Category: Pork


Sep
2023

Baked Grilled Baby Back Ribs

categories: For The BBQ Grill, Main Dishes, Pork
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Baked Grilled Baby Back Ribs are fall off the bone tender and delicious! Spice-coated and baked, then grilled with BBQ sauce, you’ll love ’em!
Baked Grilled Baby Back Ribs are fall off the bone tender and delicious! Spice-coated and baked, then grilled with BBQ sauce, you'll love 'em!

Do you enjoy eating BBQ ribs? We sure do! Today I am sharing a great recipe for baked grilled baby back ribs that are so tender, they practically fall right off the bone.

The ribs are covered in a wonderful spice rub, sealed tightly and baked for a couple hours until fully cooked (and tender!). Then they’re brushed generously with BBQ sauce, and grilled for several minutes until the sauce has nicely caramelized!

Thee ribs are delicious, EASY to make, and I’m confident you’re going to really, really enjoy them! Here’s how to make them.

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

Make The Dry Spice Rub

The first thing you need to do is make a dry seasoning mix to rub onto the rack of ribs before baking them.

Stir together oregano, cumin, smoked paprika, parsley, onion powder, garlic powder, salt, pepper, ground mustard and brown sugar in a small bowl.

This is the spice rub for the ribs. See how easy it is to make? These seasonings add great flavor to the meat… yum!

Spices for the ribs are combined in a small metal bowl.Dry rub spice mixture is ready to season the baby back ribs.

Season And Bake The Ribs

Spray a large piece of heavy duty aluminum foil (on the dull side) with non-stick baking spray. Lay the foil on a very large rimmed baking sheet, greased side up. The piece of foil needs to be large enough to completely cover the ribs.

Lightly pat the pork ribs dry using paper towels. We used 1 full rack of ribs weighing 2¾ pounds, and it had about 15 ribs.

Carefully place the rib rack “bone side up” in the middle of the foil lined baking sheet. Season with about 1/3 of the spice mix, rubbing it into the meat and bones so it adheres.

Turn the ribs over and season the meaty part of the ribs using the remaining spice mix. Rub and pat it into the meat so it sticks as much as possible.

Light coating of seasoning covers the bone side of the rack of ribs.The meaty side of the rib rack is covered fully with dry rub seasonings.

Cover, Seal And Refrigerate The Ribs

Place another sprayed piece of foil on top (sprayed side down), and seal the foil packet tightly closed on all sides. You may need to put the rib packet corner to corner on the baking sheet so it fits .

TIP: For the best flavored ribs, place the ribs in the refrigerator for at least an hour at this point, to give the spices time to work their magic!

Seasoned ribs are sealed in foil packet on a baking sheet, then refrigerated.

Bake Then Prepare The Ribs For Grilling

Remove the ribs from the refrigerator 20 minutes before baking. Preheat your oven to 300°F (or 148.8°C) while you take the chill off the ribs.

Bake the ribs at 300°F (or 148.8°C) for 2 – 2½ hours, depending on the size rack of ribs you are using (we cook the “almost” 3 pounds of ribs for 2½ hours). This long baking time ensures the ribs come out of the oven “fall off the bone tender”.  

TIP: Light your gas or charcoal grill outside and get it hot, so it’s ready to go when the ribs are finished baking.

Unwrap the foil packet. Brush the ribs generously with your favorite BBQ sauce. Now they’re ready for the grill to caramelize the sauce!

After baking for 2 and a half hours, the ribs are fully cooked.BBQ sauce is liberally applied to the baked baby back ribs.

What If I Don’t Have A Grill?

A lot of people do not have access to a BBQ grill or are not allowed to have one, due to living arrangements (apartments, high rises, etc.). Where we live in Oregon it rains a lot, so sometimes it’s not even possible to light our charcoal grill.

This is not a problem. Simply coat the tender, slow-baked ribs generously with BBQ sauce (on both sides) after removing them from the oven, slice, serve and enjoy!

Onto The Grill They Go

Lightly oil the grill grate to prevent the meat from sticking. Place the ribs, BBQ sauce side down onto the hot grill, directly on the grate.

Brush the “bone side” facing up with additional BBQ sauce. Cook the ribs for 3-4 minutes until the bottom side gets a good char on it.

Carefully flip the ribs to the other side (we use 2 spatulas, one on each end), and continue grilling the ribs 3-4 more minutes, to char the other side.

NOTE: It’s important to remember the ribs are already fully cooked from baking. The grilling serves to caramelize the sauce and char the ribs for serving. Don’t overcook them on the grill!

Rack of ribs is placed, BBQ sauce side down on a hot BBQ grill.Baked grilled baby back ribs cooking over a hot BBQ grill.

Time To Serve The Baked Grilled Baby Back Ribs!

When done, remove the ribs from the BBQ. Carefully transfer the ribs to a cutting board, because they are so tender they may come off the bones.

Slice between the ribs (about 4-5 ribs per serving), then serve and enjoy! Serve with additional BBQ sauce on the side, so it can be drizzled on the ribs for even MORE flavor!

The baked grilled baby back ribs are done, and ready to be cut for serving.BBQ sauce on the baby back ribs, with fresh corn kernels on the side.

I really hope you have the chance to make these delicious baked grilled baby back ribs, and trust you (and those you love) will enjoy them as much as we do!

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

Looking For More PORK Recipes?

You can find ALL of my recipes in the Recipe Index, which is locate at the top of the page. I have lots of delicious recipes featuring pork, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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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Author's signature

Recipe adapted from, and with thanks to Kori, at: seekinggoodeats.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Baked Grilled Baby Back Ribs
Prep Time
10 mins
Cook Time
2 hrs 30 mins
Refrigeration Time
1 hr
Total Time
3 hrs 40 mins
 

Baked Grilled Baby Back Ribs are fall off the bone tender and delicious! Spice-coated and baked, then grilled with BBQ sauce, you'll love 'em!

Category: Main Dish
Cuisine: American
Keyword: baked grilled baby back ribs
Servings: 3 (4-5 ribs per serving)
Calories Per Serving: 647 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Spice Rub:
  • 1½ Tablespoons smoked paprika
  • 1½ Tablespoons ground cumin
  • 1½ Tablespoons dried oregano
  • 1½ Tablespoons dried parsley
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1 Tablespoon brown sugar
  • 1½ teaspoons ground mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
For Ribs:
  • 2¾ pounds baby back pork ribs full rack- about 15 ribs
  • BBQ Sauce, to add and season to taste use your favorite brand
  • oil or baking spray for foil and BBQ grill grate
US Customary - Metric
Instructions

  1. Spray a large piece of aluminum foil (on dull side) with non-stick baking spray. Lay foil on a large rimmed baking sheet, greased side up. Set aside.

  2. Stir spice rub ingredients together in a small bowl until combined.

  3. Pat ribs dry with paper towels. Lay rib rack "bone side up" in the middle of the foil. Season with ⅓ of the spice mix, rubbing it into the meat/bones so it adheres. Turn ribs over and season the meaty side with remaining spice mix. Rub/pat it into the meat so it adheres as much as possible. Place another sprayed piece of foil on top (sprayed side down), and seal the ribs in the foil packet, tightly closed on all sides. You may need to put the rib packet corner to corner on the baking sheet so it fits. TIP: For the best flavored ribs, place packet of ribs in refrigerator for at least an hour, to give the spices time to work their magic! Remove ribs from refrigerator 20 minutes before baking.

  4. Preheat oven to 300°F. (or 148.8°C.) when you remove ribs from refrigerator. Bake ribs at 300°F (or 148.8°C) for 2 - 2½ hours, depending on the size rack of ribs you're using (we cook "almost" 3 pounds of ribs for 2½ hours). This long baking time ensures ribs will be "fall off the bone tender".  TIP: Light your gas or charcoal grill (lightly oil the grates), so it's preheated and ready to go when ribs are finished baking.

  5. When done baking, unwrap foil packet. Brush ribs generously with BBQ sauce. Place ribs, meaty BBQ sauce side down onto hot grill, directly on metal grates. Brush "bone side" facing up with BBQ sauce. Cook ribs 3-4 minutes until slightly charred on bottom. Carefully turn ribs to the other side; continue cooking 3-4 more minutes, to char other side. NOTE: Remember- ribs are already fully cooked. Grilling caramelizes the sauce and chars them. Don't overcook ribs on the grill!

  6. Transfer ribs from BBQ to a cutting board. Slice between the ribs to serve (about 4-5 ribs per serving). Serve with additional BBQ sauce on the side. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include BBQ sauce because different brands may be used. Calorie count may also differ slightly based on total weight of ribs being used.

Nutrition Facts
Baked Grilled Baby Back Ribs
Amount Per Serving (1 (1/3 of total))
Calories 647 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 15g94%
Trans Fat 0.4g
Polyunsaturated Fat 8g
Monounsaturated Fat 19g
Cholesterol 181mg60%
Sodium 1019mg44%
Potassium 884mg25%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 5g6%
Protein 52g104%
Vitamin A 1884IU38%
Vitamin C 2mg2%
Calcium 181mg18%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baked Grilled Baby Back Ribs are fall off the bone tender and delicious! Spice-coated and baked, then grilled with BBQ sauce, you'll love 'em!

 


Jul
2023

Vietnamese Skillet Pork Chops

categories: Asian, Main Dishes, Pork
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Vietnamese Skillet Pork Chops are juicy, tender and delicious! Pork chops are marinated in a simple Vietnamese sauce, then pan-seared.
Vietnamese Skillet Pork Chops are juicy, tender and delicious! Pork chops are marinated in a simple Vietnamese sauce, then pan-seared.

