Ingredients
2 tbsp vegetable oil
6 pork loin or rib chops, *
1 tsp salt
1/4 tsp pepper
2 cup tomatoes, chopped, 2 medium
1 hot cooked rice
RADISH AND CILANTRO RELISH
2 cup radishes, thinly sliced
1/2 cup onion, chopped, 1 medium
3 tbsp orange juice
2 tbsp lime juice
2 tbsp fresh cilantro, snipped fin
2 tbsp vegetable oil
1/4 tsp salt
1/4 tsp pepper, freshly ground
Directions
* Pork Chops should be about 1/2-inch thick. Prepare Radish and
Cilantro Relish and set aside. Heat oil in a 10-inch skillet until
hot. Cook pork chops in oil over medium heat until brown; sprinkle
with salt and pepper. Remove pork from the skillet. Cook and stir
relish and tomatoes in the same skillet for 5 minutes. Add pork chops
and heat to boiling; then reduce the heat. Cover and simmer until
pork is done, about 45 minutes. Serve with rice. Garnish with the
snipped fresh cilantro if desired. RADISH AND CILANTRO RELISH: Mix
all ingredients in a glass or plastic bowl. Cover and refrigerate at
least
1 hour.
Servings: 6 servings
Pork Chops In Radish Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Sauce
The History of Recipes
Food historians have tracked the existance of recipes way back into ancient history, in truth as far as ancient Egypt, and maybe further still. Having said that, these, old recipes were just very simple pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to historians are some ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by wealthy roman citizens. He recounts how the meals were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman cooks made use of many spices and herbs, including some that we all recognise like bay, rue and parsley. Later, there were a couple of interesting cookery books which appeared in the 1300s - one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian food that is served today, but rather recipes for the types of meals prepared for the rich and powerful of the period. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from the East, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for an outbreak in recipe publications, the majority of which are now in private libraries. The arrival of television gave us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Pork Chops In Radish Sauce recipe.
