Ingredients
6 center-cut pork chops 1 thick
1 salt and freshly ground white peppe, r
1 sprig rosemary
3 tbsp olive oil
4 shallots, finely chopped
1 tsp finely minced garlic
1 tsp hot hungarian paprika
6 large very ripe tomatoes, seeded peeled,, coarsely chopped
1/2 cup dry white wine
1 dry red hot chili pepper
1 tbsp tomato paste
2 small green peppers, sliced
1/2 cup pimientos, coarsely chopped
GARNISH
2 tbsp finely chopped parsley
Directions
Dry the chops with paper towels. Season with salt and pepper. In a
large heavy skillet heat 3 T of olive oil until it is almost smoking.
Brown the chops for 2 or 3 minutes on each side and remove them to a
plate. Pour out all but 2 T of the fat. Lower the heat. Add the
shallots and garlic and cook until soft. Make sure not to burn them.
Add the paprika, tomatoes and wine. Bring the mixture to a boil and
lower the heat. Add the hot chili pepper, tomato paste, green pepper
and rosemary. Return the chops to the pan. Cover it tightly and let
them simmer for 45 minutes. Five minutes before they are ready, add
the roasted red peppers. Remove the chops to a serving dish. If the
sauce seems a little thin, raise the heat and reduce it until it
heavily coats the spoon. Discard the rosemary. Correct the seasoning
and pour the sauce over the chops. Garnish with parsley and serve
immediately. Note: This dish can be cooked in a 350 degree oven for
45 to 50 minutes and can be served over rice pilaf.
Servings: 6 servings
Pork Chops Abazia Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into antiquity, in truth as far into history as the early Egyptians, and quite possibly further than that. Interesting though that is, mostly, these old records were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in 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 and blissful. As we move into The time of the romans 25BC a roman called Apicius wrote some documents which described recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient cooks used a wide range of aromatic flavors, including some that we all recognise for example bay, rue and parsley. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, including parsley and basil. These new foods and tastes was responsible for an eruption in books on cooking, the majority of which are kept safe in private cookery archives. During the next few hundred years, the powerful and wealthy houses tried to serve up the most exotic banquets, and consequentially the best cooks and their recipe collections were highly sought after. However, it was during the 19th century that fine cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, trying out, and recording recipes common in their social group. By the time we get to the twentieth century, cook books are increasing in popularity due to better eduction, more leisure time and being a little richer. |
We hope you enjoy this Pork Chops Abazia recipe.
