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
Academics have found proof that recipes existed far back into history, in fact as far back into history as the early Egyptians, and maybe even further. However, these, ancient cook books were just very basic hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to food historians is a collection of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius wrote a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. He also describes how the ancient chefs were skilled in the use of a wide range of aromatic flavors, including some familiar names such as bay, mint and asafoetida. Closer to modern times, we find a couple of books dating from the 1300s : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian curry that is familiar to us all today, but rather recipes for the types of food enjoyed by the nobility of the time. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused an explosion in books on cookery, most of which are now in private libraries. During the succeeding few hundred years, the powerful and wealthy strove to serve the most exotic banquets, and consequentially chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cook books were greatly in demand due to better eduction, leisure time and having more money to spend. Like it or not, the introduction of television gave us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Pork Chops With Apple & Bacon recipe.
