xiaoxl/recipe_data huggingface dataset:
Courgette Chocolate Cake


Ingredients:
butter, brown sugar, white sugar, eggs, flour, vanilla, plain yogurt, baking soda, cinnamon, mixed spice, salt, courgettes, chocolate piece

Directions:
Prepare 25cm square cake tin by lining with strips of baking paper.
Beat the butter and sugars until light and creamy.
Add the eggs one at a time, with a spoonful of the flour to prevent the mixture curdling.
Add the vanilla and yoghurt and mix well.
Sift dry ingredients together.  Stir into mixture with the grated courgette.
Turn into prepared cake tin.  Sprinkle surface with chocolate pieces if desired.
Bake at 170 degrees centigrade for 45 minutes or until the centre feels firm and the skewer comes out clean.
Simply the Best Meatloaf


Ingredients:
milk, egg

Directions:
Mix all the ingredients together well.
Grease a 1.5-quart glass loaf pan; shape all the meat mixture into the pan.
Pour 1/2 cup of your favorite bbq sauce on top; bake at 375 degree oven for 1 hour and 15 minutes.
Not Yo' Momma's Banana Pudding


Ingredients:
bananas, Cool Whip, milk, instant vanilla pudding, cream cheese, sweetened condensed milk

Directions:
In a bowl, combine the milk and pudding and mix until well blended.
In a separate larger bowl, combine cream cheese and condensed milk together and mix till smooth.
Fold the whipped topping into the cream cheese mixture, then fold the pudding mixture into the cream cheese mixture.
Line the bottom of a 13x9 pan with a layer of cookies (use the broken ones, if any].
Place sliced bananas on top of the cookies.
Spread the pudding mixture on top of the sliced bananas and then top with the remaining chessman cookies.
Refrigerate until ready to serve.
Pizza-Fied Chicken Casserol


Ingredients:
chicken breast, salt, pepper, reduced-fat cream cheese, garlic powder, onion powder, mushrooms, green bell pepper, part-skim mozzarella cheese, black olives

Directions:
Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
Pound chicken to 1/2-inch thickness. Season with salt and black pepper. Bring an extra-large skillet sprayed with nonstick spray to medium heat. Cook for about 4 minutes per side, until cooked through. Transfer to a cutting board.
Meanwhile, in a large bowl, combine cream cheese with 1/4 teaspoons garlic powder and 1/4 teaspoons onion powder. Stir until smooth and uniform.
Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add mushrooms and bell pepper, and sprinkle with remaining 1/4 teaspoons garlic powder and 1/4 teaspoons onion powder. Cook and stir until slightly softened and lightly browned, about 6 minutes.
Transfer skillet contents to the bowl with the cream cheese mixture. Mix thoroughly.
Chop chicken, and evenly place in the baking pan.
Evenly top chicken with creamy veggies, marinara sauce, mozzarella, and chopped pepperoni.
Bake until entire dish is hot and bubbly and mozzarella has melted, 20 - 25 minutes.
Tortilla Rollups
Category: appetizers-and-snacks
By Brenda Knox Rhoads

Make these often - kids and adults alike eat them!  Make a double recipe if you have more than 10 or 15 people...they go fast! Serve with toothpicks and salsa.

Ingredients:
2 (8 ounce) packages cream cheese, softened
½ cup sour cream
4  green onions, chopped
1 (1 ounce) package taco seasoning mix
14 (10 inch) flour tortillas

Directions:
Mix cream cheese, sour cream, green onions, and   in a bowl until well blended. Spread a thin layer of the cream cheese mixture onto each tortilla. Roll each tortilla tightly to create a long tube. Spread more of the cream cheese mixture on the edges of the tortilla to seal. Freeze rolls on a baking sheet for 20 minutes for easier slicing. Cut each roll into 1-inch pieces and thaw before serving.

Prep time: 10 mins
Total time: 30 mins
Yields: 10 servings

Calories: 498.3
Fat: 25.6 g
Saturated fat: 13.2 g
Carbohydrates: 54.4 g
Sugars: 2.6 g
Dietary fiber: 3.2 g
Protein: 12 g
Cholesterol: 54.3 mg
Sodium: 969.9 mg
Beef on Weck
Category: main-dish
By Stef

An easy roast beef sandwich with local origins in Buffalo, New York.  Kimmelweck rolls are hard kaiser-type rolls covered in coarse ground salt and caraway seeds. This recipe transforms regular rolls into the traditional weck rolls.

