xiaoxl/recipe_data huggingface dataset:
Copycat Lafayette Coney Island Hot Dog Chili Sauce Detroit Style


Ingredients:
beef suet, hamburger, ketchup, chili powder, paprika, yellow mustard, turmeric, cumin powder, garlic powder, onion powder, black pepper, salt, ground cloves

Directions:
In a large preheated pot, add lard (shortening], ground round, and cow heart (hotdogs], and simmer on medium heat until it seperates and browns. This mixture must be stirred regularly and mashed with a potato masher during process to create a kind of rough paste. Drain, but reserve the rendered fat and set aside for next step (yes, authentic Detroit style is kinda greasy].
In a cast iron skillet on medium-high heat, add the rendered fat.  Slowly, add cracker crumbs 1 spoonful at a time, stirring contstantly to make a roux. It should be a paste consistency but still able to flow, so add additional fat (butter or shortening] or more crackers, if needed, and continue stirring until it turns a nice woody brown.
Add the roux to the meat pot along with chicken stock and simmer for 20 minutes at a slight boil, then add all remaining ingredients, and stir until mixed. Cover the pot and simmer for at least 3-hours (longer the better] stirring occassionally so it doesn't burn on bottom, adding water as necessary for proper consistency.
Take out 1/3 of the mixture and put it in a blender and puree until smooth, then pour it back into the pot. Continue simmering, uncovered, for another hour, stirring occassionally so it doesn't burn on bottom, adding water if too thick or more roux if too thin, as necessary for proper consistency.
When putting the sauce on your hot dog, the dogs must be grilled on a griddle or a cast iron skillet on medium low with a small amount of butter and vegetable oil. Constant turning of dogs is a must and they must never split open. You will be looking for a consistant light brown color with a darker line of brown on 2 sides. If dogs are straight they can be rolled back and forth regularily to insure even cooking with a large hamburger flipper. If curved use kitchen tongs and adjust next to the other dogs. NEVER BOIL A HOTDOG!
Steaming buns is the best way in a home enviorment a chinese steamer basket works well or you can wrap them in paper towells and microwave 3 at a time on high for about 20 seconds. Open bun place dog spread slightly thinned yellow mustard over dog. Cover with Coney sauce then top with onions. Additional mustard may be added, however, cheese or KETCHUP is never allowed; lets leave that to the people in ohio, ok?
Lemon Asparagus Risotto
Category: main-dish
By stefychefy

Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.

Ingredients:
20  fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
1 cup arborio rice
½ cup dry white wine
¼ cup freshly grated Parmesan cheese
2 tablespoons lemon juice
½ teaspoon lemon zest

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside. Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto. Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes. Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir. Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 356.9
Fat: 8.7 g
Saturated fat: 2.2 g
Carbohydrates: 53.4 g
Sugars: 3.7 g
Dietary fiber: 2.8 g
Protein: 11.1 g
Cholesterol: 7.6 mg
Sodium: 355.2 mg
Chocolate Pumpkin Muffins
Category: bread
By Tammy Lynn

Pumpkin spice muffins get a double dose of chocolaty indulgence with the addition of cocoa powder and chocolate chips. It only takes one bowl and no mixer to whip these up for a sweet breakfast treat or an afternoon chocolate fix.

Ingredients:
1 cup all-purpose flour
¼ cup cocoa powder
1 tablespoon pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup brown sugar
1 cup pumpkin puree
2 large eggs
¼ cup vegetable oil
¼ cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips, divided

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Whisk flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl. Mix in brown sugar, making sure everything is well combined. Make a well in the center of the dry ingredients with a spoon. Add in pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract. Stir until batter is just blended. Add 3/4 cup chocolate chips and stir until well combined. Divide batter evenly between the prepared 12 muffin cups. Sprinkle remaining 1/4 cup chocolate chips on top. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 215.3
Fat: 11 g
Saturated fat: 4.3 g
Carbohydrates: 29 g
Sugars: 17.3 g
Dietary fiber: 2.3 g
Protein: 3.5 g
Cholesterol: 33.1 mg
Sodium: 179.4 mg
Chef John's Shrimp Etouffee
Category: soups-stews-and-chili
By Chef John

We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.

