Unstuffed Peppers – A Delicious, One-Pot Dish!

Unstuffed Peppers have all of the flavors of our favorite stuffed peppers but this casserole is quick to make in just one pan!

A zesty rice and sausage skillet filled with sweet bell peppers is on the table in no time at all!

unstuffed peppers on a white plate topped with melted cheese and parsley

Unstuffed peppers have all of the flavors of our favorite stuffed peppers recipe but needs just one pot! Top with cheese and serve this easy dish casserole style.

Easy One-Pot Meal

Who doesn’t love an entire entrée that can be prepared in one pan? We love all the healthy ways unstuffed peppers can be made. No meat? No problem! We like unstuffed peppers made with cauliflower rice for a low-carb, keto version, quinoa for a high protein version, or brown rice for a super high-fiber version. Just adjust cooking times as necessary.

Ingredients to make unstuffed peppers on a tray

Ingredients and Variations

Unstuffed peppers are not only super easy to make, but almost anything can be tossed into the skillet along with the original ingredients or subbed out with other ingredients.

VEGGIES: Add mushrooms, diced zucchini or other squash, frozen veggies.

PROTEIN: Sausage adds lots of flavor but you can substitute it for ground beef, or for a lower fat version, switch out the sausage for ground turkey or even leftover shredded chicken.

cooked sausage, rice and tomatoes in a pot with seasonings

How to Make Unstuffed Peppers

This dish is so easy to make, but so tasty and filling everyone will want seconds!

  1. BROWN MEAT
    Brown the sausage, onion, & garlic, drain fat.
  2. COOK RICE
    Add tomatoes, rice, water, seasonings, salt, & pepper. Simmer until thickened.
  3. SIMMER PEPPERS
    Add diced bell peppers & continue to cook until rice is tender.

That’s all there is to it. Remove from heat, top with cheese & cover until cheese is melted (or pop it under the broiler if you’d like)!

green and red bell peppers on top of sausage cooked with rice in tomato sauce

Tips and Tricks

  • For extra flavor and texture, place the skillet under the broiler until the cheese topping gets golden brown and bubbly.
  • If subbing the rice out for cauliflower rice, quinoa, or brown rice, adjust the cooking time as necessary.
  • Store unstuffed peppers in an airtight container in the fridge for up to 4 days.
  • It’s easy to freeze! Scoop into zippered bags, label with the date and store for up to two months in the freezer.

a spoonful of unstuffed peppers with melted cheese and parsley on top

More Bell Pepper Favorites

Did you love these Unstuffed Peppers? Be sure to leave a rating and a comment below! 

unstuffed peppers on a white plate topped with melted cheese and parsley

Unstuffed Peppers

Unstuffed Peppers is a delicious one-pot meal that's full of fresh, simple ingredients!
Course Beef, Dinner, Entree, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 621
Author Holly Nilsson

Ingredients

  • 1 pound Italian sausage
  • 1 small onion diced
  • 2 cloves garlic
  • 14 ounces crushed tomatoes canned
  • 14 ounces diced tomatoes with juices
  • ½ cup long-grain white rice uncooked
  • 1 ⅔ cup water or as needed
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Italian seasoning
  • salt & pepper to taste
  • 4 bell peppers any color, diced
  • ½ cup mozzarella cheese shredded

Instructions

  • In a large pan, brown sausage, onion & garlic over medium heat until no pink remains. Drain fat.
  • Add tomatoes, rice, water, Worcestershire sauce, Italian seasoning, and salt & pepper to taste. Bring to a boil, reduce heat to simmer and cook covered 10 minutes.
  • Stir in diced peppers and cook an additional 15-20 minutes or until rice is tender.
  • Stir and add cheese on top. Remove from heat, cover with a lid and rest 10 minutes before serving.

Notes

Add water as needed until rice is tender. Rice will absorb liquid as the mixture rests.
Optional: Broil cheese on top if desired.
 

Nutrition

Calories: 621 | Carbohydrates: 42g | Protein: 25g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 97mg | Sodium: 1244mg | Potassium: 1127mg | Fiber: 6g | Sugar: 14g | Vitamin A: 4150IU | Vitamin C: 176mg | Calcium: 191mg | Iron: 5mg

Pork Dumplings (Step-by-Step)

Fill your craving for Pork Dumplings by making them at home!

This recipe is not only easy to make, but it also uses simple ingredients with heaps of flavor! Simply mix the filling, wrap them up, pan-fry and enjoy!

close up of Pork Dumplings on a white plate

Homemade Dumplings are Easy!

Dumplings can seem intimidating but they aren’t difficult to make. I admit they do take a bit of time to make (like wonton soup or any kind of filled dumpling really) but following the steps below anyone can do it!

These really are the best dumplings without a huge list of fussy ingredients (most are things you know)! No need to buy packages of things you’ll never use again.

Fresh ginger adds lots of flavors while ground pork flavorful adding just the right amount of moisture to the mixture. Customize the filling with whatever you’d like!

Overhead image of raw ingredients used for Pork Dumplings, in glass bowls.

Ingredients/Variations

This recipe uses ingredients you are familiar with like ground pork, fresh ginger, and cabbage and they’re wrapped in dumpling wrappers.

PORK
Ground pork is my favorite dumpling filling but of course, you can use other ground meats as well. Choose one with a mild flavor so you don’t overpower the other flavors in the filling. I’ve made this recipe with ground chicken successfully as well.

CABBAGE
Cabbage adds bulk and texture to the mixture. My choice is napa cabbage but if you don’t have any, you can use coleslaw mix as well. Mix the cabbage with salt and let it sit, this will release all of the water. Next, squeeze out as much water as you can.

