September 2025

Month: September 2025

17
Sep
2025

Broccoli Cheese Orzo

categories: Side Dishes, Vegetable Dishes

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Broccoli Cheese Orzo is a delicious side dish with orzo pasta, broccoli, cheddar and Parmesan cheese, cooked in a creamy garlic sauce.

Are you looking for a new (and yummy) side dish you can serve with beef, chicken, pork or fish? If you are, then I hope you’ll check out this recipe for broccoli cheese orzo!

I originally checked out 5-6 recipes online, then used some of the ingredients and added other ingredients (and cooking methods) to suit our taste.

This delicious side dish is cooked all in one pan and the orzo is lightly toasted and is wonderfully flavored with two cheeses, broccoli florets and a creamy garlic butter sauce.

It’s simple to make, tastes amazing and it’s done in about 30 minutes. I hope you’ll give it a try, so here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Broccoli And Orzo Pasta

Cut fresh broccoli into small florets. Heat extra virgin olive oil on medium heat in a large saucepan or Dutch oven. Once the oil is hot (but not smoking), add the broccoli florets and cook them, stirring occasionally, for 2-3 minutes.

Add the uncooked orzo pasta, and lightly “toast” it by cooking it (stirring often) for about 2 minutes until it is “toasted” and slightly browned. Stir in finely chopped red (or orange) bell pepper, garlic powder and onion powder.

Note: You will also add salt and pepper later “to taste”, after the orzo has finished cooking, so no need to add it now.

Pour chicken OR vegetable broth into the pan, turn the heat up to medium-high and bring the broth to a boil. When it begins to boil, reduce the heat to a low simmer and put a lid on the pan.

Cook The Orzo

Cook the orzo (covered) on LOW for about 9-12 minutes or until the liquid is absorbed. Remove the lid a few times and give it a good quick stir and see how much liquid remains. Do not let the orzo burn, so keep an eye on it!

Once all the chicken (or vegetable) broth has been absorbed into the pasta, take a little bite of the orzo pasta to make sure it is tender.

If for some reason it is still a bit too firm, add 1-2 Tablespoons of water (or more broth). Stir again, re-cover the pan and let it cook 1-2 more minutes or until the orzo becomes tender.

Add The Final Ingredients

As soon as the orzo is done, remove the pan from the heat source. Immediately add butter, heavy whipping cream (can substitute half and half or milk), freshly grated Parmesan and cheddar cheeses.

Stir these ingredients into the pasta until the butter and cheeses have melted and along with the cream have been fully incorporated into the orzo. Once combined, season with (and stir in) salt and pepper to suit your taste.

Sprinkle the top of the broccoli cheese orzo with additional cheddar cheese. Put the lid back on the pan for 2-3 minutes so the cheese on top melts. The creamy orzo mixture will also thicken slightly as it rests.

Serve The Broccoli Cheese Orzo

The broccoli cheese orzo can be served immediately, right from the pan, if desired OR you can transfer it to a serving bowl. I like to serve it in a bowl, so I use a spatula to remove large portions of the broccoli cheese orzo at a time to transfer it.

Transfer the broccoli cheese orzo to a serving bowl (keeping some of the melted cheese from the top, on top!). Serve the orzo immediately while it is hot!

We enjoyed this absolutely delicious side dish served alongside a piece of pan-seared creole salmon. This was a filling and “all in one” meal for us because it consisted of meat, a vegetable and pasta!

I hope you have the opportunity to try this broccoli cheese orzo and trust you’ll enjoy it as much as we do. It’s a fairly simple, one-pan dish to make and if you have any leftovers, they’re easy to reheat in the microwave.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More ORZO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring ORZO you might enjoy, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Broccoli Cheese Orzo

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Broccoli Cheese Orzo is a delicious side dish with orzo pasta, broccoli, cheddar and Parmesan cheese, cooked in a creamy garlic sauce.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: broccoli cheese orzo

Servings: 5

Calories Per Serving: 415 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon extra virgin olive oil
2 cups fresh broccoli florets *Bite-sized pieces
1 cup orzo pasta Uncooked
2 Tablespoons finely chopped red bell pepper
¾ teaspoon garlic powder
¼ teaspoon onion powder
2 cups chicken broth Can substitute veggie broth
1 Tablespoon butter
1¼ cups grated cheddar cheese* *DIVIDED USE
½ cup grated Parmesan cheese
½ cup heavy whipping cream* *Can substitute half n' half or milk
salt and pepper, to taste