Ingredients:
¾ teaspoon paprika
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon white pepper
¼ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
½ teaspoon salt
1 tablespoon vegetable oil
3 tablespoons butter
⅓ cup diced onion
⅓ cup diced green bell pepper
⅓ cup thinly sliced celery
2 tablespoons all-purpose flour, or as needed
½ cup diced tomatoes
1 ¾ cups chicken stock, or as needed
½ teaspoon Worcestershire sauce
1 dash hot sauce, or more to taste
salt to taste
¼ cup sliced green onions
2 cups cooked rice, or to taste

Directions:
Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl. Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend. Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more. Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary. Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend. Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste. Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute. Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Prep time: 35 mins
Cook time: 20 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 423.6
Fat: 14.7 g
Saturated fat: 6.7 g
Carbohydrates: 30.2 g
Sugars: 2.3 g
Dietary fiber: 1.8 g
Protein: 40.8 g
Cholesterol: 368.9 mg
Sodium: 1114 mg
Maple Roasted Brussels Sprouts with Bacon
Category: fruits-and-vegetables
By stefychefy

Who knew Brussels sprouts could ever taste this good! Caramelized and crispy, these sprouts gain a nutty flavor from the roasting process.

Ingredients:
1 pound Brussels sprouts, trimmed
¼ cup extra-virgin olive oil
3 tablespoons pure maple syrup
4 slices bacon, cut into 1/2-inch pieces
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper. Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 175.3
Fat: 12.1 g
Saturated fat: 2.2 g
Carbohydrates: 13.6 g
Sugars: 7.6 g
Dietary fiber: 2.9 g
Protein: 4.8 g
Cholesterol: 6.6 mg
Sodium: 352.2 mg
Garlic-Herb Butter


Ingredients:
salted butter, garlic cloves, fresh rosemary, fresh thyme, scallions, chives, sea salt, ground black pepper

Directions:
Place softened butter in a small mixing bowl.
Mince garlic and add to butter.
Finely chop herbs and add to butter as well as salt and pepper.
With the back of a spoon, mash herbs into softened butter and stir thoroughly to combine.
If you wish to serve it soft, do not refrigerate.  Otherwise, it may be refrigerated until ready to use.
Little Meat Loaves
Category: main-dish
By ELIZABETH 45

These individual meat loaves are topped with a sweet and tangy sauce. The sausage in this recipe yields a more complex flavor than your standard meat loaf.

Ingredients:
2  eggs, beaten
¾ cup crushed buttery round crackers
½ cup milk
½ cup grated Parmesan cheese
½ cup chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon dried Italian-style seasoning
1 teaspoon garlic salt
1 pound lean ground beef
1 pound ground sausage
1 cup ketchup
½ cup packed brown sugar
1 tablespoon Worcestershire sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the eggs, cracker crumbs, milk, cheese, onion, Worcestershire sauce, Italian-style seasoning, garlic salt, ground beef and ground sausage. Mix this together well and form into individual loaves. Place the loaves in a 9x13 inch baking dish. In a separate small bowl, combine the ketchup, brown sugar and Worcestershire sauce. Mix this together well and spoon some of this sauce over each loaf. Garnish each loaf with some Parmesan cheese and seasoning to taste. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 677.8
Fat: 38.3 g
Saturated fat: 13.2 g
Carbohydrates: 48.8 g
Sugars: 30.7 g
Dietary fiber: 1 g
Protein: 34.3 g
Cholesterol: 166 mg
Sodium: 1918.6 mg
Non-Dairy Ranch Dressing


Ingredients:
vegan mayonnaise, garlic powder, onion, lemon juice, sea salt, distilled water

Directions:
"Whisk together all ingredients and enjoy!"
10-Minute Chocolate Mug Cake
Category: desserts
By Baker Boy

This quick and easy dessert is a family favorite.