FLAVORS
Fresh ginger (and garlic) costs very little and adds heaps of flavor to stir fries, egg rolls, and more! If I have extra, I sometimes toss it into the freezer whole and grate it right from frozen for recipes and soups.

DUMPLING WRAPPERS
I personally like to purchase the wrappers since it saves a step but you also make wrappers at home. If purchasing, be sure you’re getting wrappers for dumplings, not wontons as wonton wrappers are thinner.

Overhead image of raw ingredients for Pork Dumplings.

How to Make Pork Dumplings

Pork Filling

Making the filling is as easy as 1, 2, 3!

  1. Toss cabbage with salt and set aside.
  2. Combine the rest of the filling ingredients (per recipe below).
  3. Squeeze liquid from the cabbage, chop finely, and add to the filling mixture.

Set out wonton wrappers and place a scoop of filling in the center of each wrapper.

Overhead image of steps to show how to fold Pork Dumplings

How to Fold Dumplings

While this may seem the tricky part it is actually quite simple to do!

  • The best way to prepare the dumplings is to fold one edge over the filling.
  • Moisten the bottom edge and then crimp the edges to seal the dumpling.

Be sure not to over moisten the wrapper. This will help it to hold its shape!

Close up image of someone folding a Pork Dumpling.

Make Ahead & Freeze for Quick Meals

Make these dumplings ahead of time and freeze dumplings in a single layer on a baking sheet lined with parchment. When frozen, store them in a zippered bag labeled with the date on it.

Cook as directed below adding a couple of extra minutes if cooking from frozen.

Overhead image of raw Pork Dumplings on a baking sheet.

Take-Out at Home

Did you enjoy these homemade Pork Dumplings? Be sure to leave a rating and comment below!

top view of plated Pork Dumplings with sauce

Pork Dumplings

These Pork Dumplings have so much flavor and are so easy to make!
Course Appetizer
Cuisine Asian
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 30 dumplings
Calories 51
Author Holly Nilsson

Ingredients

  • 30 dumpling wrappers
  • 1 tablespoon vegetable oil
  • ½ cup water

Filling

  • 3 cups napa cabbage finely shredded
  • ½ teaspoon salt
  • 8 ounces ground pork
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons rice wine
  • 1 tablespoon fresh ginger grated
  • 4 green onions very finely chopped
  • ½ teaspoon pepper

Instructions

  • Combine cabbage and 1/2 teaspoon salt in a small bowl. Set aside for 10 minutes.
  • Meanwhile, add remaining filling ingredients to a bowl and mix well.
  • Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop and add to pork and mix well.
  • Lay out 3 dumpling wrappers and place 1 tablespoon filling in each. Lightly rub the edges of the dumpling with water.
  • Fold the dumpling over the filling. Crimp the dumpling edges closed so it has pleats. Place on a parchment lined pan. Repeat with remaining filling.

To Cook Dumplings

  • Heat 1 tablespoon vegetable oil over medium heat in a non-stick skillet.
  • Place dumplings, flat sides down in the skillet. Cook until lightly browned on one side.
  • Add 1/2 cup water to the pan, cover and reduce heat to a low simmer. Cook 6-7 minutes or until water has evaporated and dumplings are cooked through.

Notes

To Freeze:
Uncooked dumplings can be frozen on a parchment lined pan. Once frozen, transfer to a freezer bag for up to 2 months. Increase covered cook time to 8-9 minutes adding additional water if needed.

Nutrition

Calories: 51 | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 121mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg
Pork Dumplings with writing

 

close up of Pork Dumplings on a plate with writing</div

close up of Pork Dumplings in between chopsticks with a title
Pork Dumplings with a title

Chili Dogs

Chili Dogs served on a plate with shredded cheddar and onions on the side

Taking hot dogs to the next level, these Chili Dogs are messy, fun and the perfect backyard barbecue food. Making these at home is so EASY!

If you love summer barbecues, try our Grilled Hawaiian Chicken, Texas corn dogs and Homemade Barbecue Sauce!

Chili Dogs served on a plate with shredded cheddar and onions on the side

The Best Chili Dogs

Chili Dogs are usually what you get at amusement parks or college cafeterias. And who hasn’t eaten one too many with messy hands and extra tissue to wipe off your face. I love them because they really take hot dogs to the next level. And these are incredibly easy to make at home. If you are soaking up all the sun and spending all your time outdoors grilling with your family, these chili dogs should be on your must make list.

These Chili Dogs are such an American classic and with our favorite fast and easy chili recipe, I bet your whole family will love them! Don’t forget the extra napkins!

Easy Homemade Chili:

Start with an easy chili recipe. You can use your house favorite, try out our Chipotle Chili recipe or use my extra easy recipe below. Make the chili a day ahead which really allows the flavors to become better. On the day, just heat it up on the grill if you like (let it simmer while you grill all the other stuff), or heat it on the stove. And you are ready to start layering your chili dogs.

Making Hot Dogs:

Choose to boil, pan fry or grill your hot dogs. Grilled hot dogs are a personal favourite plus those char marks look so good when you assemble your chili dogs.

We prefer our buns toasted most of the time, but there are people in the family who like theirs untoasted too. Toasted buns hold up better under the chili and hot dogs. And you can butter them and throw them on the grill for a minute or two for a quick toast.

chili cooked in a pot for chili dogs

Chili Dog Toppings:

I know toppings are a personal affair. Everyone likes what they like.

