xiaoxl/recipe_data huggingface dataset:
Slow Cooker Mexican Pork Carnitas
Category: world-cuisine
By clifford

This is a shredded spin on carnitas. In Spanish, carnitas means "little meats." The traditional Mexican dish is typically made from pork, but can also be made from beef. This is a slow-cooked version of the otherwise braised or slow-roasted techniques. Once shredded, the meat is often served with cilantro, onion, salsa, guacamole, refried beans, and tortillas. Serve over cabbage slaw in a soft tortilla.

Ingredients:
1 (32 fluid ounce) container chicken stock
1 (3 pound) pork loin, or more to taste
3 tablespoons adobo seasoning
2 tablespoons ground cumin
1 tablespoon ground black pepper
1 tablespoon ground paprika
1 large white onion, diced
2 tablespoons chipotle paste
2  bay leaves
1 (14 ounce) can fire-roasted diced tomatoes
6 cloves garlic, minced
2  limes, halved
3 tablespoons ground cinnamon
1 teaspoon ground cloves
1 cup fresh cilantro

Directions:
Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves. Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro. Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.

Prep time: 25 mins
Cook time: 6 hrs
Total time: 6 hrs 25 mins
Yields: 8 servings

Calories: 266.2
Fat: 11 g
Saturated fat: 3.8 g
Carbohydrates: 12.1 g
Sugars: 1.6 g
Dietary fiber: 4.5 g
Protein: 31 g
Cholesterol: 82.2 mg
Sodium: 607.9 mg
Marmalade Layer Cake - TO DIE FOR


Ingredients:
flour, baking soda, salt, butter, granulated sugar, eggs, vanilla, buttermilk, sugar, marmalade, heavy cream, sugar, sour cream

Directions:
Preheat oven to 325 and butter two 9 inch round cake pans, line with parchment or waxed paper, and then butter the paper.
Sift flour, baking soda and salt in a bowl.
In another bowl with an electric mixer, beat the butter until light, add the sugar a little at a time and beat until light and fluffy.
Beat in the eggs and vanilla.
Beat in 1/3 of the dry ingredients alternately with 1/2 of the butter milk until combined well.
Add half the remaining dry ingredients and the remaining butter milk, beat until combined well.
finally add in the remaining dry ingredients and beat until smooth.
Evenly divide the batter between pans and bake for 45 minutes or until a cake tester interted comes out clean.
(The cake turns a dark golden brown] Leave the cakes in the pans Meanwhile make the syrup by mixing the juice and sugar until dissolved.
Once the cake is cooked, poke holes 1/2 inch apart with a toothpick and spoon the syrup over each layer.
Let the layers cool completely in the pans.
When the cakes are cool, heat the marmalade over moderate heat until it's meltetd and let it stand for 5 minutes.
Place the first layer on a cake plate and carefully peel off the waxed paper Spread 2/3 of the marmalade over the top right to the edge.
Invert the remaining layer and peel off the waxed paper.
Spoon the Marmalade onto the center of it, leaving a 1 1/4 inch rim bare along the edges.
In another bowl prepare the frosting by whisking the heavy cream with the sugar until stiff peaks form.
Add the sour cream a little at a time and whisk until spreading consistency.
Spread the frosting along the sides of the cake and along the bare rim on the top, leaving the marmalde on the top exposed.
Chill for 2 hours at least and STAND BACK when you serve it!
Super Summer Kale Salad
Category: salad
By Susan

Recreated from a deli salad sold at a national grocery. Makes a HUGE bowl, enough to serve a crowd; travels well to a potluck.

