xiaoxl/recipe_data huggingface dataset:
Beer-Braised Pork Chops
Category: everyday-cooking
By BARNETTCB

This is a quick and easy recipe that results in tender and flavorful pork chops.

Ingredients:
4 tablespoons all-purpose flour
½ teaspoon salt
1 teaspoon ground black pepper
4  boneless pork chops, 1/2-inch thick
1 tablespoon butter
1 tablespoon olive oil
1 cup beer
2 tablespoons red wine vinegar
2 tablespoons stone ground mustard
2 tablespoons brown sugar
2 tablespoons finely chopped fresh rosemary

Directions:
Combine flour, salt, and pepper in a large resealable plastic bag. Add pork chops and shake well to coat thoroughly. Melt butter in a large skillet over medium-high heat. Add olive oil and heat until sizzling. Add pork chops in a single layer. Saute until browned on one side, 1 1/2 to 2 minutes. Turn pork chops over and cook for an additional 1 1/2 to 2 minutes. Transfer pork chops to a plate. Add beer, vinegar, mustard, brown sugar, and rosemary to the skillet and mix well. Bring to a boil over medium-high heat. Return pork chops to the skillet, cover, and reduce heat to medium-low. Simmer until pork chops are no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer pork chops to a plate. Increase heat to medium and boil pan juices in the skillet until thickened, whisking often, about 3 minutes. Top pork chops with sauce.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 pork chops

Calories: 311.7
Fat: 13.3 g
Saturated fat: 4.9 g
Carbohydrates: 17.4 g
Sugars: 6.6 g
Dietary fiber: 0.5 g
Protein: 24.7 g
Cholesterol: 66.6 mg
Sodium: 439 mg
Ribs Teriyaki


Ingredients:
water, garlic clove, liquid smoke, barbecue sauce

Directions:
Set oven at 300*.
Place ribs in a foil oven bag.
Combine the next 6 ingredients.
Pour over ribs.
Bake for 1 1/2 hours to 2 1/2 hours (this depends on your ribs].
Remove from oven and discard marinade.
Move ribs to preheated outside grill.
Grill over medium/low heat 1/2 hour to 45 minutes, mopping often with Teriyaki Baste and Glaze, until browned.
Prawn Saganaki
Category: appetizers-and-snacks
By Angie

In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. We're raising the bar for this recipe by adding prawns and lots of fresh feta! Serve with crusty bread.

Ingredients:
1 tablespoon olive oil
1  red onion, halved and thinly sliced
3 cloves garlic, thinly sliced
2 tablespoons tomato paste
½ cup white wine
1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce)
1 ½ pounds prawns, peeled and deveined, tail on
½ cup crumbled Greek feta cheese
2 tablespoons chopped fresh flat-leaf parsley

Directions:
Preheat oven to 400 degrees F (200 degrees C). Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute. Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes. Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese. Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 341.4
Fat: 11.5 g
Saturated fat: 4.3 g
Carbohydrates: 19.7 g
Sugars: 11.7 g
Dietary fiber: 3.4 g
Protein: 33 g
Cholesterol: 277.5 mg
Sodium: 967.5 mg
Tuscan Onion Soup (Carabaccia)
Category: soups-stews-and-chili
By Chef John

I've wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. They say that when made with vegetable broth, it was the favorite soup of vegetarian Leonardo da Vinci. Now you can add these interesting facts to your dinner party conversation repertoire. As for the cinnamon, the safe play is to not add any and live happily ever after. But in tiny amounts it lends a mysterious, warming background note.

Ingredients:
4 pounds red onions
2 tablespoons olive oil
1 tablespoon kosher salt
3 leaves sage
freshly ground black pepper to taste
ground cinnamon
¼ cup finely ground almonds  (Optional)
3 tablespoons red wine vinegar, or to taste
5 cups beef broth, or more as needed
3 thick slices Italian bread, halved
2 tablespoons olive oil, or to taste, divided
3 leaves sage, or to taste, sliced into thin strips
3 tablespoons grated Parmesan cheese, or to taste, divided

