xiaoxl/recipe_data huggingface dataset:
Fillet of Fish With Green Apple, Raisins and Pecans


Ingredients:
margarine, granny smith apple, raisins, pecans, walnuts, brown sugar, Splenda sugar substitute, cinnamon, flour

Directions:
Preheat oven to 400°F.
Place fish in single layer in baking dish.
In nonstick skillet, melt margarine, then sauté apple, raisins, nuts, Splenda and cinnamon for 3 minutes or until apples are tender.
Mix flour with apple juice until dissolved. Add to pan and cook until thickened, stirring constantly, 2 or 3 minutes.
Pour sauce over fish.  Cover and bake 15 - 20 minutes. Fish should flake easily when tested with fork.
Milk Chocolate Rolled Crescents


Ingredients:
"powdered sugar"

Directions:
Unroll dough, and separate triangles on a clean surface.
Sprinkle chopped milk chocolate onto each triangle and lightly press the chocolate into the dough.
Roll crescent into traditional crescent roll.
Transfer crescents onto an ungreased cookie sheet.
Bake according to crescent package instructions.
Dust with powdered sugar and enjoy!
Savory Squash & Red Pepper Medley


Ingredients:
zucchini, red bell pepper, onion, olive oil, fresh basil, dried oregano

Directions:
Sautee the first 4 ingredients in olive oil., Add fresh basil and dried oregano., Remove from heat.  Add hummus – should very lightly coat squash mixture.
2-Ingredient Peanut Butter Fudge
Category: desserts
By knasels.babygirl

This is the easiest fudge ever. Every time I make it I get so many compliments on how great it is. This is the easiest peanut butter fudge ever, and it is so good. I hope you try it and enjoy it as much as I do.

Ingredients:
1 pound white confectioners' coating (white almond bark), broken up
1 (18 ounce) jar peanut butter (such as Jif®)

Directions:
Line an 8x8-inch baking dish with plastic wrap long enough to overhang the dish by several inches on each side. Place broken coating into a large glass microwave-safe bowl and melt on low power in microwave oven, about 5 minutes, stirring after every 30 seconds to 1 minute. When coating is smooth and creamy, stir peanut butter into coating until fudge is thoroughly combined. Spread fudge into the prepared baking dish. Refrigerate fudge until set, 1 to 2 hours. Lift fudge out of the pan using the plastic wrap for handles and slice into squares with a pizza cutter.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 1 8x8-inch pan of fudge

Calories: 113.6
Fat: 8.4 g
Saturated fat: 3 g
Carbohydrates: 7.7 g
Sugars: 6.6 g
Dietary fiber: 0.7 g
Protein: 3.2 g
Cholesterol: 2 mg
Sodium: 57.4 mg
Tomato-Basil Queso Fundido


Ingredients:
cherry tomatoes, onion, garlic cloves, crushed red pepper flakes, fresh basil, flour tortillas

Directions:
HEAT dressing in skillet on medium heat. Add tomatoes, onions, garlic and red pepper; cook and stir 8 to 10 minute or until heated through.
TOP with cheese; cover. Cook 5 minute or until cheese is melted.
SPRINKLE with basil. Serve with tortillas.
Shortcut: For easy cleanup, serve this tasty dip right from the skillet.
Substitute: Substitute 2 regular tomatoes, coarsely chopped, for the cherry tomatoes.
Spicy Sausage Balls without Bisquick®
Category: meat-and-poultry
By Mary Hillegass

These sausage balls are as good as Bisquick® sausage balls, but without the carbs and gluten. They are also keto friendly! Eat them fresh out of the oven or refrigerate or freeze for later use.

Ingredients:
1 pound bulk spicy pork sausage
1 pound shredded sharp Cheddar cheese
1 cup almond flour
2 tablespoons coconut flour
2 (.25 ounce) packages unflavored gelatin
1  egg
½ teaspoon baking powder

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with parchment paper. Combine sausage, Cheddar cheese, almond flour, coconut flour, gelatin, egg, and baking powder in a large bowl. Mix to combine using your hands, a stand mixer, or a food processor. Form mixture into uniformly-sized balls (about 1 1/2-inch diameter) and place on the prepared pan. Bake in the preheated oven until cooked through, 23 to 28 minutes. Remove sausage balls and let cool on the pan until oil is reabsorbed, about 5 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 32 sausage balls

Calories: 469.4
Fat: 37.4 g
Saturated fat: 16.5 g
Carbohydrates: 6.2 g
Sugars: 0.9 g
Dietary fiber: 2.5 g
Protein: 27.8 g
Cholesterol: 113.4 mg
Sodium: 755.8 mg
Chicken & Noodle Slaw