Many years ago I saved a recipe out of a Bon Appetit magazine I subscribed to. The recipe for Vietnamese Pork Chops sounded interesting, especially since I’ve never visited that country. I decided to try the recipe.

What I discovered is a very simple recipe using fish sauce as part of a marinade for the pork chops. In Vietnam their much loved fish sauce is called Nuoc Mam or Nuoc Cham (which translates to “dipping sauce”). It is typically made with fermented anchovies, sea salt and water.

For this recipe, fish sauce is combined with shallots, brown sugar, rice vinegar, and black pepper to make a flavorful marinade. Fish sauce can be found in most grocery stores in the Asian Food section. 

After marinating the pork chops, the remaining marinade will be boiled and reduced into a pan sauce, while the pork cooks. The delicious sauce is spooned on top of pan-seared pork chops for serving.

The recipe is EASY to make, and tastes wonderful. Here’s how to make Vietnamese Skillet Pork Chops.

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

Make The Vietnamese-Style Marinade

Place one chopped shallot, brown sugar, fish sauce, rice vinegar, and black pepper in a medium sized bowl. 

Use a wire whisk or a fork, to fully combine these ingredients, until the brown sugar dissolves. Set aside.

Fish sauce, shallots, brown sugar rice vinegar and pepper, placed in a white bowl.The Vietnamese-inspired marinade is whisked together to combine ingredients.

Prepare The Pork Chops For The Marinade

Pierce the pork chops on all sides multiple times using the tines of a fork. You can see the indents in the meat in the photo below.

By doing this, the marinade gets into the pork chops quicker, which results in tender, tasty pork chops!

Pork chops are tenderized with the tines of a fork before marinating.

Marinate The Pork Chops

Put the pork chops into a LARGE resealable bag OR in a large shallow dish. Pour the marinade over the pork chops, then flip them over, so all sides are covered.

Spoon marinade on top of the pork chops, then cover the dish. Let the chops marinate (covered) in the sauce for 20 minutes at room temperature. Flip them over a couple times so each side is well coated.

TIP: You can marinate the chops up to one day ahead! Keep them covered in the marinade and then refrigerate, flipping them occasionally. This is a great timesaver!

Pork chops are marinated in the Vietnamese-inspired sauce.

Right before you cook the Vietnamese skillet pork chops, remove them from the marinade. Let excess sauce drain back into the dish, and scrape off the shallots, too.

IMPORTANT! SAVE ALL THE MARINADE AND SHALLOTS FOR THE PAN SAUCE! 

Pour all of the remaining marinade and shallots into a small saucepan. You will need to boil it so it is safe to consume after being in contact with raw meat.

Cook the marinade into a reduction sauce while the pork chops “rest” after being cooked.

Leftover marinade is placed in a small pan to boil.

Cook The Pork Chops

Heat 1 Tablespoon vegetable oil in a large skillet on Medium-High heat. If desired, you can lightly sprinkle salt on the pork chops, but I usually do not, as the sauce tends to be salty enough. Your choice.

Once the oil is very hot, but not smoking, add the pork chops to the skillet in a single layer. They should sizzle when they hit the pan!

Cook the pork chops for 4 minutes without moving them in the skillet, then flip them to the other side. Cook an additional 4 minutes.

When done, the pork chops should be browned on both sides, cooked through, and have an internal temperature of 145°F. Remove pork chops, cover (to keep them hot), and let them “rest” for 7-8 minutes before serving.

Pork chops are pan-seared in hot oil, after marinating.The pork chops are browned on both sides until fully cooked through.

While The Pork Chops Are “Resting”

While the cooked pork chops are “resting”, make the pan sauce using the reserved marinade in the saucepan. 

Bring the marinade to a full boil, stirring often, as it will bubble and rise in the pan as it cooks. Continue boiling and stirring for about 4 minutes (this kills any residual bacteria).

The sauce is done after it has boiled for about 4 minutes, and is reduced to about ¼ cup of pan sauce. 

Marinade is boiled to kill any bacteria present after being in contact with raw pork.Pan sauce is reduced in quantity by boiling, leaving small amount in pan.

Serve The Vietnamese Skillet Pork Chops

Now it’s time to serve the Vietnamese Skillet Pork Chops. Place a pork chop onto a plate, then spoon a little pan sauce on top. Add a sprig or two of parsley (optional) then serve the pork chops with a lime wedge on the side.

Squeeze the lime wedge over the pork chops. The juice adds a pop of bright citrus flavor to this dish. It’s fantastic, so don’t leave the lime out!

We enjoy these pork chops with mashed potatoes or steamed white rice on the side. The “blandness” of mashed potatoes or rice are a good backdrop for the wonderful flavor of the pork chops.

Vietnamese Skillet Pork Chops with sauce, mashed potatoes and lime wedge.One of the Vietnamese Skillet Pork Chops on a plate, with potatoes and lime wedge.

I hope you have the opportunity to try these delicious pork chops. They have lots of flavor, and we are delighted with how juicy and tender the pork chops are.

Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT 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 lots of delicious pork chop recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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!
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Author's signature

Original recipe source: Bon Appetit Magazine, June 2013 issue, “Fast, Easy, Fresh Weeknight Favorites”, on page 46

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Vietnamese Skillet Pork Chops
Prep Time
10 mins
Cook Time
10 mins
Marinating (inactive prep)
20 mins
Total Time
40 mins
 

Vietnamese Skillet Pork Chops are juicy, tender and delicious! Pork chops are marinated in a simple Vietnamese sauce, then pan-seared.

Category: Main Course
Cuisine: Vietnamese
Keyword: Vietnamese Skillet Pork Chops
Servings: 4 (1 pork chop + sauce)
Calories Per Serving: 406 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 small shallot finely chopped
  • ⅓ cup light brown sugar (packed)
  • ¼ cup fish sauce (nuoc nam or nam pla recommended)
  • 2 Tablespoons unseasoned rice vinegar
  • 1 teaspoon ground black pepper
  • 4 1" thick pork chops (bone-in) (approx. 2 pounds)
  • 1 Tablespoon vegetable oil
  • 1 lime , for serving (cut in wedges)
US Customary - Metric
Instructions

  1. Make Marinade: Place shallots, brown sugar, fish sauce, rice vinegar, black pepper in medium bowl.  Use fork to combine; mix until brown sugar dissolves. Set aside.

  2. Marinate Pork Chops: Pierce pork chops on all sides multiple times using the tines of a fork. This helps marinade get into pork chops quicker, resulting in tender, tasty pork chops!

  3. Put pork chops in a LARGE resealable bag OR a large shallow dish in a single layer. Pour marinade over pork; flip chops over, to cover all sides. Spoon marinade on top of chops; cover dish. Marinate for 20 minutes at room temp. Flip a couple times so each side is well marinated. TIP: You can marinate chops one day ahead! Keep dish covered and refrigerate, flipping them occasionally in the sauce.

  4. When ready to cook pork chops, remove them from the marinade. Let excess sauce drain into the dish; scrape sauce and shallots off the chops. SAVE THE MARINADE FOR THE PAN SAUCE!  Pour marinade/shallots into a small saucepan.

  5. Cook Pork Chops: Heat vegetable oil in large skillet on Medium-High heat. Once oil is very hot, but not smoking, add pork chops in a single layer. Cook for 4 minutes without moving them in the skillet; flip to the other side. Cook about 4 more minutes. When done, pork chops should be browned on both sides, cooked through, and have an internal temp. of 145°F. Let pork chops "rest" for 7-8 minutes before serving, so juices can redistribute inside the meat.

Make Pan Sauce While Pork Chops "Rest":

  1. While chops are "resting", make the pan sauce using reserved marinade in saucepan. Bring marinade to a full boil, stirring often (it will bubble and rise in the pan as it cooks). Continue boiling/stirring for approx. 4 minutes. Sauce should be reduced, leaving about ¼ cup in the pan. 

  2. To Serve: Place a pork chop on a plate; spoon pan sauce on top. Garnish with fresh parsley (opt.), and serve with a lime wedge on the side (a must). Squeeze lime juice over pork chops. Serve with favorite side dishes, and enjoy!

Recipe Notes

NOTE: If desired, you can very lightly salt the pork chops before cooking. I find this not necessary as the sauce/marinade is salty enough, but this is up to you to decide.

Nutrition Facts
Vietnamese Skillet Pork Chops
Amount Per Serving (1 chop + sauce)
Calories 406 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 117mg39%
Sodium 1238mg54%
Potassium 694mg20%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 19g21%
Protein 36g72%
Vitamin A 23IU0%
Vitamin C 5mg6%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Vietnamese Skillet Pork Chops are juicy, tender and delicious! Pork chops are marinated in a simple Vietnamese sauce, then pan-seared.


Jun
2023

Easy Slow Cooker Pulled Pork

categories: Main Dishes, Pork
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Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.
Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.

Looking for a simple way to cook a lot of meat to use in various recipes? This recipe for easy slow cooker pulled pork may be just the recipe you’re looking for!

With as little as 5 minutes of hands-on prep time and a few common spices, you can have a large pork shoulder seasoned and cooking away in a slow cooker.

After it cooks all day, you will be left with tender pork, that can be EASILY shredded, to use in a variety of dishes. Here’s how to make easy slow cooker pulled pork.

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

Season The Pork 

The ingredients I use to season the pork are salt, pepper, liquid smoke, garlic powder and onion powder. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Do NOT add the liquid smoke or water at this point.

