Main Dishes Archives

Category: Main Dishes

24
Jan
2026

Air Fryer Cheese Enchiladas

categories: Air Fryer Recipes, Main Dishes, Meatless Meals, Mexican / Southwestern

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Make air fryer cheese enchiladas in under 15 minutes, using only 5 ingredients! They taste wonderful and are simple to prepare (yields 4).

Do you like enchiladas? I sure do, and today I want to share how easy they are to make in an air fryer! I’ve been eating AND MAKING enchiladas for many, many years, but recently began using my air fryer to make them when it’s really hot and I don’t want to turn on our oven.

Using an air fryer to make delicious cheese enchiladas is simple. Enchiladas are easily stuffed with cheese, onions and sauce, etc., then covered in more sauce and into the air fryer they go!

The results are amazing, so I hope you try making them this way and see what I’m talking about! Here’s how to make air fryer cheese enchiladas.

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

Prepare The Corn Tortillas

Corn tortillas can crack a bit at times if you simply roll them around a meat filling. There is a fairly quick and easy solution to ensure the tortillas for the enchiladas are very pliable.

Heat 2 Tablespoons of vegetable oil in a small skillet on medium heat until it is very hot but not smoking. Carefully place one tortilla into the hot oil.

Very quickly flip the tortilla to the other side and then remove it from the hot oil onto paper towels to absorb excess oil. Use tongs to carefully remove the tortilla.

NOTE: Do not fry the tortilla… simply let it get coated on both sides with the hot oil and then remove it!

Continue until all the tortillas have been slightly heated in the oil. Stack them, then pat each one dry before adding the cheese filling.

Prepare The Cooking Dish

Find an ovenproof baking dish that will fit in the basket of your model of air fryer. The glass baking dish I use fit perfectly in the basket of my Cosori air fryer.

Spread ¼ cup of the red enchilada sauce you are using on the bottom of the baking dish and spread until the bottom of the dish is fully covered. Once that is done, you are ready to fill the enchiladas.

TIP: If you don’t have any store-bought red enchilada sauce you can make your own using my recipe for Easy Homemade Enchilada Sauce (it’s easy and really GOOD).

Fill The Tortillas

Fill one tortilla at a time, evenly filling each one with ¼ of the grated cheddar cheese down the middle of the tortilla.

Sprinkle ¼ of the chopped onions on top of the cheese, then spoon a little bit of the remaining enchilada sauce in a line on top of the cheese and onions.

TIP: Reserve a small amount of chopped onions and cheese to sprinkle on top of the enchiladas before you cook them!

Roll one side of the tortilla up and over the filling fairly tightly. Place the enchilada SEAM SIDE DOWN on top of the enchilada sauce in the baking dish.

Top Enchiladas With Onions And Cheese

Pour the rest of the enchilada sauce evenly over the tortillas, fully covering the tortillas. Sprinkle the enchiladas with the small amount of reserved onions.

Evenly divide the reserved grated cheddar cheese on top of the enchiladas. Now the air fryer cheese enchiladas are ready to cook!

NOTE: If your air fryer has a “preheat” function, you can preheat it to 350°F. before filling the enchiladas, in order to save time.

Cook The Air Fryer Cheese Enchiladas

Air fry the cheese enchiladas for 7-8 minutes at 350°F (check on them at the 7-minute mark). When they’re done, the sauce should be bubbling around the edges of the dish, and the cheese should be fully melted.

Carefully remove the dish out of the air fryer basket using hot pads (it’s HOT). Let the air fryer cheese enchiladas cool for a minute to let the cheese cool slightly before they are served.

Optional Garnish For Serving

If you want, garnish the enchiladas with fresh cilantro leaves, guacamole, and/or dollops of sour cream for more color and flavor. This is optional, but you can add those if desired.

Use a spatula to remove the enchiladas one at a time out of the baking dish and onto plates for serving. These enchiladas are cheesy good!

If you have any leftover, cover the dish well and store it in the refrigerator. The enchiladas can easily be reheated in a microwave for another meal.

I really hope you have the opportunity to make and enjoy these delicious air fryer cheese enchiladas. It is easy to make additional batches of them if you need more servings for you and your family.

If you enjoy enchiladas (oven-baked), then be sure to check out my other recipes for Chicken Green Chile Enchiladas, Pork Enchiladas with Lime Cilantro Sauce and Easy Cheesy Enchiladas.

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 AIR FRYER 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 Air Fryer 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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Air Fryer Cheese Enchiladas

Prep Time

10 mins

Cook Time

7 mins

Total Time

17 mins

Make air fryer cheese enchiladas in under 15 minutes, using only 5 ingredients! They taste wonderful and are simple to prepare (yields 4).

Category: Main Dish

Cuisine: Mexican

Keyword: air fryer, cheese enchiladas

Servings: 4 enchiladas

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Enchiladas:

4 small corn tortillas
1½ Tablespoons vegetable oil (for frying)
1½ cups grated cheddar cheese
¼ cup chopped yellow onion *divided use
1 cup red enchilada sauce *divided use

For Garnish (optional): cilantro leaves, sour cream, guacamole

US Customary - Metric

Instructions

Heat vegetable oil in small skillet on medium heat until hot. Place 1 tortilla into hot oil. Using tongs, quickly flip tortilla to the other side and then transfer it onto paper towels to absorb excess oil. NOTE: Do not fry the tortilla... simply let it get coated on both sides with hot oil and then remove it! Continue until all the tortillas have been heated in the oil. Pat each one dry before filling.
Use ovenproof pan that fits in your air fryer basket. Spread ¼ cup of enchilada sauce on the bottom of dish until covered. NOTE: If your air fryer has a "preheat" function, preheat to 350°F. in order to save time.
Fill one tortilla at a time with ¼ of the grated cheese down the middle of the tortilla. Sprinkle ¼ of the onions on top, then spoon a little bit of remaining enchilada sauce in a line on top of cheese/onions. TIP: Reserve small amount of onions/cheese to sprinkle on top of enchiladas before they're cooked! Roll one side of the tortilla up and over the filling fairly tightly. Place enchilada SEAM SIDE DOWN on top of sauce in the dish.
Pour remaining enchilada sauce evenly over enchiladas, to cover. Top enchiladas with reserved onions and cheese.
Air fry enchiladas for 7-8 minutes at 350°F (check them at 7 minutes). When done, sauce should be bubbly around edges, and cheese should be fully melted.
Carefully remove dish out of the air fryer basket using hot pads. Let enchiladas cool for a minute before serving. Garnish with fresh cilantro leaves, dollops of sour cream or guacamole (optional). Serve and enjoy!

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

10
Jan
2026

Asian Chicken Pasta Stir-Fry

categories: Asian, Chicken, Main Dishes

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Asian Chicken Pasta Stir-Fry features lots of fresh veggies and noodles cooked in an Asian-inspired sauce. It’s an easy and delicious meal!

Today I want to share an “all-in-one dish” recipe that is a great meal to enjoy, because it has meat, veggies, pasta and sauce all together in one delicious dish!