US Customary - Metric

Instructions

Heat olive oil on medium heat in a large saucepan. Once oil is hot, add broccoli. Cook, stirring occasionally for 2-3 minutes.
Add orzo; cook for 1-2 minutes (stirring often) until it's "toasted" and slightly browned. Stir in red bell pepper, garlic powder and onion powder.
Add chicken broth; turn heat up to medium-high, bring broth to a boil, then reduce heat to a low simmer; cover the pan. Cook (covered) on LOW for 9-12 minutes (or until all liquid is absorbed). Remove lid 2-3 times, give it a quick stir and see how much liquid remains. Keep an eye on it so the orzo doesn't burn! Once all broth has been absorbed, taste orzo to make sure it is tender. If it's still too firm, add 1-2 Tbsp. water (or broth). Stir again, re-cover the pan and let it cook 1-2 more minutes or until orzo is tender. Remove pan from heat source.
Immediately add butter, whipping cream, Parmesan cheese and 1 cup of cheddar cheese. Stir until ingredients are combined and butter and cheeses have melted. Once combined, season with salt and pepper to suit your taste.
Sprinkle orzo with remaining ¼ cup of grated cheddar. Put the lid back on the pan for 2-3 minutes. Cheese on top will melt and orzo mixture will thicken slightly as it rests.
Transfer broccoli cheese orzo to a serving bowl (keep some of the melted cheese from the top, on top!). Serve hot and enjoy!

Recipe Notes

NOTE: The caloric calculation was made using heavy whipping cream. If you want the dish to have fewer calories, substitute half and half or milk for the cream called for.

Nutrition Facts

Broccoli Cheese Orzo

Amount Per Serving (1 (1/5 of total))

Calories 415 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 14g88%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 72mg24%

Sodium 902mg39%

Potassium 277mg8%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 3g3%

Protein 16g32%

Vitamin A 1135IU23%

Vitamin C 37mg45%

Calcium 333mg33%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Sep
2025

Maple Coconut Oatmeal Cookies

categories: Cookies, Desserts

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Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!

If you’re looking for a delicious, flavor-packed cookie recipe, may I suggest this one? Maple Coconut Oatmeal Cookies are a great twist on a more traditional oatmeal cookie, taste great, and they’re pretty easy to make, too!

The addition of browned butter (with its nutty flavor), toasted pecans, coconut and cinnamon in the dough bring new levels of flavor to these absolutely wonderful cookies. Here’s how to make them!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Combine The “Dry” Ingredients

Before you begin, preheat your oven to 350°F. Move oven racks to position one at the top of the oven and one on the lower rack of the oven. Line two baking sheets with parchment paper. If you have silicone baking mats you can use them instead of parchment paper.

Measure old-fashioned oats, all-purpose flour, light brown sugar, shredded sweetened coconut, salt and ground cinnamon into a large mixing bowl. Stir until these “dry” ingredients have been combined.

Brown The Butter For The BEST Flavor

When you add browned butter to this cookie dough, it provides an additional layer of nutty flavor that is fantastic! If you’ve never made browned butter before, here’s how to do it.

Place a stick of butter (½ cup or 8 Tablespoons) in a small saucepan. Melt the butter on Medium heat, stirring constantly. As it cooks the butter will begin to bubble quite a bit and foam will appear on top.

Use a spoon to push the foam to the side in order to see the changing color of the butter as it cooks. When the milk solids turn to a golden-brown color (seen in 2nd photo below), immediately remove the saucepan from the heat. TIP: Keep a close eye on the butter and its color, because it can go from light golden brown to burnt quite quickly.

Pour the browned butter into a small bowl. Add the maple syrup and stir until it’s fully combined with the browned butter.

Add “Wet” Ingredients To The “Dry” Ingredients

In a small bowl, stir baking soda (1 tsp.) into boiling water (2 Tbsp.) until it has dissolved. Add the mixture into the browned butter and maple syrup. Stir until combined, then stir in 1 teaspoon vanilla extract.

Add the wet ingredients into the large bowl of dry ingredients. Stir well until the ingredients are thoroughly incorporated and the “dough” is fairly thick.

