Though the ingredient list is long, it’s incredibly easy to make, so you can enjoy a restaurant-quality meal in the comfort of your own home. So why settle for bland dinners when you can impress your family and friends with some tasty Creole Jambalaya? Get ready to take your taste buds on a journey to the colorful streets of New Orleans with just one bite!
Be sure to serve it with a slice or two of my Corn Spoon Bread that you see in the pictures.

History of Jambalaya

Jambalaya originated in the state of Louisiana, specifically in the city of New Orleans. It is a blend of Spanish, French, and African cuisine, making it a true representation of the melting pot that is Louisiana. Jambalaya is a one-pot dish traditionally made with rice, meat, and vegetables, created to use leftover ingredients, making it a practical and economical meal for families.

Today, jambalaya is a staple in Louisiana cuisine and is enjoyed worldwide. It is a dish that has evolved over time, with each cook adding their own unique twist to the recipe.

I can’t say enough good things about this recipe. It’s so good, and this one-pot meal makes plenty to share with friends or serve for lunch the next day. Boy, just talking about it makes me want to get right back in the kitchen and get the recipe going again!

Ingredients for Jambalaya

To make jambalaya, you will need a variety of ingredients. The main ingredients are rice, meat, and vegetables. Here’s what you need to make this hearty dish:

• 2 tablespoons canola oil or olive oil
• 1 pound boneless skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 pound Andouille pork sausage, chopped
• 1 tablespoon of all-purpose flour
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 28-ounce can of stewed tomatoes
• 14.5-ounce can of diced tomatoes
• 4 cups chicken broth (or chicken stock)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 tablespoons fresh flat-leaf parsley, chopped
• ¾ teaspoon Cajun spice
• 4 cups uncooked medium-grain white rice
• 3 tablespoons butter, cut into pieces
• 1 pound raw shrimp, peeled and deveined (optional)
• 1 teaspoon Old Bay seasoning

Step-by-Step Recipe

Now that you have all your ingredients, it’s time to start cooking! Here’s how to make our easy jambalaya recipe:

1. First, season your chicken with salt and pepper. In a large Dutch oven like this one, or large pot, drizzle oil and cook the chicken and sausage over medium-high heat until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set it aside.
   • I cooked my chicken first, then removed it from the pot and cooked the sausage on its own. You can do the same or cook them together.
2. Place flour in the bottom of the pot, stirring constantly over medium heat until browned. Add onion and pepper and sauté until soft. Add garlic and tomatoes and cook for at least 5 minutes.
3. Next, add the chicken broth, spices, and any remaining salt and pepper to the pot and bring it to a boil. Add the uncooked rice, chicken, and sausage and return it to a boil.
4. Dot the top with butter, cover the pot, and place in the oven. Bake for 30 minutes or until most of the liquid is absorbed. Your cook time may vary based on your ingredients.
5. Remove that fragrant jambalaya from the oven and sprinkle with Old Bay seasoning. If you’re going to add shrimp, do it now, then return the pot to the oven for an additional five minutes or until the shrimp are cooked through.

Tips for Making Perfect Jambalaya

Making jambalaya can be intimidating, but with a few tips, you can make a delicious meal every time. Here are some suggestions for making the perfect jambalaya:

• Use a heavy-bottomed pot or Dutch oven to prevent burning.
• Don’t stir the jambalaya too much while it’s cooking. This can cause the rice to become mushy.
• Use medium or long-grain white rice for the best texture.
• Use a good-quality Cajun seasoning for the best flavor.

How to Customize Your Jambalaya

One of the great things about jambalaya is that it is such a versatile dish that can be customized to your liking. Here are some ways to make it your own:

• Use a different type of sausage, or another meat, such as shrimp, crawfish, or pork. Consider skinless chicken thighs instead of breasts.
• Add other vegetables, such as okra or tomatoes.
• If you don’t like spicy food, adjust the spice level to your liking. Spice lovers can increase or add spices such as crushed red pepper flakes, cayenne pepper, hot sauce, or creole seasoning.
• Use a different type of rice, such as brown rice or basmati rice.

Serving and Storing This Spicy Creole Dish

Jambalaya is best served hot, straight from the pot. You can garnish it with chopped parsley or green onions for added flavor. It’s delicious for Mardi Gras or any time of the year!

Leftover jambalaya can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat on the stove until heated through. We LOVE eating the leftovers!!

Can you freeze Jambalaya?

