Ingredients
1 1/2 lb center-cut loin pork chops
1 about 1 1/2-in. thick
2 golden delicious apples
1 tbsp corn oil
1/4 cup onion, chopped fine'
1 tbsp brown sugar
2 tbsp red wine vinegar
1 ripe tomato peeled, seeded
1 and cut into 1/4-in cubes
1 about #/4 cups
1/2 cup chicken broth
Directions
1. Trim most of the fat from the chops. 2. Quarter, core and peel the
apples. 3. Heat the oil in the skillet large enough to hold the chops
in one layer. Add the chops and cook until nicely browned on one
side, 2-3 min. Turn and cook on the other side about 2-3 min.
Continue cooking the chops about 15 min., turning them often. 4.
Arrange the apple quarters around the chops. Cover closely and cook 5
min. 5. Transfer the chops and apple quarters to a warmed platter and
keep hot. 6. Pour off the fat from the skillet. Add the onion and
cook, stirring, until wilted. Add the brown sugar and vinegar and
stir. Add the tomato and chicken broth. Stir to dissolve the brown
particles that cling to the bottom and sides of the skillet. Cook,
stirring, about 2 min. 7. Add any liquid that has accumulated around
the chops. Cook until the sauce has reduced to about 3/4 cups. 8.
Pour the sauce over the chops and apples.
This dish: Cotes de porc aux pommes
Servings: 4 servings
Pork Chops & Apples In Sweet & Sour Sauce Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork; Sauce
The History of Recipes
Food historians have proved the existance of recipes back into antiquity, at least as far back as early Egypt, and potentially, even further back. In practice though, in the main part, these early cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
During the time of the Roman Empire a man called Apicius assembled some documents detailing recipes cooked by wealthy Romans. He describes how the meals of wealthy Romans were split into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the early Romans used many herbs and spices, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. Over the following few hundred years, the powerful families of Europe competed to serve up the most extravagent meals, and consequentially the best chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that fine cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and recording recipes of the day. By the arrival of the 20th century, recipe publications were in great demand, mostly as a result of better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Pork Chops & Apples In Sweet & Sour Sauce recipe.