I use these very basic spices to season the pork, because once the meat is done cooking and shredded, it can be used for a variety of main dishes with different flavor combinations.

Before seasoning, pat the pork shoulder dry by blotting it on all sides with paper towels. Sprinkle this seasoning mix over the entire surface of the pork shoulder, then place the pork shoulder into a large slow cooker.

For this recipe I used a 7 pound pork butt, also known as pork shoulder or Boston pork butt. All these types of pork come from the SHOULDER of the pig.

Onion powder, garlic powder, liquid smoke, salt and pepper help season the pulled pork.

Combine the liquid smoke and water in a small container, then pour it around the outside edges of the pork, onto the bottom of the slow cooker.

The liquid smoke will help flavor the meat with a semi-smoked flavor, which is helpful since we will not be cooking the pork on a smoker grill or BBQ. Liquid smoke can usually be found in most grocery stores, on the aisle with the BBQ sauces or condiments.

Pork but is dried, seasoned and then placed in a slow cooker for 8 hours cooking on low.

Time To Slow Cook The Seasoned Pork

Put the lid on the slow cooker, and then cook the pork for about 8 hours on LOW setting. Let it cook away while you got to work or do other things during the day.

After several hours you will begin to smell “good aromas” coming out of your slow cooker. No need to do anything else to the meat until it has finished slow cooking!

For this recipe, you will want the finished pork to have an internal temperature of 200°F (or 93.33°C) This higher internal temperature will ensure the pork becomes VERY tender, which is what you want for easily shredding the meat.

NOTE: If using a slightly smaller or larger pork shoulder, you may need to adjust the cooking time slightly.

Easy slow cooker pulled pork is cooked on Low for 8 hours.

What To Do When It Is Finished Cooking

Once the pork has cooked the full time, and reaches an internal temperature of 200°F. (or 93.33°C), unplug or turn off the slow cooker.

Let the pork rest (still covered in the slow cooker) for about 30 minutes. After it has rested, transfer the pork to a large bowl for shredding.

Remove the bone from the pork. It should come off easily, with no problem at all. Don’t forget to also save the juice that remains in the slow cooker, okay? Okay.

Shredding The Tender Cooked Pork

The easiest way I have found to shred the meat is to use two forks. The meat should be so tender that you can EASILY pull the meat off using them.

Continue shredding until all of the easy slow cooker pulled pork has been shredded. You should end up with a large pile of pulled pork.

After the bone is removed (and accounting for shrinkage while cooking, I usually will end up with somewhere between 5-6 pounds of pulled pork.

Cooked tender pork is shredded in a large bowl, using two forks

The next thing I do is to ladle some of the juices from the slow cooker into the shredded pork. Pour it through a strainer to help filter out any pieces of fat, etc. that might be hanging out in the juices.

By adding some (not all!) of the liquid back into the pulled pork, it ensures the meat will absorb some of the liquid and not be dry. The juices also adds back in some more flavor, too!

Toss the pulled pork with the liquids to combine, adding more juices as you feel are necessary for “juicy pork”. Once the easy slow cooker shredded pork has cooled, it can be divided into freezer bags and stored for future meals.

Juices from slow cooker are strainer into the pulled pork, to add additional flavor and moisture.Large blue bowl, full of the easy slow cooker pulled pork, ready to be used.

What Can Easy Slow Cooker Pulled Pork Be Used For?

There are a LOT of uses for this delicious pulled pork. Some of our favorite ways to use shredded pork is in burritos, tacos, enchiladas and tamales, adding additional Mexican seasonings, as desired.

Burritos can be made using the pulled pork.Two tamales made with shredded pork, shown on a plate.

Another of our favorite ways to use pulled pork is to add BBQ sauce and make BBQ pork sandwiches.  There are many ways available to enjoy it. YUM!

BBQ shredded pork sandwiches, with spicy coleslaw on top of the meat.

Storing The Pulled Pork For Other Meals

I always save enough easy slow cooker pulled pork for a meal I make the same night as I cook the pork. All the extra shredded pork is divided into freezer storage bags, with about a pound of meat in each one.

This is really convenient, because the next time I want to use pulled pork for another meal, all I have to do is thaw the package out, then use as I wish!

It is a real timesaver to do this, and the pulled pork will store safely for several months in our freezer. Since it is not difficult to prepare the shredded pork, it comes in handy a month or two later when I want to use pulled pork again for a meal. WIN-WIN!

Easy slow cooker pulled pork can be stored in freezer bags in a freezer.

 

Looking For More PORK Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some truly delicious recipes featuring pork to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Easy Slow Cooker Pulled Pork
Prep Time
5 mins
Cook Time
8 hrs
Resting Time (cooling)
30 mins
Total Time
8 hrs 35 mins
 

Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.

Category: Main Dishes
Cuisine: All Cuisines
Keyword: slow cooker, pulled pork
Servings: 19 (appro. 4 ounces per serving)
Calories Per Serving: 131 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 7 pounds pork shoulder (or Boston butt roast) bone-in
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1½ Tablespoons liquid smoke
  • ½ cup water
US Customary - Metric
Instructions

  1. Pat the pork shoulder dry by blotting it on all sides with paper towels.

  2. Combine salt, pepper, garlic powder and onion powder in a small bowl. Sprinkle the spices over entire surface of the meat. Put seasoned pork in a large slow cooker. Combine liquid smoke and water in a small container, then pour it around outside edges of the pork, onto the bottom of the slow cooker.

  3. Cook on LOW heat for 8 hours. The finished pork should reach an internal temperature of 200°F. (or 93.33℃) for easiest shredding. Turn off slow cooker; let pork rest for 30 minutes (still covered in slow cooker). NOTE: If using a slightly smaller or larger pork shoulder, you may need to adjust cooking time slightly.

  4. Remove bone from pork. It should come off easily. Transfer pork to a large bowl (reserving juice left in slow cooker). Shred the meat using two forks. The meat should be so tender you can EASILY shred it. Continue shredding until all pork has been shredded.

  5. Ladle some of the juices from slow cooker into the shredded pork. Pour it through a strainer to filter out any pieces of fat, etc that might be present By adding some (not all!) of the liquid back into the pulled pork, it ensures the meat will absorb some of liquid and not be dry. Juices also adds more flavor, too!Toss the pulled pork with the liquids to combine, Use in your favorite dishes. Enjoy!

  6. To store in freezer: let meat fully cool. Divide into freezer storage bags, and freeze up to several months. To use, thaw fully; add to favorite main dish recipes

Recipe Notes

Caloric estimate/calculation was made using 6 pounds of cooked, shredded pork, because the 7 pound pork used will reduce in volume when cooked, and also weigh less after the bone has been removed.

Nutrition Facts
Easy Slow Cooker Pulled Pork
Amount Per Serving (1 (approximately 4 oz.))
Calories 131 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 59mg20%
Sodium 314mg14%
Potassium 305mg9%
Carbohydrates 0.4g0%
Fiber 0.1g0%
Sugar 0.02g0%
Protein 17g34%
Vitamin A 6IU0%
Vitamin C 1mg1%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on you Pinterest boards!Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.


Jan
2023

Air Fryer Pork Chops For Two

categories: Air Fryer Recipes, Main Dishes, Pork
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Make Air Fryer Pork Chops For Two! This quick, easy recipe yields delicious, spice-rubbed, bone-in pork chops for two people in 20 minutes.
Make Air Fryer Pork Chops For Two! This quick, easy recipe yields delicious, spice-rubbed, bone-in pork chops for two people in 20 minutes.

If you enjoy eating pork chops and have an air fryer, then I’m confident you will LOVE this recipe! The recipe makes two servings, which is convenient for my husband and I, since we’re the only ones left at home. Both of our grown sons live on their own, so it is a fun challenge to alter recipes at times to only make enough for the TWO of us.

Air Fryer Pork Chops For Two is a recipe I originally found online. I cut the recipe in half for the two of us, and gave it a try in our air fryer a few months ago. My husband and I loved the flavor of the air-fried pork chops, thanks to a flavorful, homemade spice rub mixture!

The pork chops were perfectly cooked and browned on the outside, juicy on the inside, and they tasted wonderful! We’ve enjoyed this dish several times since then!

It only takes about 10 minutes to prepare the spice mix and season the meat, then into a preheated air fryer they go. The pork chops cook for about 8-10 minutes, or until they reach temp. All you need to do is flip them over halfway through the cooking time! How’s that for EASY? Here’s how to make them:

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

Preheat Your Air Fryer

Preheat your air fryer for five minutes at 400°F. If your machine doesn’t have a Preheat function, simply heat it for 5 minutes at that temperature (400°F). You want your air fryer hot when you add the seasoned pork chops, for best results.

I usually mix up the spices, and season the pork chops while the air fryer preheats, because that saves time! Try it… you’ll see what I mean!

An air fryer is preheated to 400°F. before cooking seasoned pork chops.

Make The Seasoning Mix

The spice mix is simple to make from scratch! You need brown sugar, salt, Italian seasoning, smoked paprika, garlic powder, onion powder, black pepper and sweet paprika.

Mix these spices together in a small bowl, until they are fully combined.

There are quite a few spices that make up the spice rub for the air fryer pork chops.A bowl with homemade spice mixture to rub onto the pork chops before they cook.

Season The Pork Chops

For this recipe you will need two bone-in pork chops, approx. 6-7 ounces each. Each pork chop should be about ¾ to 1″ thick, so they will cook evenly and for about the same amount of time.