Directions:
Trim ends off onions; halve and peel. Cut onions into thin slices lengthwise along the grain. Heat olive oil in a very large skillet over medium-high heat. Add onions and kosher salt. Cook and stir until starting to turn translucent, 5 to 7 minutes. Reduce heat to medium and continue to cook, stirring occasionally, until very soft and sweet, about 1 hour. Add sage leaves, pepper, cinnamon, and almonds to the onions. Cook and stir until fragrant, 3 to 5 minutes. Transfer mixture to a soup pot. Pour in red wine vinegar and broth. Bring to a simmer over high heat. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil. Place Italian bread on the baking sheet. Drizzle some olive oil over the bread; sprinkle sliced sage and some Parmesan cheese on top. Toast in the preheated oven until browned, about 15 minutes. Ladle soup into serving bowls and top each with a piece of toast. Drizzle remaining olive oil over the toast and sprinkle remaining Parmesan cheese on top. Dunk toast into the soup and let soak for a few minutes before serving.

Prep time: 20 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 5 mins
Yields: 6 servings

Calories: 308.1
Fat: 14.6 g
Saturated fat: 2.4 g
Carbohydrates: 37.7 g
Sugars: 13.3 g
Dietary fiber: 6.5 g
Protein: 9.4 g
Cholesterol: 2.2 mg
Sodium: 1749.9 mg
Healthy Chilled Vegetable Pizza #RSC


Ingredients:
cream cheese, salt, garlic powder, chives, broccoli, cauliflower, cheddar cheese

Directions:
Preheat oven to 375°F.
Lightly grease 17x11 rectangular cookie sheet or a 16-ounce pizza pan. Press pizza dough into pan to form a crust.Bake as directed on package until crust is done and just slightly browned on top.(about 10 min] Remove the crust from the oven and let it cool.
Combine the cream cheese, yogurt, Ranch dressing, salt and garlic powder. Add 1/2 cup chopped Chives and mix.
Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables. Cover the pizza with saran wrap and gently press down all the vegetables.(this prevents the vegetables from falling off the pizza when sliced] Place in refrigerator for at least 30 minutes to chill.
Top with cheddar cheese. Cut into wedges and serve. Keeps well in the refrigerator for several days.
Dilled Lemon Chicken


Ingredients:
boneless skinless chicken breast halves, margarine, dry white wine, lemon juice, dried dill weed, salt, lemon, green onions

Directions:
Cook chicken breast halves in margarine in 10-inch skillet about 5 minutes on each side, turning once, until light brown.
Mix wine, lemon juice, dill weed and salt.
Pour mixture over chicken.
Place lemon slices on chicken.
Heat to boiling; reduce heat.
Cover and simmer 10 to 15 minutes minutes or until chicken is done.
Remove the chicken, keep warm.
Heat wine mixture to boiling.
Boil about 3 minutes or until reduced to about half.
Pour wine mixture over chicken.
Sprinkle with onions.
Anne of Green Gables Raspberry Cordial


Ingredients:
frozen raspberries, sugar, boiling water, lemons

Directions:
Put the unthawed raspberries into a saucepan and add sugar., Cook on medium, stirring occasionally until all the sugar ahs dissolved., Using a potato masher, mash the raspberries and syrup thoroughly., Pour the mixture through a strainer, extract all the juice., Squeeze two of the lemons and strain the juice, add it to the raspberry juice., Add the boiling water to the raspberry juice., Allow the cordial to cool, then chill it in the refrigerator., Serve cordial with a thin slice of lemon in each glass.
Zucchini Cranberrry Bread


Ingredients:
egg, low-fat buttermilk, light olive oil, all-purpose flour, whole wheat pastry flour, Splenda granular, cinnamon, baking soda, baking powder, salt, zucchini, cranberries

Directions:
"Heat oven to 350 degrees.  Greas large loaf pan and dust with flour.  Whisk together the egg, egg white, buttermilk and oil.  In large bowl, combine the flour, whole-wheat flour, splenda granules, cinnamon, baking soda and salt.  Gently mix the wet and dry ingredients together.  Stir in the zucchini and cranberries inches  Pour in to the prepared loaf pan.  Bake 30 minutes or until a toothpick inserted in the center comes out clean."
Delicious Pizza Sauce