Ingredients:
3 cups prepared au jus sauce
2 pounds thinly sliced roast beef
6  Kaiser rolls, split
2 teaspoons kosher salt
2 teaspoons caraway seeds
¼ cup prepared horseradish

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds. Bake in the preheated oven until rolls are toasted, about 10 minutes. Serve the sliced beef on the rolls with the au jus and horseradish on the side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 315.1
Fat: 6.8 g
Saturated fat: 2.3 g
Carbohydrates: 27.6 g
Sugars: 2.1 g
Dietary fiber: 1.5 g
Protein: 36.2 g
Cholesterol: 72.8 mg
Sodium: 2479.3 mg
Strawberry Trifle
Category: desserts
By prissycat

This is a very light dessert recipe from my friend, Ellen.  It is so easy to make and is the perfect ending to a heavy meal.

Ingredients:
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4  bananas, sliced
1 (16 ounce) package frozen strawberries, thawed
1 (12 ounce) container frozen whipped topping, thawed

Directions:
Prepare pudding with milk according to package directions.  In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping.  Repeat layers.  Cover and chill in refrigerator 4 hours before serving.

Prep time: 15 mins
Total time: 4 hrs 15 mins
Yields: 1 trifle

Calories: 228.5
Fat: 6.4 g
Saturated fat: 5.6 g
Carbohydrates: 36.7 g
Sugars: 10.8 g
Dietary fiber: 1.4 g
Protein: 4.4 g
Cholesterol: 5.6 mg
Sodium: 271 mg
Cucumber, Chive and Goat Cheese Salad


Ingredients:
English cucumber, chives, olive oil, fresh lemon juice

Directions:
"In a small bowl, whisk together oil and juice.  Season to taste with salt and pepper.  Pour over cucumber slices and serve."
Lentil Soup With Italian Sausage


Ingredients:
olive oil, hot Italian sausage, onion, carrots, parsnips, celery ribs, brown lentils, chicken broth

Directions:
Heat oil in a large pot over medium high heat. Add sausage and cook until browned (5 minutes], stirring occasionally. Using a slotted spoon, transfer sausage to a bowl.
Stir in vegetables (onion - celery] and Italian seasoning; cook stirring until vegetables soften (8-10 minutes].
Stir in lentils and the broth. Bring to a boil; reduce heat to medium and simmer until lentils are tender (20-30 minutes].
Stir in sausage and simmer for 10-15 minutes or until vegetables are tender.
Season to taste with salt and pepper and stir in spinach, cooking until spinach is wilted (3-5 minutes].
Red Wine-Marinated Beef Stew
Category: soups-stews-and-chili
By PittsburghersLuv2eat

A twist on traditional beef stew--stew meat that is so tender even the most finicky eaters will love! (i.e. kids that don't like meat that is tough to chew...like mine.) The "secret" is the acid from the red wine. It helps to break down the collagen, naturally tenderizing the meat and releasing great flavor! The longer you can marinate the better but a minimum of 3 hours is essential. Enjoy with a good crusty bread and a glass of red!

Ingredients:
2 pounds beef stew meat, cubed
3 cups dry red wine
3 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
6 slices center-cut bacon, cut into 1/2-inch pieces
3 medium potatoes, peeled and quartered
3 medium carrots, peeled and chopped into 1/2-inch pieces
6 ounces fresh green beans, trimmed and halved
1 stalk celery, chopped into 1/2-inch pieces
2 cloves garlic, peeled, or more to taste
4 cups low-sodium beef broth
1 (15 ounce) can Italian-style stewed tomatoes
1 teaspoon dried rosemary
½ teaspoon dried sage
¾ cup sliced portobello mushrooms
4 tablespoons tapioca flour, or as needed  (Optional)
4 tablespoons cold water, or as needed  (Optional)

Directions:
Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time. Remove beef from the wine and pat dry with paper towels. Reserve the wine. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean. Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time. Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.

Prep time: 30 mins
Cook time: 3 hrs 20 mins
Total time: 6 hrs 50 mins
Yields: 8 servings

Calories: 503.8
Fat: 24.2 g
Saturated fat: 8 g
Carbohydrates: 28.3 g
Sugars: 6.3 g
Dietary fiber: 3.8 g
Protein: 26.4 g
Cholesterol: 70.2 mg
Sodium: 400.8 mg
Pasta With Shrimp, Oysters, and Crabmeat
Category: world-cuisine
By Janet P.

