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
Transcribed cooking instructions as a concept can be found way back into history, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, mostly, these ancient records were just basic hieroglyphic instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to experts in ancient history is a series of stone tablets in 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 drinkers feel wonderful. Progressing into The time of the romans 25BC a man called Apicius assembled a number of documents which described recipes enjoyed by wealthy Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main course and desserts, something we still use today. Additionally, he describes how the ancient chefs used a good variety of spices and herbs, including a few that will be familiar to modern chefs like basil, rue and parsley. As our culinary historical trip moves to more modern times there are a couple of interesting cookery books dating from the 1300s ; a book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian curry that is familiar to us all today, but rather descriptions of the types of food prepared for the rich and wealthy people of the period. In the 15th century, the Crusaders brought back many new spices and herbs from the Middle-East, including spices such as basil and coriander. These new foods and tastes prompted an increase in recipe books, most of which still exist in academic collections. By the arrival of the twentieth century, recipe books are increasing in popularity mostly due to increased literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Pork Chops With Maple Pecan Sauce recipe.