Choose from:

  • Red Onions
  • Sharp Cheddar
  • Relish and Pickles
  • Mustard
  • Ketchup
  • Coleslaw

Grilled hot dog buns for chili dog

More Great Barbecue Recipes:

Super closeup of chili dogs on a plate

 

 

Closeup of chili dogs on a plate
Print

Chili Dogs

Taking hot dogs to the next level, these Chili Dogs are messy, fun and the perfect backyard barbecue food! Making these at home is so EASY!
Course Dinner
Cuisine American
Keyword cheesy chili dog, chili dog, hot dog, hot dog recipes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 Hot Dogs
Calories 456kcal
Author Richa Gupta

Ingredients

For the chili

  • 1 tablespoon Butter
  • 1 tablespoon Olive Oil
  • 1 pound Ground Beef
  • 1/2 Onion finely chopped
  • 3 Garlic Cloves minced
  • 1 15 ounce can Pasta Sauce
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon ground Cumin
  • 1 teaspoon Salt

Other Ingredients

  • 8 Hot Dog Buns
  • 1 tablespoon Butter
  • 8 Beef Hot Dogs

Instructions

Making Chili:

  • To make the chili, heat olive oil and butter in a skillet and add the ground beef, onions and garlic. Break it up with the back of a spoon and cook till the beef started browning. Add the remaining ingredients for the chili and cook for 15 minutes on a slow simmer.

Grilling Hot Dogs:

  • To grill the hot dogs, heat the grill to medium high heat. Brush the grill grates with oil and place the hot dogs on the grill. Grill until char marks form and the hot dogs are heated through. Turn off the heat, butter the buns and if you like, grill them too.

Make a Chili Dog:

  • To assemble, place a hot dog on the buns and top with chili and your favourite toppings. Enjoy!

Nutrition

Calories: 456kcal | Carbohydrates: 24g | Protein: 19g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 1033mg | Potassium: 285mg | Fiber: 1g | Sugar: 4g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg

Best Brine for Pork Chops!

No more dry boring chops!! Brining pork chops before cooking is an easy way to make them extra juicy and tender!

Brine helps the meat to draw in moisture (and salt) adding tons of flavor, especially to lean meats like pork and poultry. This simple pork chop brine makes any cut a savory delight!

Close up of pork chops brining in a zippered bag.

Best Brine for Pork Chops

This savory brine is made with fresh herbs and seasonings and some sugar. While I use water, add in your favorite liquids from apple cider to a cup of white wine. The sky really is the limit for flavors and herbs as long as you’ve got salt, sugar and liquid.

After just a little simmering, the brine should be stored until cool or even overnight. After that, it’s ready to use!

Pork Chop Brine ingredients

Ingredients & Variations

  • A basic brine consists of sugar, salt, water, and seasonings.
  • Variations can be made by using different kinds of peppercorns, thyme, even chili peppers!
  • Be sure to pat pork chops dry before brining.

How to Brine Pork Chops

With a simple pork chop brine, it is super easy to get flavorful chops every time!

  1. Add salt, sugar, and seasonings (per recipe below) to a simmering pot of water.
  2. Cool the brine completely in the refrigerator (or outside if it is chilly)! To speed up chilling, use a bit less water in the boiling step and add in some ice while cooling.
  3. Once cooled add the pork chops and the chilled brine to a ziptop bag and refrigerate at least 2 hours (or up to 4 hours)!
  4. Remove the chops from the brine, pat dry and cook as usual. Do not add extra salt when cooking or the chops may become too salty.

Grill, bake, broil or fry them up!

Tips for Success

As with turkey brine, ensure the sugar and salt are fully dissolved in the water. No need to bring the water to a boil, just a gentle simmer will do!

To ensure that chops don’t become overly salted, be sure to purchase pork that isn’t already brined before or salted before packaging. And if adding additional seasoning before cooking, omit the salt or opt for unsalted seasonings!

Don’t brine them too long (2-4 hours is enough) or the meat can take on a mushy texture.

To store Brine will keep in the fridge about two weeks before the flavors start to fade. Do not store ‘used’ brine. Once your pork has been brined, discard the remaining brine.

Perfectly Tender Pork Chops

Have you tried this Pork Chop Brine? Be sure to leave a rating and a comment below!

Close up of pork chops brining in a zippered bag

Pork Chop Brine

This simple pork chop brine makes even the toughest cuts of meat a savory delight!
Course How To
Cuisine American
Prep Time 5 minutes
Cook Time 3 minutes
Cooling Time 30 minutes
Servings 4 servings
Calories 209
Author Holly Nilsson

Ingredients

  • 4 cups water
  • ¼ cup kosher salt
  • 2 tablespoons dark brown sugar
  • 1 teaspoon black peppercorns
  • 1 dried bay leaf
  • 1 sprig fresh rosemary
  • 4 pork chops

Instructions

  • In a medium-sized pot add water, kosher salt, sugar, peppercorns, bay leaf, and rosemary.
  • Bring to a simmer over high heat. You do not need the water to rapidly boil but you need to make sure the salt and sugar have dissolved in the water.
  • Remove the pot from the heat and cool completely.
  • Once the brine is cool add the pork chops to a large ziptop bag and pour in the brine.
  • Let the pork brine in the refrigerator for up to 2 hours.
  • Rinse and pat dry before cooking.

Notes

Purchase pork that has not been pre-brined. A lot of pork in grocery stores has a saline solution so using brine on that will make it too salty.
Ensure sugar and salt are completely dissolved in the brine.
Brine must be completely cool before adding the pork.
Don't brine them too long (2-4 hours is enough) or the meat can take on a mushy texture.
To season pork before cooking, use herbs and spices without salt.
Do not store 'used' brine. Once your pork has been brined, discard the remaining brine.

Nutrition

Serving: 1pork chop | Calories: 209 | Carbohydrates: 1g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 784mg | Potassium: 500mg | Sugar: 1g | Calcium: 16mg | Iron: 1mg
Top image - Pork chops brining in a zippered bag. Bottom image - pork chip brine ingredients

Pork chops brining in a zippered bag with writing
Pork chops brining in a zippered bag with text.
Pork chops brining in a ziptop bag with text

Egg Roll in a Bowl {Ready in 20 Minutes!}

Egg Roll in a Bowl is so packed with flavor! This low carb meal has an unmistakable egg roll flavor that everyone loves!

