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French Vegetable Stew with Pork Chops

From Germania Language School - Germania Heritage Cookbook ( 1985) (1985).

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A historical recipe

Germania Language School - Germania Heritage Cookbook ( 1985), by Germania Language School (1985).

France

Known as a French recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 4 pork

Possible health benefits

General information, not medical advice.

  1. Pork Source of potassium · Source of phosphorus · Source of zinc

    Source of potassium · 318 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of phosphorus · 173 mg per 100 g, 25% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of zinc · 2.2 mg per 100 g, 22% of the reference intake per 100 g

    • Zinc contributes to normal DNA synthesis.
    • Zinc contributes to normal acid-base metabolism.
    • Zinc contributes to normal carbohydrate metabolism.
    15 more authorised claims
    • Zinc contributes to normal cognitive function.
    • Zinc contributes to normal fertility and reproduction.
    • Zinc contributes to normal macronutrient metabolism.
    • Zinc contributes to normal metabolism of fatty acids.
    • Zinc contributes to normal metabolism of vitamin A.
    • Zinc contributes to normal protein synthesis.
    • Zinc contributes to the maintenance of normal bones.
    • Zinc contributes to the maintenance of normal hair.
    • Zinc contributes to the maintenance of normal nails.
    • Zinc contributes to the maintenance of normal skin.
    • Zinc contributes to the maintenance of normal testosterone levels in the blood.
    • Zinc contributes to the maintenance of normal vision.
    • Zinc contributes to the normal function of the immune system.
    • Zinc contributes to the protection of cells from oxidative stress.
    • Zinc has a role in the process of cell division.

    Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet

    Nutrients per 100 g of “Pork, ground, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 250g eggplants 250g zucchini 250g green and red peppers 250g onions 250g beefsteak tomatoes 8 tbsp.
  2. olive oil 4 pork chops ( 175g each ) salt and pepper to taste 6 large garlic cloves 200g black olives 3 tsp.
  3. herbes de provence Peel and slice eggplants.
  4. Salt on both sides and let sit for 15 minutes.
  5. Remove slices from accumulated liquid.
  6. Wash zucchini and cut off ends, then slice.
  7. Wash and half the peppers, remove seeds and cut into strips.
  8. Peel and cube onions.
  9. Wash and dry tomatoes and cut into 8 pieces.
  10. Heat 2 tbsp.
  11. oil in a casserole dish.
  12. Salt and pepper pork chops and fry on both sides quickly in 011.
  13. Keep pork chops warm.
  14. Heat the remaining oil in the dish.
  15. Fry the eggplant slices just a bit.
  16. Peel the garlic cloves and mash them.
  17. Add them together with the onion cubes to the eggplant slices and let them fry a little.
  18. Add the rest of the vegetables and mix the stew well.
  19. Add salt, pepper and herbes to taste.
  20. Add 3 to 4 tbsp.
  21. water.
  22. Put the pork chops into the stew and let simmer for about an hour.
  23. Stir occasionally.
  24. Half and pit the olives and add 5 minutes before the stew is done.
  25. Bogdan Chmielewski ereere =u Indian wisdom: Friendship between two people is based on the patience of one of the two people involved.
  26. e He Schnittlauchrtthrei fur Personen

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Baking dish
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon
Source not stated by archive.org
Credit

From Germania Language School - Germania Heritage Cookbook ( 1985) (1985), printed page 79, digitised by the Internet Archive: https://archive.org/details/germania-language-school-germania-heritage-cookbook-1985

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.