I came up with this recipe by using some ingredients from a sauce I’ve used before, then included lots of vegetables we enjoy, along with a cooked boneless, skinless chicken breast.

My husband and I really love this meal! It has GREAT flavor (thanks to that yummy sauce) and is very filling. We usually have one serving leftover for another meal. Here’s how to make Asian Chicken Pasta Stir-Fry:

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

Sauté The Chicken First

Cut a large (6-7 oz.) boneless, skinless chicken breast into bite-sized pieces. Heat a teaspoon of vegetable oil in a large skillet on medium heat.

Once the oil is hot (but not smoking), sauté the chicken until it’s fully cooked through and lightly browned on all sides. When done, transfer the chicken to a plate and keep it warm.

Prep And Stir-Fry Vegetables

For this recipe I use chopped broccoli and cauliflower, thinly sliced carrots, green beans and celery, chopped red bell pepper, and sugar snap peas.

I also thinly slice 3 stalks of green onions (the green stem and the white bulb) but set them aside to add after the other veggies are mostly cooked.

The sugar snap peas and red bell pepper, as seen below (from our garden) were frozen, but I added them to the skillet even though they were still slightly frozen.

Heat vegetable oil in a large skillet on medium heat until the oil is hot (but not smoking). Add all the prepped veggies (except for the green onions). Sauté the vegetables for 3-4 minutes, stirring often as they cook.

Now add the sliced green onions and stir well in order to fully combine the vegetables. Continue to cook the combined vegetables for one more minute.

Make The Asian-Inspired Sauce

At this point you will add the ingredients for Asian-inspired sauce directly into the skillet with the vegetables. The sauce will come together quickly and add lots of flavor to the veggies!

Stir in soy sauce, ketchup, apple cider vinegar, honey, sesame oil, Tabasco sauce and red pepper flakes. Add chopped, dry roasted peanuts and white sesame seeds to the veggies.

Stir well, until the vegetables and sauce ingredients are fully combined. Cook, stirring often for about 1-2 minutes, then turn off the heat under the skillet.

Cook Pasta While Veggies Cook!

While the veggies and then the sauce are being cooked, you can cook the pasta, in order to save a bit of time. This is optional, of course, but it does make the recipe take less time to make.

When done cooking the noodles according to package instructions, drain the pasta.

Add Chicken To The Stir-Fry

Add the reserved, cooked chicken pieces to the stir-fry in the skillet and stir well, until the chicken is combined with the veggies and coated with sauce.

Cook the veggies, sauce and chicken on medium heat only until they’re heated through.

Combine Veggies, Chicken and Hot Pasta

Add the cooked and well-drained pasta to the skillet and toss with tongs until the noodles are combined and covered with the sauce. Cook until heated through, then serve immediately.

Serve The Asian Chicken Pasta Stir-Fry

Once fully heated, serve the Asian Chicken Pasta Stir-Fry! Transfer each portion to a serving plate (or bowl). Garnish each serving with additional (reserved) sesame seeds and green onion slices. Serve hot and enjoy!

I hope you have the opportunity to make this scrumptious meal. It has a little bit of everything all in one dish- pasta, chicken, a delicious sauce and lots of vegetables. YUM!

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 ASIAN-STYLE CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of Asian-inspired recipes to check out, 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.

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Facebook page: The Grateful Girl Cooks!
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Asian Chicken Pasta Stir-Fry

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Asian Chicken Pasta Stir-Fry features lots of fresh veggies and noodles cooked in an Asian-inspired sauce. It's an easy and delicious meal!

Category: Dinner, Entree

Cuisine: Asian

Keyword: Asian chicken pasta stir-fry

Servings: 3

Calories Per Serving: 527 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

7 ounces boneless, skinless chicken breast cut into 1-inch pieces
1 teaspoon vegetable oil for cooking chicken
6 ounces spaghetti noodles cooked to pkg. directions, drained

For Veggie Stir-Fry:

1 Tablespoon vegetable oil
1 cup broccoli florets (bite-size) fresh, if possible
1 cup cauliflower florets (bite-size) fresh, if possible
1 medium carrot peeled, thinly sliced in rounds
10 sugar snap peas fresh or frozen
10 green beans fresh, if possible, cut in 2" pieces
½ cup celery , thinly sliced
¼ cup red bell pepper , chopped
3 stems green onions (green and white parts)* *thinly sliced (reserve 1 Tbsp. for garnish)

For Sauce:

6½ Tablespoons low-sodium soy sauce
2½ Tablespoons ketchup
1½ Tablespoons apple cider vinegar
1 Tablespoon honey
¼ teaspoon sesame oil
⅛ teaspoon red pepper flakes
2 shakes Tabasco sauce
3 Tablespoons dry roasted peanuts (chopped)
2 Tablespoons white sesame seeds* *reserve ½ tsp. for garnish

Additional:

US Customary - Metric

Instructions

Pat chicken dry with paper towels. Cut chicken into 1" pieces. Heat 1 tsp. vegetable oil in large skillet on. When oil is hot (but not smoking), sauté chicken until cooked through. Transfer chicken to a plate; keep warm until added later.
Heat 1 Tbsp. vegetable oil in large skillet on medium heat until oil is hot (but not smoking). Add veggies (except green onions). Sauté veggies 3-4 minutes, stirring often. Add green onions; stir well to combine. Cook vegetables 1 more minute.
Stir in soy sauce, ketchup, apple cider vinegar, honey, sesame oil, Tabasco sauce and red pepper flakes. Add peanuts and sesame seeds. Stir until combined. Cook for 1-2 minutes, stirring often. Remove skillet from heat.
OPTIONAL: Cook the pasta while cooking veggies/sauce to save time. When done cooking noodles according to package instructions, drain the pasta.
Add cooked chicken to the stir-fry in the skillet; stir well, until combined. Cook the veggies, sauce and chicken on medium heat, only until heated through.
Add cooked, drained pasta to the skillet; toss (or stir) until combined and pasta is covered with the sauce. Cook until hot. Serve immediately, garnished with reserved sesame seeds and green onions. Enjoy!

Nutrition Facts

Asian Chicken Pasta Stir-Fry

Amount Per Serving (1 (1/3 of total))

Calories 527 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Trans Fat 0.05g

Polyunsaturated Fat 7g

Monounsaturated Fat 6g

Cholesterol 42mg14%

Sodium 1552mg67%

Potassium 1007mg29%

Carbohydrates 65g22%

Fiber 7g29%

Sugar 14g16%

Protein 30g60%

Vitamin A 4333IU87%

Vitamin C 67mg81%

Calcium 131mg13%

Iron 3mg17%

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

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

18
Dec
2025

Artichoke Chicken Bake For Two

categories: Chicken, Main Dishes

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Artichoke Chicken Bake For Two is easy and delicious! Chicken breasts are topped with artichoke hearts, red peppers, Parmesan and garlic!

If you’re looking for a wonderfully delicious main dish that is EASY to prepare, then I hope you will check out this recipe for Artichoke Chicken Bake for Two. We love it, and since it is only my husband and I at home nowadays, a meal just for two is perfect!