Jambalaya can be frozen for up to three months. Keep frozen jambalaya in the freezer until you’re ready to defrost and reheat it.

When reheating frozen jambalaya, thaw in the fridge overnight and then reheat in a pot on the stove or the microwave until hot throughout. Alternatively, try reheating Jambalaya in a slow cooker or put the frozen jambalaya straight into a skillet.

I hope you’ll try making this delicious dinner dish. My whole family loved it, and it’s become a staple in my menu rotation. Let me know how you like it!

Weeknight Dinner Recipes

Busy weeks call for more planning when it comes to dinner ideas. It’s a good thing I have these slow cooker recipes to help next time you’re in a bind! 

• Slow Cooker Beef Chili Verde Polenta
• Slow Cooker Sloppy Joes
• Crockpot BBQ Root Beer Shredded Chicken Sandwiches
• Crockpot Pork Ragu
• Sausage Alfredo Rigatoni
• Skillet Spinach Lasagna

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Jambalaya

This Jambalaya recipe is perfect for spicing up your dinner routine. A Cajun-inspired dish packed with flavor will impress picky eaters with meats, veggies, rice, and spices cooked to perfection. You can even add some shrimp!

Course Dinners

Cuisine American

Keyword Jambalaya

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 799kcal

Author Lynne Feifer

Ingredients

• 2 tablespoons canola oil
• 1 pound boneless skinless chicken breasts
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• 1 pound Andouille sausage chopped
• 1 tablespoon flour
• 1 medium onion diced
• 1 green pepper diced
• 3 cloves garlic minced
• 28 ounces stewed whole tomatoes
• 14.5 ounces diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 tablespoons fresh flat leaf parsley chopped
• ¾ teaspoon Cajun spice Use more or less as preferred
• 4 cups medium grain white rice uncooked
• 3 tablespoons butter cut into small pieces
• 1 teaspoon Old Bay seasoning
• 1 pound raw shrimp peeled and deveined (OPTIONAL and not included in nutritional information)

Instructions

• Preheat oven to 350° F. Heat a large Dutch oven over medium-high heat and place the canola oil into it.
• Season chicken on both sides with some of the salt and pepper and then brown the chicken on both sides in the Dutch oven.
• Remove the chicken and set aside so that it is cool enough to handle and chop into bite-sized pieces.
• Place chopped sausage into the pot and brown. Remove and set aside with the chicken.
• Place flour in the bottom of the pot, stirring constantly until browned. Add onion and pepper and sauté until soft. Add garlic and tomatoes and cook at least 5 minutes.
• Add broth, thyme, basil, parsley, Cajun spice, and remaining salt and pepper, and bring to a boil.
• Add rice, chicken, and sausage and return to a boil.
• Dot the top with butter, cover the pot and place in oven. Bake for 30 minutes or until most of the liquid is absorbed.
• Remove from oven, stir, add shrimp now (if desired) and sprinkle with Old Bay seasoning.
• Return pot to oven for approximately 5 minutes until shrimp are cooked through.

Nutrition

Serving: 1serving | Calories: 799kcal | Carbohydrates: 107g | Protein: 33g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 1515mg | Potassium: 887mg | Fiber: 6g | Sugar: 7g | Vitamin A: 650IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 8mg

This post was originally published March 3, 2012. It has been updated in format and with pictures on August 30,2023.

The post Jambalaya appeared first on 365 Days of Baking.

This Asian marinade is my latest obsession. Full of garlic and ginger, it would be delicious on any kind of meat — but it’s a perfect match for pork tenderloin! 

If you’re looking for a quick and easy protein to add to your dinner rotation, put this Asian marinated pork at the top of your list. 

Marinating the pork for several hours brings out the very best flavor of the meat. This recipe uses a blend of salty, savory, spicy and sweet ingredients to make every one of your taste buds happy! I love the way the pork develops perfectly crisp edges in the oven while the inside stays tender and juicy. 

Served on a bed of white rice or all on its own, this crispy and juicy asian pork tenderloin is a family favorite! 

What kind of pork do I need? 

This is a pork tenderloin recipe. Do not use pork loin which is a different cut of meat, despite the similar name! Pork tenderloin is a smaller, thinner cut of meat which cooks more quickly than loin. Another reason why I love it for busy weeknight meals! 

Make sure to choose a good quality pork tenderloin, too. The quality of your pork tenderloin can make a big difference in the taste of your dish, even if it’s covered in this delicious Asian sauce. Look for a tenderloin that is pink in color with a little bit of marbling. Avoid tenderloins that are discolored or have a lot of fat. 