Pat the chops dry using paper towels to absorb extra moisture. Use a pastry brush to cover BOTH SIDES of each pork chop with melted butter.

Cover BOTH SIDES of each pork chop with the spice mixture, rubbing it into the buttered pork chops so it adheres as much as possible. Use all of the spice mix, for the very best flavor on those chops!

Once the pork chops are coated with the spices, they are ready to pop into a preheated air fryer!

Two, six ounce bone-in pork chops, patted dry, and ready to be seasoned.Both sides of the pork chops are brushed with melted butter.Spice mixture is rubbed into both sides of the pork chops before cooking.

Cooking The Pork Chops In the Air Fryer

Place the seasoned chops in a single layer in the basket of the air fryer. Please note that if you are making more than two pork chops, you may have to work in batches to ensure they fit in the basket. This also allows the meat to “air fry” better as the hot air can circulate around the pork chops more efficiently!

Cook the air fryer pork chops for two at 400°F. for about 6 minutes. Remove the basket, and flip the pork chops over to the other side.

Re-insert basket into the air fryer and continue cooking for 2-4 more minutes OR until a meat thermometer inserted into the middle of a chop reaches 145°F. When done, the pork chops should be nicely browned on the surface, and cooked to 145°F.

The thickness of the pork chops used will ultimately determine how long they take to air fry. Typically, it should take between 8-10 minutes TOTAL time to cook them to temperature.

A couple of times, ours were fully cooked after 7 minutes total time. Keep an eye on them, so you do not overcook or undercook them!

Well seasoned pork chops are placed in basket of air fryer in one layer.Air fryer pork chops for two have been flipped over to finish cooking.

Serve The Air Fryer Pork Chops For Two

Once done, remove the pork chops from the air fryer, and let them rest for 4-5 minutes before serving. This “resting” time lets the juices inside have time to redistribute inside the meat, so the pork chops remain juicy.

Once they’ve rested, garnish the pork chops with fresh parsley, and serve! The pork chops are juicy, and have wonderful flavor, thanks to the homemade spice mix you used to season them.

Serve immediately, while hot! We enjoy air fryer pork chops for two served with mashed potatoes and a green veggie on the side. YUM!

The air fryer pork chops for two are served, garnished with fresh parsley.A close up of one of the air fryer pork chops, with parsley garnish, on a white plate.

Thanks for stopping by today, and I hope you enjoy this delicious recipe for air fryer pork chops for two! Take care, please come back again soon, and have a GREAT 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 quite a few Air Fryer recipes for to you check out, including:

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Recipe adapted from (and with thanks to) Sara, at: dinneratthezoo.com/air-fryer-pork-chops/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Air Fryer Pork Chops For Two
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Make Air Fryer Pork Chops For Two! This quick, easy recipe yields delicious, spice-rubbed, bone-in pork chops for two people in 20 minutes.

Category: Main Dish
Cuisine: American
Keyword: air fryer pork chops
Servings: 2
Calories Per Serving: 315 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 bone-in pork chops (6-7 oz. each) approx. ¾-1" thick
  • 1½ Tablespoons butter melted
For Spice Mix:
  • ¾ Tablespoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon Italian seasoning
  • ½ teaspoon sweet paprika
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon black pepper
Garnish (optional):
  • 1 Tablespoon chopped fresh parsley
US Customary - Metric
Instructions

  1. Preheat air fryer for five minutes at 400°F.

  2. Mix brown sugar, salt, smoked paprika, Italian seasoning, sweet paprika, onion and garlic powders, and pepper in a small bowl, until well combined.

  3. Pat pork chops dry with paper towels to absorb moisture. Use a pastry brush to cover BOTH SIDES of each pork chop with melted butter.

  4. Cover BOTH SIDES of each pork chop with spice mix, rubbing it into the buttered pork chops so it adheres as much as possible.

  5. Place chops in a single layer in air fryer basket. Cook at 400°F. for about 6 minutes. Flip pork chops over. Continue cooking 2-4 minutes OR until a meat thermometer inserted into a chop reaches 145°F. and chops are nicely browned. NOTE: *If making more than two chops, work in batches. This allows meat to "air fry" better as hot air can circulate around pork chops more efficiently!

  6. Once done, remove pork chops from air fryer. Let them rest 4-5 minutes before serving. This lets juices have time to redistribute inside, so the pork chops remain juicy. Garnish chops with parsley (optional), and serve!

Nutrition Facts
Air Fryer Pork Chops For Two
Amount Per Serving (1 pork chop)
Calories 315 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 111mg37%
Sodium 722mg31%
Potassium 492mg14%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 5g6%
Protein 27g54%
Vitamin A 940IU19%
Vitamin C 3mg4%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Air Fryer Pork Chops For Two! This quick, easy recipe yields delicious, spice-rubbed, bone-in pork chops for two people in 20 minutes.


Jul
2022

Hoisin Marinated Pork Chops

categories: For The BBQ Grill, Main Dishes, Pork
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Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!Summer is here and with it comes lots of BBQ’s on our back deck! The recipe I want to share with you today is one I found many years ago in one of my old cookbooks. Hoisin marinated pork chops are so easy to make, and the only hard part of the recipe is YOU HAVE TO PLAN AHEAD to enjoy them!

That’s right… a simple Asian-style marinade is made and then the pork chops have to marinate in the sauce for 8 hours or overnight, so plan ahead. I thaw the pork chops out the night before we plan to cook them, then marinate them early in the morning on the day we will eat them.

The marinade for the pork is made with Hoisin sauce (a common Chinese cooking sauce) and a few other ingredients. Hoisin sauce can typically be found in the Asian section of most supermarkets. Combine the ingredients for the marinade and let the pork chops hang out in it overnight, then grill the pork chops once done marinating! The marinade helps tenderize the pork and imparts great flavor to the meat. Here’s how to make this dish:

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

Make The Asian-Style Marinade

You will need hoisin sauce, soy sauce (regular or low-sodium), honey, crushed red peppers, and minced garlic to make the marinade for the pork. 

Marinade ingredients are hoisin sauce, soy sauce, garlic, honey, and crushed red peppers.

Place the ingredients for the marinade in a small bowl, and stir or whisk until combined. That’s it… you just made the marinade! See how easy it is? NOTE: I used four pork chops for this recipe, but there is enough marinade to coat 6 pork chops, if needed

Ingredients for the Asian-style marinade are placed in a small bowl.After mixing the ingredients, the Asian-style marinade is ready for the pork chops.

Prepare The Hoisin Marinated Pork Chops

The pork chops should be boneless, about 4 oz. each, and approx. 3/4″ thick. Pat them dry with paper towels, then place them in a gallon size re-sealable plastic bag or shallow container with a secure lid.

Pour the marinade over the pork chops and seal the bag or container securely.  Make sure to coat the pork chops on all sides with the sauce, then refrigerate 8 hours or overnight. If you do this early in the morning, the pork chops will be ready to grill by dinner. Don’t skip this step, because it helps tenderize the meat. The longer the pork chops marinate, the better the flavor.

Four boneless pork chops are patted dry, then are ready to be marinated.The marinade coats the pork chops in a large resealable bag in a refrigerator for 8 hours.

Time To Grill The Pork Chops Then Eat!

After the pork chops have fully marinated, they’re ready to grill. Prepare your BBQ for grilling, as normal. Spray the BBQ grill rack with cooking spray, then place over hot coals. Remove the chops from the bag/container, discarding any extra marinade. This extra marinade is not safe to eat, because its been in contact with raw meat and will not be cooked.

Cover the BBQ and cook the pork chops about 4-5 minutes, then flip them to the other side. Continue cooking until done (4-5 minutes typically). Keep an eye on the pork chops, so the sugar present in the honey doesn’t burn. The pork chops are done when they reach an internal temperature of 145°F. Cooking time may vary slightly, depending on the thickness of the pork chops being used (or the BBQ heat).

Once done, transfer the pork chops to a serving plate, and let them rest for a couple minutes to let the juices redistribute inside the meat. Serve, then enjoy these delicious hoisin marinated pork chops!

Four hoisin marinated pork chops are grilled over hot coals on a BBQ.Green beans and mashed potatoes, served with one of the hoisin marinated pork chops.A picture of a sliced open, juicy hoisin marinated pork chop, on a plate.

I hope you have the chance to grill some of these delicious hoisin marinated pork chops, and trust you’ll enjoy them like we do! Hey there… since we’re speaking of CHOPS, if you enjoy eating LAMB CHOPS, be sure to check out my recipe for Rosemary Wine Lamb Chops!

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

Looking For More Recipes For PORK CHOPS?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of great pork chop recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Recipe adapted from original recipe in the cookbook: “The Best Of Cooking Light”, page 186, published in 2004 by Oxmoor House

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Hoisin Marinated Pork Chops
Prep Time
5 mins
Cook Time
9 mins
Marinating Time (inactive prep)
8 hrs
Total Time
8 hrs 14 mins
 

Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!

Category: Main Dish
Cuisine: Asian
Keyword: hoisin marinated pork chops
Servings: 4
Calories Per Serving: 188 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Tablespoons hoisin sauce
  • 3 Tablespoons low-sodium soy sauce (or regular)
  • 3 Tablespoons honey
  • ¾ teaspoon red chili flakes (crushed red peppers)
  • 2 garlic cloves minced
  • 4 (4-ounce) boneless pork chops about ¾ inch thick
  • cooking spray for grill rack
US Customary - Metric
Instructions

  1. Place hoisin sauce, soy sauce, honey, red chili flakes and garlic in a small bowl; stir or whisk until combined.

  2. Pat pork chops dry with paper towels; place chops in a large, re-sealable plastic bag or shallow container with secure lid. Pour marinade over pork chops; seal bag or container securely.  Make sure pork chops are covered on all sides with sauce, then refrigerate 8 hours or overnight. Don't skip this step, because it helps tenderize the pork. The longer the pork chops marinate, the better the flavor.

