Loved Porkchop History and a recipe

 Did you know that pigs have been raised for their meat by man since around 7000 BX. The chinese first domesticated pigs and normally prepared them by cooking thick slices of meat that was cut from the pigs loin or rib. Normally this meat was grilled or roasted over an open fire.  Later the Romans would develop culinary techniques to prepare the pork chop. Both the wealthy and those that were poor would enjoy pork chops. Pork chops were often also preserved and later led to the use of bacon and ham. Europeans would bring pigs and the tradition of eating pork when they settled America. Porkchops are still a staple of many areas in the United States even today. 

Pork chops can be prepared a number of different ways and many of these are traditions that have came from the area that they were first prepared. Chinese would marinate pork chops in soy sauce and spices , Europeans would bread and fry their chops or grill the porkchops with herbs. Many places in America will serve porkchops with barbecue sauce and often with applesauce as well. Porkchops are often prepared by grilling, roasting, fried or braised. Home cooks as well as diners often serve up porkchops. 

• 1 pound baby yellow potatoes
• ▢4 tablespoons olive oil

• ▢4 boneless pork chops
• ▢Kosher salt and freshly ground black pepper to taste
• ▢½ cup low-sodium chicken broth
• ▢⅓ cup honey
• ▢⅓ cup Dijon mustard preferably coarse-ground
• ▢1 teaspoon garlic powder
• ▢1 teaspoon onion powder
• ▢½ teaspoon dried oregano
• ▢½ teaspoon ground paprika
• ▢1 tablespoon chopped fresh parsley for garnish

• Par-boil the baby potatoes in salted water until tender when pierced with a fork.
  1 pound baby yellow potatoes
• Heat 1 tablespoon of the olive oil in a large skillet and cook the baby potatoes until the skin in golden brown. Set aside.
  4 tablespoons olive oil
• Pat the pork chops dry with a paper towel and season with salt and pepper.
  4 boneless pork chops,Kosher salt and freshly ground black pepper
• Using the same skillet, add another tablespoon olive oil and pork chops. Cook for 4-5 minutes per side, until cooked through. Set aside on a plate and cover with aluminum foil to rest.
• In a small bowl, whisk together remaining olive oil, chicken broth, honey, mustard, and seasonings until well blended. Add to the skillet and cook on medium high heat until sauce thickens.
  ½ cup low-sodium chicken broth,⅓ cup honey,⅓ cup Dijon mustard,1 teaspoon garlic powder,1 teaspoon onion powder,½ teaspoon dried oregano,½ teaspoon ground paprika
• Return the potatoes and pork chops to the skillet and toss in the sauce. Garnish with fresh chopped parsley and serve immediately.
  1 tablespoon chopped fresh parsley

originally found this great easy porkchop recipe here

shared at the Blog Pieced Pasttimes on Saturday Sparks