Ingredients:
¾ cup white sugar
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup extra-virgin olive oil
1 bunch kale, stems removed and leaves chopped
½ (16 ounce) package frozen shelled edamame (soybeans), thawed
¼  red onion, sliced thin
1 cup shredded carrot
⅔ cup fresh blueberries
½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
½ cup cashew pieces
½ cup shelled, roasted sunflower seeds

Directions:
Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside. Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

Prep time: 20 mins
Total time: 4 hrs 20 mins
Yields: 8 to 10 servings

Calories: 344
Fat: 18 g
Saturated fat: 2.5 g
Carbohydrates: 41.7 g
Sugars: 26.3 g
Dietary fiber: 4.5 g
Protein: 9 g
Sodium: 239.1 mg
Quick Pepper Steak


Ingredients:
beef round steak, catsup, soy sauce, green pepper, onion

Directions:
Heat oil in large skillet., Add beef strips, stirring until browned., Add mushroom soup and 1 can of water., Add catsup and soy sauce., Add green peppers and onion., Simmer for 45 minutes until meat is tender., Serve over rice.
Special Cornish Hen


Ingredients:
garlic cloves, onion, red wine, olive oil, dried rosemary, rubbed sage, seasoning salt, lemon pepper, bacon, butter

Directions:
Pre heat oven to 350o F.
Mix the vegetables,wine, herbs, and oil together in a  bowl.
Chop and sweat the bacon in a cast iron skillet, add to vegetable mixture grease and all. Salt and pepper to taste.
Stuff the hen with this mixture and sew closed tightly ( this is needed to maintain moisture in the finished product ].
Salt and pepper the stufffed hen well.
Place hen on rack in  shallow oven proof pan*. Brush with melted butter.
Roast for 1.5 to 2 hours, basting often, until juices run clear or instant read thermometer reads 180 o. Allow to sit for 10 minutes  before serving.
Cut hen in half lengthwise and serve with the stuffing.
Julia Child's Roast Chicken


Ingredients:
roasting chickens, frying chicken, salt, butter, carrot, onion, shallots, green onion

Directions:
Preheat oven to 425 degrees.
Sprinkle the inside of the chicken with 1/4 teaspoons salt and 1 Tb. butter.
Truss the chicken and dry it thoroughly.
Rub the skin with 1 Tb. butter.
In a small saucepan melt 2 tb. butter, and 1 tb. cooking oil. Set aside for basting.
Place the chicken, breast up, in a shallow roasting pan. Strew the vegetables around it and set it on the rack in the middle of a preheated oven.
Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, and the right side for the remaining 5 minutes. Baste after each turn with the butter and oil mixture.
Reduce oven to 350 degrees.
Leave the chicken on its side and baste every 8 to 10 minutes using the fat in the roasting pan when the butter and oil are exhausted.
Halfway through estimated roasting time (about 40 minutes in] salt the chicken with 1/4 teaspoons of salt and turn it on its other side. Continue basting.
Fifteen minutes before the end of estimated roasting time (about 1 hour and 5 minutes in] salt again and turn the chicken breast up. Continue basting.
When done, discard trussing strings and set on a hot platter.  Chicken should sit at room temperature for 5 to 10 minutes before being carved so the juices are absorbed by the meat. Chicken is done when it registers between 175 and 190 degrees, depending on your preferred doneness.
While the chicken is sitting, remove all but two tablespoons of fat from the pan.
Stir in the minced shallot and cook slowly for 1 minute. Add the stock and boil rapidly over high heat, letting it reduce to about 1/2 cup.
Season with salt and pepper and swirl in the last 1-2 tablespoons butter.
Pour a spoonful over chicken and serve the rest at the table as gravy.
Air Fryer Popcorn Chicken
Category: world-cuisine
By France C

These crispy chicken bites are made healthier by using an air fryer instead of a deep fryer. Serve these with your favorite dipping sauces.