The prep time is about 10 minutes, and then this dish bakes in the oven until it is golden brown and done! You really can’t beat this simple recipe that not only looks good, but it also tastes good, too.

A simple artichoke topping is stirred together, placed on lightly seasoned chicken breasts and then they’re baked! It’s so simple, anyone can prepare this absolutely YUMMY main dish! Here’s how to make it.

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

Prepare The Chicken Breasts

Before beginning, preheat your oven to 375°F. and spray an 8″ x 8″ (or 9″ x 9″) baking dish with non-stick cooking spray. This dish doesn’t take too long to prepare, so you will want to have your oven preheated and ready to go, in order to save time!

Pat the chicken breasts dry on both sides using paper towels and trim off any excess fat. Lightly season both sides of the chicken breasts with salt and black pepper. Place the two chicken breasts into the prepared baking dish in a single layer.

Chop The Marinated Artichokes

Chop 6-7 ounces of drained, marinated artichoke halves into smaller pieces, using a sharp knife. I use marinated artichokes for extra flavor, but if you only have plain, water-packed artichoke hearts those are perfectly good to use, as well.

You can see in the photo below that the artichoke hearts have been cut much smaller. Now they are ready to go into the topping that’s used to season and garnish the chicken.

Create The Artichoke Topping

Place the chopped artichoke hearts, roasted red bell peppers (chopped), finely grated Parmesan cheese, mayonnaise and minced garlic in a medium bowl.

Gently stir these ingredients until they have been fully combined. This thick mixture will be used to cover the top of the chicken breasts while they bake.

Cover The Chicken

Evenly divide the artichoke mixture between the chicken breasts, carefully spreading it to the edge, to fully cover the top of each piece.

Now it’s time to bake the chicken… see how easy that was? Place the baking dish into a preheated 375°F. oven.

Cook The Artichoke Chicken Bake For Two

Bake the chicken at 375°F. (uncovered) for 30-35 minutes OR until you see the juices run clear out of the chicken. Check its internal temperature at the 30-minute mark, so you don’t overcook the chicken (which will dry it out).

It may take 2-3 more minutes more baking time to reach 165°F., depending on your oven’s temperature (oven temps can vary quite a bit). Insert a meat thermometer into the thickest part of the chicken breast to determine the internal temperature.

When the chicken is done, the artichoke topping should be lightly browned, and the chicken breasts should be cooked through and have reached an internal temperature of 165°F.

Remove the artichoke chicken bake for two from the oven and let it rest in the baking dish (on a wire rack) for 2-3 minutes. This resting time will allow the internal juices to redistribute inside the chicken, keeping it moist.

Once the chicken has rested, use a spatula to carefully transfer each piece to individual serving plates, then serve and enjoy with a favorite side dish!

The baked chicken is delicious, moist (if not overcooked!), and the artichoke Parmesan topping brings lots of added flavor to each bite!

I really hope you love this simple, yet absolutely delicious main dish as much as we do! We love to serve this beautiful chicken dish with fresh roasted veggies on the side… yum!

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 CHICKEN 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 chicken 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!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from (and with thanks to) Kristy Denney at: Artichoke Chicken | The Girl Who Ate Everything

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Artichoke Chicken Bake For Two

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Artichoke Chicken Bake For Two is easy and delicious! Chicken breasts are topped with artichoke hearts, red peppers, Parmesan and garlic!

Category: Main Dish

Cuisine: American

Keyword: artichoke chicken bake for two

Servings: 2

Calories Per Serving: 584 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces boneless, skinless chicken breasts* *Use two, 6 oz. breasts
salt and black pepper to lightly season chicken on both sides
6 ounces marinated artichoke hearts drained/chopped
5 Tablespoons finely grated Parmesan cheese fresh is best!
5 Tablespoons mayonnaise
2 Tablespoons roasted red peppers finely chopped
1½ teaspoons minced garlic

US Customary - Metric

Instructions

Preheat oven to 375°F. and spray an 8" x 8" (or 9" x 9") baking dish with non-stick cooking spray. This doesn't take too long to prepare, so you need to have your oven preheated and ready to go, to save time!
Pat chicken breasts dry on both sides using paper towels. Trim off any excess fat. Lightly season both sides of the chicken with salt and pepper. Put the chicken breasts into the prepared baking dish in a single layer.
Place chopped artichoke hearts, roasted red bell peppers (chopped), Parmesan cheese, mayonnaise and minced garlic in a medium bowl. Gently stir until they're fully combined. Spread the mixture on top of the chicken breasts (dividing evenly between the 2 pieces). Cover the top of the chicken by spreading it to the edges.
Bake (uncovered) at 375℉. for 30-35 minutes OR until you see the juices running clear from the chicken. Check the internal temp. at 30-minutes, so you don't overcook the chicken. It may take 2-3 more minutes to reach 165°F., depending on oven temperature (oven temps can vary). Insert a meat thermometer into the thickest part of the chicken to check internal temp. When done, the topping should be lightly browned, chicken should be cooked through and have an internal temp. of 165°F.
Transfer pan from oven to a wire rack. Let chicken rest 2-3 minutes (to let internal juices redistribute), then serve and enjoy!

Nutrition Facts

Artichoke Chicken Bake For Two

Amount Per Serving (1 chicken breast)

Calories 584 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 8g50%

Trans Fat 0.1g

Polyunsaturated Fat 17g

Monounsaturated Fat 8g

Cholesterol 134mg45%

Sodium 1164mg51%

Potassium 690mg20%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 1g1%

Protein 41g82%

Vitamin A 1109IU22%

Vitamin C 27mg33%

Calcium 149mg15%

Iron 2mg11%

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

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

06
Dec
2025

Creamy Crockpot Pork Chops

categories: Pork, Slow Cooker Recipes

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Creamy crockpot pork chops are a delicious, minimum prep dish! They’re pan-seared, then slow cooked in a mushroom onion gravy until tender!

Have a busy day ahead of you and want a delicious dinner that doesn’t take much prep? This recipe for creamy crockpot pork chops might be a great option for you!

Boneless pork chops are lightly browned in butter in a skillet, then they go into a slow cooker. After topping them with 3 simple ingredients, you turn on the crockpot and walk away!

How’s that for convenient? The pork chops turn out incredibly tender and are saturated with flavor. I’m not kidding – this is a yummy (and easy) “winner-winner crockpot dinner”! Here’s how to make creamy crockpot pork chops.

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

Season And Brown The Pork Chops

Pat four, 1″ thick boneless pork chops dry using paper towels. Lightly season both sides of each pork chop with salt and black pepper. Set aside.

Heat a large skillet on Medium-High heat until it is very hot (but not smoking). Add a Tablespoon of butter; heat it until it has melted, then spread it out to cover the skillet.

Pan-Sear The Pork Chops

Add the four seasoned pork chops to the melted butter in the skillet, keeping them in a single layer. You will only be PAN-SEARING the meat quickly to give it good color and caramelization on the outside.