Take a look at my Guide to Pork Cuts for more tips and tricks on choosing the best pork tenderloins. 

Asian Pork Tenderloin Marinade Ingredients 

 Now that you’ve selected a perfect cut of pork tenderloin, it’s time to assemble the sauce ingredients for the pork marinade: 

• Soy sauce – I used a low sodium variety
• Rice wine vinegar
• Light brown sugar
• Garlic cloves  – minced
• Fresh ginger – peeled or minced
• Sesame oil
• Hot sauce or chile paste- I used Sriracha for some kick
• Green onions – sliced, for garnishing the roasted pork. 
• Sesame seeds – for garnish, if desired

Mix together all the ingredients in a large bowl, then add the pork tenderloin and let it marinate in the refrigerator!

How long do I need to marinate pork?

When it comes to marinating, the longer the better (usually). The best way to get the most flavor and juiciness is to let the pork marinate for a full 4 hours. You can even let this pork marinate overnight if you want! Just keep it well covered and, of course, refrigerated the entire time. I like to use a resealable bag.

If you’re too hungry to wait 4 hours for the pork to marinate, don’t sweat it! You can cut the marinating time down to as little as 30 minutes. You’ll still notice a huge enhancement of the flavor compared to if you skip the marinate time completely. 

I don’t recommend marinating the pork for less than 30 minutes, so plan to start prepping this roasted pork tenderloin meal at least an hour before dinner time. 

How to oven roast pork tenderloin

Now that you’ve let that tenderloin soak up as much of the juicy marinade as possible, it’s time to roast! 

To roast pork tenderloin, place it on an aluminum foil lined baking pan. Do NOT cover the meat! Place it in a preheated oven and let it roast until the internal temperature reaches 145° F on a digital meat thermometer. In my oven, cooking time can take anywhere from 18 to 20 minutes. 

Take your beautiful roasted tenderloin out of the oven. Now let it rest on the baking pan for about 5 minutes before cutting. This pork smells so amazing that it always takes some will power not to cut a big slice off right away. But the rest time is as important as the marinating time to ensure the pork tastes as flavorful and juicy as possible. 

Serving Suggestions 

Don’t throw away all that good leftover marinade! 

Set it aside and use it to make an A-MAZING dipping sauce to serve with roast pork. 

While the pork is resting, pour the reserved marinade into a sauce pan. Bring it to a boil over medium-high heat and let the marinade cook for 2 minutes. It will reduce and thicken, perfect for dipping or drizzling over the pork.

Serve slices of roasted pork tenderloin garnished with green onions and a side of sauce. It pairs well with all kinds of starchy and vegetable side dishes. I love Asian marinated roast pork on a simple bed of fluffy jasmine rice. Coconut rice would be a tasty accompaniment too! 

Remember that Peanut Butter Broccoli recipe I shared a few weeks ago? That’s another great side dish to serve with pork roast as are these Maple Bacon Brussels Sprouts.

More Pork Recipes

After my various pig farm visits to Iowa and South Dakota, pork is one of my favorite meats to cook. It’s generally inexpensive, easy to cook and always full of flavor! 

If you like today’s marinated pork tenderloin recipe, check out my Jack Daniel’s Pork Tenderloin. It’s made with a whiskey infused sauce for a crowd pleasing kick. You’ll love this Slow Cooker Spicy Orange Pork Roast too. So much better than takeout! 

This Dijon Herb Roasted Pork with Cranberry Pear Chutney would be perfect for a fancy dinner party—and it’s easy to make. For a simple family meal at home, you can’t do much better than a pan of Parmesan Pork Chops or Easy BBQ Pork Mac & Cheese. 

My Sweet and Spicy Coca-Cola Shredded Pork Bites are always a hid at parties and potlucks. So are these Pork Potstickers and these easy Cheesy Spiced Pork Burgers. 

What’s your favorite way for cooking pork tenderloin? 

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Roasted Pork Tenderloin

This roasted pork tenderloin is marinated in a spicy, sweet soy sauce for an incredible flavor! An easy-to-make protein for any night of the week.