If you are fresh out of egg roll or wonton wrappers (just want to cut some carbs) this is the perfect way to still satisfy your craving! Great for a crowd, try serving it as an entrée over white rice or noodles, or even zoodles!

What’s in Egg Roll in a Bowl

A delicious array of Asian-inspired ingredients that come together in a jiffy!

GROUND PORK The classic egg roll filling is made with ground pork, but feel free to substitute it for beef or chicken.  For a vegetarian option try doubling up on the veggies or using ground tofu!

VEGGIES We love the addition of the coleslaw mix but for some extra heartiness and your own favorite veggies from celery to cauliflower, water chestnuts or mini corn!

I keep this low carb but if you crave a little crunch, add some fried wonton strips or baked wonton chips.

Close up of Egg Roll in a Bowl, in a frying pan.

Delicious Variations

Egg roll in a bowl is totally customizable! Try switching it up with the following additions:

  • NUTS: roasted, chopped peanuts or cashews.
  • SAUCE: hoisin sauce, sriracha, or red chile paste.

How to Make Egg Roll in a Bowl

Who doesn’t love all-in-one bowls and this Chinese inspired dish is especially easy to make!

  1. Brown ground pork and drain the fat.
  2. Add onions whites, ginger, garlic and coleslaw mix.
  3. Saute until the slaw is tender and add soy sauce and sesame oil.

To serve, garnish with cilantro, the green portions of the onions, and extra sesame seeds.

Overview of Egg Roll in a white bowl, garnished with green onion and sesame seeds.

Leftovers

Not only is this great as leftovers, I often intentionally double the recipe so I can freeze servings for lunches. It’s SO good.

For best results, put leftover egg roll in a bowl in a container with a tight-fitting lid. It should keep about three days but it also freezes well if needed.

To reheat, simply pop it in the microwave, give it a good stir and refresh the flavors with a dash of soy sauce, red chile paste (for added heat!) and salt and pepper.

More Take Out Favorites

Did you enjoy this Egg Roll in a Bowl? Be sure to leave a rating and a comment below!

a serving of egg roll in a bowl

Egg Roll in a Bowl

Egg Roll in a Bowl is an Asian-inspired dish that is full of flavor! Pork & coleslaw mixed with a sauce and cooked until tender.
Course Appetizer
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 353
Author Holly Nilsson

Ingredients

  • 1 pound ground pork or chicken
  • 4 green onions whites/greens separated
  • 2 teaspoons ginger grated
  • 4 cloves garlic
  • 1 pound coleslaw mix
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil or to taste
  • cilantro & sesame seeds for garnish

Instructions

  • Brown pork in a pan until no pink remains. Drain fat.
  • Add the whites of the green onions, ginger, garlic, and coleslaw mix.
  • Cook until slaw is tender, about 5 minutes. Stir in soy sauce and sesame oil and stir until coated.
  • Garnish with cilantro, greens of green onions, and sesame seeds and serve.

Notes

Optional additions
Chopped mushrooms, water chestnuts or other vegetables
Sriracha or hot sauce to taste

Nutrition

Calories: 353 | Carbohydrates: 9g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 841mg | Potassium: 592mg | Fiber: 3g | Sugar: 4g | Vitamin A: 231IU | Vitamin C: 45mg | Calcium: 78mg | Iron: 2mg
Egg Roll in a Bowl with text
A serving of egg roll in a bowl with text
Close up of egg roll in a bowl

Smothered Pork Chops in an Amazing Mushroom Gravy

Smothered Pork Chops in an Amazing Mushroom Gravy are tender, savory, and satisfying.  This one pan dinner is the perfect comforting dinner at home that your family will love!

Also try these Easy Crock Pot Pork Chops that are fall-apart tender and ridiculously simple to make. They are the perfect weekday family meal!

Smothered pork chops in the pan.

Smothered Pork Chops in an Amazing Mushroom Gravy

When you need a restaurant quality meal at home, these smothered pork chops are the perfect choice!  The creamy gravy is so flavorful thanks to the one-pan method this recipe uses.  Those delicious bits on the bottom of the pan get scraped up into the gravy along with earthy mushrooms and rich heavy cream.  Smother your pork in this flavorful and satisfying gravy for the perfect juicy meat.

This meal is not only incredibly delicious, but it is also affordable and a family favorite.  Everyone will be treated to rich flavors that taste like a splurge, but can be whipped up within a budget on any weeknight.  The creamy gravy and tender, fall apart meat is homemade goodness that will make you a very popular cook!

Dinner Ingredients:

One thing missing from this ingredient list is canned soup! This is a made-from-scratch recipe that is just as easy as using cans, without all those unknown ingredients.

  • Olive oil: Add to pan warmed to medium high heat before adding in pork chops.
  • Salt and pepper: To taste.
  • Thick cut pork chops: Either bone-in or boneless will work, just adjust your cook time since bone-in will take a few minutes more on each side.
  • Sliced mushrooms: Crimini, white, or portobello all work well.
  • Butter: Add to pan and whisk with flour to begin gravy.
  • Flour: Whisk together with butter until brown to start your gravy.
  • Beef Broth: Adds flavorful base to the gravy.
  • Heavy Cream: Thick rich cream in the gravy mixed together with Worcestershire.
  • Worcestershire sauce: Adds a little bit of tanginess to the gravy.

How to Make Smothered Pork Chops and Gravy:

Depending on the size of your pork chops, this could easily be a 30-minute meal! On top of being quick, clean-up is simple because it is all made in one pan!

