Ingredients
6 pork chops
1 can pineapple chunks in juice
1 onion -- chopped
1/4 cup celery leaves -- minced
1 garlic clove -- minced
12 prunes -- pitted
2 tsp soy sauce
1/2 tsp marjoram
1 cup celery -- sliced diagonally
1 cup rice
1 tsp ginger
Directions
1. Trim excess fat from chops; lightly grease heavy skillet with fat
from 1 chop. Brown chops on both sides; drain off excess fat. Season
lightly with salt and pepper. 2. Drain pineapple (medium can, use
sweetened or in its own juice as you desire). Combine the juice,
onion, celery leaves, garlic, prunes, soy sauce and marjoram. Pour
over chops. Simmer, covered, for 20-30 minutes (depending on
thickness of chops). 3. Add pineapple and celery and cook for 10
minutes longer or until celery is tender and pork is well done,
adding a small amount of water if needed. Prepare rice according to
package directions; add ginger, stirring to blend. Serve pork over
rice.
Recipe By : Jo Anne Merrill
Servings: 6 servings
Polynesian Pork Centennial Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We are able to read the history of meal recipes back into antiquity, at least as far into history as the Egypt of the Pharoahs, and maybe further still. However, in the main part, these ancient recipes were just basic pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to historians is a collection of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. As we move on, there are some recipe books published in the 14th Century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that is familiar to us all today, but instead recipes for the types of food prepared by the chefs of the upper classes of the period. During the next few centuries, the wealthy families of the West competed to offer the most extravagent banquests, and as a consequence, the best cooks and their recipes were greatly in demand. Nevertheless, it was during the 19th century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, testing, and recording recipes to help cooks of their time. By the advent of the 20th century, cooking books were in great demand, as a result of more people being able to read, people having more leisure time and having more money. The revolution that is television brought us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Polynesian Pork Centennial recipe.