Course Dinners

Cuisine Asian

Keyword Roasted Pork Tenderloin with Asian Marinade

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Marinate time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 4 servings

Calories 251kcal

Author Lynne Feifer

Ingredients

• 1 – 1½ lb pork tenderloin
• ¼ cup low sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp light brown sugar
• 2 cloves garlic minced
• 1 tbsp fresh ginger grated or minced
• 1 tsp sesame oil
• ½ tsp sriracha or other hot sauce
• 2 tbsp green onions sliced, for garnish

Instructions

• In a gallon sized plastic bag or large mixing bowl, combine the marinade ingredients. Add pork tenderloin. Refrigerate for at least 30 minutes or up to 4 hours.
• Preheat oven to 400 °F. Line a baking sheet with tinfoil and lightly grease with oil or baking spray.
• Remove pork from the marinade and place on the baking sheet. Set aside the marinade to use later.
• Bake for 18 – 20 minutes, or until the internal temperature of the pork reaches 145° F. Remove cooked pork from the oven and allow it to rest 5 – 10 minutes.
• Meanwhile, transfer the reserved marinade to a sauce pan. Bring to a boil on the stove top. Cook for 2 minutes until sauce begins to thicken. Serve pork with sauce and sliced green onions.

Notes

This pork is best served the same day it is made. Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave and enjoy within 3 days. 

See blog post for more recipe tips and tricks!

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 8g | Protein: 37g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 678mg | Potassium: 755mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg

The post Asian Marinated Roasted Pork Tenderloin appeared first on 365 Days of Baking.

This stir-fry recipe is my favorite way to use up ground pork. It comes together in under 30 minutes, is packed with nutritious vegetables, and is versatile since you can include or omit anything that fits your taste buds! Plus, it’s a filling meal; with vegetables and protein, you won’t need anything else!

One of my favorite things about this recipe is the homemade stir-fry sauce. It has all the classic Asian flavors and is thickened using a cornstarch slurry.

What is a slurry?

A slurry combines starch and cold water, mixed together, and is used to thicken a soup or sauce.

A slurry is different from a roux. A roux is cooked, uses a fat like butter, and is added towards the beginning of the cooking process. A slurry, on the other hand, uses no fat and is typically added at the end of cooking.

Ingredients for Pork Stir Fry with Cabbage

This recipe has three essential parts: the sauce, the slurry, and the pork/cabbage mixture. Here’s what you’ll need for each:

Sauce

• 1/3 cup of water
• ¼ cup of low-sodium soy sauce
• 3 tablespoons of rice wine vinegar
• 1 tablespoon of freshly grated ginger
• 2 tablespoons of brown sugar
• 2 teaspoons toasted sesame oil
• ½ teaspoon chili paste

Slurry

• 2 tablespoons of water
• 1 tablespoon of cornstarch

Pork and Cabbage

• 1 tablespoon of olive oil
• 3 cloves fresh garlic, minced
• 1 medium onion, chopped
• 1 pound ground pork
• 5 cups chopped cabbage- or basically 1 head
• 2 medium carrots, sliced
• 2 cups chopped broccoli

Don’t be put off by the long list of ingredients; this recipe comes together quickly!

What kind of cabbage is best for this Pork and Cabbage recipe?

Napa cabbage is most often used in stir-fry recipes, but you can use red cabbage (also called purple cabbage) or green cabbage. Many grocery stores label Napa cabbage as Chinese cabbage if you’re having trouble finding it!

Can I use frozen vegetables in this recipe?

Frozen vegetables are an excellent shortcut for this stir fry! You don’t even need to thaw them first- just add a few extra minutes of cook time.

How to make Pork and Cabbage Stir Fry

You can prepare this stir fry in about 30 minutes, faster if you have pre-chopped veggies!

1. Start off by chopping all your vegetables, onion, and garlic. Set them aside while you make the stir-fry sauce.
2. In a small bowl, whisk together the cornstarch and water for the slurry.
3. Whisk together the sauce ingredients listed above in a medium bowl until well combined. Add the slurry and mix well.
4. Put the olive oil into a large skillet or large wok set over medium heat. Add the onion and garlic and cook for about 3 minutes or until translucent. Add the pork and cook until it is completely browned and cooked through.
5. Add the sliced cabbage, carrots, and broccoli, and cook for a few minutes to warm the veggies. Whisk the sauce to refresh it, then add it to the skillet. Stir well to coat the pork and veggies.
6. Cover and cook for about 10 minutes, stirring occasionally or until broccoli is bright green and the cabbage has wilted. Remove from the heat, let cool for a few minutes, then serve.