Ingredients:
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
¾ teaspoon salt
½ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon ground mustard
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon ground thyme
⅛ teaspoon dried basil
⅛ teaspoon dried oregano
⅛ teaspoon dried sage
3 tablespoons cornstarch
cooking spray (such as Misto®)

Directions:
Place chicken pieces into a medium bowl. Combine salt, paprika, black pepper, mustard, garlic powder, onion powder, thyme, basil, oregano, and sage in a small bowl. Reserve 1 teaspoon of seasoning mix and sprinkle remaining seasoning on chicken. Toss to coat evenly. Combine cornstarch and reserved 1 teaspoon seasoning in a resealable plastic bag; shake to combine. Place chicken pieces into bag, seal bag, and shake to coat evenly. Transfer chicken to a fine mesh strainer and shake to remove excess cornstarch. Let rest for 5 to 10 minutes until cornstarch is beginning to absorb into the chicken. Preheat air fryer to 390 degrees F (200 degrees C). Spray basket of the air fryer with oil and place chicken pieces inside, making sure pieces do not overlap. You may have to do two batches, depending on the size of your air fryer. Mist chicken with cooking spray. Cook for 4 minutes. Shake air fryer basket and spray chicken again with oil so there are no dry or powdery areas.  Cook until chicken is no longer pink on the inside, about 4 to 5 more minutes. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 152.5
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 6.1 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 23.8 g
Cholesterol: 64.6 mg
Sodium: 493.1 mg
Sun-Dried Tomato  Vinaigrette


Ingredients:
olive oil, parmesan cheese, cracked black pepper, salt, dried oregano, dried basil, dried rosemary, sun-dried tomatoes, sugar, garlic

Directions:
"Place all ingredients in blender and mix  until well blended."
3-Cheese Asparagus Lasagna


Ingredients:
asparagus, butter, all-purpose flour, milk, cream cheese, fresh lemon rind, lemon juice, salt, pepper, nutmeg, mozzarella cheese, parmesan cheese

Directions:
Bend asparagus spears gently to snap off tough end.
Cut tender parts into 1" pieces.
Wash under cold running water.
Shake off excess water and place in microwaveable container.
Microwave on HI for 3 minutes (alternately, cook in boiling water for 3 minutes].
Drain and rinse under cold water, drain again.
Set aside 1 1/2 cups asparagus tips.
In saucepan, melt butter over medium heat.
Gradually whisk in flour and cook, stirring constantly, for 1 minute.
Whisk in milk and stirring constantly, cook for 10 minutes or until thickened.
Remove from heat.
Stir in cream cheese, lemon rind, lemon juice, salt, pepper and nutmeg until cheese is melted.
Meanwhile, cook noodles in boiling water until tender (about 10 minutes].
Place 3 noodles in a 13x9 baking dish.
Spread with one cup sauce, then 1/4 of the asparagus (not including reserved tips], then 1/4 of the mozzarella.
Repeat layers 3 more times then top with final layer of noodles and sauce.
Sprinkle with Parmesan cheese.
Bake in preheated 375 degree oven for 35-40 minutes or until bubbling and golden.
Sprinkle reserved asparagus tips over top.
Bake for an additional 5 minutes.
Let sit for 10 minutes before serving.
Easy, Eggless Strawberry Ice Cream
Category: desserts
By ejw825

Use your ice cream maker to create this rich and creamy strawberry ice cream. There are no eggs in this recipe.

Ingredients:
2 cups whole milk
2 cups heavy cream
1 cup white sugar
¼ teaspoon salt
2 teaspoons vanilla extract
2 cups mashed fresh strawberries
2 drops red food coloring  (Optional)

Directions:
In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.

Prep time: 10 mins
Total time: 1 hr
Yields: 8 servings

Calories: 354.2
Fat: 23.4 g
Saturated fat: 14.5 g
Carbohydrates: 34.1 g
Sugars: 30.9 g
Dietary fiber: 1.2 g
Protein: 3.6 g
Cholesterol: 86.4 mg
Sodium: 121 mg
Tangy Lemon Rice with Peanuts


Ingredients:
cooked rice, mustard seeds, Urad Dal, black gram, turmeric powder, asafoetida powder, peanuts, green chili, salt, lemon juice, coriander leaves