Ingredients:
5 tablespoons white sugar
¼ cup all-purpose flour
3 tablespoons milk
3 tablespoons olive oil
2 tablespoons unsweetened cocoa powder
1  egg
1 dash pure vanilla extract
1 pinch salt

Directions:
Mix sugar, flour, milk, olive oil, cocoa powder, egg, vanilla extract, and salt together in a large microwave-safe mug. Heat in microwave until center of cake is done, about 2 minutes.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 1 cake

Calories: 835.6
Fat: 48.2 g
Saturated fat: 8.6 g
Carbohydrates: 94.9 g
Sugars: 65.4 g
Dietary fiber: 4.4 g
Protein: 13.1 g
Cholesterol: 189.7 mg
Sodium: 247.6 mg
Coffee Flavoured Syrup


Ingredients:
water, sugar, instant coffee

Directions:
Combine all ingredients in a pot, bring to a boil and boil for 10 minutes.
Strain through a cheesecloth and store in a bottle in the fridge. Will keep for 2 months.
Strawberry Punch (Erdbeerbowle)


Ingredients:
strawberries, sugar, lemons, white wine

Directions:
"Wash strawberries, remove stems and cut in half. Put in a bowl and sprinkle with the sugar. Wash the lemon in warm water and peel off thin strips of rind with a sharp knife. Finely chop one peeled lemon rind strip and add the lemon juice and chopped rind to the strawberries. Refrigerate. After two hours (the sugar should be dissolved] pour off the resulting strawberry juice and put to one side. Pour wine on the strawberries until covered and refrigerate further for 2 hours. Shortly before serving add the strawberry juice, remaining wine, and sparkling wine and decorate the bowl with remaining lemon strips."
Ellen's Muffaletta Pasta Salad
Category: salad
By Ellen Bancroft Ziegler

This salad has everything in the filling of a muffaletta sandwich but in pasta salad form! It is a great salad to take on a picnic and it has a nice variation of tastes on the tongue in each bite! It is one of our summer picnic staples!

Ingredients:
1 (16 ounce) package rotini pasta
2  carrots, peeled and cut into 1/2-inch cubes
1 cup chopped pepperoncini  (Optional)
½ pound Genoa salami, cut into 1/2-inch cubes
½ pound Cheddar cheese, cut into 1/2-inch cubes
⅓ pound provolone cheese, cut into 1/2-inch cubes
½  sweet onion, cut into 1/2-inch pieces
½ cup 1/2-inch pieces pitted green olives
½ cup 1/2-inch pieces Kalamata olives
½ cup 1/2-inch pieces pepperoni
½ cup 1/2-inch pieces celery
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ (6 ounce) jar marinated artichoke hearts, drained and cut into 1/2-inch pieces
1 (8 ounce) bottle Italian-style salad dressing, or more to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain. Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir. Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 8 cups

Calories: 720.5
Fat: 43.2 g
Saturated fat: 16.6 g
Carbohydrates: 53.2 g
Sugars: 6.1 g
Dietary fiber: 3.7 g
Protein: 29.9 g
Cholesterol: 86.7 mg
Sodium: 2597.4 mg
Frozen Toffee Bar Torte


Ingredients:
chocolate ice cream, coffee ice cream

Directions:
"Butter n 8-inch springform pan.  Crush 14 macaroons and spread on bottom of pan.  Spread softened chocolate ice cream on top of macaroons.  Drizzle half of chocolate syrup over ice cream.  Crush remaining macaroons and layer on top of ice cream.  Spread coffee ice cream over macaroon layer.  Drizzle remaining chocolate syrup over ice cream.  Crush toffee bars and sprinkle on top.  Freeze.  To serve, remove from pan and allow to sit at room temperature 15-30 minutes.  Serve with additional syrup if desired."
Shrimp and Orzo Salad
Category: salad
By Uzo Orimalade