Ingredients:
tomato paste, garlic, olive oil, salt, water

Directions:
Mix the first six ingredients together.
Spread evenly on prepared dough or Boboli, top with toppings and bake according to dough's directions.
Italian Buttercream Icing


Ingredients:
water, white sugar, unsalted butter, vanilla

Directions:
Separate egg whites from yolks.  Whip egg whites until stiff.
Bring sugar and water to a boil.  Occasionally use a pastry brush and cold water to brush down any crystals that form on the side of the pan.  Boil for seven minutes over medium heat.
Pour sugar mixture slowly into egg whites.  Beat until bowl is cool to the touch - ten minutes or so. (You might want to place this bowl in another bowl with a little cold water in it to speed the cooling process a bit.].
Cut butter into 1" pieces, and add them slowly to the sugar/eggwhite mixture.  The mixture gets more "soupy" as you add the butter, but this is OK.
Add vanilla when butter is mixed in well.
Beat until light and fluffy.  It may look a little curdled, but keep beating, and it will become smooth.
This icing can be refrigerated for weeks, or even frozen for months.  To get it back to be nice and creamy after being in the fridge or freezer, just mix it again, and it will return to its' creamy texture.
Red Wine Pork
Category: meat-and-poultry
By JENNIFERK2

I must give credit for this delicious recipe to my step-grandmother, Harriet Davis

Ingredients:
3 tablespoons bacon drippings
3 pounds pork roast
¼ cup butter
2 cloves garlic, minced
2  carrots, diced
1 tablespoon chopped fresh parsley
1  bay leaf
1 teaspoon salt
⅛ teaspoon pepper
1 ½ tablespoons tomato paste
1 ½ tablespoons sugar
1 ½ cups red wine
16 ounces fresh mushrooms, sliced

Directions:
Preheat oven to 325 degrees F (165 degrees C). Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast. Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 402.1
Fat: 20.2 g
Saturated fat: 8.4 g
Carbohydrates: 7.7 g
Sugars: 4.6 g
Dietary fiber: 1.2 g
Protein: 38.5 g
Cholesterol: 124.1 mg
Sodium: 451 mg
Sweet & Savory Bruschetta


Ingredients:
roma tomatoes, fresh pineapple, strawberries, fresh basil leaves, fresh mint leaves, maple syrup, French baguette, olive oil, fresh mozzarella cheese

Directions:
On a cutting board, cut each raw sausage patty in half and re-form into 16 mini patties.
In a nonstick skillet, over medium heat, cook sausage patties for 6-8 minutes, or until cooked through and browned, turning often.
Remove to a plate and keep warm.
In a bowl, combine tomato, pineapple, strawberries, basil, mint and syrup; set aside.
Place oven rack in the top third section of oven; set to broil.
On a baking sheet, place 16 slices of bread, brush lightly on one side with olive oil and place oiled side down.
Broil for 1-2 minutes or until lightly toasted.
Using tongs, flip bread slices.
Place 1 piece of mozzarella on each bread slice.
Return to oven; broil for 1 minute longer.
Transfer to a serving plate.
Top each with a cooked sausage patty.
Spoon 1 tablespoon of fruit mixture onto each patty and serve.
Bacon-Cheddar Muffins


Ingredients:
bacon, all-purpose flour, cornmeal, baking powder, salt, black pepper, sharp cheddar cheese, egg, milk, unsalted butter

Directions:
Preheat oven to 400 degrees.
Line a dozen muffin cups with paper liners and set aside.
Cook bacon in large skillet or microwave  until crisp.
Transfer to paper towels to drain; reserve 2 tablespoons bacon fat from pan.
Whisk together flour, cornmeal, baking powder, salt, and pepper in a large bowl.  Then stir cheese into mixture.
In a small bowl, beat together egg and milk; stir into dry mixture.
Crumble bacon.
Add bacon, reserved bacon drippings and melted butter to batter.
Fold until blended.
Spoon batter into prepared muffin pan.
Bake about 20 minutes.
Let cool for 10 minutes before serving.
Chicken Tortilla Soup IV
Category: soups-stews-and-chili
By Taseia Armstrong

Loaded with corn and beans, this soup is hearty enough for a main meal. Save time by topping it with purchased tortilla chips.