Final Step

The final step is to add a cup of chopped lightly “toasted” pecans to the dough mixture. You can “toast” the pecans by placing them in a single layer into a “dry skillet” (no butter or oil).

TIP: If you want to save a bit of time, toast the pecans first (before making the dough), because they will have already cooled when the dough is ready.

Heat them on MEDIUM heat for 2-3 minutes, stirring occasionally until they begin to produce a nutty aroma. After stirring, spread them back out in the skillet.

Be careful to not let the nuts burn. When done, transfer the pecans to a paper towel and let them cool completely before chopping or using.

Add the cooled chopped pecans to the dough and stir, until they have been fully incorporated into the cookie dough. Now it’s time to shape the cookies before baking.

Shaping The Cookies

Use ¼ cup of the dough for each cookie. This recipe should give you enough dough to make 24 cookies. The cookie dough is fairly crumbly, so keep at it, shaping them into balls!

Compact the dough using your hands until it forms into a firm, cohesive ball and the crumbly dough holds together very well.

Bake The Cookies

Place each cookie dough ball on a parchment paper-lined baking sheet, making sure to leave a couple inches between the cookies. I use two small cookie sheets and place one dozen cookies on each one. If some of the dough crumbles off, just re-shape it until it holds together!

When you put the baking sheets in the oven, place one on a lower rack and place the other baking sheet on the top rack. You will need to switch the baking sheets between the racks halfway through the baking time. The sheet on the bottom will switch places with the baking sheet on top.

Bake the maple coconut oatmeal cookies at 350° F. until the cookies are “set up” and golden brown on the outside. The cookies still need to be soft inside, though. Keep an eye on the cookies during the baking time, because oven temps can vary quite a bit.

Important Note About The Baking Time!

IMPORTANT: Do NOT overbake these cookies! If you cook them too long, they will become dry and hardened, and nobody wants a hard, dry cookie, right? Keep an eye on them to determine how they look, in order to know when they’re done

I usually bake the cookies for 7 minutes, then switch the baking sheet location (top to bottom, etc.), and then cook them an additional 7 minutes. Your cookies may take less time or 1-2 minutes more, depending on your particular oven!

Serve And Enjoy Maple Coconut Oatmeal Cookies!

Once the cookies are done, let them rest for 4-5 minutes still on the baking sheet, then carefully transfer them (using a spatula) to wire racks to cool completely.

When the cookies have cooled to room temperature, they are ready to be plated, served and gobbled up! They’re SO GOOD! Be sure to store any leftover cookies (once they’re completely cool) in an airtight container. Enjoy!

I hope you have the opportunity to make these delicious cookies and am confident you (and those you love) are going to enjoy them. They’re absolutely scrumptious!

Thanks so much for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More COOKIE RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of scrumptious cookie recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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Original recipe source: https://foodtasia.com/maple-pecan-oatmeal-cookies/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Maple Coconut Oatmeal Cookies

Prep Time

15 mins

Cook Time

14 mins

Total Time

29 mins

Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!

Category: Cookies, Dessert, Snack

Cuisine: All Cuisines

Keyword: maple coconut oatmeal cookies

Servings: 24 cookies

Calories Per Serving: 166 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups old-fashioned oats
1⅓ cups all-purpose flour
1 cup light brown sugar (packed)
½ cup shredded sweetened coconut
1 teaspoon ground cinnamon
1 teaspoon salt
½ cup butter
5 Tablespoons pure maple syrup
1 teaspoon baking soda
2 Tablespoons boiling water
1 teaspoon vanilla extract
1 cup pecans toasted and chopped