There are so many shapes of pasta out there. One of my favorites is orzo: rice-shaped pasta. I do not see it used as often as its more popular relatives like spaghetti, penne, linguine et al, which is a shame. I love the fact that orzo can be treated like rice and used to make tomato-based (jollof) or stir-fried dishes. It can be creamy like a risotto or made like rice and served with a stew or sauce. Here I use it to make a cold salad with shrimp and sweet cherry tomatoes. Use a lot of garden-fresh herbs to elevate this salad and feel free to add more vegetables if you want.

Ingredients:
12  large shrimp - peeled, deveined, and tails left on
1 tablespoon all-purpose seasoning blend
½ cup uncooked orzo pasta
1 tablespoon mayonnaise
1 tablespoon chopped fresh dill, or to taste
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon chopped fresh basil, or to taste
1 teaspoon prepared yellow mustard
¼ teaspoon lemon juice
1 pinch salt and ground white pepper to taste
1 cup cherry tomatoes, halved

Directions:
Bring a large pot of water to a boil. Add shrimp and seasoning; cook until shrimp are bright pink on the outside and meat is opaque, about 5 minutes. Remove shrimp from the water and set aside in a bowl. Pour orzo into the seasoned water and bring to a boil. Cook, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and add to the bowl with shrimp. Store in the refrigerator to cool. Combine mayonnaise, dill, parsley, basil, mustard, lemon juice, salt, and white pepper together in a bowl. Mix well. Taste and adjust if needed. Remove shrimp and orzo from the refrigerator. Add cherry tomatoes and dressing; stir well. Taste and adjust seasonings if necessary. Refrigerate for at least 2 hours before serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 2 hrs 45 mins
Yields: 4 servings

Calories: 177.4
Fat: 3.9 g
Saturated fat: 0.7 g
Carbohydrates: 21.5 g
Sugars: 1.1 g
Dietary fiber: 1.4 g
Protein: 14.2 g
Cholesterol: 96.9 mg
Sodium: 876.6 mg
Hearty Turkey Vegetable Soup


Ingredients:
olive oil, onion, garlic cloves, celery ribs, parsley, carrots, cabbage, potato, green beans, rosemary, thyme, macaroni, butter beans

Directions:
Heat stock pot on medium heat and add the olive oil.
Saute onions and garlic until just transparent -- 5 minutes.
Add celery, cabbage and mushrooms cooking and stirring until soft -- 5 more minutes.
Add potato, green beans, salt, pepper, rosemary and thyme.
Pour in chicken stock and bring to a boil; then turn down to a simmer and cook for 45 minutes.
Add macaroni, cover and cook for 15 minutes.
Add butter beans, and turkey or chicken, cooking just until heated.
Taste for seasoning and serve.
Kool-Aid Syrup


Ingredients:
sugar, water

Directions:
Stir the Kool-Aid and sugar together in a small saucepan.
Add the water and stir to get it down through the sugar.
Warm over low heat until the water warms up enough to dissolve the sugar, stirring constantly.  Don't let it get too hot.
Once the sugar is dissolved, pour the syrup into a clean bottle - old Coffee Mate bottles work well.
Store in the refrigerator.
To use, add syrup to taste to a glass of cold water.
Summer Squash Medley


Ingredients:
zucchini, onions, green onions, dried dill, fresh lemon rind, salt, lemon juice

Directions:
Cut squash and zucchini  crosswise into thick slices.
Saute onion in a large skillet in a small amount of olive oil until translucent, drain on a paper towel.
Add a small amount of water to the skillet andbring to a boil.
Add zucchini and summer squash, and boil 3 to 5 minutes ot until crisp -tender.
Drain.
Add remaining ingredients and onion, and toss.
Asian Roasted Green Beans With Mushrooms


