipe.