  1. Heat oil: In a medium sized skillet over medium high heat add the olive oil.
  2. Season pork chops and cook: Salt and pepper the pork chops and add to the sauce pan. Cook on each side for 4-5 minutes on each side until cooked through and golden.  Remove and set aside on a plate.
  3. Sauté mushrooms: Add the mushrooms and sauté for 2-3 minutes or until tender. Set aside on plate with pork chops.
  4. Whisk together gravy: Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
  5. Combine and simmer: Add the pork chops and mushrooms back to the skillet and let simmer for a couple of minutes.
  6. Serve: Plate and serve over mashed potatoes if desired.

Steps to make smothered pork chops.

Add Some Sides:

A complete meal is closer than you think when you start with these savory smothered pork chops!  For low-carb sides try Mashed cauliflower and Sautéed Garlic Asparagus with Bacon.  Or for a buttery rich pairing try Dad’s Famous Mashed potatoes. Finally add a Perfect Soft Buttery Roll on the side and you have a comforting and satisfying meal your entire family will love!

Tips for the Perfect Pork Chops:

  • Pork Chops: Bring meat to room temperature and pat them dry before seasoning and cooking.  Make sure your pork reaches an internal temperature of 145 degrees to be considered fully cooked.
  • Mushrooms: Do not salt your mushrooms until after you have sautéed them to allow them to get great color.
  • Do not wipe out pan: Leave the drippings an brown pieces in the pan after cooking the meat because it adds great flavor to the gravy. In fact you may want to scrape them off the bottom with your spatula to be sure they mix in.
  • Storing cooked pork: Allow meat to cool completely before storing in an airtight container. Cooked pork chops with gravy will keep well for up to 3 days in the refrigerator or 2-3 months in the freezer.
  • Reheat: To warm up stored leftovers, place on a skillet on medium low until warm throughout.

Smothered pork chops plated with mashed potatoes on a black plate.

More Favorite Pork Chop Recipes:

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Smothered Pork Chops in an Amazing Mushroom Gravy

Smothered Pork Chops in an Amazing Mushroom Gravy are tender, savory, and satisfying.  This one pan dinner is the perfect comforting dinner at home that your family will love!
Course Dinner, Main Course
Cuisine American
Keyword pork chops, smothered pork chops
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 People
Calories 670kcal
Author Alyssa Rivers

Ingredients

  • 2 Tablespoons Olive Oil
  • salt and pepper for seasoning the pork chops
  • 4 thick cut pork chops
  • 6 ounce sliced mushrooms
  • 5 tbsp. butter
  • 3 tbsp. flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 Tablespoon Worcestershire sauce
  • 1 tsp. Dijon mustard
  • salt and pepper to taste

Instructions

  • In a medium sized skillet over medium high heat add the olive oil. Salt and pepper the pork chops and add to the sauce pan. Cook on each side for 4-5 minutes on each side until cooked through and golden. Remove and set aside on a plate.
  • Add the mushrooms and sauté for 2-3 minutes or until tender. Set aside on plate with pork chops.
  • Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
  • Add the pork chops and mushrooms back to the skillet and let simmer for a couple of minutes. Serve over mashed potatoes if desired.

Nutrition

Calories: 670kcal | Carbohydrates: 12g | Protein: 34g | Fat: 54g | Saturated Fat: 28g | Cholesterol: 211mg | Sodium: 723mg | Potassium: 790mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1336IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg

Air Fryer Pork Chops – 12 Minute Cook Time!

Air fryer pork chops are super easy to make; brine, spice rub, air-fry! 

These boneless chops are tender, juicy and only take 12 minutes to cook!  A hint of sweet and a touch of heat is the perfect blend!

Close up of an air fryer pork chop

The Perfect Air Fryer Recipe

One of our best recipes for the air fryer, pork chops are healthy and lean yet, they cook up tender and juicy.

These pork chops only take about 12 minutes to cook in the air fryer. Dinner is on the table in no time!

The simple rub adds just the right amount of sweetness and a touch of heat.

Ingredients & Variations

PORK CHOPS Choose boneless chops about 3/4″ thick. This gives the exterior a chance to caramelize while the meat is tender and juicy.

BRINE  Water, sugar, salt & peppercorns are combined to create a brine. This helps to break down tough proteins in the pork making it tender and also adds great flavor.

RUB  Brown sugar, garlic powder and chili powder are all that’s needed for this rub! Switch it up by adding onion powder, cayenne pepper! The brine adds salt so I skip it in the rub so it doesn’t get too salty. (If you skip the brine, add salt to the rub).

VARIATIONS Try different herbs and spices like garlic, or rosemary leaves, or even bay leaves to the marinating brine. A pre-packaged or homemade spice mix like a taco, chili, fajita, or even ranch seasoning can be used for the rub!

Two seasoned pork chops

How to Cook Pork Chops in Air Fryer

Air fryer cooking is as easy as 1, 2, 3!

  1. Prepare brine, let cool completely. Prepare rub and set aside.
  2. Brine chops and pat dry. Apply rub evenly.
  3. Air fry until tender, remove & let rest for 5 minutes before serving.

Serve these delicious chops with potatoes or rice, and roasted veggies for the perfect meal!

Two pork chops cooked in an air fryer

Tips for the Best Air Fryer Pork Chops

  • Choose chops that are of uniform size and shape so they all cook evenly.
  • Be sure to pat them dry with a paper towel so the rub sticks to the meat.
  • If you skip the brine, add salt to the rub!
  • Make sure the air fryer is pre-heated so that the pork chops can begin to cook as soon as they are put in.

More Perfect Pork Chops

Did you love these Air Fryer Pork Chops? Be sure to leave a rating and a comment below! 