Ingredients:
green beans, shallot, garlic clove, baby portabella mushrooms, olive oil, soy sauce, fresh ginger, salt, black pepper

Directions:
Preheat oven to 375°F.
Place all ingredients in a large roasting pan, toss to coat evenly and spread out onto pan in one layer.
Roast for 10-12 minutes, gently turn and toss with plastic spatula, spread out evenly once again and roast for another 10-12 minutes.
Sesame Chicken Cucumber Noodle Salad


Ingredients:
rice vinegar, dry sherry, reduced sodium soy sauce, scallion, red bell pepper, green bell pepper, English cucumber, romaine lettuce, boneless skinless chicken breasts, toasted sesame seeds

Directions:
In a medium bowl, whisk peanut butter, vinegar, sesame oil, sherry, soy sauce, sriracha and scallions together until smooth. Cover and refrigerate overnight or at least 6 hours. (If it thickens up too much in the fridge, add a bit of water to bring it to the right consistency.].
After the dressing is done chilling in the fridge, bring a pot of water to a boil and cook the rice noodles about 3 minutes, or until tender. (If your package has directions, follow those, but the rice noodles can quickly turn to mush if overcooked] Drain and rinse with cold water. Cut them into about 3-inch pieces and set aside.
In a large bowl, add all your prepared veggies and chicken, then toss. Add in the cooked noodles, and gently combine. Pour the dressing over the top and stir to coat, using as much or little dressing as you'd like. Top with toasted sesame seeds and serve.
Sneaky Chef Make-Ahead  White Puree


Ingredients:
cauliflower florets, zucchini, fresh lemon juice, water

Directions:
To prepare White Puree:
On the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the cauliflower, and steam for about 10 minutes, until quite tender. Drain.
To prepare in microwave, place the cauliflower in a microwave-safe bowl, cover it with water, and microwave on high for 8 to 10 minutes or until very tender. Drain.
Meanwhile, place the raw peeled zucchini with the lemon juice in your food processor and pulse a few times. Next add the cooked cauliflower and 1 tablespoon of water to the food processor (work in batches if necessary] and puree on high until smooth. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water make a smooth puree, but the less water, the better.
This recipe makes about 2 cups of puree; double it if you want to store more. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.
Ranch Crispy Chicken


Ingredients:
"broiler-fryer chicken"

Directions:
Mix the breadcrumbs and Dressing mix in a plastic bag., Put chicken in the bag and shake until coated., Bake in 375F oven for 50 minutes.
Cranberry Pecan Stuffed Pork Chops


Ingredients:
center-cut pork chops, salt, ground black pepper, olive oil, olive oil, apple, celery, fat-free chicken broth, fresh flat-leaf parsley

Directions:
Preheat oven to 350°F.
For stuffing, heat oil in large skillet over medium heat 1 minute until hot. Add apple, onion and celery. Cook and stir 3 to 4 minutes until softened.
Add chicken broth and cranberries; cook 3 to 4 minutes until mixture begins to bubble. Stir in stuffing mix, pecans and parsley. Remove from heat; set aside.
For pork chops, lightly spray 9 x 13-inch baking dish with vegetable oil spray; set aside.
Place pork chops on work surface. Cut a slit horizontally in each pork chop forming pocket. Spoon stuffing into pocket of each pork chop. Secure pork chops using toothpicks. Sprinkle with salt and pepper.
Heat oil in large skillet over medium-high heat 1 minute until hot. Add pork chops; cook 2 to 3 minutes per side until deep golden brown.
Transfer pork chops to baking dish. Bake 15 to 20 minutes until internal temperature reaches 155°F to 160°F on instant-read thermometer inserted in pork.
Remove from oven to cooling rack; loosely cover with aluminum foil. Allow pork chops to cool for 8 minutes before serving.