Ingredients
2 tbsp defatted chicken stock
1/4 cup finely chopped onion
1/4 cup chopped mushrooms
1/2 each small apple, peeled and
1 chopped
1 tbsp raisins
1/2 slice whole wheat bread, crumbled
1 tbsp chopped parsley
1 dash each salt & pepper
1/4 tsp italian herbs
2 each 1 inch thick pork loin chops
1/2 cup unsweetened applesauce
1 boiling water
Directions
1. Preheat oven to 350 degrees f. 2. In small skillet heat chicken
stock and saute onion, mushrooms and apples until translucent. 3. In
a small bowl or cup pour boiling water over raisins Set aside a few
minutes until raisins are "plumped." Drain. 4. Stir in raisins,
bread crumbs, parsley and seasonings into mixture in skillet. 5. Cut
a deep pocket in each pork chop. Fill with stuffing and secure with
wooden picks. 6. In skillet coated with non-stick spray, brown chops
quickly on both sides. 7. Place chops side by side in small baking
dish. Pour in a little water (just enough to cover bottom of dish.)
8. Cover and bake 35 to 45 minutes, or until done. 9. Serve chops
with applesauce.
To complete menu: Steam and mash 1 1/2 small potatoes and 1/2 cup
sliced green beans.
NOTE: To make your own applesauce, just peel, core and slice an apple
and cook in 2 Tablespoons of water with a dash each of cinnamon and
cloves. Mash apple when tender, and VIOLA! instant apple sauce.
DAM CARDS: 1 Bread
: 3 Meat
: 1 Vegetable
: 2 Fruit
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(503) 620-5910 + (1:105/362.0)
=======================================================
=================== BBS: Ned's Opus Date: 02-28-94 (02:42) Number:
201 From: JOANNE DANZER Refer#: 200 To: ALL Recvd: NO Subj: DAM/WW
RECIPES Conf: (7) Dieting
Servings: 2 servings
Pocket Pork Chops Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Transcribed cooking instructions as an idea can be found back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, these, ancient cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to food historians are a few stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the chefs of Roman times were skilled in the use of many aromatic flavors, including a few you will know like basil, fennel and parsley. Continuing our culinary historical journey, we have a couple of books published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these books are unconnected to the spicy food that is served today, but rather recipes for the types of meals eaten by the rich and wealthy people of the period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created an eruption in cookery books, the majority of which still exist in private libraries. The TV revolution brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Pocket Pork Chops recipe.