Directions:
Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.
Saute for about 2 minutes.
Then add cooked rice and salt and saute for another 5 minutes.
Remove from flame, add lemon juice and mix well.
Garnish with chopped corriander and serve!
Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow it to cool well before using it in the recipe, since warm rice will tend to clump together in the mixture.
Alambre De Bistec


Ingredients:
bacon, beef, onions, green bell peppers, salt, pepper, tortillas

Directions:
On a hot skillet, fry bacon & remove excess fat., Add beef fajitas and cook until medium rare., Add onions, peppers, salt & pepper., Finish cooking and serve on tortillas, spice up with hot salsa.
Littlemafia's Parmesan Sticks


Ingredients:
margarine, parmesan cheese, sesame seeds

Directions:
Cut each slice of bread into 8 sticks, and arrange on ungreased baking sheets., Brush bread stick lightly with margarine., Sprinkle evenly with Parmesam cheese and sesame seeds, Bake at 350 degs for 10-15 mins or unitl golden brown.
Crunchy Cheese Potatoes


Ingredients:
sour cream, milk, chives, salt, pepper, potatoes, sharp cheddar cheese

Directions:
In a large bowl, combine sour cream, milk, chives, salt and pepper., Add potatoes and mix thoroughly., Spread in a 15x19x1-inch baking pan., Combine cheese and cornflakes., Sprinkle over potatoes., Bake at 350° for 50-60 minutes or until potatoes are tender.
Cold Melon Soup


Ingredients:
honeydews, lime juice, honey

Directions:
In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt.
Beat with a fork or wire whisk until blended.
Chill several hours.
Serve cold.
Whisk before serving and garnish each bowl with a few melon balls.
NOTE: chilling time not included with prep time.
Easy Sauerkraut Pork  Casserole


Ingredients:
boneless pork, onion, minced garlic cloves, celery, sauerkraut, mushroom stems and pieces

Directions:
Set oven to 350 degrees.
Grease a 2-quart casserole dish.
In a large skillet, brown the pork pieces.
Add in the onions garlic (if using] and celery, cook until soft but not brown.
Stir in the sauerkraut (with the juice], cooked noodled, undiluted soup and mushrooms; season with salt and pepper to taste; mix well to combine.
Spoon into a greased casserole dish.
Cover, and bake for 1-1/2 hours, or until the meat is tender, stirring occasionally.
Rmg's Virtuous Tuna Salad With Romaine and Feta


Ingredients:
roma tomatoes, romaine lettuce, albacore tuna in water, red onion, feta cheese, pecans, kosher salt, fresh ground black pepper, red wine vinegar, extra virgin olive oil

Directions:
Arrange lettuce on plate.
Arrange tomato slices, red onion slices, feta cheese and pecans (if desired] on lettuce.
Season with kosher salt and pepper to taste.
Drizzle with your desired proportion and amount of red wine vinegar and olive oil.
Chicken Bacon Ranch Quesadillas


Ingredients:
flour tortillas, chicken, bacon, red pepper flakes, monterey jack cheese, cheese

Directions:
Spread 2 tbsp ranch dressing on 2 tortillas.
Put cheese, chicken, and bacon on top of the ranch. Sprinkle red pepper flakes on each one (optional]. Top with remaining tortilla.
Heat pan. Spray with Pam. Place quesadilla in pan. Cook each side 1-2 minutes until cheese melts and tortilla in slightly browned.
Mexican Crema


Ingredients:
sour cream, lime zest, lime juice

Directions:
Combine all the ingredients and mix well.
The cream is ready to use now, or it can be stored in a covered container in the refrigerator for up to 2 days.
Bacon Ranch Baked Potato Casserole


Ingredients:
baking potatoes, sour cream, mayonnaise, onion, bacon bits, butter

Directions:
Preheat oven to 400°F.
Scrub potatoes and bake, 1 hour, or until done. Let potatoes cool, peel, and cut into chunks.
Preheat oven to 350°F.
In a large bowl, combine remaining ingredients. Add potatoes, and toss gently to combine. Spoon into a 13x9x2 inch baking dish. Bake 40 to 45 minutes or until hot and bubbly.
Terrazzo Salad


