Ingredients
6 loin pork chops
1 beef bouillon cube
1/2 cup water
2 tbsp flour
2 tbsp brown sugar
1/4 cup water
2 tbsp finely chopped onion
1/2 cup dairy sour cream
2 tbsp catsup
1 garlic clove, minced
Directions
Here is a delicious pork chop recipe. Remember, pork is not as
fattening as it used to be. Pigs are being fed differently. Also
remember, it is no longer necessary to cook pork till it dries
out-pigs are treated different than years ago. You can safely cook
pork medium. There hasn't been a case of trichinosis in...I don't
know how long. It's just not a threat anymore.Each prepared chop here
is 230 cal In large skillet, brown pork chops. Add 1/2 c water, brown
sugar, onion, catsup, garlic and bouillon cube. Cover; simmer 30-40
min or til tender. Remove chops to serving >> platter; keep warm. In
small bowl, combine flour with 1/4 c water; slowly add to cooking
liquid, stirring constantly. Cook til thickened. stir in sour cream;
heat thoroughly. DO NOT BOIL. Serv sauce over chops. Makes 6
servings. ONLY 230 CALORIES PER SERVING !!!
Donna in NJ
Servings: 6 servings
Pork Chops In Cream Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Sauce
The History of Recipes
It is possible to trace the history of written recipes far back into history, in fact as far into history as pharonic Egypt, and maybe even further. Interesting though that is, sadly, these old recipes were just very simple hieroglyphic instructions for preparing meals.
Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes enjoyed by his fellow Romans. He recounts how the meals of wealthy Romans were separated into appetizers, main course and desserts, a very modern way of dining. This early Roman chef informs us how the cooks of his times were skilled in the use of many herbs and spices, including a few that will be familiar to modern cooks for example bay, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the holy lands, including spices such as parsley and basil. These new foods and tastes led to an increase in books on cooking, most of which are now in private cookery archives. By the time we get to the 1900s, cook books were greatly in demand as a result of better eduction, leisure time and having more disposable income. |
We hope you enjoy this Pork Chops In Cream Sauce recipe.
