Ingredients
1 cup water
1 cup cider vinegar
1 medium onion, thinly sliced
4 large garlic cloves, sliced
1 tbsp pickling spice
1/2 tsp ground cumin
4 8 oz. pork loin chops ( 1 inch thic, k)
1 all purpose flour
1 salt and freshly ground pepper
1 vegetable oil
Directions
Mix the first 6 ingredients in shallow glass baking dish just large
enough to accommodate pork in single layer. Add pork, turning to
coat. Cover with plastic wrap and refrigerate 4 hours.
Remove pork from marinade; pat dry. Season flour with salt and
pepper. Dredge pork in flour, shaking off excess. Heat oil in heavy
skillet over medium heat. Add pork and cook about 8 minutes per side
for medium. Season with salt and pepper and serve. Yield: 4
servings. Typed in MMformat by cjhartlin@msn.com Source: Bon Appetit
Nov. 88
Servings: 4 servings
Cider Vinegar Marinated Pork Chops Recipe brought to you by Recipe Ideas
Categories: Beverages; Meat; Pork
The History of Recipes
It is possible to track the history of meal recipes back into antiquity, in fact as far back into recorded history as the Egyptians, and maybe even further. Interesting though that is, in the main part, these old cookbooks were just basic hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to food historians are some clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Much later, in Roman times a man called Apicius compiled a few scripts detailing recipes prepared by his fellow Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, entrees and afters, something we still use today. Additionally, he informs us how the ancient cooks were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks such as basil, mint and dill. Later on, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab cooking, including spices such as basil and rosemary. These new foods and tastes caused a surge in manuscripts on cooking, most of which are now in private collections. Over the succeeding few hundred years, the wealthy families of Wesstern Europe competed to serve the most exotic banquets, and as a consequence, chefs and their collection of recipes were at a premium. However, it wasn`t until the 1800s that cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, recipe publications are highly popular due to more people being able to read, increased leisure time and having more money to spend. |
We hope you enjoy this Cider Vinegar Marinated Pork Chops recipe.