Cook only until the pork chops are lightly browned on the bottom (1-2 minutes), then flip them over and lightly brown the other side for 1-2 minutes. Do not cook the pork chops all the way through!

The pork chops should only be lightly browned on both sides, and yes… there may still be pink showing. They will finish cooking in the crockpot, so no worries!

Into The Crockpot They Go!

Place the four browned pork chops in an ungreased crockpot, laying them (once again) in a single layer.

Pour ¼ cup of water around the edges of the pork chops, then spoon cream of mushroom soup (right out of the can) on top of the pork chops. Use a spoon or spatula to spread the soup mixture directly on top of each of the chops, covering them as much as possible.

Sprinkle 1 Tablespoon of Ranch dressing mix on top of the cream of mushroom soup, evenly distributing it as you add it. I was told a while ago to use this dry seasoning mix, because it has wonderful spices in it, like garlic powder, onion powder, chives (and many other herbs).

This seasoning mix really does add a lot of flavor to the pork chops (and the gravy that forms while they cook), so don’t leave this out!

The last step is to add thinly sliced raw onion “rings” on top of the pork chops (not the appetizer kind… ha ha!). Now you’re ready to cook some creamy crockpot pork chops!

Cover the crockpot and let the pork chops cook on Low Heat for 6 hours, undisturbed. As this dish gets more fully cooked, the onions on top slowly brown and will add wonderful flavor to the finished pork chops.

Serve The Creamy Crockpot Pork Chops

When the pork chops have cooked for 6 hours, remove the lid and transfer the pork chops out of the slow cooker and onto individual serving plates.

Pork should have an internal temperature of 145°F. for safety. That never seems to be an issue, especially if you use 1″ thick chops as the recipe indicates and cook them the full 6 hours in the crockpot.

Make sure to add a few of the onions to the top of each pork chops for great added flavor! We had the pork chops with mashed potatoes and Air Fryer Zucchini Bites.

Don’t Forget The GRAVY!

Give the “gravy” left in the crockpot a quick stir, then spoon it over the pork chops before serving, because it is absolutely DELICIOUS! Cover those pork chops with gravy!

The gravy in the crockpot also tastes amazing on mashed potatoes, so I HIGHLY recommend making some and adding the yummy gravy to them when you make this dish!

Mashed potatoes are a perfect side dish that really compliment the tender, “cut them with a fork” creamy crockpot pork chops! No kidding- the chops are so tender we cut them with a fork!

I hope you have the chance to make these delicious creamy crockpot pork chops, and trust you’ll love them as much as we do. The prep time is so minimal, and then you can walk away until they’re finished cooking! That’s a Win-Win in my book!

Thank you for stopping by, 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 PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful pork chop recipes to check out, 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!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Creamy Crockpot Pork Chops

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

Creamy crockpot pork chops are a delicious, minimum prep dish! They're pan-seared, then slow cooked in a mushroom onion gravy until tender!

Category: Main Dish

Cuisine: American

Keyword: creamy crockpot pork chops, slow cooker

Servings: 4

Calories Per Serving: 264 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 1" thick boneless pork chops approx. 5 oz. per chop
salt and black pepper, to lightly season pork enough to season both sides of chops
1 Tablespoon butter
¼ cup water
10.5 ounces canned cream of mushroom soup right out of the can
1 Tablespoon ranch dressing mix
½ small brown onion peeled, sliced into thin ¼" rings

US Customary - Metric

Instructions

Pat pork chops dry with paper towels. Lightly season both sides of each pork chop with salt and pepper. Set aside.
Heat a large skillet on Medium-High heat until it hot. Add butter; heat until melted; spread it out to coat the skillet.
Add pork chops to the melted butter in a single layer. Cook only until pork chops are lightly browned on the bottom (1-2 minutes), then flip them over and lightly brown the other side 1-2 minutes. Don't cook pork chops all the way through!
Place pork chops in an ungreased crockpot in a single layer. Pour water around the edges of the pork chops. Add cream of mushroom soup (right out of the can) on top of the pork chops. Use a spoon or spatula to spread soup mixture on top of the chops, covering them as much as possible. Sprinkle Ranch dressing mix on top, evenly distributing it. Lay the onion slices on top of the pork chops.
Cover crockpot; cook on Low Heat for 6 hours, undisturbed. When done, remove the lid; transfer pork chops out of the slow cooker with a spatula and onto individual plates. Pork should have an internal temperature of 145°F.
Give the "gravy" left in the crockpot a quick stir, then spoon it over the pork chops before serving (gravy's also good on mashed potatoes)! Serve and enjoy!

Nutrition Facts

Creamy Crockpot Pork Chops

Amount Per Serving (1 pork chop)

Calories 264 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 105mg35%

Sodium 902mg39%

Potassium 656mg19%

Carbohydrates 7g2%

Fiber 0.3g1%

Sugar 0.4g0%

Protein 35g70%

Vitamin A 88IU2%

Vitamin C 1mg1%

Calcium 13mg1%

Iron 1mg6%

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

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25
Nov
2025

Homemade Potato Gnocchi

categories: Italian, Main Dishes, Side Dishes, Vegetable Dishes

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Homemade Potato Gnocchi are made from scratch with mashed potato, flour and an egg. Gnocchi can be served, covered in a variety of sauces!

I finally decided to make homemade potato gnocchi from scratch after many years of buying them at the grocery store! After finding a recipe online a number of years ago, I finally got around to making them on my own, and they were good!

I love gnocchi and have shared quite a few gnocchi recipes over the years here on this blog. They include Chicken, Parmesan & Spinach Gnocchi, Gnocchi and Broccoli Carbonara, Ham and Cheddar Gnocchi and others.

I love all those recipes (they’re delicious), but my favorite way to enjoy gnocchi has always been Olive Garden Chicken Gnocchi Soup (copycat recipe). YUM!

All of my gnocchi recipes are delicious and were made using purchased gnocchi, so making them from scratch was a good learning experience. So… if you enjoy learning to make foods you normally buy interests you, here’s one way to make homemade potato gnocchi from scratch.

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

Prepare The Mashed Potato

NOTE: If you already have leftover mashed potatoes (with no added butter, salt, etc.) then you can skip this step. To make the gnocchi you will need 1 cup of plain mashed potatoes, at room temperature.

To make a cup of mashed potatoes from scratch, boil a LARGE russet potato in water until it is tender and can easily be pierced through with a knife. Once done, remove it from the boiling water.

You can also choose to bake the potato and then proceed once it is tender. I typically just boil it since it is only one big potato (and then I don’t have to heat up the kitchen with the oven). It’s your choice, though!

Remove the peel from the potato and place it in a large mixing bowl. Use an electric mixer to “mash” the potatoes until they become smooth and lump-free.

IMPORTANT: Let the mashed potato cool to room temperature before adding the next 2 ingredients, because you don’t want HOT potatoes to scramble the egg you’re adding!

Add a cup of all-purpose flour and one egg to the room temperature mashed potato. Beat until the egg and flour have been combined fully with the mashed potato.

Make The Gnocchi Dough

Turn the potato mixture out onto a well-floured cutting board or other work surface. The homemade potato gnocchi “dough” will be thick and sticky.

