Ingredients
4 pork loin chops, about 8 oz each, cut 1-in
1/2 cup orange juice
2 tbsp soy sauce
1 tbsp vegetable oil
1 tbsp dry sherry
1 tbsp apricot preserves
1 tsp prepared mustard
1/2 tsp sesame oil
1/8 tsp ground ginger
1/8 tsp crushed red pepper flakes
1/8 tsp salt
1 tsp cornstarch
2 oranges or
4 tangerines, peeled and sliced
Directions
Trim fat from pork chops and discard; set chops aside. In a 9-inch
square glass baking dish, combine orange juice, soy sauce, oil,
sherry, apricot preserves, mustard, sesame oil, ginger, red pepper
flakes and salt. Add chops and turn to coat both sides. Cover dish
and marinate 8 hours or overnight in refrigerator, turning
occasionally.
Preheat broiler. Remove chops and place on rack of broiler pan.
Reserve marinade. Broil chops about 5-inches from heat source 10-12
minutes on each side or until pork is no longer pink.
Pour marinade into a 1-quart saucepan. Stir or whisk in cornstarch.
Bring to a boil over medium-high heat, stirring constantly. Place
broiled chops on a heated serving platter. Garnish with oranges or
tangerines. Serve with the sauce on the side or poured over the
chops. Yield: about 1/2 cup of the sauce.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Servings: 4 servings
Pork Chops With Oranges Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into the far past, certainly as far into history as the ancient Egyptians, and potentially, even further back. Having said that, generally, these old cook books were just basic pictorial instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to historians is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts describing recipes cooked by wealthy roman citizens. In his works, he tells us how the roman meals were separated into hors d`oeuvres, entrees and afters, a style of dining still practiced today. He also informs us how the chefs of Roman times made use of many aromatic flavours, including a few that will be familiar to modern cooks for example basil, fennel and parsley. Moving our culinary historical trip onwards, we have a couple of interesting recipe books which date from the fourteenth century : one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the curry that is popular today, but rather accounts of the types of meals cooked for the nobility of the period. In the 15th century, knights returning from the crusades brought back many spices and herbs from the holy lands, including spices like basil and rosemary. These new foods and spices created a surge in manuscripts on cooking, many of which still exist in private libraries. Over the following few centuries, the upper-class families of Wesstern Europe competed with each other to lay on the most exotic banquets, and consequentially the best chefs and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes common in their social group. When we get to the 1900s, cooking books are in high demand, mostly due to better eduction, people having increased spare time and having more money. The arrival of TV brings us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Pork Chops With Oranges recipe.
