Ingredients
1 flour, for dredging
1 8 oz bone-in loin pork chop
2 tsp vegetable oil
1 salt
1 freshly ground black pepper
2 tsp vegetable oil
1 small granny smith, sliced or other tart app
1 small onion, peeled and sliced
2 cup coarsely shredded cabbage
1/3 cup madeira
1/2 cup apple cider
2 tbsp sour cream (optional)
Directions
DREDGE THE PORK CHOP IN FLOUR, patting to remove any excess flour. In
a small deep saute pan with a tight-fitting lid, heat the oil over
medium-high heat until hot but not smoking. Add the pork chop and
saute it until golden brown, about 2 minutes on each side. Remove the
chop to a plate and season it with salt and pepper. Discard the oil,
add 2 more teaspoons of oil and heat until hot. Add the apple slices,
onion and cabbage and saute them until they start to wilt, 1 to 2
minutes. Pour in the Madeira and cider. Bring the mixture to a boil
and scrape up any browned cooking bits. Reduce the heat so the liquid
just simmers. Add the pork, cover the pan and let the dish cook until
the pork is tender, 40 to 60 minutes. Stir in the optional sour
cream, if desired, season with salt and pepper and serve.
Servings: 1 servings
Pork Chop Braised In Madeira & Cider Recipe brought to you by Recipe Ideas
Categories: Beverages; Meat; Pork
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into distant history, in fact as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these ancient cookbooks were just basic pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to historians are a few ancient tablets in ancient Sumerian which show 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 anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. He recounts how the meals were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. He also informs us how the ancient cooks made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens like thyme, mint and parsley. Moving on, there were some books from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the curry that we all know today, but rather recipes for the types of meals on the menues of the upper classes. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including spices like parsley and basil. The introduction of these new herbs and spices caused an outbreak in publications on food, the majority of which are now in private collections. During the following few centuries, the upper-class families of Wesstern Europe strove to serve the best banquets, and because of this the best chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the 1800s that fine cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, cookery publications were greatly in demand due to higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Pork Chop Braised In Madeira & Cider recipe.