This recipe came from my mother-in-law. Their family tradition was to have fish on Christmas Eve. I carried on that tradition with my own family. If you don't care for oysters, like me, then simply omit that step. The key is use fresh ingredients, not dried. My guests can't get enough of this--it'swell worth the effort! Serve with garlic bread.

Ingredients:
½ cup butter
½ cup olive oil
3 tablespoons minced garlic
1 ¼ cups chopped fresh parsley
2 tablespoons fresh lemon juice
1 pinch crushed red pepper
salt and pepper to taste
1 (16 ounce) package bow tie pasta
2 (10 ounce) containers shucked small oysters, drained
¼ cup butter
1 tablespoon olive oil
1 ¼ pounds peeled and deveined small shrimp
1 pound fresh lump crabmeat
salt and pepper to taste
¼ cup chopped fresh parsley

Directions:
Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot. Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 817.7
Fat: 46.9 g
Saturated fat: 18.1 g
Carbohydrates: 58.3 g
Sugars: 3.1 g
Dietary fiber: 3.2 g
Protein: 42.3 g
Cholesterol: 256.9 mg
Sodium: 629.3 mg
Fia's Southwestern Breakfast Pizza


Ingredients:
red bell pepper, green onion, eggs, black beans, mozzarella cheese, salsa, cilantro

Directions:
"Place your pizza pan in oven and Preheat oven to hottest temperature Dice up one red bell pepper and place in frying pan with the Simply Potatoes (diced] and fry till brown. When brown remove from heat let cool. Take your favorite pizza dough and roll out to desired thickness. Carefully remove pizza pan and dust with flour or corn meal place dough on pizza pan. Place dough back in the oven til it just turns a very light brown. Remove from oven carefully and spread out about 3Tbs of cheese sauce on crust, spread out potato mix on the crust top those with about 4Tbs of black beans, sprinkle the green onions that are cut on a bias over the beans. Beat two eggs and pour evenly over pizza, sprinkle with bacon pieces and top with mozzarella. Place back in oven until golden brown about 10min. Remove and drizzle salsa over top of pizza and sprinkle with fresh cilantro. ENJOY."
Rigatoni With Sausage and Parmesan


Ingredients:
olive oil, onion, garlic clove, sweet Italian sausage link, mushroom, dry white wine, rigatoni pasta, eggs, parmesan cheese, romano cheese, fresh parsley

Directions:
Heat oil in large deep skillet. Add onion and garlic and stir over low heat until tender. Do not burn the garlic. Add sausage and mushrooms until sausage is cooked through. Stir in the wine and bring to a boil. Reduce heat to simmer and cook until liquid is reduced by half.
While the sauce is cooking down, cook pasta in a large pan of salted water until al dente. Drain and return to pan.
In a large bowl, whisk together the cream, eggs, 1/2 the grated cheese, parsley, salt and pepper to taste. Add to the cooked pasta and then add to the reduced wine & sausage sauce. Toss to mix well and heat through. Serve with additional parmesan cheese and parsley, if desired.
Easy Tuna Pot Pie


Ingredients:
tuna, milk, onion, potato

Directions:
Heat oven to 375°F., Heat soup and milk in a saucepan on low heat until smooth., Stir in vegetables, tuna, potato, salt and pepper., Continue cooking until mixture comes to a low boil., Transfer to a 1 1/2 quart casserole top with biscuits., Bake 18 to 20 minutes or until biscuits are golden brown.
Charcoal Grilled Chicken Breast


Ingredients:
boneless skinless chicken breast halves, kosher salt, chili powder, fresh ground black pepper, extra virgin olive oil

Directions:
In a small bowl, mix the rub ingredients.
Lightly brush the chicken with the oil and season with the rub, pressing the spices into the meat.  Grill the chicken over direct medium heat untill it is firm and there is no pink in the middle.  About 8 to 12 minutes, turning once.  serve warm.
Garlic Herb Shrimp and Pesto Crostini


Ingredients:
pesto sauce, salt, olive oil, cherry tomatoes, baguette, fresh basil, frozen shrimp