You may find it necessary to add a tiny bit more flour to the dough to make it “less sticky”, because the consistency of mashed potatoes can vary sometimes.

Knead the dough with your hands, adding a bit more flour to the dough a little bit at a time (if necessary) until it forms a “not-too–sticky” ball of dough.

Cut And Shape The Gnocchi

Separate the dough ball into 4 equal portions. One at a time, roll each piece of dough with your hands into a rope shape, about 1″ thick. Use a sharp knife to then cut each dough rope into 1″ pieces of gnocchi.

Gnocchi pieces are typically rolled on a gnocchi roller board. That is a piece of wood with many ridges that create indentations on gnocchi to help sauce adhere to the gnocchi.

If you don’t own a gnocchi roller board (I don’t!), use the tines on the back of a fork to manually add these ridges to each piece of gnocchi (both sides). There are two ways to do this.

The first method is to lightly depress the fork tines on each piece of gnocchi to leave ridges, then flip it over and do the other side. The second method is to roll each piece of gnocchi down the back side of the fork to imprint ridges on each side. It takes a tiny bit of time to do this, but the end result is worth the effort in my opinion.

Place the gnocchi on parchment paper to rest while you bring water to a boil (to cook them). Homemade potato gnocchi may not look as uniform as machine-manufactured ones, but they still taste just as good!

I typically make my homemade gnocchi slightly larger than the kind you find in the store. If you feel the gnocchi pieces are too long and want smaller gnocchi, cut each long piece in half across the middle.

The recipe, as written will yield enough “small” gnocchi for about 4 servings, so if you decide to make them larger, you will have a slightly smaller total amount of gnocchi.

Cook and Serve Homemade Potato Gnocchi

Bring a large saucepan of salted water to a full boil. Add all of the gnocchi to the pan and cook them until they float to the top of the water.

It usually takes 2-3 minutes to cook them all the way through, and they begin to float. Use a slotted spoon to remove the gnocchi as they float to the top.

Serve the homemade potato gnocchi right away while they are steaming hot. Serve them covered in a favorite sauce (browned butter sauce, marinara, etc.).

We Enjoy Gnocchi With A Butter Sage Sauce

Serve gnocchi with your favorite sauce, but if you’re looking for one that goes well with potato gnocchi, perhaps you’d like a browned butter sage sauce! You can make it ahead of time, then very quickly reheat it right before adding the finished gnocchi.

To make it, melt 3 Tablespoons butter on Medium-Low heat in a skillet until it has melted, foamed and has browned (2-3 minutes). Stir in 1/8 of a teaspoon of ground sage, plus a pinch each of salt and black pepper. Stir until combined.

Add the drained, cooked gnocchi to the skillet and stir to cover the gnocchi with the browned butter sauce. Once heated through, transfer the gnocchi and leftover sauce to a serving bowl and serve it immediately while hot.

I hope you have the chance to make homemade potato gnocchi for your family and/or friends. It’s simply another way to use up leftover mashed potatoes and create another yummy dish to be enjoyed!

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 POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of delicious potato recipes you can check out, including:

Want More Recipes? Get My FREE Newsletter!

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Original recipe source and with thanks to: https://www.justataste.com/leftover-mashed-potato-gnocchi-recipe/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Homemade Potato Gnocchi

Prep Time

25 mins

Cook Time

3 mins

Total Time

28 mins

Homemade Potato Gnocchi are made from scratch with mashed potato, flour and an egg. Gnocchi can be served, covered in a variety of sauces!

Category: Main Dish, Side Dish, Vegetable Dish

Cuisine: Italian

Keyword: homemade potato gnocchi

Servings: 4

Calories Per Serving: 161 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup leftover mashed potatoes (approx. 1 large russet) (no butter, milk, etc.)- room temp.
1 cup all-purpose flour + more, as needed
1 large egg

US Customary - Metric

Instructions

SEE NOTE #1 BELOW if using leftover mashed potatoes. If making mashed potato from scratch, boil a LARGE russet potato in water until tender and easily pierced through with a knife. Remove potato from pan. You can also bake the potato and then proceed once tender. Remove/discard potato peel; put potato in mixing bowl. Use electric mixer to "mash" the potato until smooth/lump-free. IMPORTANT: Let mashed potato cool to room temp. before adding egg/flour, so the HOT potato doesn't scramble the egg!
Add flour and egg to room temp. mashed potato. Beat until combined, and dough is thick and sticky. Turn potato mixture out onto a well-floured work surface. Knead the dough with your hands, adding a bit more flour to the dough a little bit at a time (if necessary) until it forms a "not-too-sticky" dough ball.
Separate the dough ball into 4 equal portions. Roll each piece of dough into a rope shape, about 1" thick. Cut each dough rope into 1" pieces of gnocchi.
Use a gnocchi roller board OR use the tines on the back of a fork to add ridges to each piece of gnocchi (both sides). You can use a fork in 2 different ways: 1) Lightly depress the fork tines on both sides of each piece to leave ridges. 2) Roll each piece on the back side of the fork tines to imprint ridges on each side.
Bring a large pan of salted water to a full boil. Add the gnocchi to the boiling water; cook 2-3 minutes, or until they float to the top. Use a slotted spoon to remove the gnocchi once they've floated to the top.
Serve homemade potato gnocchi right away while hot, covered in a favorite sauce (browned butter sauce, marinara sauce, etc.). Enjoy!

Recipe Notes

NOTE #1: If you already have 1 cup of leftover mashed potatoes (at room temperature and with no butter or milk added), skip the first step and proceed with the addition of egg and flour.

NOTE #2: Caloric calculation was made using the 3 gnocchi ingredients only. Sauce was not added to the calculation as a variety of sauces may be used.

Nutrition Facts

Homemade Potato Gnocchi

Amount Per Serving (1 (1/4 of total))

Calories 161 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.5g3%

Trans Fat 0.01g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 0.5g

Cholesterol 47mg16%

Sodium 20mg1%

Potassium 207mg6%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 0.4g0%

Protein 6g12%

Vitamin A 68IU1%

Vitamin C 2mg2%

Calcium 17mg2%

Iron 2mg11%

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

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07
Nov
2025

Crockpot Cheesy Enchilada Orzo

categories: Main Dishes, Meatless Meals, Side Dishes, Slow Cooker Recipes

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Crockpot Cheesy Enchilada Orzo is a yummy, easy side dish or meatless meal with corn, tomatoes, black beans, cheese, green chiles and spices.

Today I want to share a recipe for a delicious crockpot cheesy enchilada orzo. I found the original recipe online and then made a couple changes to suit our tastes. If you enjoy Mexican food or the flavors typically enjoyed in a delicious enchilada, then I’m pretty positive you will enjoy this dish, too!

Because a slow cooker (or “crockpot” is used) to cook this dish, you can set the timer to fit your schedule, let it do it’s “thing” and then about half an hour before you want to serve it, you finish adding a few remaining ingredients. It really could not be any easier to make!