Ingredients:
head of cabbage, carrot, boneless skinless chicken breast halves, sliced water chestnuts, green onions, pitted black olives, mandarin orange segments, roasted peanuts, white wine vinegar, granulated sugar, salt, black pepper, mayonnaise, milk

Directions:
FOR THE SLAW ~ Somewhat crush the noodles in their clear cellophane envelopes, then make sure larger clumps are separated.
In a large bowl, combine the cabbage & carrot OR USE A 1-POUND BAG OF PREPARED COLESLAW, the shredded meat, ramen noodle, water chestnuts, onions, olives & orange segments, then set aside.
FOR THE DRESSING ~ In a small bowl, whisk together both seasoning packets, vinegar, vegetable oil, sugar, salt & pepper.
Pour this over the slaw, & toss to coat.
In another small bowl, whisk together mayonnaise & milk, then carefully stir into the slaw.
Cover & refrigerate at least 4 hours (& preferably overnight] before serving.
Southwestern Ranch Salad #RSC


Ingredients:
ground cumin, chili powder, buttermilk, mayonnaise, garlic powder, salt, fresh chives, dried chives, corn tortillas, black beans, frozen corn kernels, green onions

Directions:
Heat the oven to 400° F . Use a pizza cutter to slice the tortillas into thin strips. Line a baking sheet with foil and coat it with non-stick spray. Spread the tortilla strips out in a single layer and spritz lightly with more non-stick spray. Sprinkle lightly with Ranch Dressing Seasoning Mix.
Bake the tortilla strips for 5-10 minutes or until they are golden brown and crispy. Stir the tortilla strips half way through cooking.
While the tortilla strips are baking, cut the head of lettuce or greens into small pieces. Rinse the greens and drain well. Chop the tomato and slice the green onions with some tops. Rinse the black beans in a colander and drain well. Thaw the corn.
Whisk together all of the ingredients for the dressing in a small bowl.
You can either build one large salad or 4 Servings on chilled plate(s].
Layer the greens first, then the chicken,  black beans, corn, tomato, shredded cheese, green onion, and a few tortilla strips on top.  Serve and ENJOY!
Italian seafood soup


Ingredients:
olive oil, onions, garlic, oregano, fennel seeds, diced tomatoes, bottled clam juice, minced clams, dry white wine, shrimp, dried basil, cayenne pepper

Directions:
Heat oil.
Add onions, garlic, oregano and fennel.
Sweat onions until tender.
Add tomatoes, clam juice, wine and liquid from canned clams.
Bring to stew consistency (about 15 minutes].
Add shrimp, clams, and crab meat.
Cook on medium heat about 2 minutes.
Add basil, cayenne,and black pepper to taste.
Simmer 2 more minutes.
Chile Relleno Squares- Breakfast Version


Ingredients:
eggs, cottage cheese, monterey jack cheese, flour, baking powder, diced green chilies, butter

Directions:
In a 13x9 in baking dish, place the stick of butter.
Place dish in the oven and set to 350 degrees (the butter will melt while the oven preheats].
Meanwhile, beat eggs in a large bowl.
Blend in- by hand- cottage cheese and grated cheese. Add flour, baking powder and green chilies.
Remove the baking dish from the oven once the butter has melted and add the egg mixture- no need to stir. Cover with foil. If the oven has not yet preheat, wait until then, otherwise --
Bake 45 mins at 350. Remove foil and bake an additional 15 minutes.
Optional- serve with sour cream and salsa.
Lily Twig Salad


Ingredients:
head romaine lettuce, red leaf lettuce, head iceberg lettuce, blue cheese, bacon, red onion, sugar, dry mustard, salt, white vinegar, poppy seed

Directions:
Wash and tear lettuce.
Mix greens together.
Top with crumbled blue cheese, bacon, and red onion.
Process remaining seven (dressing] ingredients in a blender.
Pour dressing over top (just enough to coat].
Serve.
Mexican Wedding Cakes


Ingredients:
butter, powdered sugar, salt, vanilla extract, flour, powdered sugar

Directions:
Preheat oven to 400 degrees.
Cream butter adding sugar gradually.
Blend in salt, vanilla, and flour.
If too soft, chill until firm.
Scoop small pieces of dough, roll in hand to make a small ball, and place on ungreased cookie sheets.
Bake in preheated oven about 12 minutes, or until golden brown.
While still  hot, roll cookies in powdered sugar.
Move to a wire rack to cool.
INSTANT POT BLACK EYED PEa SOUP