  3. Once pork has marinated, prepare BBQ for grilling. Spray BBQ grill rack with cooking spray, then place over hot coals. Remove chops from bag/container, discard extra marinade. Extra marinade is not safe to consume, because its been in contact with raw meat and will not be cooked.

  4. Cover BBQ and cook pork chops for 4-5 minutes, then flip them to the other side. Continue cooking until done (4-5 minutes typically). Keep an eye on the pork chops, so the sugar present in the honey doesn't burn. Pork chops are done when they reach an internal temperature of 145°F. Cooking time may vary slightly, depending on thickness of the pork chops being used (or BBQ heat).

  5. Once done, transfer pork chops to serving plate. Let them rest 2-3 minutes to let juices redistribute inside the meat. Serve and enjoy!

Nutrition Facts
Hoisin Marinated Pork Chops
Amount Per Serving (1 pork chop)
Calories 188 Calories from Fat 56
% Daily Value*
Fat 6.2g10%
Saturated Fat 2.1g13%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 2.8g
Cholesterol 62mg21%
Sodium 249mg11%
Carbohydrates 6.7g2%
Fiber 0.2g1%
Protein 25g50%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!


Jun
2022

Bacon, Onion and Spinach Tart

categories: Breakfast, Main Dishes, Pork, Vegetable Dishes
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Enjoy a Bacon, Onion and Spinach Tart for breakfast, lunch or dinner! It’s yummy, and filled with caramelized onions, cheese, spinach & bacon.
Enjoy a Bacon, Onion and Spinach Tart for breakfast, lunch or dinner! It's yummy, and filled with caramelized onions, cheese, spinach & bacon.

If you’re interested in an absolutely scrumptious recipe that can do double duty as either breakfast, lunch OR dinner, may I suggest this bacon, onion and spinach tart? How convenient it is to make this tart, then have it in the fridge to enjoy the leftovers throughout the week!

Caramelized onions are the unabashed star of this dish, as their flavor and sweetness permeate every bite! Add some bacon, spinach, cheese, and eggs to the filling, and you’ve got yourself a fabulous recipe! Here’s how to make this flavor-packed bacon, onion and spinach tart.

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

Prepare The Crust For The Tart

For this tart, feel free to use either a homemade pie crust OR a purchased, refrigerated rolled, flat pie crust. Roll the dough out, and fit the pie crust into a 9″ tart pan (with a removable bottom). Press the dough into the sides of the pan, then trim away excess crust from the top edge. You will want the top edge of the crust to be flush with the pan.

Use the tines of a fork to prick the dough in several places on the sides and bottom. Keep the prepared crust in the refrigerator while the filling for the tart is made.

Pie dough is placed and shaped in a tart pan, to be ready for the filling.

Cook The Bacon And Spinach

Cut 4 strips of bacon crosswise into small thin strips. I use kitchen scissors and stack the bacon strips to quickly cut the pieces. Place the bacon strips into a large non-stick skillet and cook on Medium heat, stirring often. Cook the bacon for approximately 6-8 minutes.

Add 6 cups of fresh baby spinach into the skillet with the bacon. It looks like a lot of spinach, but will greatly reduce in size as it cooks. Continue to stir and cook for 1 minute, or until the spinach has wilted. Transfer the bacon/spinach mixture out of the skillet with a slotted spoon. Place on a plate lined with paper towels, to absorb excess grease.

Strips of bacon are quickly cooked in a large skillet.Baby spinach leaves are added to the cooked bacon in a large skillet.After cooking, the bacon and spinach will be removed from the pan to cool.

Caramelize The Onions

Caramelized onions will take about 25 minutes to turn out perfect, so plan ahead! Place sliced onions, dried thyme and (part of) the salt into the same large skillet you cooked the bacon/spinach in. Turn the heat to MEDIUM, and put a lid on the skillet.

Cook the onions (covered) for 25 minutes, stirring occasionally. Continue to cook (covered) until the onions have caramelized. They will also reduce in size as they become browned and fully cooked. The longer they cook, the more caramelized and sweeter the onions become! TIP: PREHEAT your oven while the onions are cooking!

Once the onions have caramelized, take the skillet off the heat, stir, then let them cool, uncovered, for 5 minutes.

Sliced onions, salt and thyme are placed in large skillet to cook.A lid is placed on the skillet of onions while they cook and caramelize.Once caramelized, the onions in the skillet become brown in color.

Prepare The Bacon, Onion And Spinach Tart For Baking

Now it’s time to make the filling for the Bacon, Onion and Spinach Tart! In a large mixing bowl, whisk together eggs, half and half, pepper and remaining salt until fully combined. Stir in the bacon and spinach mixture. Add the cooled caramelized onions, and stir until all ingredients are incorporated.

Carefully pour the tart filling into the prepared crust. The filling will come very close to the top of the crust. Make sure the spinach and bacon are evenly distributed in the filling. Now the bacon, onion and spinach tart is ready for baking.

Cooked bacon and spinach are added to the tarts egg filling in a large bowl.Filling for the bacon, onion and spinach tart is poured into prepared crust in a tart pan.

Bake And Broil

Bake the tart at 375°F. for 15 minutes, then reduce the heat to 325°, and bake another 20 minutes at the lower temperature. Remove the tart from the oven and turn the oven to the BROIL setting. Sprinkle the top of the tart with shredded cheese, then place the tart about 6″ from the broiler heating element. Let it broil for 1-2 minutes, or only until the cheese has melted!. Keep an eye on it so you don’t burn the top!

Transfer the bacon, onion and spinach tart to a wire rack and let it cool about 5 minutes, before you attempt to slice and serve it.

After baking, cheese is sprinkled on top of the tart and placed under broiler to melt it.A baked bacon, onion and spinach tart cools on wire rack for 5 minutes before serving.

Slice And Serve The Bacon, Onion and Spinach Tart

Carefully remove the tart rim from the tart by pushing up from the bottom to separate the tart from the metal rim. Slice the tart into 8 slices, serve, and enjoy! Keep any leftovers covered and refrigerated for up to 4-5 days.

The leftovers can be easily microwaved to reheat, which makes this delicious tart a perfect choice to enjoy again for breakfast, lunch or dinner the next day! When we had this for dinner, we enjoyed it served with fresh fruit and Pistachio Asparagus In Orange Sauce!

A slice of the bacon, onion and spinach tart is removed from the pan, for serving.Asparagus and fresh fruit are served alongside a slice of bacon, onion and spinach tart.

I really do love the versatility of this dish! The leftovers are wonderful as they hold up well taste-wise, even after being refrigerated for several days! I’m confident you’re going to enjoy this meal. Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, and have a GREAT day! 

Looking For More TART Or QUICHE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have other tart recipes (quiches, too) that you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from and printed from original source in April, 2018 at FamilyCircle.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote
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Bacon, Onion and Spinach Tart
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 

Enjoy a Bacon, Onion and Spinach Tart for breakfast, lunch or dinner! It's yummy, and filled with caramelized onions, cheese, spinach & bacon.

Category: Breakfast, Dinner, Lunch
Cuisine: American
Keyword: bacon onion and cheese tart
Servings: 8
Calories Per Serving: 258 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 refrigerated rolled pie crust or homemade
  • 4 slices bacon crosswise cut into ¼" strips
  • 6 cups baby spinach leaves
  • 1½ pounds yellow onions (about 4) cut into ¼" slices (about 6 cups total)
  • ¾ teaspoon salt
  • ¼ teaspoon dried thyme
  • 3 large eggs
  • ¾ cup half and half
  • ¼ teaspoon black pepper
  • ⅓ cup shredded cheddar cheese or Gruyere
US Customary - Metric
Instructions
Prep:

  1. Roll out dough; fit it into a 9" tart pan (with removable bottom). Press dough into sides of pan; trim away excess crust from top edge, so top of crust is flush with pan. Use fork tines to prick dough on sides and bottom. Refrigerate crust while making tart filling.

  2. Cut 4 strips of bacon crosswise into small thin strips. Place bacon strips in a large non-stick skillet. Cook on Medium heat, stirring often. Cook approx. 6-8 minutes. Add spinach. Continue to stir; cook for 1 minute, or until spinach has wilted. Transfer bacon/spinach mixture out of skillet with a slotted spoon. Place on plate lined with paper towels, to absorb excess grease. Do not clean skillet.

Caramelize Onions:

  1. Place onions, thyme and ¼ teaspoon salt into the same skillet. Turn to Medium heat; put a lid on skillet. Cook onions (covered) for 25 minutes, stirring occasionally. Continue to cook (covered) until onions have caramelized, softened and are a rich brown color. When done, remove skillet from heat. Stir, then let them cool, uncovered, for 5 minutes. TIP: Preheat oven to 375°F. while onions are cooking.

Make Tart Filling:

  1. In large mixing bowl, whisk together eggs, half and half, pepper and remaining ½ tsp. salt until combined. Stir in bacon/spinach. Add cooled onions; stir until combined. Carefully pour filling into crust, making sure spinach/onions/bacon are evenly distributed.