Not only is it absolutely delicious, but it also makes a lot! If you choose to serve the enchilada orzo as a side dish, you should get approximately 10-12 servings. When you serve it as a main dish, it will yield between 6-8 servings.

So… grab your slow cooker and let me show you how easy it is to make crockpot cheesy enchilada orzo!

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

Fill The Crockpot

Pour two (14.5 oz.) cans of diced tomatoes (and the juice) into a crockpot/slow cooker. Add one (10 oz.) can of red enchilada sauce, and one can (4.5 oz.) of diced green chiles (drained).

Pour in ½ cup of vegetable broth, plus one can (15.25 oz.) of drained whole kernel corn and one can (15 oz.) of drained and rinsed black beans.

Stir all these ingredients very well until they are fully combined in the crockpot. This mixture I will call the “sauce”, because it is the foundational liquid base for this recipe.

Top the “sauce” with 4 oz. of cream cheese, cut into cubes or small pieces. Distribute it evenly over the surface and then add sharp cheddar cheese. I use three thin slices, cut into smaller pieces (as shown below). You can substitute cubes of sharp cheddar cheese, if necessary.

Do not stir the cheese in- simply let the two cheeses rest on the surface. Secure the lid on the slow cooker and cook on LOW heat for 7-8 hours OR on HIGH heat for 3-4 hours

Make The Seasoning Mix

While the slow cooker does its thing, you can whip up the seasoning mix to be added to this dish later. In a small bowl, combine salt, pepper, chili powder, ground cumin and garlic powder. Set aside.

Measure 2 cups of dried orzo pasta into a small bowl and set it aside to be ready to add later to the slow cooker. You will also need some extra vegetable broth available (approx.½ cup) to add to the orzo later, if necessary, to achieve the right consistency.

After The “Sauce” Finishes Cooking

When the cooking time has concluded, remove the lid from the crockpot/slow cooker. Stir the mixture very well until the cheeses have melted and are fully incorporated into the “sauce”.

Once the cream cheese and sharp cheddar cheese have been incorporated well, it’s time to add the final ingredients to the crockpot.

Time To Add The Orzo And Spices

Add the dried orzo and the seasoning mix to the crockpot. Stir these into the “sauce” very well until they are fully combined with the other ingredients.

Add about ½ cup more vegetable broth to the crockpot and stir to combine. This additional liquid helps the dry orzo pasta to cook. Put the lid back on the slow cooker.

Cook the crockpot cheesy enchilada orzo for 30 more minutes on HIGH heat. After 15 minutes has passed, open the lid and stir everything well. If it looks like almost all of the liquid has already been absorbed, add a little bit more vegetable broth, as necessary.

Continue cooking until the orzo is tender to the bite (yep, take a tiny taste). If it needs a little bit more time to become tender, add a teensy bit more broth and continue cooking a few more minutes.

Serve The Crockpot Cheesy Enchilada Orzo

When the orzo is tender and almost all liquid has been absorbed, this dish is done and can be served immediately. Take a quick bite and add additional salt and pepper if desired, to suit your taste.

Crockpot Cheesy Enchilada Orzo can be served as a flavorful side dish OR it can be enjoyed as a meatless main dish. The black beans and corn provide protein, which is good to know if you’re serving it as a meatless main dish!

We enjoy serving the orzo topped with a dollop of sour cream and fresh cilantro as a garnish, but that is optional! The orzo tastes absolutely delicious (so much flavor) and is really filling.

That’s A LOT Of Orzo!

This recipe also makes a LOT or crockpot cheesy enchilada orzo. Since it is just my husband and myself now that our sons are grown and live elsewhere, I divide it up after we’ve enjoyed our meal.

One serving goes into the freezer for later use, one is garnished and refrigerated to eat as leftovers. I even had enough to give a container full to a friend (who is a vegetarian) to enjoy!

The orzo can easily be reheated in a microwave (don’t add the optional sour cream and cilantro before you reheat it). It also freezes very well if sealed in an airtight freezer container.

NOTE: If necessary, stir in a tiny bit of water (or more broth) to the orzo when you reheat it, as it may have absorbed even more of the liquid while refrigerated.

I hope you have the chance to make this delicious crockpot cheesy enchilada orzo for yourself, your family, and for others you love. This dish has amazing flavor, and I truly believe you will enjoy it, hopefully as much as we do.

Thank you for stopping by today, 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 a nice variety of ORZO 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?

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Recipe Adapted from Chungah Rhee at: Slow Cooker Enchilada Orzo – Damn Delicious

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Crockpot Cheesy Enchilada Orzo

Prep Time

10 mins

Cook Time

7 hrs 30 mins

Total Time

7 hrs 40 mins

Crockpot Cheesy Enchilada Orzo is a yummy, easy side dish or meatless meal with corn, tomatoes, black beans, cheese, green chiles and spices.

Category: Main Dish, Side Dish

Cuisine: Mexican, Southwestern

Keyword: crockpot, slow cooker, cheesy enchilada orzo

Servings: 12 side dish servings or 6 main dish servings

Calories Per Serving: 197 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

29 ounces canned diced tomatoes (= two 14.5 oz. cans) including juice
10 ounces canned red enchilada sauce = one 10 oz. can
4.5 ounces canned chopped green chiles drained
1 cup vegetable broth* *DIVIDED USE*
15.25 ounces canned whole kernel corn drained
15 ounces canned black beans rinsed and drained
4 ounces cream cheese cut into cubes
3 thin slices sharp cheddar cheese cut in small pieces
2 cups dried orzo pasta

For Seasoning Mix:

¾ teaspoon kosher salt
½ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ teaspoon garlic powder

US Customary - Metric

Instructions

Put tomatoes (plus juice), enchilada sauce, *½ cup of vegetable broth, green chiles, corn and black beans into a slow cooker. Stir well, until they are combined.
Distribute cream cheese cubes and sharp cheddar pieces evenly on top. Do not stir the cheese in- simply let the two cheeses rest on top. Secure the lid on the slow cooker; cook on LOW heat for 7-8 hours OR on HIGH heat for 3-4 hours.
In a small bowl, combine salt, pepper, chili powder, ground cumin and garlic powder. Set aside.
When crockpot cooking time has ended, remove the lid from the crockpot/slow cooker. Stir well, until the cheeses have melted and are fully incorporated.
Add the orzo and seasoning mix to the crockpot. Stir until well combined. Add ½ cup more vegetable broth; stir to combine. Put the lid back on the slow cooker. Cook 30 more minutes on HIGH heat, stirring it HALFWAY (after 15 minutes) through the cooking time. When stirring, if it looks like almost all the liquid has already been absorbed, add a little more vegetable broth, as necessary. Cover slow cooker. Continue cooking for the remaining 15 minutes until the orzo is tender to the bite (take a tiny taste). If it needs a little bit more time to become tender, continue cooking 2-3 more minutes.
Take another quick bite to verify orzo tenderness; add additional salt and pepper if desired. Serve immediately, and garnish with sour cream, cilantro or avocado slices, if desired (optional). Enjoy!