Ingredients:
bacon, yellow onion, celery ribs, carrot, garlic cloves, low sodium chicken broth, sea salt, ground black pepper, garlic powder, paprika, cayenne pepper, dried black-eyed peas, wild rice

Directions:
Turn Instant Pot on SAUTE mode. When hot, add the bacon and cook until brown, remove and set aside on a paper towel lined plate. Break or chop into bits.
Add the onion, celery, carrot and garlic. Saute for 5 minutes, then add the ham, chicken broth, salt, pepper, garlic powder, paprika, cayenne, peas, rice, greens, and bacon bits.
Place lid on and lock. Turn on MANUAL mode with high pressure selected for 28 minutes. Turn switch to VENTING and allow for the pressure to release manually, this usually takes 7-10 minutes or so. Remove the lid and stir.
Let the soup cool until it reaches desired serving temperature.
Shana's Spaghetti Squash Muffins
Category: bread
By starfroggie

Too much spaghetti squash? Try this new recipe, which resembles other squash breads.

Ingredients:
½  spaghetti squash, seeded
3 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
¾ teaspoon ground allspice
½ teaspoon salt
1 ½ cups milk
2  eggs, beaten
2 tablespoons butter, melted
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a shallow baking pan. Add about 1 inch water. Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon and measure out 2 cups; refrigerate until cool, 15 to 20 minutes. Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins. Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl. Mix milk, eggs, butter, and vanilla extract together in a separate bowl. Stir in spaghetti squash. Fold the squash mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin tins, filling each cup halfway. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from muffin tins and cool on wire racks.

Prep time: 20 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 25 mins
Yields: 24 muffins

Calories: 233.1
Fat: 3.9 g
Saturated fat: 2 g
Carbohydrates: 44.1 g
Sugars: 18.4 g
Dietary fiber: 1 g
Protein: 5.5 g
Cholesterol: 38.5 mg
Sodium: 301 mg
Stuffed Iowa Steaks (Pork Chops)


Ingredients:
fresh ground black pepper, dark brown sugar, paprika, kosher salt, cayenne pepper, olive oil, red onions, apricots, fresh parsley, dried currant, minced garlic cloves, oranges, zest of, dried thyme, fresh ground pepper, salt, orange marmalade

Directions:
Ask your butcher to cut up some inch and half nearly two inch thick bone in pork chops.
Prepare rub and coat pork chops up to one day before grilling.
Brown sausage, drain, set aside to cool. Cook down onions in hot oil until slightly brown and translucent. Not looking for the caramelized onions you might put on your burger here. Return sausage to pan, add remaining ingredients for stuffing, heat and then cool to touch.
Cut center slit in pork chops to the bone, stuff with sausage, onion, fruit mixture. Over stuffing these monsters is okay. A saturated bamboo stick could help hold it together but not necessary.
Warm marmalade over low heat until slightly liquid form.
Heat grill to medium high, MOM on a three burner Weber (medium-off-medium] , or about a 7-8 count (hand over heat] for charcoal.
Grill on indirect heat for 8-10 minutes on first side, flipping and grilling for a remaining 6-8 minutes. This can be one of those times that a fine set of grill marks will pay off big dividends on presentation, so if you're thinking grill marks I am sure you know what to do. When only a few minutes are left coat chop with glaze, being careful not to put on too soon and have sugars burn. Grilling pork can be a personal choice as to when they are done. Because of the moist stuffing, these do not tend to dry out. But with the glaze you can blacken them and give that bitter burnt taste to what was going to be your best meal of summer.
Check temp of pork chop and remove from heat. Let rest for 5-10 minutes before serving. I might use a tinfoil tent from time to time if I need to stretch out the time before serving.
Healthy Strawberry Rhubarb Bread
Category: uncategorized
By Almond Breeze

This strawberry rhubarb bread is made with unsweetened vanilla almond milk, whole wheat flour, coconut oil, and cane sugar to make it healthier.

Ingredients:
1 ½ cups whole wheat pastry flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ cup Almond Breeze Unsweetened Vanilla
2 large eggs
¾ cup organic cane sugar
3 tablespoons coconut oil, melted
1 ¼ cups sliced fresh strawberries
¾ cup chopped rhubarb

Directions:
Preheat oven to 350 degrees F. In a large bowl, whisk the flour, baking soda, salt, and nutmeg together. In a separate bowl, whisk together the Almond Breeze (either unsweetened vanilla almond milk or unsweetened vanilla almond cashew milk for extra creaminess), eggs, sugar, and coconut oil. Stir the strawberries and rhubarb into the batter. Pour batter into a greased loaf pan. Bake for 40 to 50 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool for 10 to 15 minutes, then remove from the pan and allow to cool completely.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 1 loaf