Ingredients:
2 ½ teaspoons vegetable oil
6 (6 inch) corn tortillas, cut into 1/2 inch strips
3 cups chicken broth
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
2  skinless, boneless chicken breast halves, cut into bite size pieces
½ cup salsa
½ cup chopped fresh cilantro

Directions:
Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside. Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside. Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.

Yields: 6 servings

Calories: 256.9
Fat: 5.5 g
Saturated fat: 0.9 g
Carbohydrates: 36.1 g
Sugars: 3.4 g
Dietary fiber: 7.3 g
Protein: 17.6 g
Cholesterol: 20.3 mg
Sodium: 967.7 mg
Non-Dairy (Pareve) Cheesecake


Ingredients:
tofutti sour cream, eggs, lemon juice, vanilla, sugar, graham cracker pie crust

Directions:
Preheat oven to 350 degrees.
Put everything in a saucepan and cook over low heat, stirring constantly, for 5 minutes. Will get thick and gloppy.
Pour into graham cracker crust and bake for half an hour.
Can top with swirls of non-dairy chocolate syrup, cherry pie filling, or a topping of your choice.
Let chill in the refrigerator until cold and enjoy!
Pepperoni Pinwheels


Ingredients:
mozzarella cheese, dried oregano, egg

Directions:
In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles; seal perforations.
Spread pepperoni mixture over each rectangle to within 1/4 inches of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.
Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Shrimp and Asparagus Fettuccine
Category: world-cuisine
By Dewski

This is a family favorite!  Very simple ingredients and full of robust flavor.  It's a perfect dish for an everyday meal or to serve to company.

Ingredients:
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
¾ cup olive oil, or more if needed
6 cloves garlic, pressed
salt and pepper to taste
1 pound dry fettuccine pasta
2 teaspoons olive oil
1 pound uncooked shrimp - peeled, deveined, and tails removed
2 tablespoons seafood seasoning (such as Old Bay®), or to taste
1 cup shredded Parmesan cheese, or more if desired

Directions:
Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3/4 cup of olive oil over medium heat. Cook and stir the garlic in the hot oil until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes. While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta. Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent.  Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes. Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 8 servings

Calories: 517
Fat: 26.2 g
Saturated fat: 5.1 g
Carbohydrates: 47.5 g
Sugars: 1.9 g
Dietary fiber: 4.1 g
Protein: 22.8 g
Cholesterol: 93.5 mg
Sodium: 680.7 mg
Caramel Coffee Cider


Ingredients:
coffee, ground cinnamon, apple cider, cold water, cinnamon

Directions:
Place coffee and cinnamon in brew basket of coffee maker.
Add water to coffee maker and brew coffee.
Mix the caramel topping and the apple cider together, then halve the mixture between two coffee mugs.
Pour the steaming coffee into the prepared mugs and top with the whipped cream.
Drizzle on the caramel topping and sprinkle with cinnamon.
Brandy Alexander Pie (Ww)


Ingredients:
fat free vanilla ice cream, brandy

Directions:
Combine ice cream and brandy; stir well.
Spoon mixture into crust; cover.
Freeze at least 6 hours.
Spread whipped topping evenly over filling.
Sprinkle with grated chocolate just before serving.
Stuffed Baked Eggplant With Sausage and Mozzarella


Ingredients:
eggplants, onion, garlic cloves, olive oil, smoked sausage, tomato puree, ground black pepper, mozzarella cheese, tomatoes, olive oil, garlic cloves, tomato paste, water, red wine, sea salt, sugar, dried basil