Ingredients:
cucumbers, grape tomatoes, artichoke hearts, black olives, diced pimentos, canola oil, fresh lemon juice, garlic cloves, pepper, mozzarella cheese, white wine vinegar, sugar, cayenne

Directions:
In a large bowl;  place your cucumbers, tomatoes, artichoke hearts, black olives, pimientos, and cheese.
In a smaller bowl;  mix oil, lemon juice, garlic, Lawry's, pepper, Italian seasoning, vinegar, sugar, and cayenne.
Pour oil mix into cucumber mix and toss to coat.
Chill then enjoy!
Vegetable Fried Rice


Ingredients:
garlic cloves, onion, water, eggs, soy sauce

Directions:
In a high sided skillet (that has a cover] over medium high heat, heat vegetable oil and sesame chili oil. Saute the onion and garlic, and rice until the rice is solid white or lightly browned.
Immediately pour the water into the skillet and bring to a boil then lower it to a simmer on low heat.
Cover & cook on low (simmer] until the water is absorbed and the rice is tender. DO NOT STIR while rice is cooking. About 20-25 minutes.
After rice is done. Carefully stir the frozen mixed vegetables and let sit on low heat for another 5 minutes. The gently stir in the scrambled eggs.
Sprinkle salt and pepper to taste.
Stir in soy sauce (optional] for asian flair!
Enjoy!
NOTE - if using fresh vegetables, stir them in before you turn the water down to a simmer and let them cook with the rice.
Sesame Noodle Chicken Salad


Ingredients:
soy sauce, olive oil, fresh ginger, green onions, fresh cilantro, red bell pepper, yellow bell pepper

Directions:
Cook pasta according to package directions, drain well.
Whisk together rice wine vinegar and next five ingredients in a large bowl. Add pasta, sliced green onions, and remaining ingredients, toss to combine. Serve with extra chili-garlic sauce to taste.
Citrus Blush Drink


Ingredients:
lime juice, ruby red grapefruit juice, lime twist

Directions:
Half fill a tall glass with crushed ice., Add lime juice, limoncello and gin., Stir well to combine., Top up with grapefruit juice and garnish.
Absolute Best Cranberry Sauce


Ingredients:
cranberries, water, Splenda granular, ground cinnamon, sugar-free raspberry gelatin, unflavored gelatin

Directions:
Rinse cranberries, place in 2-quart pan with water.
Stir in Splenda Crystal Lite Orange powder, cinnamon, raspberry gelatin and unflavored gelatin if desired.
Bring to a boil (or use crock pot for long simmering] mashing some of the berries with back of spoon.
When thickened, pour into serving dish and refrigerate overnight.
Oat Bread


Ingredients:
milk, rolled oats, flour, salt, baking powder, caster sugar, egg, butter

Directions:
Scald the milk by pouring into a saucepan and heating gently until bubbles begin to appear around the rim of the milk.  Then pour over the oats in a bowl, stir lightly and leave to cool.
In another bowl, sieve together the flour, salt and baking powder, then stir in the sugar.  Beat in the egg and melted butter, then stir in the oat mixture and combine well; it will be the consistency of very thick porridge.
Turn into a well buttered 2 lb loaf tin and leave to stand for 15 to 20 minutes.
Set the oven to 350ºF or mark 4.
When proved, bake for 1 1/2 hours.  After 1/2 hour cover the top with a piece of very lightly buttered kitchen foil to prevent the top from browning too much.
Turn out on wire rack to cool.  Serve thickly sliced and spread with plenty of butter.
Low-Fat Hazelnut Cappuccino Biscotti


Ingredients:
flour, sugar, baking soda, baking powder, cinnamon, ground nutmeg, salt, coffee, skim milk, egg, real vanilla, hazelnuts

