Ingredients
2 blade pork chops (about 8 ounces ea, ch)
1/4 cup celery, chopped
1/4 cup onion, chopped
2 cup soft bread cubes
1 small apple, unpeeled, chopped
1/4 tsp poultry seasoning
1/8 tsp pepper
2 tbsp water
1/4 cup water
Directions
2 servings of 1 chop and 3/4 cup stuffing each 360 calories per
serving with white bread 360 calories per serving with whole-wheat
bread.
1. Trim excess fat from pork chops.
2. Brown pork chops in hot frypan. Remove chops and discard fat.
3. Cook celery and onion in frypan until tender. Mix with bread,
apple, seasonings, and 2 tablespoons water.
4. Place pork chops in frypan. Top each chop with half of stuffing
mixture.
5. Add 1/4 cup water to frypan. Cover and cook over low heat until
pork chops are tender-about 30 minutes.
Check pork chops during cooking; add a small amount of water, if
needed, to prevent over-browning.
* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and
Garden Bulletin Number 244 * Meal-Master format courtesy of Karen
Mintzias
Servings: 2 servings
Pork Chops With Stuffing Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Experts have proved the existence of recipes way back into distant history, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. However, in the main part, these early recipes were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are some tablets in ancient Sumerian 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 making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius compiled a few documents which described recipes prepared by the Romans. He recounts how the roman meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. He also tells us how the cooks of his times made use of many aromatic flavours, including many that are still in use today like thyme, rue and dill. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from the East, including spices like coriander, parsley, basil and rosemary. These new culinary innovations caused an eruption in recipe publications, many of which still exist in private collections. During the next few centuries, the rich and powerful families of Europe tried to lay on the most exotic banquets, and as a result the best chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery publications are increasing in popularity mostly due to increased literacy, people having increased spare time and a general increase in wealth. The revolution that is television brings us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and 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 Stuffing recipe.