Recipe Variations

This Pork and Cabbage dinner is a great recipe to customize, as you can add pretty much anything you want to a stir fry! Try adding one or more of these for extra flavor:

• Sliced mushrooms
• Water chestnuts
• Green onions
• Bell peppers
• Sesame seeds
• Sugar snap peas
• Edamame
• Peanuts
• red pepper flakes

You can serve this original recipe alone or with a side dish of rice or noodles.

How to store leftover Pork and Cabbage Stir Fry

To store this cabbage stir-fry, transfer leftovers to an airtight container, and keep it in the fridge for up to 5 days.

To reheat, warm leftover pork stir fry in a wok or skillet over medium-high heat until heated through. You can also heat it in the microwave until steaming!

Can you freeze this ground Pork Stir Fry meal?

This cabbage dish does not hold up well when frozen due to its high water content. If you freeze it, it may end up with a soggy, limp texture when thawed. I recommend NOT freezing this recipe.

More delicious pork recipes

If you enjoyed this pork and cabbage recipe and want to try some more things that feature pork, check out some of these easy recipes:

• I’m a huge fan of Pork Potstickers! These have ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• These Cheesy Spiced Pork Burgers have quickly become a family favorite! Made with ground pork, shredded cheddar, and Monterey Jack cheeses, along with a chipotle seasoning mix, these burgers are a great way to simplify your weekly menu!
• Use the slow cooker to make an easy Spicy Orange Pork Roast that you can slice and serve or shred and eat in lettuce wraps.

All of my easy pork recipes are available here!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Pork and Cabbage Stir Fry

This savory Pork and Cabbage Stir-Fry combines crunchy cabbage, chopped, seasoned vegetables, and a homemade stir fry sauce for tasty and hearty weeknight meal!

Course Main Course

Cuisine American

Keyword Pork and Cabbage Stir Fry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 455kcal

Author Lynne Feifer

Ingredients

Sauce

• ⅓ cup water
• ¼ cup low sodium soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon freshly grated ginger
• 2 tablespoons brown sugar
• 2 teaspoons toasted sesame oil
• ½ teaspoon chili paste

Slurry

• 2 tablespoons water
• 1 tablespoon corn starch

Pork and Cabbage

• 1 tablespoon olive oil
• 3 cloves garlic minced
• 1 medium onion chopped
• 1 pound ground pork
• 5 cups chopped cabbage can use more or less depending on the size of your cabbage.
• 2 medium carrots sliced
• 2 cups chopped broccoli

Instructions

• In a small bowl, combine the water and cornstarch for the slurry.
• In a medium bowl, whisk the ingredients together for the sauce. Add the slurry and mix well.
• Put the olive oil into a large skillet set over medium heat. Add the onion and garlic and cook for about 3 minutes until translucent. Add the pork and cook until completely browned and cooked.
• Add the cabbage, carrots, broccoli. Whisk the sauce again before adding it to the pan. Stir well.
• Cover and cook for about 10 minutes, stirring occasionally or until broccoli is a bight green and cabbage has wilted.

Nutrition

Serving: 1serving | Calories: 455kcal | Carbohydrates: 23g | Protein: 24g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 82mg | Sodium: 694mg | Potassium: 839mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5474IU | Vitamin C: 78mg | Calcium: 105mg | Iron: 2mg

The post Pork and Cabbage Stir Fry – 30 minute meal appeared first on 365 Days of Baking.

I have partnered with the National Pork Board to bring you this recipe. As always, all opinions are 100% my own. I thank you for your support of 365 Days of Baking and More and of the brands I believe in and promote.

I have to say that pork potstickers are one of my favorite things to eat! I love the juicy filling inside combined with the crunch of the classic crispy bottoms. Dip them in a savory vinegar sauce and enjoy!

What is the difference between Potstickers, Gyoza and Dumplings?

Sometimes when we are discussing Asian cuisine, we get our terms mixed up or just get lazy and call similar things by the same name. There are notable differences, though:

Dumplings: This is a catch-all term found in all sorts of cuisines. They have a variety of fillings and can be sweet or savory. Dumplings can be cooked in various ways as well; you might have them boiled, steamed, fried, or even served in soup.

Gyoza: These are Japanese dumplings that usually contain meat and vegetables wrapped in a thin dough. They are often served steamed or pan-fried. Gyoza are smaller than a potsticker, and the dough is often thinner and more delicate.