Directions:
Sift the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, mix the coffee, milk, egg, egg white, and vanilla; Add to the dry ingredients and stir until doughy.
Fold in the hazelnuts.
On a floured surface, form TWO logs 8" long and 3" wide.
Spray a cookie sheet with cooking spray and place the logs a few inches a part.
If desired, prepare an egg wash of 3/4 part egg white and 1/4 part water. Brush the logs gently and cover w/ COARSE sugar.
Bake for 20-25 minutes at 350 degrees until golden brown.
Cool for 15 minutes.
Cut the logs into .5" thick slices and place cut side up on the cookie sheet.
Cook for an additional 40 minutes at 275 degrees flipping halfway through.
Cold Borscht With Sorrel


Ingredients:
water, sorrel, cucumber, radishes, tomatoes, bell pepper, eggs, green onions, dill, parsley, sour cream

Directions:
Cut sorrel into thin strips, place in a pot and cover with salted boiling water. Cook on high heat for 3 minutes. Cool sorrel and sorrel broth down.
Wash the eggs and hard boil them. Place boiled eggs into ice cold water, cool them down, peel and cut into halves.
Wash and cut radishes, cucumbers, bell peppers and tomatoes into small cubes. Chop green onions, dill and parsley. Add halved eggs and cut vegetables into a pot, cover with sorrel and sorrel broth. Dress with sour cream or mayonnaise.
Peanut Butter Banana Shakedown


Ingredients:
milk, banana, peanut butter, vanilla extract

Directions:
Combine all ingredients in a blender and blend until smooth., Enjoy!
Vanilla Chocolate Chip Root Beer Floats


Ingredients:
"chocolate chip ice cream"

Directions:
Fill four glasses with scoops of ice cream., Pour the root beer over the ice cream., Top with whipped cream and shaved chocolate. Serve with straws and long spoons.
Grilled Asian Asparagus
Category: side-dish
By yorkc39

Hoisin sauce and sesame seeds make this a great twist from boring plain asparagus. Your kids will love it too!

Ingredients:
1 pound fresh asparagus, trimmed
½ cup hoisin sauce
sesame seeds

Directions:
Place asparagus and hoisin sauce into a resealable plastic bag and shake several times to coat asparagus with sauce. Allow to stand at least 30 minutes. For best flavor, refrigerate and marinate overnight. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove asparagus from bag and shake off excess hoisin sauce; lay asparagus spears onto the grill and cook, turning every 1 to 2 minutes, until all sides of the spears show grill marks and hoisin sauce has caramelized onto the asparagus, 4 to 6 minutes. Transfer asparagus to a serving platter and sprinkle with sesame seeds to serve.

Prep time: 5 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 5 servings

Calories: 84.3
Fat: 1.9 g
Saturated fat: 0.3 g
Carbohydrates: 15.1 g
Sugars: 8.6 g
Dietary fiber: 2.8 g
Protein: 3.2 g
Cholesterol: 0.8 mg
Sodium: 412 mg
Fast Fry Pork Chops With Dijon Mushroom Cream Sauce


Ingredients:
seasoning salt, black pepper, butter, fresh mushrooms, red bell pepper, onion, fresh garlic, dry white wine, chicken broth, parmesan cheese, Dijon mustard

Directions:
Season the pork chops on both sides with salt and pepper.
Heat the oil and butter in a large skillet, the brown the chops on both sides; remove to a plate.
Add in more butter or oil if needed and saute the mushrooms until they have released their moisture and are lightly browned.
Add in the onion, bell pepper and garlic; saute for about 3 minutes.
Add in the wine, broth and cream and stir with a wooden spoon scraping up any browned bits on the bottom of the skillet; bring to a boil and simmer until slightly reduced and thickened (about 20 minutes].
Mix in the Dijon mustard and Parmesan cheese (if using] and then return the chops back to the skillet and simmer for 5-6 minutes.
Season the sauce with salt and pepper.
Serve the pork chops with the sauce over them or on the side.