Time For The Oven:

  1. Bake at 375°F. for 15 minutes, then reduce the heat to 325°, and bake another 20 minutes at lower temperature. Remove tart from oven, and turn oven to BROIL setting. Sprinkle top of tart with shredded cheese. Place tart about 6" from broiler heating element. Let it broil for 1-2 minutes, or until cheese has melted. Keep an eye on it so you don't burn the top! Transfer tart to wire rack. Let cool 5 minutes before removing from tart pan, slicing and serving.

  2. Carefully remove metal rim from the tart by pushing up from the bottom to separate tart from outer rim. Cut into 8 slices, serve, and enjoy! Keep any leftovers covered/refrigerated up to 4-5 days.

Nutrition Facts
Bacon, Onion and Spinach Tart
Amount Per Serving (1 slice (1/8 of total))
Calories 258 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 90mg30%
Sodium 470mg20%
Potassium 353mg10%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 5g6%
Protein 8g16%
Vitamin A 2346IU47%
Vitamin C 13mg16%
Calcium 115mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy a Bacon, Onion and Spinach Tart for breakfast, lunch or dinner! It's yummy, and filled with caramelized onions, cheese, spinach & bacon.


May
2022

Penne, Sausage and Peppers

categories: Italian, Main Dishes, Pork
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Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!
Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!

Simple and delicious is how I would describe this recipe for penne, sausage and peppers I’m sharing here today. I found this recipe almost 7 years ago in a magazine I subscribed to at the time. It’s filling, and my husband and I enjoy it a lot.

Italian sausage is the star of this recipe, and you can use either sweet milk Italian sausage or spicy hot Italian sausage, whichever you prefer. The other ingredients are red and green bell peppers, onion, olive oil and a couple of Italian spices. That’s it! Here’s how to make this easy dish:

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

Cook The Italian Sausage

Heat olive oil in a large skillet on medium heat. Remove the Italian sausage from their casings (if using links), and place the meat into the skillet. Cook the sausage for about 5-6 minutes, stirring to break up the chunks.

Once the sausage is lightly browned and no longer pink, it is done cooking. Use a slotted spoon to transfer the meat to a plate (letting grease drain back into skillet). Leave 1 Tablespoon of the grease remaining in the skillet, and discard the rest.

Italian sausage is crumbled and cooked in skillet.Once the Italian sausage is cooked and no longer pink, it is removed from the skillet.

Cook The Onions And Bell Peppers

On Medium heat, cook the onions, peppers and spices in reserved Tablespoon of oil/grease left in the skillet. Continue to cook, (stirring occasionally) for 10-12 minutes, or until the veggies are tender.

Red and green bell peppers, onions and spices are cooked in the skillet.

Add the cooked Italian sausage back into the skillet, and toss to combine all ingredients. Take a little bite, and season with salt and pepper, if desired.

Cooked Italian sausage is added back into skillet with cooked peppers and onions.

Prepare The Pasta And Finish The Dish

Prepare the penne pasta according to the package directions (usually around 10-11 minutes). Once done, reserve and set aside 1/2 cup of the starchy pasta water, and drain off the rest. Place the drained pasta back into the pan, and add the sausage and peppers mixture.

Pour in the reserved 1/2 cup of hot starchy pasta water, and toss, to combine all the ingredients. The water will help to moisten the pasta, because there is no sauce. Don’t worry… it won’t be “soupy”. That hot pasta will quickly absorb almost all the hot water as you toss the ingredients together. Cook, stirring often until heated through (about a minute).

Penne pasta is cooked in large pan, according to package instructions, then drained.After draining pasta, the peppers, onions and sausage are added to the pasta in pan.

Serving The Penne, Sausage and Peppers

Once heated through, place portions onto serving plates or into bowls. Top each portion of the penne, sausage and peppers with grated Parmesan cheese, and serve immediately while hot. 

The onions, peppers and sausage provide great flavor to this simple dish, and I’m sure you will enjoy it. TIP: Leftovers can be easily microwaved, but you may need to add a tiny bit of olive oil or hot water to re-hydrate the pasta before re-heating.

A portion of penne, sausage and peppers is topped with Parmesan cheese and served.

I hope you have the opportunity to try this recipe for penne, sausage and peppers. It really is easy to make, and really does tastes wonderful. Thanks for stopping by, and I invite you to come back again soon for more recipes. Take care, and have a GREAT day!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy pasta dishes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Author's signature

Recipe adapted from: Jodi Braun, via “All You” magazine, November 2015 edition, page 64.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Penne, Sausage and Peppers
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!

Category: Dinner, Pasta
Cuisine: Italian
Keyword: pasta, penne, sausage and peppers
Servings: 4
Calories Per Serving: 442 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 ounces penne pasta
  • 2 teaspoons olive oil
  • ½ pound Italian sausage (sweet or hot) removed from casings (approx. 3 links)
  • ½ large green bell pepper seeded, thinly sliced
  • ½ large red bell pepper seeded, thinly sliced
  • ½ medium yellow onion thinly sliced (top to bottom)
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • salt and pepper, to taste
  • Grated Parmesan for serving (optional)
US Customary - Metric
Instructions

  1. Heat oil in large skillet on medium heat. Remove sausage from casings (if using links); place meat in skillet. Cook 5-6 minutes, stirring to break up chunks, cooking until meat is no longer pink. Use slotted spoon to transfer sausage to a plate (let grease drain into skillet). Leave 1 Tablespoon of the grease in skillet; discard the rest.

  2. On Medium heat, cook onions, peppers and spices in reserved oil/grease in skillet. Cook, stirring occasionally for 10-12 minutes, until veggies are tender.

  3. Add cooked sausage to veggies; toss to combine. Take a taste; season with salt and pepper, if desired.

  4. Prepare pasta according to pkg. directions (usually 10-11 minutes). Once done, reserve/set aside 1/2 cup of starchy pasta water; drain off the rest. Place drained pasta back into pan; add sausage/peppers. Pour in reserved 1/2 cup of hot starchy pasta water. Toss to combine. Cook, stirring often until heated through (about a minute).

  5. Transfer to serving plates; garnish portions with grated Parmesan cheese, and serve hot. Enjoy!

Recipe Notes

Can substitute rotini, farfalle or bow-tie pasta for the penne, if desired.

Nutrition Facts
Penne, Sausage and Peppers
Amount Per Serving (1 (1/4 of total))
Calories 442 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 43mg14%
Sodium 420mg18%
Potassium 381mg11%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 3g3%
Protein 16g32%
Vitamin A 722IU14%
Vitamin C 45mg55%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!


Feb
2022

Creamy Honey Dijon Pork Chops

categories: Main Dishes, Pork
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Creamy Honey Dijon Pork Chops are easy to prepare pork cutlets which are pan-seared, then covered with a simple, delicious honey Dijon sauce.
Creamy Honey Dijon Pork Chops are easy to prepare pork cutlets which are pan-seared, then covered with a simple, delicious honey Dijon sauce.

Today I want to share a delicious recipe for tender, juicy pork chop cutlets coated in creamy honey mustard sauce! The recipe for Creamy Honey Dijon Pork Chops is easy! They can be cooked and on the table in about 20 minutes!

Using what are commonly called “pork cutlets” (boneless pork chops about ½” thick), allows for less cooking time, which works for me! The pork chops are quickly seared in olive oil and butter, then topped with a simple 3-ingredient sauce to finish cooking. It really couldn’t be any easier to prepare, and the pork chops are juicy, tender, and taste GREAT! Let me show you how to make them in practically no time at all!

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

Preparing The Pork Chops For Pan-Searing

The pork chops should be about ½” thick. They are sometimes called “pork cutlets” at the store, and they are thinner than other types of pork chops. We are using these pork chops to ensure less cooking time. Okay? Remember- if you are using thicker chops, your cooking time will need to be increased! My husband and I eat only ONE pork chop, but this recipe can be easily doubled for more people or big appetites!

Place the boneless pork chops on a sheet of plastic wrap. Use a meat mallet and pound down the meat on both sides with the sharp ends to help tenderize the pork chops. Once done, trim off any extra fat you find clinging onto the edges of the chops.

Measure flour, salt and pepper onto a large plate, and give it a stir to combine. Dredge the pork chops through the flour mixture (one at a time) to ensure all sides of the pork chops are covered with the flour mixture. Shake off any excess flour and place pork chop aside while you repeat the process with the other pork chop (or chops). Now it’s time to pan-sear them!

Boneless pork chops are tenderized using a meat mallet.The pork chops are dredged in a flour/salt/pepper mixture until covered.

Ready To Pan-Sear

Heat extra virgin olive oil and butter in a large skillet on medium-high heat. Once butter has melted and the skillet is really hot (but not smoking), carefully add the pork chops. They should sizzle when added to the hot oil/butter in the skillet. Don’t move the chops around in the skillet… just let them sear in the pan. This helps to give the meat a nice golden brown “crust”.

Cook the chops for 4 minutes, then carefully flip them over to the other side and cook for 4 more minutes. They pork cutlets should have a nice golden brown color when done. Transfer the pork chops to a plate and cover, to keep them warm.

Seasoned/floured pork chops are pan-seared in a skillet with oil and butter.Golden brown pork chops pan-searing in a large skillet.

Make The Creamy Honey Dijon Sauce

Without cleaning the pan, use the same skillet to make the quick and easy creamy honey Dijon sauce. Turn the heat to MEDIUM and add the whipping cream, Dijon mustard and honey to the skillet. Whisk well, to combine ingredients. Let the sauce simmer, stirring often, for one minute.