US Customary - Metric

Instructions

Preheat oven to 350°F. Position oven racks- 1 at the top of the oven & 1 at the bottom of the oven. Line baking sheets with parchment paper or silicone mats.
Measure oats, flour, brown sugar, coconut, salt and cinnamon into a large bowl. Stir until combined. Set aside these "dry" ingredients.
Melt butter in a small saucepan on medium heat, stirring constantly. As it cooks, butter will bubble, and foam will appear on top. Use a spoon to push foam aside to see the changing color of the butter. When butter turns golden-brown, remove pan from the heat. TIP: Keep a close eye on the butters color, because it can go from light golden brown to burnt very quickly. Immediately pour browned butter into a small bowl (to stop the browning). Add maple syrup; stir to combine.
In a small bowl, stir baking soda into boiling water until dissolved. Stir this into the browned butter mixture, then add/stir in vanilla. Add this "wet" mixture to the bowl of "dry" ingredients. Stir until combined; "dough" will be fairly thick.
Add toasted, cooled pecans to the dough*. "Toast" pecans by placing them in a single layer in a "dry skillet". Cook on MEDIUM heat 2-3 minutes, stirring occasionally until they produce a nutty aroma; be careful to not burn the nuts. When done, chop then transfer pecans to a paper towel; cool completely. Add cooled chopped pecans to the dough; stir, until incorporated. TIP: Want to save time? Toast pecans first (before making dough), so they're cool when dough is ready.
Use ¼ cup of dough for each cookie (makes 24 cookies). Dough is fairly crumbly, so keep at it, shaping it into balls! Compact the dough using your hands until it forms a firm, cohesive ball and the dough holds together well.
Place dough balls on prepared baking sheets, leaving 2" between cookies. If dough crumbles, re-shape it until it holds together! Put baking sheets in the oven, one on lower rack and the other on a top rack. NOTE: You will switch the baking sheets between the racks halfway through the baking time.
Bake at 350° F. until cookies are "set up", golden brown on the edges. and soft inside. Bake cookies for 7 minutes, then switch the baking sheet's location (move sheet on top to bottom and vice versa), then cook them an additional 7 minutes. Your cookies may take less or more time, depending on your particular oven (oven temps can vary). IMPORTANT: Do NOT overbake the cookies! If you cook them too long, they will become dry and hardened. Check occasionally to determine how they look, so you can determine when they're done.
Remove cookie sheets from oven; let cookies rest on the baking sheets 4-5 minutes, then transfer them with a spatula to wire racks. When the cookies have cooled to room temperature, they're ready to serve. Store any leftover cookies (once cool) in an airtight container. Enjoy!

Nutrition Facts

Maple Coconut Oatmeal Cookies

Amount Per Serving (1 cookie)

Calories 166 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 10mg3%

Sodium 177mg8%

Potassium 77mg2%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 121IU2%

Vitamin C 0.1mg0%

Calcium 21mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Sep
2025

Grilled Cherry Tomatoes

categories: For The BBQ Grill, Vegetable Dishes

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Make grilled cherry tomatoes on a BBQ! Lightly seasoned, topped with Parmesan and parsley, these colorful tomatoes burst with juicy flavor!

One of the dishes I enjoyed creating and also enjoy making (especially when we’re using the BBQ for meals) is Grilled Cherry Tomatoes! I grow lots of cherry tomatoes in our little garden, so in the summer I tend to keep bowls of them in our kitchen for quick snacks.

If you’ve never tried grilling these little “snacks”, I want to show you today how to do that! They only take a few minutes to cook so I recommend making them when you are using your BBQ grill for a main dish.

The “recipe” I am sharing today makes enough for two servings, but it can EASILY be doubled or tripled to make the quantity you need for a favorite meal.

As soon as we finish grilling chicken (or other meats), for example, we remove the meat from the grill and add the tomatoes for a quick finish! Here’s how to make delicious, juicy grilled cherry tomatoes.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Tomatoes

For this recipe I use about 20 cherry tomatoes, which is enough for a simple side dish or an “add-on” to a main dish for my husband and myself.

To make this dish more colorful, consider using multi-colored cherry tomatoes, which is preferred, if possible. Rinse the tomatoes, remove the stems and let the tomatoes dry.

Place the tomatoes in a bowl that is big enough to hold them and stir them.

Drizzle extra virgin olive oil over the tomatoes and gently give them a stir to coat them with the oil. Season lightly with salt, pepper, garlic powder and Italian seasoning and gently toss until combined.

TIP: The cherry tomatoes only need a light seasoning, so don’t use a “heavy hand” when adding the spices. Use only enough to lightly season (but not overpower) the natural tomato flavor!

Time To GRILL the Tomatoes

Place the seasoned cherry tomatoes in a metal grill basket and place the basket on a grill grate directly above very hot briquets in the BBQ.

TIP: Grilled cherry tomatoes only take 2-3 minutes to cook, so we usually make this dish AFTER we’ve finished grilling a meat dish. This way the charcoal briquets are already HOT, so we don’t have to fire everything up for only a couple minutes of cooking time!

