Ingredients
12 strips of thick-sliced slab
1 bacon, halved
6 small sweet apples
6 thin-sliced, bone-on rib
1 pork chops
1 cup all-purpose flour
2 tsp salt
1 tsp pepper
Directions
Saute the bacon until fat is rendered and bacon is crisp. Drain on
paper towel. Drain and reserve most of the fat. Core and wedge the
apples. Saute the apples over medium heat in the same pan until they
are soft, but not mushy. The cut edges should brown and caramelize.
Remove the apples with a slotted spoon and keep warm.
In a brown paper bag place the flour, salt and pepper. Shake to mix.
Shake the pork chops in the seasoned flour. Fry the pork chops in the
reserved fat over medium-high heat until they are browned, turning
once. Serve the chops on warmed plates, covered with the apple and 4
pieces of bacon per chop. Makes 6 servings.
Per serving: Calories: 373 Fat 17g Cholesterol 81mg Sodium 434mg
Percent calories from fat 42%
Source"Apple Companion" Dallas Morning News 10/9/96 Typos by Bobbie
Beers
Servings: 6 servings
Pork Chops With Apple & Bacon Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork
The History of Recipes
It is possible to trace the history of meal recipes way back into antiquity, at least as far into history as the ancient Egyptians, and maybe further still. However, mostly, these early cookbooks were just very simple hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history are a few ancient tablets in the Sumerian language which recount 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 drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few documents detailing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. Additionally, he informs us how the chefs of Roman times were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as bay, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab cooking, including basil and rosemary. These new herbs and spices prompted an outbreak in manuscripts on food, the majority of which still exist in private libraries. During the following few hundred years, the rich and powerful families of Europe competed to offer the most exotic banquets, and as a consequence, the best cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the 1800s that formal cookery and cookery books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the 1900s, cookery publications are in great demand, mostly due to more people being able to read, people having more leisure time and a general increase in wealth. The arrival of television brings us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Pork Chops With Apple & Bacon recipe.
