Ingredients
1 stephen ceideburg
3 or 4 pork chops about half an inch, thick
17 oz can of creamed corn
3 or more green onions
2 eggs, beaten
1 cup bread crumbs
1 salt
1 pepper, freshly ground
1 sweet paprika
Directions
Mince two of the green onions and mix into the creamed corn. Add the
eggs and bread crumbs and mix well. Add enough of the bread crumbs so
the mixture is on the stiff side. Salt the mix- ture to taste and add
the pepper--about three grinds from a big pepper mill or 1/4 to 1/2
teaspoon of already ground pepper and mix again.
Trim fat off chops, if desired, and brown chops in skillet. The
skillet should be very hot and the chops seared on each side, but not
cooked through. Remove from heat and cover the chops with the corn
mixture. Pat it around and over the chops so that they are completely
covered. Sprinkle paprika and scatter the remain- ing minced green
onion evenly evenly over the top of the corn.
Put the whole shebang--skillet and all--into a pre-heated 325 degree
F. oven. Bake it for a half hour to 45 minutes. It should come out
with a nicely browned top and moist but done chops. Serve with a
veggie or salad on the side and, most of all, enjoy!
Posted by Stephen Ceideburg
Servings: 6 servings
Pork Chops Smothered With Creamed Corn Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Written recipes as an idea can be traced back into ancient history, in truth as far as pharonic Egypt, and quite possibly further than that. However, in the main part, these ancient recipes were just very simple hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to experts is a series of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Later on, in The time of the romans 25BC a man called Apicius created some scripts which described recipes prepared by the Romans. In his publication, he tells us how the meals were split into starters, entrees and afters, a style of dining still practiced today. This early Roman chef recounts how the cooks of his times made use of a good variety of herbs and spices, including a few that are still present in modern kitchens like basil, fennel and dill. Continuing our culinary historical journey, we have two interesting cookery books which were published in the fourteenth century ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are nothing to do with the spicy food that is popular today, but rather accounts of the types of meals enjoyed by the rich and powerful of that period. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from the holy lands, including parsley and basil. These new herbs and spices was responsible for a surge in cookery books, many of which still exist in private cookery archives. The TV revolution brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Pork Chops Smothered With Creamed Corn recipe.
