Pork chops and apple sauce is a traditional dish in American cuisine consisting of cooked pork chops and apple sauce. [1] [2] [3] [lower-alpha 1] The pork chops can be pan-fried, baked or broiled, and the meat is sometimes breaded prior to cooking. [5] [6] [7] Some people consider the dish to be a comfort food. [8] [9]
The 9th century Apicius incorporates 'minutal matianum' recipe for roasted pork and apples. Gaius Matius, the assistant of Caesar Augustus, wrote three volumes on gastronomy. Columella credits him with "mincemeat à la Matius" (minutal Matianum). The 1747 The Art of Cookery Made Plain and Easy features pork pie with apples recipe. [10]
Pork chops and applesauce has been consumed in the United States since at least the 1890s. [11] In the 1858 play Our American Cousin , attended by Abraham Lincoln on the night of his assassination, the character of Asa speaks the line "Now I've no fortune, but I'm filling over with affections which I'm ready to pour out all over you like apple sass, over roast pork." [12]
The phrase "pork chops and apple sauce" became a catchphrase of the television show The Brady Bunch , [13] after the 1971 episode "The Personality Kid" featured Peter Brady (played by Christopher Knight) saying "pork chops and apple sauce" while impersonating the voice of Humphrey Bogart. [14] [15]
In The Simpsons first "Treehouse of Horror" episode, Homer admonishes Kang and Kodos to "get some apple sauce out here for these pork chops", in a scene referencing The Twilight Zone episode "To Serve Man".
The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.
Apple sauce is a purée made of apples. It can be made with peeled or unpeeled apples and can be spiced or sweetened. Apple sauce is inexpensive and is widely consumed in North America and some parts of Europe.
Gravy is a sauce generally made from the juices of meats and vegetables that run naturally during cooking and often thickened with corn starch or other thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt or gravy browning or bouillon cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, noodles, fries (chips), mashed potatoes, or biscuits.
Laab / Larb is a type of Lao meat salad that is the national dish of Laos, along with green papaya salad and sticky rice. Laab in the Lao language is a noun that refers to meat or other flesh that has been finely chopped and pounded. It is also considered a food of good luck in both Laos and Thailand because it has homonyms that mean 'lucky' in both languages, derived from लाभ in Sanskrit. Laab is of Lao origin, but is also eaten in other regions, most prominently the neighboring former Lan Xang territory, or modern day Laos and the northeastern and northern areas of Thailand, Isan and Lanna where the Lao have extended their influence. Other local variants of laab also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan Province, China.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
Hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning 'to chop'. It originated as a way to use up leftovers. In the U.S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery."
Moussaka is an eggplant (aubergine)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.
Comfort food is food that provides a nostalgic or sentimental value to someone and may be characterized by its high caloric nature associated with childhood or home cooking. The nostalgia may be specific to an individual or it may apply to a specific culture.
A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. Chops are commonly served as an individual portion, and can be accompanied with applesauce, vegetables, and other sides. Pork is one of the most commonly consumed meats in the world. In the United States, pork chops are the most commonly consumed meat cut from the pork loin and account for 10% of total pork consumption.
Cashew chicken is a Chinese-American dish that combines chicken with cashew nuts and either a light brown garlic sauce or a thick sauce made from chicken stock, soy sauce and oyster sauce.
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. The region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México. This Southwestern culinary style is popular beyond the current boundaries of New Mexico, and is found throughout the old territories of Nuevo México and the New Mexico Territory, today the state of Arizona, parts of Texas, and the southern portions of Colorado, Utah, and Nevada.
Mofongo is a dish from Puerto Rico with plantains as its main ingredient. Plantains are picked green, cut into pieces and typically fried but can be boiled or roasted, then mashed with salt, garlic, broth, and olive oil in a wooden pilón. The goal is to produce a tight ball of mashed plantains that will absorb the attending condiments and have either pork cracklings (chicharrón) or bits of bacon inside. It is traditionally served with fried meat and chicken broth soup. Particular flavors result from variations that include vegetables, chicken, shrimp, beef, or octopus packed inside or around the plantain orb.
Sarma is a traditional food in Ottoman cuisine made of vegetable leaves rolled around a filling of minced meat, grains such as rice, or both. It is commonly marketed in the English-speaking world as stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves. The vegetable leaves may be cabbage, patience dock, collard, grapevine, kale or chard leaves. Sarma is part of the broader category of stuffed dishes known as dolma, and has equivalents in Eastern European cuisines from the northern Baltic through Ukraine.
Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.
Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved bell peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking.
Applesauce cake is a dessert cake prepared using apple sauce, flour and sugar as primary ingredients. Various spices are typically used, and it tends to be a moist cake. Several additional ingredients may also be used in its preparation, and it is sometimes prepared and served as a coffee cake. The cake dates back to early colonial times in the United States. National Applesauce Cake Day occurs annually on June 6 in the U.S.
Beurre maître d'hôtel, also referred to as maître d'hôtel butter, is a type of compound butter of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak, fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment.
Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically crushed or finely diced. Simple garlic sauce is composed of garlic and another ingredient to suspend the bulb via emulsion, such as oil, butter or mayonnaise. Various additional ingredients can be used to prepare the sauce.