Cook the tomatoes for 2-3 minutes, gently turning them often as they cook. They’re very delicate and juicy, so be careful when turning them!

Once the cherry tomatoes have “blistered” and become slightly wrinkly, they are done! Don’t overcook them or they could pop open from the juices inside.

Remove the basket off of the heat once they have blistered and take them inside to garnish them before serving.

Serve The Grilled Cherry Tomatoes

To serve the grilled cherry tomatoes, place them in a small serving bowl. Immediately (while they’re still hot), finely grate fresh Parmesan cheese over the top. Sprinkle the tomatoes with chopped fresh parsley and serve immediately!

The cherry tomatoes are delicious served “as is” as a stand-alone dish, and the grilled tomatoes literally “pop with sweet juicy flavor” when you bite into them. They’re so good!

Colorful grilled cherry tomatoes also can be used as an accompaniment for a variety of main dishes. Shown below are the colorful tomatoes served with grilled salmon, and they also pair well with chicken, pork and beef!

I hope you have the chance to make some grilled cherry tomatoes so you can see how simple they are to make and how delicious they are! If you’re making them for a larger group, this recipe can very easily be doubled or tripled, to suit your needs!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More GRILLED VEGGIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of veggie recipes, including some that are delicious grilled, including:

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Grilled Cherry Tomatoes

Prep Time

5 mins

Cook Time

3 mins

Total Time

8 mins

Make grilled cherry tomatoes on a BBQ! Lightly seasoned, topped with Parmesan and parsley, these colorful tomatoes burst with juicy flavor

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: grilled cherry tomatoes

Servings: 2

Calories Per Serving: 89 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

20 cherry tomatoes multi-colored, if available
2 teaspoons extra virgin olive oil
¼ teaspoon salt or enough to lightly season
¼ teaspoon black pepper or enough to lightly season
⅛ teaspoon garlic powder or enough to lightly season
⅛ teaspoon Italian seasoning or enough to lightly season
2 Tablespoons finely grated Parmesan cheese* *fresh is best!
1 Tablespoon chopped fresh parsley leaves

US Customary - Metric

Instructions

Rinse tomatoes, remove stems; let tomatoes dry. Place dry tomatoes in a bowl.
Drizzle olive oil on tomatoes; gently stir to coat tomatoes. Season lightly with salt, pepper, garlic powder and Italian seasoning; gently toss until combined.
Place tomatoes in a metal grill basket; place basket on BBQ grill grate directly over very hot briquets. Cook tomatoes 2-3 minutes, gently turning them often as they cook. They're delicate and juicy, so be careful when turning them!
Once tomatoes have "blistered" (become slightly wrinkled), they're done! Don't overcook or they could pop open from the juices inside. Remove basket from BBQ; take tomatoes inside to garnish before serving.
To serve, place tomatoes in a serving bowl. Immediately (while they're still hot), finely grate fresh Parmesan cheese on top. Sprinkle with chopped fresh parsley; serve immediately. Enjoy!

Nutrition Facts

Grilled Cherry Tomatoes

Amount Per Serving (1 (1/2 of total))

Calories 89 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 4mg1%

Sodium 398mg17%

Potassium 398mg11%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 4g4%

Protein 3g6%

Vitamin A 1047IU21%

Vitamin C 41mg50%

Calcium 69mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Sep
2025

Instant Pot Boneless Pork Chops

categories: Instant Pot Recipes, Main Dishes, Pork

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Make Instant Pot Boneless Pork Chops for a dinner for two! These pork chops are brined, well-seasoned, easy to make, juicy and delicious!

Today I want to share a yummy recipe for Instant Pot boneless pork chops that serves two people. This fantastic recipe is very simple to make in my opinion and is perfect served any time of the year.

When I photographed the steps to make this dish it was extremely HOT outside and I appreciated being able to use my Instant Pot in order to keep our kitchen cool!

All in all, it is a very simple dish to make, however you do need to allow an extra hour (or two) to brine the pork chops (a simple salt/water mixture) before you cook them. Don’t skip this step, though, because it makes the chops so tender and juicy!

The brining is SIMPLE and involves inactive prep, so if you’ve got the time, and want to enjoy delicious boneless pork chops, then this recipe is for you! Here’s how to make Instant Pot Boneless Pork Chops.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Brine the Pork Chops

The first thing you will need to do is brine the pork chops for 1-2 hours before you cook them. You will need to plan ahead for this step, because it makes the pork chops juicy and flavorful.

