The ancient Egyptians were thus able to produce an abundance of food, allowing the population to devote more time and resources to cultural, technological, and artistic pursuits. Land management was crucial in ancient Egypt because taxes were assessed based on the amount of land a person owned. Farming in Egypt was dependent on the cycle of the Nile River. The Egyptians recognized three seasons: Akhet (flooding), Peret (planting), and Shemu (harvesting). The flooding season lasted from June to September, depositing on the river's banks a layer of mineral-rich silt ideal for growing crops.
Take as one example stuffed pork chops, 3/4 inch thick. These should take around 30 minutes in a 350 F oven to complete baking, so that the stuffing cooks through. Unstuffed, thinner pork chops take less time, and thicker pork chops take longer.
Instructions. 1  Preheat oven to 425Â°F (218Â°C) 2  Season pork chops with salt and pepper. 3  Heat a large frying pan over medium-high heat. Add 1 tablespoon of oil and heat for 30 seconds. 4  Add pork chops, 2 at a time. Sear on each side until well browned. 5  Once all the pork chops are seared, fit them all into the pan at the same time. Slide the frying pan into the oven. Cook the pork chops for 15 to 20 minutes, until a meat thermometer inserted in the pork reads 140Â°F (60Â°C). Remove the pork chops from the oven, cover with foil, and let rest for 5 minutes before serving.