Directions:
Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ inch rim around each. Reserve 100 g of the scooped out flesh. Place the scooped out aubergine halves on a large baking sheet lined with silicone or parchment paper. Set aside.
In a food processor chop 100 g of the scooped out eggplant flesh and set aside.
Sauté onion and garlic, stirring occasionally, for 3-4 minutes in 1 tablespoon olive oil. Add the sausage and sauté for 5 minutes over medium heat until thoroughly browned.
Add the chopped eggplant flesh and continue to sauté for 5 minutes until the eggplant pieces are soft. Remove from the heat.
Add the tomato puree and spices, stir and combine.
Stuff evenly the scooped out eggplant halves with the sausage mixture. Sprinkle with 1 tablespoon of olive oil and bake in the oven at 200°C for about 30 minutes.
Take out of the oven and top each eggplant with mozzarella slices. Return to the oven and bake for 10 minutes until the cheese has melted.
Serve hot or at room temperature with few tablespoons of tomato sauce.
*For the tomato sauce, briefly sauté garlic in olive oil. Add tomato paste, and stir.
Stir in water, red wine, sugar (if needed] and dried basil.
Bread Machine Dilly Onion  Bread


Ingredients:
cream-style cottage cheese, water, egg, butter, bread flour, sugar, salt, pepper, dry yeast, butter, kosher salt

Directions:
Select dough cycle.
Add ingredients to machine according to manufacturer's directions.
When dough cyle is done, remove dough, knead 3-4 times on lightly floured board.
In a greased or oiled  2 quart dish add dough, turn to cover in oil.
Allow to rise under a warm dish towel and or in microwave oven till double.
Bake at 350 degrees for about 30-40 minutes or till nicely browned.
Remove from oven, rub with butter and sprinkle with freshly ground kosher salt or pre-ground kosher salt.
Serve warm with dark lager beer,wine or orange juice as desired.
White Sauce


Ingredients:
butter, plain flour, milk

Directions:
Melt butter in a saucepan over a moderate heat.
Add flour and beat until smooth, remove from the heat.
Add milk, a little at a time, and beat well.
Bring to the boil and cook gently for 2-3 minutes, stirring all the time. This completes the cooking of the starch in the flour.
Rich White Sauce: Add an extra 2 oz butter to the completed sauce after it has cooled slightly.
Gingerbread Flavored Whipped Cream


Ingredients:
"heavy whipping cream"

Directions:
Whip the cream till peaks form., Add the syrup and fold together.
Ricotta Pound Cake


Ingredients:
cake flour, baking powder, kosher salt, unsalted butter, whole milk ricotta cheese, granulated sugar, eggs, pure vanilla extract

Directions:
350°F (177°C].
Place oven rack in the center position.
Grease and flour a 9-inch loaf pan.
Sift flour, baking powder and salt into a mixing bowl.
In a large stand mixer bowl, cream together the butter, ricotta, and sugar, then adding eggs, one at a time, allowing each to incorporate before adding the next. Add vanilla.
Set mixer speed to low, and gradually add the dry ingredients. Once added, allow the batter to mix for 30 seconds or so.
Pour the batter into the prepared loaf pan, smoothing the batter.
Bake the cake on the center rack for 15 minutes, then lower heat to 325°F (160°C] and bake about 25-60 minutes more, or until cake springs back from touch and has slightly pulled away from pan sides, and a toothpick comes out clean (baking time is approximate: the amount of water in the ricotta determines the baking time in the end].
Cool the cake inside the loaf pan for 15 minutes before removing. Allow the cake to finish cooling outside the pan from then on.
Tangy Pork Chops
Category: main-dish
By HeatherB

This is a recipe that I use when I am tired of BBQ sauce and want to add flavor to my chops.

Ingredients:
¼ cup ketchup
¼ cup apple juice
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon hot sauce (such as Frank's Red Hot ®)
½ teaspoon kosher salt
6  pork chops

Directions:
Mix ketchup, apple juice, olive oil, vinegar, Worcestershire sauce, garlic powder, chili powder, hot sauce, and kosher salt together in a bowl; pour marinade into a resealable plastic bag. Add pork chops to the marinade and seal bag. Marinate for at least 30 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove pork chops from marinade and place on the hot grill; discard used marinade. Cook until pork chops are no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C).

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 6 pork chops

Calories: 225.2
Fat: 11.6 g
Saturated fat: 3.2 g
Carbohydrates: 5.2 g
Sugars: 3.8 g
Dietary fiber: 0.2 g
Protein: 23.8 g
Cholesterol: 59.1 mg
Sodium: 358.6 mg
Lemon Rice Soup


Ingredients:
"lemon juice"

Directions:
"Combine all ingredients.  Heat until hot."