Whipping cream, honey and Dijon mustard are added to the skillet to make a sauce.The creamy honey Dijon sauce is whisked until creamy and ready for pork chops to be added.

Back Into The Sauce Go The Pork Chops

Carefully place the pork chops back into the skillet with the sauce. Spoon sauce over the top of the chops, to cover. Place a lid on the skillet PARTWAY (don’t fully cover). Let the meat simmer on medium heat for 5-6 more minutes to cook the creamy honey Dijon pork chops fully through.

During the cooking time, take the lid off and add more sauce to the top of the chops, then partly cover the skillet and finish cooking. When done, remove the skillet from the heat. The pork chops should have an internal temperature of 145°F. Because pork “cutlets” are thinner than other pork chops, they require less cooking time to reach temperature, which is a win-win in my book!

Pan-seared pork chops are added back into the skillet with creamy sauce and cooked.Creamy honey Dijon pork chops continue cooking in the sauce until done.

Serve And Enjoy The Creamy Honey Dijon Pork Chops

To serve the creamy honey Dijon pork chops, spoon some of the sauce over each piece. Garnish each portion with fresh thyme leaves or flat leaf Italian parsley. The green color of the parsley give the pork chops a pop of color, which we like!

Place a pork chop on each plate, adding additional sauce, if desired. Serve while hot, and enjoy! The pork chops should be tender, juicy, and have wonderful flavor, thanks to the tasty sauce it cooked in! I really hope you like them, because we sure do! We enjoyed them served with fresh asparagus and a stuffed sweet potato half on the side. YUM!

Chopped flat leaf parsley is sprinkled on top of the Creamy Honey Dijon Pork Chops before serving.Creamy Honey Dijon Pork Chops are served, with asparagus and sweet potato on the side.

I hope you like making and eating this delicious pork chop dish! We really do enjoy it, and trust you will, too! Thanks for stopping by today, and I hope you will come back again soon for more family-friendly recipes. Take care, 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 many delicious pork chop recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from Milena and Chris Perrine at:  craftbeering.com/thin-pork-chops-recipe-honey-mustard-cream-sauce/:

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Creamy Honey Dijon Pork Chops
Prep Time
5 mins
Cook Time
14 mins
Total Time
19 mins
 

Creamy Honey Dijon Pork Chops are easy to prepare pork cutlets which are pan-seared, then covered with a simple, delicious honey Dijon sauce.

Category: Main Course
Cuisine: American
Keyword: creamy honey dijon pork chops
Servings: 2
Calories Per Serving: 480 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 boneless pork chops (½" thick) approx. 5 oz. each
  • 1 Tablespoon all purpose flour
  • ⅓ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon butter
  • ⅓ cup heavy whipping cream
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon honey
  • fresh thyme leaves or flat leaf parsley OPTIONAL garnish
US Customary - Metric
Instructions

  1. Place pork chops on plastic wrap. Using a meat mallet, pound meat on both sides to tenderize. Trim any extra fat from edges of chops.

  2. Measure flour, salt and pepper onto a large plate; stir to combine. Dredge chops in flour (one at a time), covering all sides. Shake off excess flour; place pork chop aside. Repeat with other pork chop (or chops).

  3. Heat olive oil and butter on medium-high heat in large skillet. Once skillet is really hot (but not smoking), add pork chops. They should sizzle when added to skillet. Don't move chops once in skillet. Let them sear, to create a golden brown "crust". Cook for 4 minutes, then flip chops to other side; cook 4 more minutes. Remove pan from heat. Transfer chops to plate; cover, to keep warm.

  4. Without cleaning, use same skillet to make sauce. Turn heat to MEDIUM; add whipping cream, Dijon and honey. Whisk well, to combine. Let sauce simmer, stirring often, for 1 minute.

  5. Place pork chops back into skillet with sauce. Spoon sauce over chops. Place a lid on skillet PARTWAY (don't fully cover). Let chops simmer on medium heat 5-6 minutes to cook fully through. During cooking, take lid off; spoon more sauce on top of chops, then partly re-cover skillet and finish cooking. When done, pork chops should have an internal temperature of 145°F.

  6. To serve, spoon sauce on each piece. Garnish with fresh thyme or flat leaf parsley. Serve hot... and enjoy!

Nutrition Facts
Creamy Honey Dijon Pork Chops
Amount Per Serving (1 chop + sauce)
Calories 480 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 163mg54%
Sodium 608mg26%
Potassium 602mg17%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 9g10%
Protein 33g66%
Vitamin A 764IU15%
Vitamin C 1mg1%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Creamy Honey Dijon Pork Chops are easy to prepare pork cutlets which are pan-seared, then covered with a simple, delicious honey Dijon sauce.


Sep
2021

Ham and Cheddar Gnocchi

categories: Italian, Main Dishes, Pork
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Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!
Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

Do you enjoy eating gnocchi? I sure do… those little fluffy potato bundles can be combined with a number of sauces and/or meats for a delicious meal. Over the past few years I’ve enjoyed using them for a number of recipes, because they are easy and quick to cook!

I found the original recipe for the ham and cheddar gnocchi online, and made several changes to suit our taste buds! This recipe is pretty straightforward in that you add ingredients to a skillet, cook, add more ingredients, and cook again. Cover it all with a blanket of cheddar cheese then eat. You get the picture. It doesn’t take a rocket scientist to make this yummy all-in-one-skillet dish! Here’s how to make it:

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

Ready, Get Set… And Go!

You will need a large, oven-proof skillet for this dish. Melt a Tablespoon of butter over medium heat in the skillet. Add two cups of chopped onions to the butter, and sauté them for approximately 4-5 minutes, or until they become tender and are golden brown.

Toss in the diced or shredded ham, and stir to combine. Cook the ham, onions and butter until heated through, approx. 2-3 minutes.

Chopped onions are cooked in melted butter in a large skillet.
Shredded (or cubed) ham is added to the cooked onions in the skillet.

Stir in the water and the chicken broth, and bring this mixture to a simmer. Once the liquid is simmering, add the gnocchi and sliced green beans. Stir everything well, then put a lid on the skillet.

Cook (covered) on medium-low heat for about 5 minutes, stirring once or twice during the cooking time. When done, the green beans AND the gnocchi should be tender to the bite.

Chicken broth and water are stirred into the skillet with ham and onions.Potato gnocchi and sliced green beans are added to the skillet.

Finishing The Ham And Cheddar Gnocchi

Turn on the broiler in your oven. to preheat. Add garlic powder, and season to taste with salt and black pepper. Stir in the half and half (or whipping cream, if using), then stir to combine these ingredients.

Sprinkle the gnocchi with grated cheddar cheese. If you don’t enjoy cheddar, you can use the cheese of your choice (such as Pepper Jack, Swiss, etc.). I use cheddar, because we always have it around, and it adds nice color to the dish. 

Put the skillet on a rack, positioned about 4-5 inches from the broiler heating element. Let the ham and cheddar gnocchi heat under the broiler about 2-3 minutes, until the cheese has melted and is bubbly on top. Be sure to keep an eye on it, so you don’t burn it! When done, remove from the oven and it’s ready to serve!

Seasonings and half and half are added to the ingredients for ham and cheddar gnocchi.Grated cheddar cheese is added to ham and cheddar gnocchi, then skillet is put under a broiler.

Serve The Ham And Cheddar Gnocchi

Serve the ham and cheddar gnocchi straight from the skillet. It is a rather rustic presentation, but it works! Besides, who needs one more serving dish to wash, right? Just grab a large spoon and dish it up onto individual serving plates Enjoy this flavorful all in one skillet meal!

Ham and cheddar gnocchi has been removed from broiler nd is ready to eat.A close up photo of the ham and cheddar gnocchi, ready for serving.

I really hope you enjoy this dish. We sure do, and enjoy how simple it is to make. The leftovers can be easily reheated using a microwave. Thank you for stopping by today, and I hope you will come back soon for more family-friendly recipes. Have a wonderful day, friends.

Looking For More Recipes Using GNOCCHI?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: http://www.kevinandamanda.com/ham-and-cheese-gnocchi/

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Ham and Cheddar Gnocchi
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

Category: Main Course
Cuisine: American
Keyword: ham and cheddar gnocchi
Servings: 4
Calories Per Serving: 593 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon butter
  • 2 cups diced yellow onion (approx. 1 large)
  • 12 ounces ham (diced or shredded)
  • ¾ cup water
  • ½ cup low-sodium chicken broth
  • 16 ounces potato gnocchi (1 pound pkg.)
  • ¾ cup sliced fresh green beans
  • ¼ cup half and half (or substitute heavy whipping cream)
  • ¼ teaspoon garlic powder
  • salt & pepper, to taste
  • 1 cup shredded cheddar cheese (sharp or mild)
US Customary - Metric
Instructions

  1. Melt butter over medium heat in a large (ovenproof) skillet. Add chopped onions to skillet; sauté approx. 4-5 minutes, or until tender and translucent. Stir in diced or shredded ham. Cook 2-3 minutes until heated through,

  2. Stir in water and chicken broth; bring this mixture to a simmer. Once simmering, add gnocchi and sliced green beans. Stir well, then put a lid on the skillet. Cook (covered) on medium-low heat for about 5 minutes, stirring once or twice. When done, green beans AND gnocchi should be tender. Remove skillet from heat. **Turn on oven broiler to preheat while you finish making the gnocchi.**

  3. To gnocchi add garlic powder, and then salt and pepper (to taste). Stir in half and half (or whipping cream, if using), combining all ingredients. Sprinkle gnocchi with grated cheddar cheese.