Use a shallow rimmed dish (just big enough to lay the pork chops down in a single layer). Mix a brining solution in this dish by stirring together 4 cups of water with 4 Tablespoons of salt until all the salt has dissolved. TIP: I use a glass loaf pan for this because it’s the perfect size for two large boneless chops!

Lay the pork chops in the brine, placing them in the brine in a single layer. The brine should cover the pork chops. NOTE: If the dish you’re using is too big, you may have to turn the pork chops over halfway through the “brining” time for best results.

Place the dish in the refrigerator and let the meat “marinate” in the brine for 1-2 hours. When done, remove the pork chops and then lightly blot them with a paper towel.

Prepare The Seasoning Mix

While the pork is brining, mix up the spices you’ll be using to season the meat. The spices you will use are brown sugar, paprika, salt, pepper, and onion powder.

Stir these spices in a small bowl until they’re fully combined and set them aside until the pork chops are ready to be cooked.

Season the two boneless pork chops with the spice mixture, covering BOTH sides of the pork chops. Press the spices into the meat to help it adhere. Once the meat is fully covered in spices, it is ready to be cooked.

Sauté The Pork Chops In the Instant Pot

Plug in the Instant Pot and press the SAUTÉ button (High heat). Add a Tablespoon of butter and once it has melted, add the seasoned pork chops in a single layer.

Brown the pork chops on both sides (about 1-2 minutes per side). Once they have a light brown “sear” on them, remove the pork chops from the Instant Pot and set them aside on a plate.

Make A Quick Cooking Sauce

While the empty Instant Pot is still set to SAUTÉ, add 1 cup of chicken broth. Now you need to “de-glaze” the pot. De-glazing means getting any leftover browned bits from searing the pork chops scraped off the bottom of the pot. They have lots of FLAVOR to contribute to the sauce.

Stir the liquid with a wooden spoon to scrape up all the little bits left in the bottom of the pot from searing the pork chops. This will only take a minute or two.

When done, add Worcestershire sauce and Liquid Smoke to the liquid and stir to combine. Press The CANCEL button on the Instant Pot to turn off the Sauté function.

Add the seasoned, browned pork chops back into the sauce in the Instant Pot. Now it’s time to pressure cook the chops!

Pressure Cook The Instant Pot Boneless Pork Chops

Place the lid on the Instant Pot and lock it into place. Flip the pressure valve to SEALING. Program the Instant Pot to cook on MANUAL (High Pressure) for 7 minutes.

It will take about 7-10 minutes for the Instant Pot to reach full pressure and the cooking timer to begin. When the cooking program ends, let the pressure release NATURALLY (don’t do anything) for 12 minutes, and then perform a quick release of any remaining steam by flipping the pressure release knob to VENTING.

When ALL of the steam has been released (and pressure gauge button drops back down), it is safe to open the lid. Unlock and remove the lid.

Let the Instant Pot boneless pork chops rest for 5 minutes before removing them from the sauce and serving them. This resting time allows to allow the internal juices time to redistribute inside the meat.

Transfer the pork chops to individual plated and spoon some of the sauce from the Instant Pot over the meat, if desired. Serve the Instant Pot Boneless Pork Chops with veggies or other sides and dig in!

We loved these pork chops and enjoyed them served with Garlic Butter Red Potatoes and Air Fryer Veggies For Two on the side. It was a delicious dinner partly because it was so easy!

The pork chops were very juicy inside (yay!) and tasted wonderful, because of the spice mix and smoky “sauce” the meat was cooked in. I highly recommend this pork chop recipe and am confident you will enjoy it, too!

I hope you have the opportunity to try this delicious Instant Pot recipe. It was a great main dish to make on a very HOT day outside because it didn’t require me to heat up our kitchen!

Thanks so much for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Instant Pot recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Original recipe source, and with thanks to Jason at Best Damn Instant Pot Boneless Pork Chops – RecipeTeacher

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Instant Pot Boneless Pork Chops

Prep Time

10 mins

Cook Time

7 mins

Inactive Prep Time (brining/pressure release)

1 hr 12 mins

Total Time

1 hr 29 mins

Make Instant Pot Boneless Pork Chops for a dinner for two! These pork chops are brined, well-seasoned, easy to make, juicy and delicious!