Recipe Notes

NOTE: The caloric calculation is an estimate per SIDE SERVING, based on a total yield of 12 side dish servings.

Nutrition Facts

Crockpot Cheesy Enchilada Orzo

Amount Per Serving (1 (1/12 of total))

Calories 197 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 5mg2%

Sodium 802mg35%

Potassium 375mg11%

Carbohydrates 36g12%

Fiber 5g21%

Sugar 5g6%

Protein 8g16%

Vitamin A 374IU7%

Vitamin C 12mg15%

Calcium 60mg6%

Iron 2mg11%

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

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22
Oct
2025

Classic Sloppy Joes

categories: Beef, Main Dishes, Sandwiches

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Classic Sloppy Joes are a traditional (easy) family favorite that is made and on the table in about 20 minutes. Kids of all ages love them!

When I was growing up, my mom would occasionally make our family Sloppy Joes for a quick (and convenient) dinner or lunch. I sure loved them, even if they were a bit “messy” to eat!

Classic Sloppy Joes rose in popularity here in the United States when Hunts Food corporation introduced a canned sauce product called “Manwich” way back in 1969. All a busy home cook needed to do was add cooked ground beef to the “magical can of sauce” and pile it on a hamburger bun to serve this yummy comfort food!

That’s how my mom used to make them, and it sure made her life easier, because it was a simple, quick meal she could conveniently make for our family of 5! We all enjoyed it, too!

Today I want to share a recipe for a simple way to make classic sloppy joes from scratch (including the meat). It doesn’t take much time at all (really!), and tastes very similar to the manufactured, shelf-stable canned product! Here’s how to make Classic Sloppy Joes, a much-loved comfort food for many kids and adults.

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

Cook And Brown The Ground Beef

Heat a large skillet on Medium-High heat. Add one pound of ground beef to the hot skillet, along with chopped green bell peppers and onions.

Break up the beef in small pieces and add two cloves of minced garlic to the meat mixture. Brown the meat, onions, garlic and peppers, stirring often as it cooks.

Continue to cook the meat, breaking it up into even smaller pieces as it cooks. When done, the meat should be browned, cooked through, and in very small pieces.

Drain off any grease that has accumulated in the skillet (and discard it appropriately).

Add The Seasonings

Ater draining off the grease, it’s time to add the final ingredients that give the sloppy joes their classic, distinctive flavor.

Add ketchup, tomato paste, brown sugar, yellow mustard, Worcestershire sauce, smoked paprika and chili powder and just enough salt and pepper to suit your taste.

Stir very well, until all these added ingredients are fully blended in with the meat, onions and green peppers. Add about ¼ cup of water and stir again until it has been fully incorporated.

Cook on Medium-High heat for about 7-8 minutes, stirring often. Some of the water will be absorbed and/or cook away as you heat the mixture and the flavors come together.

Serve And Enjoy Classic Sloppy Joes

Once the sloppy joe mixture has finished cooking, it is ready to be served while hot. Spoon the sloppy joe mixture onto hamburger buns, then serve immediately!

As most people know, eating a Sloppy Joe can be really messy. Give its name, is that any surprise? Ha Ha. Serve these classic sloppy joes with plenty of napkins to clean yourself up with and enjoy these delicious sandwiches!

I hope you have the opportunity to make these really EASY sloppy joes for yourself and/or your family or friends. They’re so good and these sandwiches are truly a blast from the past!

I like to make a batch of sloppy joe mix up and then freeze it in an airtight container. That way, when I need something quick to feed use, I can pull it out of the freezer, thaw and reheat it, then we can have a convenient yummy lunch or dinner!

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 SANDWICH 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 sandwich 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.
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Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Classic Sloppy Joes

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

Classic Sloppy Joes are a traditional (easy) family favorite that is made and on the table in about 20 minutes. Kids of all ages love them!

Category: Main Dish, Sandwich

Cuisine: American

Keyword: classic sloppy joes

Servings: 4

Calories Per Serving: 393 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground beef
½ medium brown onion finely chopped
1 small green bell pepper finely chopped
2 cloves minced garlic
¾ cup ketchup
¼ cup tomato paste
2½ Tablespoons dark brown sugar
1 Tablespoon yellow mustard
1 Tablespoon Worcestershire sauce
½ teaspoon smoked paprika
¼ teaspoon chili powder
salt and black pepper, enough to season to taste
¼ cup water

Hamburger buns for serving

Instructions

Heat a large skillet on Medium-High. Add ground beef, chopped green peppers and onions. Break up the beef in small pieces; add minced garlic. Brown the meat, onions, garlic and peppers, stirring often. Continue to cook, breaking meat up into even smaller pieces as it cooks. When done, meat should be browned, cooked through, and in very small pieces. Drain off grease in the skillet (discard appropriately).
Add ketchup, tomato paste, brown sugar, yellow mustard, Worcestershire sauce, smoked paprika and chili powder. Season with enough salt and pepper to suit your taste. Stir well, until fully blended with the meat mixture. Add water; stir again until it has been fully incorporated.
Cook on Medium-High heat for 7-8 minutes, stirring often. Some of the water will be absorbed or cook away as you heat the mixture and the flavors come together.
Once the sloppy joe mixture has finished cooking, it is ready to be served hot. Spoon the sloppy joe mixture onto hamburger buns, then serve immediately! Enjoy!

Recipe Notes

NOTE: Caloric calculation is calculated for 5 servings of the sloppy joe mix only, because different types of hamburger buns may be used by each cook (which would change the calorie amount).

Nutrition Facts

Classic Sloppy Joes

Amount Per Serving (1 portion meat mixture)

Calories 393 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 10g

Cholesterol 81mg27%

Sodium 716mg31%

Potassium 715mg20%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 20g22%

Protein 21g42%

Vitamin A 716IU14%

Vitamin C 22mg27%

Calcium 55mg6%

Iron 3mg17%

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

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11
Oct
2025

Italian Turkey Noodle Bake

categories: Italian, Main Dishes, Turkey

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Italian Turkey Noodle Bake is a delicious dish layered with egg noodles, ground turkey, spices, tomatoes, mozzarella, Parmesan and zucchini.

If you’re looking for a delicious, all-in-one-meal, may I suggest trying this recipe for Italian Turkey Noodle Bake? Simple to prepare and very yummy, I think you’re going to enjoy it!

Basically this dish is put together similar to a lasagna… in layers! It’s full of onions, zucchini, garlic, lots of cheese, ground turkey, egg noodles, diced tomatoes and Italian seasoning, so there’s a lot to love!

Let me show you step by step (below) how to make this yummy Italian Turkey Noodle Bake that will yield about 6 servings. Here’s how.

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

Cook The Egg Noodles

Bring a saucepan of boiling, salted water to a full rolling boil, then add 2 cups of dried egg noodles. Cook them according to the package directions until tender (about 7-8 minutes, typically).

Pour the cooked, hot noodles into a colander, spray them well with cold water (to stop the cooking process), and then let them drain well. Set them aside until they’re needed later.