  4. Put skillet on a rack, positioned about 4-5 inches from the broiler heating element. Broil 2-3 minutes, or until cheese has melted and is bubbly on top. Be sure to keep an eye on it, so you don't burn it! When done, remove skillet from oven, serve immediately and enjoy!

Nutrition Facts
Ham and Cheddar Gnocchi
Amount Per Serving (1 (1/4 of total))
Calories 593 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 96mg32%
Sodium 1616mg70%
Potassium 479mg14%
Carbohydrates 51g17%
Fiber 5g21%
Sugar 4g4%
Protein 32g64%
Vitamin A 568IU11%
Vitamin C 9mg11%
Calcium 278mg28%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

 


Jul
2021

Smoked Smothered Pork Chops

categories: Main Dishes, Pork, Traeger Grill Recipes
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Smoked Smothered Pork Chops are tender, delicious and covered in onion gravy. They’re prepped on a stove, then cooked until tender on a smoker grill.
Smoked Smothered Pork Chops are tender, delicious and covered in onion gravy. Prepped on a stove, then cooked until tender on a smoker grill.

We love smothered pork chops, and typically we bake them. However, when it is summer and it’s really hot, I don’t want to heat up our kitchen by using our oven. That’s where our smoker comes in handy! We do the prep work for these smoked smothered pork chops on the stovetop for several minutes, then transfer them to our Traeger grill to cook low and slow!

I made a couple tweaks to a recipe I posted on this blog a few years ago, by doubling the ingredients (to serve 4) and adapting it to be cooked on a smoker grill. They turned out wonderful! Delicious and tender, this is an easy way to slow cook pork chops on a HOT summer day, without using the oven!

The long cooking time (1 hour, 45 minutes) on the smoker gives bone-in pork chops a chance to be infused with flavor and they always turn out really tender! The pork chops are “smothered” in a simple onion gravy while they cook away! YUM! Here’s how to make smoked smothered pork chops.

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

Season The Pork Chops

Place paprika, onion powder, salt, black pepper, and cayenne pepper in a small bowl. Stir to combine these dry spices. Pat the pork chops dry using a paper towel, then sprinkle both sides of the pork chops evenly with the spice mix. Press the spices into the meat, so it adheres.

A simple spice mix is combined to use on the smoked pork chops.Four bone-in pork chops are coated with spices on both sides before cooking.

Prepare The Smoked Smothered Pork Chops

Before cooking the pork chops on your smoker, you will need to quickly pan-sear and brown them. Heat vegetable oil in a large oven-proof skillet on medium-high heat, until very hot, but just barely smoking.

Add the seasoned pork chops to the skillet in a single layer, and cook each side 3-4 minutes, until well browned. Transfer the pork chops from the skillet to a plate (once browned), and keep them warm. Do NOT clean out the skillet!

Seasoned pork chops are browned in a skillet before putting them on the smoker.Both sides of the pork chops are browned well in a large skillet.

Caramelize Onions To Smother The Pork Chops

Add butter to the same skillet, and let it melt on medium heat. Add the onion slices, and cook for 8-10 minutes, stirring occasionally, until well browned. Stir in thyme and minced garlic, and cook for about 30 additional seconds.

Add 1 cup beef broth to the skillet (reserving remaining 2 Tablespoons broth for later use). Toss in the bay leaf, and stir well, scraping up the browned bits (lots of flavor) from the bottom of the skillet while it cooks.

Bring this mixture to a simmer, then transfer the pork chops back into the skillet. Spoon some of the sauce and onions over the top of each piece, then remove skillet from the stove and cover it with aluminum foil.

Sliced onions are cooked in butter until well browned.Smoked smothered pork chops are covered with gravy and cooked onions.

Ready For The Smoker Grill

Preheat your smoker to 300°F according to manufacturer’s instructions. Once it is ready and at temperature, carefully place the foil-covered skillet onto the grill grate. Close the lid, and let the smoked smothered pork chops cook, (undisturbed) for 1 hour and 45 minutes, until the pork chops are tender.

Smoked smothered pork chops are cooked on a Traeger grill in a foil-covered skillet.

Last Step Before Serving The Smoked Smothered Pork Chops

When done, remove the skillet from the smoker, and carefully transfer the smoked smothered pork chops (meat only) to a plate. Cover them with foil to keep them hot. Place a large strainer on top of a medium-sized bowl.

Pour the sauce and onions from the skillet through the strainer. The sauce will run through strainer into the bowl below. The onions will remain in the strainer. Discard the bay leaves, and place the onions in a small bowl. If desired, remove any accumulated fat from the surface of the sauce.

Measure out 2/3 cup of the sauce, and place it back into the skillet. Bring the sauce to a low simmer. In a separate small bowl, whisk together the reserved 2 Tablespoons beef broth and the cornstarch until smooth. Add this to the sauce in the skillet, and whisk to combine. The sauce will slightly thicken as it cooks for about a minute. Once thickened, add the onions back into the sauce, and stir to combine. **If desired, season gravy with additional salt and pepper, to suit your taste.

Onions and juices are separated by straining juice over a bowl.Some of the onion sauce is used to make a gravy.The onions are added back into the gravy and cooked until gravy thickens.

Time To Eat!

Now it’s time to serve the smoked smothered pork chops! By this time you should be more than ready to enjoy this dish. Place a pork chop onto each plate, and then generously spoon some of the onion gravy over the top of each piece.

We always enjoy having mashed potatoes with the pork chops, and like to add a bit of the “gravy” to them! Serve, and enjoy these tender and delicious smoked smothered pork chops. I think you will really enjoy them!

A serving of smoked smothered pork chops, with mashed potatoes and broccoli on the side.A thick onion gravy tops the smoked smothered pork chops.

I hope you’ll have the opportunity to try these pork chops, because they are really yummy. You can also check out my original recipe for BAKED smothered pork chops (for two) here. Thank you for stopping by, and I hope you will come back again soon for more family-friendly recipes.

Looking for More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have quite a few, delicious pork chop recipes you’ll enjoy, including:

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Smoked Smothered Pork Chops
Prep Time
20 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 5 mins
 

Smoked Smothered Pork Chops are tender, delicious and covered in onion gravy. They're prepped on a stove, then cooked until tender on a smoker grill.

Category: Dinner
Cuisine: American
Keyword: smoked smothered pork chops
Servings: 4
Calories Per Serving: 441 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon (each) salt and pepper
  • ¼ teaspoon cayenne pepper
  • 4 bone-in pork chops , approx. 8 ounces each, (¾-1" thick)
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons butter
  • 2 large yellow onions halved, sliced thin top to bottom
  • 2 cloves garlic , minced
  • 1 teaspoon fresh thyme, minced , OR ¼ tsp. dried thyme
  • 1 cup PLUS 2 Tablespoons low sodium beef broth , divided use
  • 2 bay leaves
  • 1½ teaspoons cornstarch
US Customary - Metric
Instructions

  1. Place paprika, onion powder, salt, pepper, and cayenne pepper in small bowl. Stir to combine. Pat pork chops dry using paper towel; sprinkle both sides of meat with spice mix, pressing spices into meat to adhere.

  2. Heat oil in large oven-proof skillet on medium-high heat, until very hot. Add pork chops in single layer; cook each side 3-4 minutes, until well browned. Transfer pork chops from skillet to a plate & keep warm. Do NOT clean out skillet!

  3. Add butter to same skillet; melt on medium heat. Add sliced onions; cook for 8-10 minutes, stirring occasionally, until well browned. Stir in thyme and minced garlic; cook for 30 additional seconds. Add 1 cup beef broth to skillet (reserving remaining 2 Tablespoons for later). Add bay leaves and stir well, scraping up the browned bits from bottom of skillet while it cooks. Bring to a simmer; transfer pork chops back into skillet. Spoon sauce and onions over pork chops. Remove skillet from stove; cover it with aluminum foil.

  4. Preheat smoker to 300°F according to manufacturer instructions. Once at temp., place foil-covered skillet onto grill grate. Close smoker lid; let cook, (undisturbed) for 1 hour and 45 minutes, until pork chops are tender.

  5. When done, remove skillet from smoker; transfer pork chops (meat only) to a plate. Cover with foil to keep them hot. Place a large strainer on top of a medium-sized bowl. Pour sauce and onions from skillet through strainer. Sauce will run through strainer into bowl below. Onions will remain in strainer. Discard bay leaf. Place onions in small bowl. Remove any accumulated fat from surface of sauce. Place ⅔ cup of the sauce back into the skillet. Bring to a low simmer. In separate bowl, whisk reserved 2 Tablespoons beef broth and cornstarch until smooth. Add to sauce in skillet; whisk to combine. Sauce will slightly thicken as it cooks for about a minute. Once sauce thickens, add onions; stir to combine. **If desired, season gravy with additional salt and pepper, to taste.

  6. Place a pork chop onto each plate, and generously top each one with onion gravy. Serve, and enjoy!

Nutrition Facts
Smoked Smothered Pork Chops
Amount Per Serving (1 pork chop and gravy)
Calories 441 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 132mg44%
Sodium 548mg24%
Potassium 835mg24%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 37g74%
Vitamin A 389IU8%
Vitamin C 7mg8%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Smoked Smothered Pork Chops are tender, delicious and covered in onion gravy. Prepped on a stove, then cooked until tender on a smoker grill.