Close up of an air fryer pork chop

Air Fryer Pork Chops

Brined pork chops rubbed with spices and air-fried until juicy & tender!
Course Dinner, Entree, Main Course, pork
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Brine time 30 minutes
Total Time 52 minutes
Servings 4
Calories 259
Author Holly Nilsson

Ingredients

  • 4 boneless pork chops 3/4 inch thick

Brine

  • 4 cups water
  • ¼ cup kosher salt
  • 2 tablespoons sugar
  • 1 teaspoon peppercorns

Rub

  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder

Instructions

  • Combine brine ingredients in a saucepan and bring to a boil. Once sugar and salt are dissolved, remove from heat and cool completely.
  • Pour cooled brine over pork chops and let sit at least 30 minutes or up to 2 hours. Drain well and dab dry with a paper towel.
  • Preheat air fryer to 400°F.
  • Mix rub ingredients and massage into pork chops.
  • Place pork chops in the air fryer basket and cook 12 minutes, turning after 6 minutes or until chops reach 145°F. Do not overcook.
  • Rest 5 minutes before cutting.

Notes

If you skip the brine, add salt to the rub mixture.
Thinner chops will need less time while thicker chops may need an extra minute or two. Use a meat thermometer to ensure the pork chops do not overcook.
The pork should be cooked to 145°F. I remove the pork at 140°F as the temperature will continue to rise as it rests. Do not overcook.

Nutrition

Calories: 259 | Carbohydrates: 13g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 7160mg | Potassium: 524mg | Fiber: 1g | Sugar: 12g | Vitamin A: 148IU | Calcium: 31mg | Iron: 1mg
Top image is sliced air fryer pork chops on a plate and bottom image is air fryer pork chops in an air fryer with a title
Close up of two air fryer pork chops with writing
Two cooked pork chops in an air fryer with writing
Two pork chops cooked in an air fryer with writing

Instant Pot Ribs – Easy & Tender!

Instant Pot Ribs are the most tender, succulent, fall-off-the-bone ribs ever!

Not only are they delicious, but they’re also so easy to make and are so fast to make compared to a traditional rib recipe!

We sauce these up with our favorite BBQ sauce or even just salt & pepper them for a dry rib that is out of this world!

slab of bbq instant pot ribs on a foil pan topped with parsley

Ribs in an Instant Pot

These tender ribs are cooked in the Instant Pot to achieve the most tender ribs in the least amount of time!  If you’re not familiar with it, you can read more about the Instant Pot here (in a nutshell, the Instant Pot is a new and easy to use pressure cooker)! You can find them at most stores (or get one online here).

What Kind of Ribs to Buy: Baby back ribs are truly my favorite (and the king of pork ribs).  They’re perfectly tender and delicious and great on the grill (or broiled if you live in a place that’s snowy half the year like I do).

Side ribs will work too and are more budget-friendly but baby-back is worth the splurge if you can swing it.

How Long to Pressure Cook Ribs

I cook my Instant Pot ribs for about 23 minutes (26 if they’re extra meaty) and about 32 minutes from frozen.

To Make Ribs Tender:  Ribs aren’t hard to cook, they just take time.  As far back as I can remember, I have cooked my ribs in the oven low and slow.  Much like a pork shoulder or tough cut of meat,  a low slow heat breaks down the fibers and creates a tender juicy rib.

When boiling or pre-cooking ribs, you’re looking at least a couple of hours at least to get them totally tender. In walks Instant Pot: mic drop.

Instant Pot baby back ribs are not only just as amazing as oven-baked ribs, but I might like them more because they’re SO fast! They’re falling off the bone, melt in your mouth, gimme some more, amazing and tender.

Cook from Fresh or Frozen

You can cook Instant Pot ribs right from frozen.  You’ll want to make sure you cut them into the right size and add the rub prior to freezing.

Just pop them into the Instant Pot frozen and follow the recipe as directed. They’ll need about 5-7 minutes extra if they’re cooked from frozen.

uncooked ribs in the instant pot with garlic and onion

How to Make Instant Pot Ribs

The best Instant Pot ribs start with baby back ribs as they’re so tender.

PREPARE THE RIBS

I always rinse the ribs (to remove any bone chips or debris) and then remove the membrane.  The membrane very thin and located on the back of the ribs.  Simply slide your knife under it to get ahold of it and then pull it off. If you can’t seem to find it, ribs sometimes come with the membrane already removed and some people leave it on (it’s ok to cook with it on).

Once you’ve pulled it off, cut your slabs of ribs into two or 3 pieces (depending on the size) as they’ll need to fit into the Instant Pot. Combine your spice rub and massage it into the ribs on both sides.

ADD TO THE INSTANT POT

A trivet ensures the ribs are not sitting in the liquid if you don’t have one you can prop them up on the onion slices.

Finally add the liquid to the bottom of the slow cooker and the ribs, seal, and cook (23-26 min on high for defrosted or fresh ribs).

FINISH THE RIBS

Once the ribs are nice and tender, allow them to naturally release for a little bit.

Add salt & pepper or bbq sauce and either broil or grill them for a few minutes to crisp up a bit.

slab of barbecue ribs and dry ribs on foil

How to Natural Release on an Instant Pot

When making an Instant Pot recipe, you’ll need to either quick release or natural release the pressure before opening it.

Natural release on the Instant Pot means you allow the pressure to gradually release without opening the valve.

Once your Instant Pot finishes the cooking, it will beep, and then it will start counting up on the keep warm mode.  This recipe has a natural release time of 5 minutes so once the timer shows 5 minutes, you can then open the valve to release the rest of the pressure.

olive oil salt and pepper instant pot ribs

Serve these easy Instant Pot Ribs with Dill Pickle Pasta Salad, some garlic bread, and corn on the cob for the perfect meal!

More Favorite BBQ Sides

Did you love these Instant Pot Ribs? Be sure to leave a rating and a comment below!

