Pork Chops With Maple-Pecan Sauce Recipe


Ingredients

4 loin center chops, lean cut
2 tsp dijon-style mustard
2 tbsp flour
1/2 tsp ground ginger
1 vegetable oil spray
2 tsp vegetable oil
2 tbsp maple syrup
1 tbsp toasted pecans, chopped


Directions

Trim excess fat from chops. Place between 2 sheets of heavy-duty
plastic wrap and flatten to 1/4-inch thickness with mallet or bottom
of saucepan. Spread mustard on both sides of chops. Combine flour and
ginger; stir well. Dredge pork chops with flour mixture. Coat a large
nonstick skillet with vegetable spray. Add oil, and heat over medium
~high heat. Cook chops 3 minutes on each side or until nicely
browned. Combine maple syrup amd pecans; spoon over pork chops. Cover
and simmer 4 minutes or until chops are tender.

Nutritional info per serving: 253 cal; 34g pro, 7g carb, 9g fat(34%)
Exchanges: .4 bread, 4.2 meat, .7 fat

Source: Miami Herald, 2/29/96 formatted by Lisa Crawford, 3/16/96


Servings: 4 servings

 

 

Pork Chops With Maple-Pecan Sauce Recipe brought to you by Recipe Ideas


Categories: Meat; Nut; Pecan; Pork; Sauce


The History of Recipes

It is quite feasible to track the history of written cooking instructions far back into ancient history, in truth as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, sadly, these early recipes were just primitive hieroglyphic or cunieform recipes for preparing food.

The truth of the matter is, the oldest recipe in existence, according to academics are some tablets in the Sumerian language which show the making 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 drank it feel wonderful.

Progressing into The time of the romans around 25BC a man called Apicius created a collection of scripts describing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Additionally, he informs us how the ancient cooks were skilled in the use of many different spices, including a few that are still present in modern kitchens for example bay, mint and parsley.

Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab countries, including spices such as coriander, basil and rosemary. These new culinary innovations caused an eruption in cookery books, some of which are kept safe in private collections.

During the following few centuries, the rich families of Europe competed with each other to serve the most exotic meals, and as a consequence, chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, testing, and recording recipes of the day.

Like it or not, the introduction of TV brought us cooking programs and the recipe books that accompanied them.

Which pretty much brings us up to date and the invention of the internet, allowing us all to access thousands of recipes like those on this web site.

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We hope you enjoy this Pork Chops With Maple Pecan Sauce recipe.

 


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