Potstickers: These are a specific type of Chinese dumplings. The legend is that a chef intended to boil his dumplings in a wok but got distracted, leaving the water to boil away. The dumplings stuck to the pan, producing what we now call a potsticker.

The potsticker wrappers are made from a thicker dough and are commonly made by frying, steaming, then frying again. We use this fry-steam-fry method in the recipe for this type of dumpling! 

What kind of pork is used in these Potstickers?

This recipe calls for ground pork. Did you know Ground Pork is made from the shoulder, also commonly known as butt or Boston Butt?

Well, the reason it’s called Boston Butt is this: the front shoulder cut of the pig was stored by colonial New England butchers in large wooden barrels called, yup you guessed it, butts. They were used for storage or transport and that particular shoulder cut of the pig eventually became known around the country as a New England specialty.

Pork Potstickers Ingredients

Gather the following ingredients for your potsticker filling:

• Cornstarch
• Sugar
• Baking soda
• White pepper
• Ground pork
• Minced garlic
• Soy sauce
• Freshly grated ginger (dried is ok)
• Hoisin sauce
• Sesame oil
• Shredded cabbage
• Green onions

You’ll whisk together soy sauce, rice vinegar, and chili paste for a savory dipping sauce

How to make the Pork Potsticker filling

First, don’t worry about making your own dumpling wrappers. Buy some potsticker or gyoza wrappers at the grocery store.

In a small bowl, whisk together the cornstarch, sugar, baking soda, and white pepper. In a large bowl, combine the pork, garlic, soy sauce, ginger, Hoisin sauce, sesame oil, cabbage, green onions, and cornstarch mixture. Mix with a wooden spoon until well combined.

Cover with plastic wrap and refrigerate for at least 30 minutes.

Why is there cornstarch and baking soda in potstickers?

You’ll notice that I use cornstarch and baking soda in the filling. The cornstarch makes for a smooth filling and the baking soda helps to tenderize the meat.

How to assemble Potstickers

If you’re a visual person, I find this video on YouTube for making potstickers and how to fold them is extremely helpful. It is the way I describe how to seal the dough. You’ll be able to find other videos as well if you find this method doesn’t work for you. Because isn’t everything on YouTube nowadays?

Here’s my best written explanation if that helps you:

-Cradle one of the potsticker wrappers in your non-dominant hand. Lightly dip your finger in the bowl of hot water and wet it all around the edge. Using a small cookie scoop or two teaspoons of filling, place the filling into the center of each wrapper. Fold the edges up, but do not put them together yet.

-Pinch one end of the wrapper together. Place the thumb of the hand holding the potsticker just above the filling in the wrapper. Push the side of the wrapper furthest away from you slightly towards the sealed end, grabbing and sealing it together with your opposite hand.

-By doing this, you’ll create a small fold each time and form a natural crescent shape. Do that for another three or four folds, sticking the dough together as you go and seal the other end. When finished, they should have a body that is slightly curved, and a flattened bottom with about 4 – 5 pleats on the top.

Alternately – you can use this super cool tool!
Using a dough press can make the process easier for you if making the pleats is intimidating.
Just follow these steps:
-Place a potsticker wrapper on top of the dough press, and using your finger, dip your finger into the bowl of water and wet it around the edge, making sure that there is enough moisture to completely seal.

-Put a cookie scoop of filling into the center of the wrapper and fold the press over. Push down hard to apply enough pressure to seal the edges. And you’re done!

Note: I did find that the process went MUCH more quickly using the press however, occasionally some of the edges didn’t stick together and opened up while cooking. So you need to make sure you’re wetting the edges enough so that they stick together and press down hard enough to seal them.
I also enjoyed the using my hands to make the dumplings, but you can use whatever way works for you.

Cook Your Pork Potstickers

When ready to cook, heat a non-stick skillet over medium-high heat and add the tablespoon of olive oil. Place the potstickers flat side down into the pan. Only put as many as you can fit in a single layer.

Cook for one minute without touching or until the bottoms are golden brown. Pour the 1/4 cup of water into the pan and immediately cover it with a lid.

Reduce to medium heat and cook for 3 – 4 minutes or until all the water has disappeared. Remove the lid and cook for an additional minute.

Make your dipping sauce and drizzle over potstickers or serve it on the side for dipping.

How many calories per serving?

This recipe makes about 46 potstickers. The nutritional information has been calculated to serve 9 people with 5 potstickers per person (and one additional for the chef. 😉). One serving is 285 calories.

Can I make these ahead of time?