Instant Pot Ribs garnished with parsley on foil

Instant Pot Ribs

Tender fall off the bone baby back ribs are made easy in the Instant Pot! Add your favorite barbecue sauce (or olive oil/salt/pepper) for a finger licking good meal!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 244
Author Holly Nilsson

Ingredients

  • 1 rack baby back ribs about 1 ½- 2 pounds
  • 1 cup broth or water
  • ½ teaspoon liquid smoke optional
  • 4 cloves garlic sliced
  • 1 onion sliced
  • 6 tablespoons dry rub
  • barbecue sauce optional

DRY RUB

  • 2 tablespoons paprika
  • 2 tablespoons brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 2 teaspoons lemon pepper
  • 1 teaspoon smoked paprika
  • 2 teaspoons oregano

Instructions

  • Rinse ribs and pat dry. Remove the thin membrane from the back of the ribs.
  • Cut slab into 2-3 pieces (enough so they fit into the Instant Pot) and coat with dry rub massaging it into the meat.
  • Place trivet (or rack) in the bottom of your Instant Pot. Add broth or water and liquid smoke if using.
  • Set ribs upright on the trivet (so they are not stacked on top of one another). Sprinkle with onion and garlic.
  • Close lid and select manual pressure and set the timer for 23 minutes (25 minutes if they’re extra meaty). Once done, allow the instant pot to natural release for 5 minutes.
  • Open valve to release remaining pressure.
  • Brush with barbecue sauce (or olive oil/salt/pepper for dry ribs) and broil or grill until slightly charred.

Video

Nutrition

Calories: 244 | Carbohydrates: 19g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 307mg | Potassium: 413mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2285IU | Vitamin C: 4mg | Calcium: 131mg | Iron: 4.2mg

Repin this Instant Pot Recipe

Close up of Instant Pot ribs with barbecue sauce

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Instant Pot Ribs are the perfect way to make tender juicy baby back ribs. We slather them in BBQ sauce for extra flavor! #spendwithpennies #ribs #instantpot #easyrecipe #pork #weekdaymeal #quickmeal
Instant Pot Ribs are the most tender delicious ribs I've ever had! #spendwithpennnies #ribs #instantpot #instantpotrecipe #instantpotribs #maincourse

Mushroom Pork Chops (in a creamy sauce)

Juicy, tender and smothered in a creamy sauce, these Mushroom Pork Chops are a family favorite! 

Breaded pork chops are sauteed until lightly browned, then covered with mushrooms and baked until tender. Serve over mashed potatoes or noodles to sop up all that extra sauce!

Mushroom pork chops in a casserole dish garnished with parsley

Why I Love These Pork Chops

This recipe is jam-packed with flavor and the pork comes out incredibly tender and juicy.

This recipe just needs pork chops and a handful of ingredients.

It’s nice and saucy so it’s perfect to spoon over rice or mashed potatoes.

Pork chops being dipped in a bread crumb mixture on a baking sheet

Ingredients & Variations

PORK CHOPS When choosing chops for this recipe, you want a nice thick chop with fat marbled throughout, my personal favorite is to make this with pork steaks.  If the pork chops are too lean, they will dry out.

BREADING Pork chops are tossed in a panko bread crumb mixture to give them a delicious coating. The coating is lightly browned before putting in the pan. While the sauce does soften the crust, it’s incredibly delicious.

MUSHROOMS Any type of fresh mushrooms work. I most often use a mixture of white and cremini mushrooms for great flavor.

Browned pork chops in a casserole dish with mushrooms on top

How to Make Mushroom Pork Chops

It’s as easy as pie to get this dinner cooking!

  1. Dip each pork chop in egg, then coat with breading mixture (per recipe below). Lightly brown.
  2. Place pork chops in baking dish, cover with soup and mushrooms.
  3. Bake until tender.

These Mushroom Pork Chops taste great with parmesan broccoli or oven-roasted carrots.

First image is brown pork chops in a white casserole dish middle image is pork chops with mushrooms in a casserole dish and third image is pork chops mushrooms and sauce in a casserole dish

Tips for Success

  • Choose pork chops that are evenly sized and with a little extra fat marbling on them, this will keep them extra juicy while they bake! (Lean center cut chops don’t have enough fat for this recipe).
  • Pork steaks are excellent in this recipe.
  • Press the breading into the chops evenly on both sides before sautéing. The breading will keep the meat tender while it bakes.
  • In place of the canned mushroom soup, you can make homemade mushroom soup, or top this casserole your favorite creamy mushroom sauce.
  • If your pork is tough, it likely needs MORE time. Cover it back up and put it in the oven checking after 20 minutes or so.

Mushroom pork chops on a plate with gravy and parsley

 Other Great Entrees

Did you make these Mushroom Pork Chops? Be sure to leave a rating and a comment below!  

Mushroom pork chops on a plate with gravy mashed potatoes and parsley

Mushroom Pork Chops

Creamy and tender, these Mushroom Pork Chops are the perfect entree for any day of the week!
Course Casserole, Dinner, Entree, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 6 minutes
Total Time 2 hours 21 minutes
Servings 4
Calories 639
Author Holly Nilsson

Ingredients

  • 2 pounds thick pork chops* or pork steaks
  • salt & pepper to taste
  • cup panko bread crumbs
  • cup seasoned bread crumbs
  • 2 tablespoons fresh parsley divided
  • 1 teaspoon garlic powder
  • 2 eggs beaten
  • 1 tablespoon oil or more, for browning
  • 8 ounces mushrooms
  • 2 cans condensed mushroom soup 10.5 oz each

Instructions

  • Check pork chops for bits of bone or debris. Season with salt & pepper.
  • Combine panko bread crumbs, seasoned bread crumbs, 1 1/2 teaspoon of parsley and garlic powder.
  • Dip pork chops in beaten eggs and then in bread crumb mixture.
  • Heat 1 tablespoon oil a large skillet and add pork chops. Brown on both sides, about 3 minutes per side. Repeat with remaining pork chops adding more oil if needed.
  • Place pork chops in a large baking dish. Top with sliced mushrooms and mushroom soup. Cover with foil.
  • Bake 2 hours, pull back the corner and check one of the pork chops. It should be fork tender. If not, bake 20-30 minutes more.
  • Garnish with parsley and serve over mashed potatoes.