Calories: 164
Fat: 6.9 g
Saturated fat: 4.8 g
Carbohydrates: 22.5 g
Sugars: 7.8 g
Dietary fiber: 2.5 g
Protein: 4.2 g
Cholesterol: 46.5 mg
Sodium: 175.3 mg
Wedding Cake Martini


Ingredients:
vanilla vodka, cranberry juice, artificial sweetener

Directions:
Combine all ingredients in a shaker with ice., Shake well and strain into martini glass. Enjoy!
Ice Pops
Category: desserts
By Bea Gassman

These are a real kid pleaser!

Ingredients:
1 (3 ounce) package fruit flavored Jell-O® mix
1  unsweetened, flavored soft drink mix package
1 cup white sugar
2 cups boiling water
2 cups cold water

Directions:
Dissolve gelatin, soft drink mix and sugar in boiling water. Stir in cold water and pour into popsicle molds or small plastic drinking cups. Add popsicle sticks when firm but not frozen completely; freeze until hard.

Prep time: 15 mins
Total time: 4 hrs 15 mins
Yields: 8 ice pops

Calories: 137.2
Carbohydrates: 34.6 g
Sugars: 25 g
Protein: 0.8 g
Sodium: 38 mg
Candied Jalapenos


Ingredients:
onions, vinegar, water, sugar, mustard seeds, turmeric, celery seeds, fresh garlic clove, ginger

Directions:
Slice Jalapenos into thin slices and dice onions (I would suggest a pair of rubber gloves for handling jalapenos, personal experience, do not touch your face!].
Place in pan with water and vinegar, bring to a boil, reduce heat & simmer about 2 mim. (do not breath fumes] .
Pour off most of the water vinegar mixture, add the sugar and spices.
Bring to soft candy temperature to completely dissolve sugar about another 10 minute
Place boiling mixture into jars, leaving 1/4 inch head space.
Adjust caps.
Water bath 5 min to insure a good seal.
*note: if you like the peppers a little crisp, boil mixture and add peppers at the end.
Chilli Tomato Sauce / Tomato Salsa


Ingredients:
onion, plum tomatoes, olive oil, garlic cloves, tomato puree, red chili pepper

Directions:
Heat the olive oil, add the onions cook until tender., Add the red chilli., Add the garlic and tomato puree., Add the chopped tomatoes., Cook for approx 5 minutes.
Hot and Sour Potatoes


Ingredients:
potatoes, mustard seeds, onions, garlic cloves, chili powder, paprika, salt, water

Directions:
Heat the oil in a pot, add the mustard seeds, when they start to sputter add the onions, and garlic. Cook till onions are light golden in colour.
Add the chilli powder and paprika, stir and cook for 1 minute.
add the potatoes, salt, water and lemon juice, stir and cook till potatoes are well heated through.
Serve.
Ebelskiver   (Spiced Apple-Filled Pancakes)


Ingredients:
unsalted butter, light brown sugar, granny smith apples, ground ginger, ground cloves, nutmeg, ground cinnamon, heavy cream, maple syrup, salt, all-purpose flour, baking soda, baking powder, granulated sugar, salt, buttermilk, sour cream, unsalted butter, confectioners' sugar, cinnamon

Directions:
To make the filling:
In a fry pan over medium heat, cook the butter, brown sugar, apples, ginger, cloves, nutmeg, cinnamon and lemon juice, stirring frequently, for about 20 minutes.
Drain off any liquid. Set aside.
To make the maple whipped cream:.
In the bowl of an electric mixer fitted with the whisk attachment, beat together the heavy cream, maple syrup and salt until soft peaks form.
Cover and refrigerate until ready to use.
To make the filled-pancake batter:
In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream.
Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy.
Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes.
Using a rubber spatula, gently stir the whites into the batter in two additions.
Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles.
Pour 1 Tbs. batter into each well and cook for 2 minutes.
Spoon 1/2 teaspoons apple filling into the center of each pancake and top with 1 Tbs. batter.
Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
Transfer the pancakes to a plate. Repeat with the remaining batter.
In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes.
Serve with the maple whipped cream.
Pizza on the Grill W/Sausage & Mozzarella


Ingredients:
granulated sugar, warm water, active dry yeast, salt, olive oil, all-purpose flour, whole wheat flour, cornmeal, sausages, cherry tomatoes, garlic cloves, fresh basil leaf, buffalo mozzarella, parmesan cheese

