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 cooking instructions as an idea can be found far back into ancient history, in truth as far back into recorded history as ancient Egypt, and maybe even further. In practice though, these, ancient cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to experts is a collection of clay tablets in Sumerian which show the baking 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 tried it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius compiled some scripts which described recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something that is very familiar to us today. He also recounts how the Romans were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. Moving our culinary historical trip onwards, there were two interesting cookery books which date from the 1300s ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books have no connection with the indian food that appears on menues today, but instead descriptions of the types of meals on the menues of the rich people of the time. In the 15th century, people returning from the crusades brought us many new spices and herbs from the East, including spices such as basil and coriander. The introduction of these new culinary ideas created an explosion in recipe manuscripts, some of which are kept safe in academic collections. Over the next few hundred years, the rich and powerful families of the West tried to lay on the most exotic meals, and as a result chefs and their recipe collections were highly sought after. However, it was during the 19th century that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording popular recipes of the day. When we get to the 1900s, cookery books were increasing in popularity mostly due to increased literacy, increased leisure time and disposable income. |
We hope you enjoy this Pork Chops Smothered With Creamed Corn recipe.