Notes

Use a blade chop, shoulder chop, sirloin chop or pork steaks.
Lean pork chops will not work well in this recipe, you want something marbled with a bit more fat for the best results.
In place of the canned mushroom soup, you can make homemade mushroom soup, or top this casserole your favorite creamy mushroom sauce.
If your pork is tough, it likely needs MORE time. Cover it back up and put it in the oven for another 20 minutes or so before checking it.

Nutrition

Calories: 639 | Carbohydrates: 32g | Protein: 65g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 242mg | Sodium: 1566mg | Potassium: 1335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 326IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 4mg
Mushroom pork chops on a plate with mashed potatoes and a title
Mushroom pork chops on a plate with parsley as garnish with writing
Mushroom pork chops in a white casserole dish with parsley and a title
Top image is mushroom pork chops with mashed potatoes and gravy on a plate and bottom image is browned pork chops in a casserole dish with a title

Easy Fried Wontons (Air Fryer or Deep Fryer)

If you’re looking for a delicious appetizer, crispy fried wontons are a favorite! These little bites can either be deep-fried or air-fried!

Both methods are included below! Easy to find and easy to use, wonton wrappers are sturdy enough to hold a savory filling but delicate enough to be served as an appetizer or a light side dish with a sauce.

closeup of Fried Wontons on a plate with dip

What are Fried Wontons?

Fried wontons are a Chinese dumpling filled with meat or other savory ingredients. While they are commonly made into wonton soup, wontons can also be cooked nice and crisp as an appetizer.

The preparation is not difficult and it does take some time (but can be done well ahead of time or even frozen). Once you have them prepared, they take just minutes to fry and are always a crowd favorite.

To save time you can even freeze before cooking and pop into the air fryer while frozen!

folding Fried Wontons on a baking sheet

Ingredients & Variations

PORK FILLING This recipe uses pork, but feel free to make a vegetarian version with diced veggies or rice! Or substitute the ground pork for ground chicken, beef, or turkey.

WONTON WRAPPERS Wonton wrappers are perfect for a delicious bite-sized appetizer.

In a pinch, you can use dumpling wrappers, egg roll wrappers or spring roll wrappers. Try cutting them down to size to keep them as bite-sized portions. But keep in mind, spring roll wrappers are much thinner to will get much crispier and may tear easier.

Fried Wontons uncooked on a baking sheet

Wonton wrappers are often found near the produce or where the tofu is located in your grocery store. If you don’t see them, just ask the grocer.

When working with wonton wrappers, keep them covered with plastic and work with just a few at a time so they don’t dry out.

How to Make Fried Wontons

The basic preparation of wontons is always the same, but this recipe will show two variations of cooking; a deep-fried version and an air fryer version.

First, combine all the fillings in a small bowl.

How to Fold Wontons

Folding wontons is as easy as 1, 2, 3!

  1. Place filling in the center of each wrapper
  2. Fold one end of the wrapper over and moisten the bottom edge.
  3. Crimp the top part of the wrapper to the moistened edges to seal.

To Deep Fry Wontons

Now, to deep fry them!

  1. Fry wontons in a pan of oil heated to 350°F.
  2. Cook both sides until they are crispy brown, being sure not to overcrowd the pan.

Fried Wontons in an air fryer

To Air Fry Wontons

Air frying is even easier, and uses less oil!

  1. Brush each prepared wonton with oil or spray with cooking oil.
  2. Place wontons in a single layer in the air fryer and cook until crisp.

Best Dipping Sauce

Chinese food is famous for its variety of sauces, and wontons go great with so many kinds, especially pork and seafood. Here are some ideas to try:

Did you love these Fried Wontons? Be sure to leave a rating and a comment below!

closeup of Fried Wontons on a plate with dip

Fried Wontons

Try this recipe for crispy fried wontons, either deep-fried on the stove or fried in the air fryer!
Course Appetizer, Snack
Cuisine American, Asian, Chinese
Prep Time 45 minutes
Cook Time 3 minutes
Total Time 48 minutes
Servings 60 wontons
Calories 38
Author Holly Nilsson

Ingredients

  • 60 wonton wrappers
  • vegetable oil frying or air frying

Filling:

  • 12 ounces ground pork
  • 3 green onions finely chopped
  • 1 ½ tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 ½ teaspoon fresh ginger grated
  • 2 teaspoons cornstarch

Instructions

  • Combine all filling ingredients in a small bowl and mix well.
  • Place 1 teaspoon filling in the middle of a wonton wrapper. Brush the edges with a little bit of water and fold the wonton over the filling to create a triangle.
  • Using your fingers, form the wrapper over the filling and press any air out.

To Fry

  • Fill a pan with 2” of oil and heat to 350°F.
  • Place wontons, a few at a time, into the hot oil and fry 2-3 minutes or until crisp and browned.

To Air Fry

  • Brush the outside of the wontons with oil as needed (or spray with cooking spray).
  • Add a single layer of wontons and cook 3-5 minutes at 375°F or just until crisp.

Nutrition

Serving: 1wonton | Calories: 38 | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 71mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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Fried Wontons with title
Fried Wontons closeup with writing
Fried Wontons on a plate with dip and title
Fried Wontons closeup with dip and writing