Directions:
Dough:.
Combine sugar, yeast and warm water and let sit for around 10 min until it starts to foam.
Add the salt and oil, mix.
Add flours and cornmeal and knead/mix until well combined and dough not sticky. You may have to add more flour to get the required texture. I use a Kitchen Aid for the kneading.
Take out of bowl and knead for a bit on the table. Spray the bowl with cooking spray (or smear some olive oil in the bowl] and sit in a warm place, covered, for 1 - 1 1/2 hours.
Topping:.
Mix all ingredients in a bowl.
Pizza:.
Divide the dough into the number of pizzas you wish to make. Roll out the dough as thin as possible. Prick the dough in a few places with a fork  to prevent the dough from bubbling up when cooking.
Heat grill to medium (be careful not to have grill too hot or dough will burn] and place rolled out pizza dough directly on the grill. Let it cook for 1 min and flip and let the other side cook. The pizza should look sligthly browned.
Remove add the topping mixture and spread on top of pizza.
Cook on grill at LOW until cheese melts - again be careful to not have the grill too hot.
Serve immediately.
Easy Mini Quiches
Category: breakfast-and-brunch
By Jayne

This quiche recipe can be made in a large pie pan, a regular muffin pan, or mini muffin pan. They taste great, and you can add more ingredients to suit your tastes such as mushrooms or spinach.

Ingredients:
6 slices bacon, chopped
1  onion, chopped
3  eggs
¾ cup buttermilk baking mix
1 ½ tablespoons chopped fresh parsley
2 cups shredded American cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans. In a large skillet over medium heat, fry bacon and onion together for about 5 minutes, or until bacon is crisp. Drain and set aside. In a medium bowl, beat the eggs. Stir in the baking mix, parsley, shredded cheese, bacon and onion. Spoon into greased muffin cups. Bake for 10 to 15 minutes in the preheated oven, or until the tops are lightly browned. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 24 mini quiches

Calories: 94.9
Fat: 7.3 g
Saturated fat: 3.4 g
Carbohydrates: 3 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 3.9 g
Cholesterol: 38 mg
Sodium: 261.3 mg
Empress - Cincinnati Chili


Ingredients:
water, lean ground beef, onions, garlic cloves, tomato sauce, white vinegar, ground cayenne pepper, allspice, ground cinnamon, ground cumin, chili powder, Worcestershire sauce, bay leaves, salt, ground pepper, spaghetti noodles, sharp cheddar cheese, onion, kidney bean

Directions:
NOTES: All seasonings/ spices should be measured using rounded t/T for a full flavor. You may want to use a level measure of cayenne. It packs heat!
DO NOT BROWN THE BEEF.
Add 8C of water to deep stock pot.
Using your hands, add the raw ground beef and break up the raw beef as you add it to the water.
Add all other ingredients and bring to a boil. NOTE: remove the lid of the pot or tip it so the steam can escape.
Simmer for several (4] hours or more to reduce the amount of the liquid. Stir often. Reduce until the chili is thick.
When desired consistency is achieved: remove bay leaves and whole peppers.
Served 5 ways! Add your favorite toppings as suggested above.
Tomato Soup
Category: soups-stews-and-chili
By CORWYNN DARKHOLME

This is a very simple, creamy and yummy soup, I do believe all will love it!

Ingredients:
1 tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced
½ cup chopped carrot
¼ cup chopped celery
2 (28 ounce) cans crushed tomatoes
3 ½ cups vegetable broth
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon salt
½ teaspoon dried thyme
½ teaspoon ground black pepper
4 drops hot pepper sauce

Directions:
Heat oil in a large Dutch oven over medium-high heat.  Saute onion and garlic until onion is tender. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

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

Calories: 141.2
Fat: 3.4 g
Saturated fat: 0.4 g
Carbohydrates: 26.5 g
Sugars: 3.5 g
Dietary fiber: 6.5 g
Protein: 5.4 g
Sodium: 1072.6 mg
Parmesan-Sage Baked Pork Chops


Ingredients:
parmesan cheese, sage, lemon peel, eggs, flour, center-cut pork chops, butter, olive oil

Directions:
Preheat oven to 425. Mix breadcrumbs, cheese, sage and lemon peel in a pie plate or shallow bowl and set aside.  Beat eggs in a medium bowl and set aside.  Place flour on a plate and season with salt and pepper.  Coat pork chops on both sides with flour.  Dip pork chops into eggs, then coat on both sides with breadcrumb mixture.
In heavy large OVENPROOF skillet, melt butter over medium heat. Add pork chops to skillet and cook until golden brown (about 2 minutes per side]. Place skillet into oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 F (about 20 minutes -- less for boneless].