If they haven’t been cooked then you can make them a day ahead. Place them in a tightly sealed container and refrigerate. Remember, no longer than two days MAX as the dough starts to become mushy, and it is raw meat inside.

Storing Potstickers In the Refrigerator

Once they are cooked and cooled, keep these in the refrigerator in an airtight container for up to 2 days. After that, the wrapper will start to get soggy.

Can I freeze leftover potstickers?

Place them on a parchment-lined baking sheet after you’ve filled them so they aren’t touching, and freeze for at least 8 hours. When frozen, place them in a plastic bag and seal them. You’ll be able to enjoy them whenever you’d like. Just know that it will take a few minutes longer for them to cook, and there’s no need to thaw them first.

If you like Pork Potstickers, then you’ll enjoy these other pork dishes:

• Slow Cooker Spicy Orange Pork Roast
• Jack Daniels Pork Tenderloin
• Dijon Herb Roasted Pork with Cranberry-Pear Chutney
• Sweet and Spicy Coca-Cola Shredded Pork Bites
• Rosemary Pork Medallions with Mushroom Wine Sauce

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Pork Potstickers

These easy Pork Potstickers with ground pork, ginger, garlic, cabbage and soy sauce wrapped in a light dough are perfect as an appetizer or main course!

Course Appetizer, Dinners

Cuisine Asian

Keyword Pork Potstickers

Prep Time 30 minutes minutes

Cook Time 6 minutes minutes

Refrigeration 30 minutes minutes

Total Time 1 hour hour 6 minutes minutes

Servings 9 servings

Calories 285kcal

Author Lynne Feifer

Ingredients

Potstickers

• 1 teaspoon cornstarch
• 1 teaspoon sugar
• ¾ teaspoon baking soda
• ¼ teaspoon white pepper
• 1 lb. ground pork
• 3 cloves garlic minced
• 1 tablespoon soy sauce
• 1 ½ teaspoons freshly grated ginger
• 1 teaspoon Hoisin sauce
• 1 teaspoon dark sesame oil
• 1 cup shredded cabbage chopped
• 2 green onions – greens and whites chopped
• 50 potsticker wrappers
• small bowl of water
• 1 tablespoon olive oil
• ¼ – ⅓ cup water

Dipping Sauce

• 3 ½ tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• ¾ teaspoon chili paste
• sesame seeds if desired

Instructions

• In a small bowl, whisk together the cornstarch, sugar, baking soda and white pepper.
• In a large bowl, combine the pork, garlic, soy sauce, ginger, Hoisin sauce, sesame oil, cabbage, green onions and cornstarch mixture. Mix with a wooden spoon until well combined.
• Cover with plastic wrap and refrigerate for at least 30 minutes.

To Assemble

• Cradle one of the potsticker wrappers in your non-dominant hand. Lightly dip your finger in the bowl of water and wet all around the edge.
• Using a small cookie scoop, or two teaspoons of filling, place filling into the center of the wrapper.
• Fold the edges up, but do not put them together yet.
• Pinch one end of wrapper together.
• Place the thumb of the hand holding the potsticker just above the filling in the wrapper. Push the side of the wrapper furthest away from you slightly towards the sealed end, grabbing and sealing it together with your opposite hand. By doing this, you’ll create a small fold each time and form a natural crescent shape.
• Do that for another three or four folds, sticking the dough together as you go and seal the other end.
• When finished, they should have a body that is slightly curved, and a flattened bottom with about 4 – 5 pleats on the top.

Instructions for using a Dough Press

• Place a potsticker wrapper on top of the dough press, and dip your finger into the bowl of water to wet around the edge, making sure that there is enough moisture to completely seal.
• Put a cookie scoop of filling into the center of the wrapper and fold the press over. Push down hard to apply enough pressure to seal the edges.
• Note: I did find that the process went MUCH more quickly using the press however, some of the edges didn't stick together and opened up while cooking. Therefore, make sure you're putting enough water on the edges to stick them together then press down hard enough to seal them.

Cooking

• When ready to cook, heat a non-stick skillet over medium-high heat and add the tablespoon of olive oil.
• Place the potstickers flat side down into the pan. I can fit about 15 comfortably into my 10-inch non-stick skillet.
• Cook for one minute without touching or until the bottoms are golden brown.
• Pour the 1/4 cup (or 1/3 cup – I use 1/3 cup when cooking 15 at a time) of water into the pan and immediately cover with a lid.
• Reduce heat to medium and cook for 3 – 4 minutes or until all the water has disappeared.
• Remove lid and cook for an additional minute.