Category: Main Dish

Cuisine: All Cuisines

Keyword: instant pot boneless pork chops

Servings: 2

Calories Per Serving: 329 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Brine: 4 cups water and 4 Tablespoons salt

2 1" thick boneless pork chops (about 6 oz. each) * See Note Below

For Seasoning Mix and Remaining Ingredients:

2 Tablespoons brown sugar
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon onion powder
1 Tablespoon butter
1 cup chicken broth
½ Tablespoon Worcestershire sauce
1 teaspoon Liquid Smoke

Instructions

Brine Pork Chops: Mix brine in a loaf-sized dish by stirring water with salt until salt dissolves. Add chops in single layer (brine should cover chops). Refrigerate 1-2 hours. Remove chops; lightly blot with a paper towel.
Make Spice Mix: Stir brown sugar, paprika, salt, pepper and onion powder in a small bowl until combined. Season BOTH sides of the brined pork chops with spice mixture, pressing it into the meat to adhere.
Cook: Plug in the Instant Pot; press SAUTÉ button (High heat). Add butter. Once melted, add pork chops in a single layer. Lightly brown chops on both sides (1-2 minutes per side). Remove pork chops from Instant Pot; set them aside on a plate.
Keep Instant Pot on SAUTÉ. Add chicken broth; stir with wooden spoon, scraping up browned bits left in the pot (from browning pork chops). Add Worcestershire sauce and Liquid Smoke; stir to combine. Press CANCEL button. Add pork chops back into the sauce in a single layer.
Place lid on the Instant Pot; lock into place. Flip pressure valve to SEALING. Program Instant Pot to cook on MANUAL (High Pressure) for 7 minutes. It will take 7-10 minutes to reach full pressure before the cooking program timer begins. When done, let the pressure release NATURALLY for 12 minutes (do nothing), then perform a quick release of any remaining steam by flipping the pressure release knob to VENTING. When ALL steam has been released (and pressure gauge button drops down), it's safe to open the lid. Unlock/remove lid. Let pork chops rest 5 minutes before removing them (to redistribute internal juices in the meat).
Transfer pork chops to individual plates. Drizzle some of the remaining sauce in the pot over the meat, if desired. Serve and enjoy!

Recipe Notes

Note: It is important to use 1" thick boneless pork chops for this recipe to ensure the Instant Pot cooking time used creates juicy, tender chops. If they are too thin, they may not cook properly (and be overdone).

Nutrition Facts

Instant Pot Boneless Pork Chops

Amount Per Serving (1 pork chop)

Calories 329 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 130mg43%

Sodium 1792mg78%

Potassium 772mg22%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 13g14%

Protein 39g78%

Vitamin A 679IU14%

Vitamin C 1mg1%

Calcium 39mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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02
Sep
2025

Cheddar Cheese Bread

categories: Breads

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Make a loaf of Cheddar Cheese Bread to serve along with a favorite main dish or soup! This bread is very easy to make, and it tastes great!

As we head into Fall, I start dreaming about different soups to make as the weather gets cold and rainy here in Oregon. I don’t know about you, but whenever we have soup, we enjoy it with a slice of bread on the side.

The recipe I’m sharing today is one I found quite a few years ago in one of the cookbooks I own. It’s a simple loaf of bread to make, seasoned with spices and filled with grated Cheddar cheese. It tastes wonderful and is a nice addition to the meal when you’re having a big salad or a steaming hot bowl of hearty soup.

If you can stir ingredients and spread them in a loaf pan, you can make this cheddar cheese bread. It’s THAT easy! Here’s how to make it.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Prepare The “DRY” Ingredients

Before you mix the dry ingredients, preheat your oven to 350°F. Grease or spray an 8″ or 9″ bread loaf pan very well on the bottom and sides.

Place flour, baking powder, sugar, garlic powder, oregano, dry mustard and grated cheddar cheese in a large mixing bowl. I use sharp cheddar cheese because the flavor is more pronounced, but you can use mild cheddar, if necessary.

Stir these “dry” ingredients together until they are well-combined. Set the “dry” mixture aside while you make the “wet” ingredients.