Directions:
Stir together tomatoes, 1 tbsp oil, basil and salt in small bowl. Set aside.
Preheat grill to medium heat. Brush both sides of baguette slices with remaining 1 tbsp oil, dividing evenly. Arrange in single layer on grill. Cook, turning once, until grill-marked, about 4 minutes. Transfer to large plate. Set aside.
Brush grill with oil. Arrange frozen shrimp, shell side down, in single layer on grill. Close lid and cook over medium heat, turning halfway through cooking time, until opaque throughout and shells are pink; about 5 to 7 Transfer to separate large plate; remove and discard shells.
Spread pesto over top of baguette, dividing evenly. Top with shrimp and tomato mixture, dividing evenly.
Chef’s Tip: No barbecue? Arrange baguette slices in a single layer on a baking sheet and drizzle with oil; bake in 400°F (200°C] oven, flipping baguette once, until crispy and light golden; about 6 minutes. Set aside. Arrange shrimp, shell side down, in a single layer on a parchment paper-lined baking sheet; bake in 450°F (230°C] oven until opaque throughout and shells are pink; about 10 to 12 minutes.
Sesame Vinaigrette With Chili


Ingredients:
garlic clove, shallot, soy sauce, brown sugar, cilantro

Directions:
Combine the garlic, ginger, and shallot in a small bowl. Cover with the vinegar, and  let stand for about 15 minutes.
Stir in the soy sauce and sugar, then whisk in the oils.
Add the cilantro or parsley if desired.
Taste and adjust the amount of soy sauce and sugar needed. Enjoy!
Fresh Spring Rolls With Shrimp for Two


Ingredients:
water, shrimp, cellophane noodle, boiling water, carrot, cucumber, napa cabbage, bean sprouts, fresh cilantro, fresh coriander, rice paper, fresh basil leaves, hoisin sauce, fresh lime juice, fish sauce, red pepper flakes, brown sugar

Directions:
In a saucepan, bring the 2 cups water to a boil.
Add the shrimp and immediately remove the saucepan from the heat.
Cover and poach until pink and opaque throughout, about 3 minutes.
With a slotted spoon, transfer the shrimp to a bowl of ice water and let cool for 3 minutes.
Drain and cut each shrimp in half lengthwise.
Refrigerate until ready to use.
In a heatproof bowl, combine the noodles and boiling water and soak for 10 minutes.
Drain and return the noodles to the bowl.
Add the carrot, cucumber, cabbage, bean spouts and cilantro.
Toss gently to mix.
Place a double thickness of paper towels on a work surface.
Fill a large, shallow baking dish with water.
Place 1 rice-paper round in the water and soak until pliable, about 30 seconds.
Carefully transfer the wrapper to the paper towels and turn once to blot dry.
Arrange 1/2 cup of the noodle mixture on the bottom half of the wrapper.
Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling.
Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper.
Arrange 4 pieces of the shrimp, cut sides up, along the crease.
Fold the right and left edges of the wrapper over the filling and finish rolling up.
Repeat with the remaining wrappers, filling, basil and shrimp.
Transfer the rolls to a plate and cover with dampened paper towels.
To make the sauce, combine the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes and brown sugar in a small bowl.
Stir until well blended.
To serve, cut the rolls in half on the diagonal and place on small individual plates.
Pool the sauce alongside each roll.
Turkey and Mushroom Skewers With Peanut Sauce


Ingredients:
soy sauce, lime, garlic clove, cremini mushroom, turkey breast

Directions:
Make the sauce by combining peanut butter, soy sauce, apple juice, lime juice and garlic in a medium mixing bowl. Stir well and set aside.
Slide a mushroom onto a skewer, then a piece of turkey, then another mushroom, continuing in this way until each skewer has four mushrooms and three pieces of turkey. Pour half the sauce over skewers and toss to evenly coat. Spray grill with non-stick cooking spray or brush with oil and heat to medium-high.
Grill the skewers 10 to 12 minutes, turning a couple of times during the grilling time until cooked through. To serve, heat remaining sauce in a small saucepan over medium heat and pour over the grilled skewers or use for dipping.
D.A.M. Good Micheladas


Ingredients:
lime wedge, tomato juice, salsa

Directions:
Start by wetting half the glass’s rim with a cut lime wedge.
Dip this half of the glass in Tajin Seasoning.
Add 1 spoonful of Sabrosa salsa.
Fill ¼ of the glass with your choice of tomato juice, V8 or Bloody Mary and mix it up.
Tilt the glass to avoid creating too much foam and fill it to the top with your favorite lager of mexican beer!
‘KFC’ SANDWICH


Ingredients:
rice vinegar, white miso, light soy sauce, miso, hoisin sauce, buttermilk, garlic powder, onion powder, seasoning salt, cayenne pepper, black pepper, chicken thighs, all-purpose flour

