Pork With Apples & Toasted Walnuts Recipe


Ingredients

1/2 cup walnuts -- broken
4 pork loin chops -- each 1
1 inch thick
1 salt and freshly ground
1 pepper
1/3 cup apple juice
2 tbsp brandy
1 clove garlic -- minced
3/4 tsp fresh thyme -- finely
1 chopped
1/2 lb tart green apples -- cored
1 sliced 1/4


Directions

1. In a large, heavy skillet over high heat, toast walnuts 2 to 3
minutes, stirring frequently. Remove and set aside.

2. Season chops with salt and pepper to taste. Trim a piece of fat
from the edge of one chop. In the same skillet over medium-high heat,
heat fat until lightly browned, using a spoon to press and rub fat
over bottom of skillet to grease it well. Discard fat and increase
heat to high.

3. Add chops; brown quickly on both sides. Pour excess fat, if any,
from skillet.

4. Add apple juice, brandy, garlic, thyme, and apples to pan.

5. Cover pan and cook over medium-low heat 5 to 8 minutes. To test for
doneness, cut into a chop; it should be tender, juicy, and slightly
pink. If pork is done and apples are still crunchy, remove pork to a
platter and cover with foil to keep warm. Continue to cook apples
until they are tender.

6. Stir walnuts into sauce in pan. Pour walnut-apple sauce over chops.
Serve chops immediately.

Recipe By : the California Culinary Academy


Servings: 4 servings

 

 

Pork With Apples & Toasted Walnuts Recipe brought to you by Recipe Ideas


Categories: Appetizer; Bread; Breads; Breakfast; Fruit


The History of Recipes

We are able to follow the history of meal recipes way back into history, at least as far back into history as pharonic Egypt, and maybe further still. Interesting though that is, mostly, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.

As we move into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius informs us how the Roman chefs made use of many spices, including some that we all recognise for example thyme, mint and dill.

Over the next few hundred years, the powerful families of Europe strove to offer the most extravagent meals, and because of this the best chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the 19th century that cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording the recipes of their peers.

When we get to the 1900s, cooking books were greatly in demand mostly as a result of higher levels of literacy, people having increased leisure time and having more money.

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We hope you enjoy this Pork With Apples & Toasted Walnuts recipe.

 


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