A Little Bit Of Prep

Preheat your oven to 375°F. Your oven can be preheating while you are cooking and layering the remaining ingredients for the Italian Turkey Noodle Bake. I usually start preheating the oven when I begin to cook the ground turkey.

You will need a 9″ x 9″ oven-safe baking dish. Spray the baking dish lightly with non-stick spray on the bottom and sides.

Brown The Onions, Garlic And Turkey

Heat olive oil on medium heat in a large skillet. Add ½ cup of chopped onions and let them cook for about 3 minutes, stirring them as they cook and become translucent and tender.

Stir in 2 tsp. of finely minced garlic and continue to cook the onions and garlic for 1 minute, stirring them often so the garlic doesn’t burn (and become bitter).

Add the ground turkey to the onions and garlic. Cook the turkey (stirring often) until it’s fully cooked through and browned. Use a utensil to help break the turkey up into very small pieces as it cooks.

When the ground turkey has finished cooking, remove any fat or grease that has accumulated in the skillet (and discard it).

Add Veggies And Spices

Stir in a 14.5 oz. can of diced tomatoes (INCLUDING the juice), Italian seasoning, salt and black pepper. Give the mixture a quick stir to incorporate them into the turkey.

Did you know you can make your own Italian seasoning, if necessary? I have a simple recipe to make Homemade Italian Seasoning, so check it out.

Add zucchini pieces (2 medium zucchinis, cut into ¼” round slices then each round slice cut into fourths). Stir only until they’re combined with the turkey mixture. Simmer on Medium heat for about 3 minutes. Don’t overcook the zucchini, because you want it to be crisp tender, not “mushy”.

When done, sprinkle the turkey and veggies with finely grated Parmesan cheese (for more flavor) and stir to combine.

Layer The Baking Dish

#1- Add a very light layer of the turkey mixture on the bottom of the dish. You only want enough meat, veggies and liquid to barely cover the bottom.

#2- Add HALF of the cooked, drained egg noodles on top of the bottom layer (turkey/veggies) and distribute them evenly.

#3- Cover the noodle layer with HALF of the remaining turkey/veggie mixture.

#4- Sprinkle the surface with HALF the Parmesan cheese and HALF the grated mozzarella cheese.

REPEAT the layers using the remaining ingredients (noodles, then turkey mixture, then cheeses). Now it is ready to be baked.

Time to Bake!

The baking dish should be very full once the layers are complete. In the photo below, you can see the different layers by looking at the dish from the side.

Cover the baking dish with aluminum foil. Bake the “casserole” at 375°F for 15 minutes, then remove the aluminum foil. Put the dish back in the oven and bake (uncovered) for an additional 15-20 minutes.

When it’s done, the cheese on top should be fully melted, and the Italian Turkey Noodle Bake should be completely heated through.

Serve The Italian Turkey Noodle Bake

Remove the hot baking dish from the oven and place it on a wire rack to let it cool about 3-4 minutes before serving.

Use a large spoon to “dish up” the Italian Turkey Noodle Bake onto serving plates or into serving bowls. If desired, sprinkle the top of each portion with additional Parmesan cheese for presentation.

Serve immediately while it is hot and get ready to enjoy a delicious, all-in-one meal. How can you go wrong with turkey, fresh veggies, pasta and cheese?

This meal is really satisfying, delicious and filling, so I’m confident you’ll enjoy this dinner. My husband absolutely loves it. He had seconds for dinner, and then he gobbled up the leftovers for his lunches over the next couple of days.

I hope you have the opportunity to make this simple yet satisfying meal for yourself and those you love. I trust you’ll enjoy it as much as we do.

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 GROUND TURKEY 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 ground turkey recipes to choose from, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Italian Turkey Noodle Bake

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Italian Turkey Noodle Bake is a delicious dish layered with egg noodles, ground turkey, spices, tomatoes, mozzarella, Parmesan and zucchini.

Category: Main Dish

Cuisine: Italian

Keyword: Italian turkey noodle bake

Servings: 6

Calories Per Serving: 279 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups dried egg noodles
1 Tablespoon extra virgin olive oil
½ cup yellow onion (finely chopped)
2 teaspoons garlic (finely minced)
1 pound ground turkey
14.5 ounces canned diced tomatoes INCLUDING JUICE (do not drain)
1 teaspoon dried Italian seasoning
¾ teaspoon salt
½ teaspoon black pepper
2 medium zucchini sliced in ¼" rounds, then sliced in ¼'s
1 Tablespoon finely grated Parmesan cheese to sprinkle on turkey mixture in skillet
1 cup shredded mozzarella cheese *DIVIDED USE (FOR LAYERS)
½ cup finely grated Parmesan cheese *DIVIDED USE (FOR LAYERS)

US Customary - Metric

Instructions

Cook egg noodles in boiling, salted water according to pkg. directions until tender (7-8 minutes, typically). Pour noodles into a colander, spray well with cold water (to stop cooking process). Drain well. Set them aside until later.
Preheat oven to 375°F. Spray a 9" x 9" baking dish lightly with non-stick spray on bottom and sides.
Heat olive oil on medium heat in a large skillet. Add chopped onions; cook for 3 minutes, stirring often until tender and translucent. Stir in minced garlic; continue to cook for 1 minute, stirring often so garlic doesn't burn (and become bitter).
Add ground turkey to the skillet. Cook turkey (stirring often) until it is fully cooked and browned. Use a utensil to break up the turkey into small pieces as it cooks. When done, remove any accumulated grease from the skillet (discard it).
Stir in diced canned tomatoes (INCLUDING juice), Italian seasoning, salt and black pepper. Stir to incorporate them into the turkey. Add zucchini; stir to combine. Simmer on Medium heat for 3 minutes. When done, sprinkle with Parmesan cheese (approx. 1 Tbsp.); stir to combine.
#1- Add a light layer of turkey mixture on the bottom of the dish (only enough to barely cover the bottom). #2- Add HALF the egg noodles on top of the bottom layer; distribute evenly. #3- Cover noodle layer with HALF of remaining turkey/veggie mixture. #4- Sprinkle surface with HALF the Parmesan cheese and HALF the grated mozzarella cheese. Now REPEAT the layers using the remaining ingredients (noodles, turkey mixture, both cheeses).
Cover baking dish with foil. Bake at 375°F for 15 minutes, then remove aluminum foil. Put dish back in oven; bake (uncovered) an additional 15-20 minutes. Remove, let rest for about 3 minutes, then serve!

Recipe Notes

NOTE ABOUT THE ZUCCHINI: Trim ends off each zucchini. Cut each zucchini into round slices, each slice about ¼" thick. Cut each round into fourths.

Nutrition Facts

Italian Turkey Noodle Bake

Amount Per Serving (1 (1/6 of total))

Calories 279 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 75mg25%

Sodium 713mg31%

Potassium 614mg18%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 4g4%

Protein 28g56%

Vitamin A 450IU9%

Vitamin C 19mg23%

Calcium 225mg23%

Iron 2mg11%

* 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.

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Original recipe source, and with thanks to Jason at Best Damn Instant Pot Boneless Pork Chops – RecipeTeacher

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

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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