Make The “WET” Ingredients

In a separate bowl, place a large egg (slightly beaten), a cup of milk and a Tablespoon of melted (but cooled) butter. Whisk them together until they’re fully combined.

TIP: Make sure the melted butter has cooled so it doesn’t scramble the egg when you add it! That would NOT be good.

Finish Making The Bread Batter

Pour the wet egg mixture into the bowl you set aside earlier containing the dry flour mixture.

Stir these ingredients well, but only until they are just moistened. It is important to not overmix this batter because that makes the bread too dense.

Bake The Cheddar Cheese Bread

Spread the batter evenly into the greased 8″ loaf pan. If you only have a 9″ loaf pan, it’s okay to use it, but the bread may not be as tall once done because the batter will spread out more.

Bake the cheddar cheese bread at 350°F. for approximately 45 minutes. The loaf should be golden brown, and the bread should have slightly pulled away from the edges of the pan when done.

TIP: To test for doneness, insert a toothpick into the top and center of the loaf. If it comes out free of batter and “clean”, the loaf is done.

Transfer the loaf pan to a wire rack and let the bread cool for 10 minutes before attempting to remove loaf out of the pan. Run a butter knife around the inside edges to fully separate the loaf from the pan.

Invert the loaf (turn it upside down) onto a plate or flat surface. If the pan was well-greased, it should come out easily!

Turn the loaf right side up and place it back on the wire rack. Let the loaf cool a few more minutes before slicing, because it will slice easier when it’s warm and not blazing hot!

Use a serrated knife to slice the cheddar cheese bread. Each loaf should yield 8 slices of delicious bread and tastes great served with a bowl of soup or other main dishes.

As you can see from the photo below, the loaf is filled with lots of cheese, and I really think you’re going to like it. Grab some softened butter, add some to each slice and dig in!

I hope you have the opportunity to make this cheddar cheese bread. The bread is really tasty and compliments many dishes, especially when spread with soft butter and eaten warm!

Thank you for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More BAKED BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious bread loaf recipes to choose from, including:

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Original recipe source: Nan & Phil Millette, via “Country Cooking Made Easy”, page 406, published in 2013 by Firefly Books

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cheddar Cheese Bread

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

Make a loaf of Cheddar Cheese Bread to serve along with a favorite main dish or soup! This bread is very easy to make, and it tastes great!

Category: Bread

Cuisine: All Cuisines

Keyword: cheddar cheese bread

Servings: 8 slices

Calories Per Serving: 229 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons granulated sugar
½ teaspoon ground oregano
½ teaspoon garlic powder
¼ teaspoon dry mustard
1¼ cups grated sharp cheddar cheese can substitute mild
1 cup low-fat milk
1 large egg lightly beaten
1 Tablespoon butter melted and cooled

US Customary - Metric

Instructions

Preheat oven to 350°F. Generously grease or spray an 8" or 9" bread loaf pan on the bottom and sides.
Place flour, baking powder, sugar, garlic powder, oregano, dry mustard and grated cheddar in a large mixing bowl. Stir until well-combined. Set bowl aside.
In a separate bowl, place egg (slightly beaten), milk, and melted (but cooled) butter. Whisk together until combined. TIP: Make sure melted butter has cooled so it doesn't scramble the egg when you add it! Pour egg mixture into the flour mixture. Stir well, but only until they're just combined/moistened. Don't overmix the batter.
Spread batter evenly into greased loaf pan. Bake at 350°F. for approx. 45 minutes. TIP: To test for doneness, insert a toothpick into the top center of the loaf. If it comes out free of batter and "clean", bread is done. Loaf should be golden brown and bread should have slightly pulled away from the edges of the pan.
Transfer pan to a wire rack; let cool 10 minutes before removing loaf from pan. Run a butter knife around the inside edges to separate loaf from pan. Invert pan (turn upside down) onto a plate or flat surface. If pan was well-greased, bread should come out easily! Turn loaf right side up, place on wire rack. Let bread cool 4-5 minutes or more before slicing, serve warm and enjoy!

Nutrition Facts

Cheddar Cheese Bread

Amount Per Serving (1 slice (1/8 of total))

Calories 229 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 47mg16%

Sodium 152mg7%

Potassium 304mg9%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 3g3%

Protein 9g18%

Vitamin A 287IU6%

Vitamin C 0.1mg0%

Calcium 258mg26%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!