Pork Chops With Spices – We Love God!

Arguably, the King James Version stands as the grandest of the English Bible translations. It has been dubbed a monument of literary translation, considered a sublime text. To be sure, for contemporary audiences the sublime prose can be confusing at times, more obscuring than helpful. Considering that it is nearly four hundred years old, however, it clearly has staying power. The King James Version also provides a good anchor for the history of the English Bible. It’s the result of nearly four centuries of work that led up to it, and has, for another four centuries, continued to cast its shadow. We can frame our history of the English Bible around it.

Stephen Nichols

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Meats, Pork	4	Servings

INGREDIENTS

8		Pork chops, each about
		1/2-in. thick 2 lb total
		Weight
1	T	Vegetable oil
1 1/2	c	Onion, chopped fine
2	t	Garlic, minced
1	c	Water
1/2	t	Cumin
1/8	t	Paprika
1/2	t	Turmeric
1		Bay leaf

INSTRUCTIONS

Heat the oil in a heavy skillet large enough to hold the chops in one
layer. Add the chops and cook until nicely browned on one side, about
5-6 min. Turn the chops and cook on the other side about 5 min. Pour
off all the fat from the skillet. 2. Return the skillet to the heat
and scatter the onions and garlic around the chops. Cook briefly,
stirring. Add the water and sprinkle the chops with cumin, paprika,
turmeric and bay leaf. Cover closely and cook about 30 min. over low
heat. 3. Serve the chops with the sauce poured over.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 296 Calories From Fat: 90 Total Fat: 10g Cholesterol: 122.8mg Sodium: 96.2mg Potassium: 827.1mg Carbohydrates: 6.4g Fiber: 1.2g Sugar: 2.6g Protein: 42.5g