Directions:
FOR THE MAYO:
Place vinegar, miso and egg yolks in a blender and mix to combine.
With the motor running, slowly drizzle in the oil a thin stream to emulsify.
Transfer mayo into a container and refrigerate until ready to use.
FOR THE KFC SAUCE:
Combine all the ingredients in a small bowl and mix until uniform.
Transfer into a container and refrigerate until ready to use.
FOR THE SANDWICH:
In a large bowl, combine the buttermilk and spices.
Add the chicken to the buttermilk mixture and allow to marinade in the refrigerator for 2-4 hours.
Preheat a fryer filled with oil to 350°F.
Season the flour with salt and combine.
Dredge the chicken well in the seasoned flour, and gently drop into the oil and fry for 6-8 minutes.
Once, golden brown, remove from the oil and allow to cool on a wire rack.
Raise fryer temperature to 375F.
Re-fry chicken for 60-90 seconds until very crisp., remove and drain on paper towel lined tray.
Spread the miso mayo on the top and bottoms of a potato roll.
Glaze the chicken thighs in the ‘KFC’ sauce. Place a thigh on each roll.
Add and remaining sauce over the thighs.
Serve with shaved lettuce or cabbage and fresh cucumber.
Scacce Ragusane (Sicilian Stuffed Flatbread)
Category: bread
By Chef John

This is my first attempt ever at this incredibly unique and delicious Sicilian stuffed flatbread. What we have here is a very familiar pizza-like flavor profile, but the delivery system is unlike anything you've ever experienced. The outside edges are crispy and crunchy while that saucy and cheesy center is much like a pasta in texture. So, while this is vaguely similar to a lot of things, it's really unlike anything else.

Ingredients:
⅓ cup warm water, or more as needed
1 teaspoon active dry yeast
1 ½ tablespoons olive oil
1 ¾ cups semolina flour
1 ¼ teaspoons kosher salt
1 tablespoon cornmeal, or as needed
½ cup prepared pizza sauce
2 tablespoons chopped fresh basil, or to taste
6 ounces aged provolone cheese, sliced

Directions:
Pour 1/3 cup warm water into a mixing bowl and sprinkle yeast over the top. Let stand for 10 to 15 minutes to make sure yeast is active. Add olive oil, semolina flour, and salt to the yeast mixture. Mix with your hand to form a relatively stiff ball of dough, adding more water if needed to bring the dough together. Transfer dough to a work surface and knead until smooth, about 5 minutes. Cover with the mixing bowl and let rest for 30 minutes. Uncover and knead the dough for another 3 or 4 minutes; divide dough into 2 portions, and shape each into smooth balls. Use damp hands to help smooth the dough out, if needed. Generously dust half of a kitchen towel with semolina flour and place the 2 balls of dough on top. Sprinkle more flour on top of the balls and cover with the other half of the towel. Leave to rise until the dough has almost doubled in size, about 2 hours. Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and sprinkle with cornmeal. Roll each ball of dough out into a very thin circle or oval shape on a lightly floured surface. Combine pizza sauce and basil in a bowl. Spread with a thin layer of sauce and scatter pieces of provolone cheese every few inches, leaving a 1 inch border. Fold over the opposite edges toward the middle to form a rectangle. Press lightly to flatten slightly. Repeat sauce and cheese step. Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on just one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding the second piece of dough. Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest for 15 minutes before slicing and serving.

Prep time: 30 mins
Cook time: 20 mins
Total time: 3 hrs 45 mins
Yields: 2 scacce

Calories: 503.2
Fat: 17.3 g
Saturated fat: 8.1 g
Carbohydrates: 63.3 g
Sugars: 2.7 g
Dietary fiber: 3.9 g
Protein: 21.9 g
Cholesterol: 29.3 mg
Sodium: 1138.2 mg
Rosemary Vermouth Pork Chops


Ingredients:
shallots, dry vermouth, fresh rosemary, dried rosemary

Directions:
Trim fat from edges of pork chops and reserve.
In a large skillet over medium heat, rub fat over bottom of skillet to grease well.
Discard fat and brown pork chops on both sides.
Season with salt and pepper.
Add shallots, vermouth and rosemary if using the dried.
Bring to a simmer over high heat.
Reduce heat to low, add in fresh rosemary if using, cover, and simmer gently for 10-15 minutes, until pork is tender.
Skim any fat from juices and pour over pork chops to serve.