Ingredients
1 bunch thyme, fresh
1/2 cup flour
1 salt and pepper
8 pork chops, extra-thin, trim excess fat
2 tbsp butter
2 tbsp olive oil
2 medium tart apples, such as granny smiths, thinnly sliced
Directions
Pill half the thyme off the woody stems. Mince. Combine with flour,
salt and pepper. Stir to mix. Dredge pork chops in flour-mixture.
HEat butter and olive oil on medium high heat in a large skillet.
When butter has melted, shake the skillet to mix butter and oil. Add
pork chops in a single layer. Saute for 3-5 minutes on each side,
turning with tongs. When you turn the chops the first time, use
spatula to carefully press 2 to 3 single sprigs of thyme into meat.
Arrange chops on heated platter. Add apples to skillet. Saute
medium-high heat, tossing occasionally, for 2 to 4 minutes. Arrange
sauteed apples on top of chops. Serve immediately.
Nutritional info per serving: 400 cal; 34 g pro, 7g carb, 9g fat (34%)
Source: Miami Herald, 2/29/96 formatted by Lisa Crawford, 3/16/96
Servings: 4 servings
Pork Chops With Thyme & Apples Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork
The History of Recipes
It is possible to follow the history of meal recipes far back into the far past, in fact as far back into recorded history as the early Egyptians, and possibly even further. In practice though, mostly, these ancient cook books were just simple hieroglyphic instructions for food preparation.
In fact, the most ancient recipe discovered, according to academics are a few ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by wealthy Romans. He describes how the meals were divided into starters, main meal and dessert, a style of dining still practiced today. He also informs us how the cooks of Roman times used many different spices and herbs, including a few you will know like thyme, mint and dill. Later, we find a couple of books dating from the 1300s ; a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian food that is popular today, but instead recipes for the types of meals cooked for the upper classes of that period. Later on in the 1400s, people returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including spices such as rosemary and coriander. The introduction of these new tastes was responsible for an explosion in recipe publications, many of which are kept safe in private libraries. For the decades that followed, the powerful and rich strove to serve the most exotic banquets, and consequentially chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that haute cuisine and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, testing, and writing down recipes to help cooks of their time. By the time we get to the 20th century, cookbooks are greatly in demand due to better eduction, more spare time and having more disposable income. |
We hope you enjoy this Pork Chops With Thyme & Apples recipe.
