Ingredients
PORK CHOPS
4 center cut pork chops
10 oz ro*tel tomatoe w/green chili
1 lg onion, sliced
1 tsp cumin
1 seasoned salt
1 black pepper
ALMOND RICE
1/4 cup almonds, sliced
3 tbsp butter or margarine
1 cup rice
1 tsp salt
2 cup water
Directions
Sprinkle chops generously with seasoned salt and pepper. Brown in
skillet on both sides. Place in casserole dish and top each chop
with a large onion slice. Pour tomatoes and chilies over chops.
Sprinkle cumin over entire casserole. Cover with foil and bake at
350 degrees for 30 minutes. Uncover and bake 15 minutes longer.
Serve with almond rice: Saute almonds in margaring until light brown.
Add rice, salt and water. Bring to a boil, reduce heat to low for 15
minutes. Serve with Chops.
This recipe was contributed by Harry Anderson of Mobile Alabama
to the book "Snake, Rattle, and RO*TEL".
Servings: 4 servings
Pork Chops Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We can track the history of written recipes far back into antiquity, certainly as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, sadly, these ancient cook books were just primitive pictorial instructions for food preparation.
In fact, the oldest recipe found, according to experts is a series of ancient tablets in 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 having made anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a roman called Apicius wrote a number of scripts detailing recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman chefs were skilled in the use of many different herbs, including some that we all recognise for example bay, fennel and parsley. For the next few years, the powerful and rich houses competed to lay on the most extravagent banquests, and as a result the best chefs and their recipes were highly sought after. Notwithstanding that, it was during the 1800s that fine cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and writing down the recipes of their peers. The introduction of the TV gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Pork Chops recipe.