To Make the Sauce

• In a small bowl, whisk together the soy sauce, rice vinegar and chili paste.
• Drizzle with sauce or serve it on the side for dipping.

Notes

• This recipe makes about 46 potstickers and nutritional information has been calculated for 5 potstickers per person.
• See video in post of ‘How to Assemble’ that I recommend for folding them. 
• I’ve found it helpful to remove the pan from the heat as you add the water then quickly cover it as you return it to the burner. It will help prevent the oil from spattering. 

Nutrition

Serving: 1serving | Calories: 285kcal | Carbohydrates: 27g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 703mg | Potassium: 233mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg

This post was originally published November 16, 2017. It has been updated in format and with pictures on July 5, 2023.

The post Pork Potstickers appeared first on 365 Days of Baking.

I love eating pasta for dinner! This time, I wanted to make a baked Alfredo dish with meat, but without using the standard chicken fare. I don’t have anything against chicken, but sometimes you just need a change!

I rarely make anything with sausage, so I was inspired to use Italian sausage as my meat for this dish. 

Can you use other kinds of sausage for this Alfredo pasta dish?

You can use any ground sausage for this recipe. However, you’ll want to choose the right flavor profile. I used sweet Italian sausage, but you might prefer a spicy Italian sausage flavored with red pepper flakes and other spices.

Other kinds of sausage include breakfast pork sausage (usually flavored with maple), pork sausage with herbs (often sage), andouille sausage, which is usually pre-cooked and wouldn’t work in this recipe, or chorizo, a sausage flavored with spices popular in Mexican cuisine.

You could also use turkey sausage if you want a leaner meat.

Ingredients for Sausage Alfredo Rigatoni

This recipe is made in two parts: the sausage and the homemade Alfredo sauce. Here’s what you’ll need to make both:

For the sausage:

• 1 lb. Johnsonville Sweet Italian Sausage
•  2 tablespoons olive oil
•  1 medium onion, chopped
•  2 cloves garlic, minced
•  10 – 12 leaves fresh basil, chopped
  • You can also use 2-3 teaspoons of dried basil.
•  salt and pepper to taste

Here’s what you need for the Roasted Garlic Alfredo Sauce

• 1 head of garlic, roasted
• 6 tablespoons unsalted butter
• 1 3/4 cups heavy cream
• 1 1/4 cups freshly grated Parmesan cheese
• Salt to taste
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons flour mixed with 2 tablespoons heavy cream
• Shaved Parmesan cheese

You’ll also need 8 ounces of rigatoni pasta, which is about 1/2 of a box. You can also use penne pasta or any other tubular pasta. 

How to make Sausage Alfredo Pasta

You’ll have a delicious dinner ready in no time by following these easy steps:

1. Preheat oven to 350 degrees F and prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
2. Cook rigatoni according to package directions in a large pot of water, salted generously. Follow directions for “al dente,” then drain the salted water and set the cooked pasta aside. Drizzle a little olive oil over the rigatoni to keep it from sticking.
3. In a large skillet over medium-high heat, sauté onion and minced garlic in olive oil until translucent, about 2-3 minutes.
    Add sausage and heat until thoroughly cooked. Remove from heat and stir in basil, salt, and pepper to taste. Place sausage mixture into a large bowl and set it aside.

Roasted Garlic Alfredo Sauce

1. To prepare the Roasted Garlic Alfredo Sauce, remove the cloves of roasted garlic by gently squeezing them from the skins, then place them into a small bowl. Mash the cloves with a fork.
2. In a medium saucepan, melt the butter on low to medium heat. Add the cream and roasted garlic, and heat to very warm, but DO NOT boil. Lower heat and mix in the Parmesan cheese, salt, and pepper, whisking constantly until the cheese has melted.
3. In a small bowl, combine 2 teaspoons of flour and 2 tablespoons of heavy cream until well combined. Pour this into the cheese sauce, stirring and heating until the mixture thickens. 
4. Pour the creamy sauce over the sausage and stir until well-coated. Add rigatoni and mix thoroughly.
5. Pour contents into the prepared baking dish. Sprinkle shaved Parmesan cheese on top of the pasta. Bake for 30 minutes until bubbly and lightly browned.

Baked Alfredo Rigatoni additions

If you want to add a little something more to your pasta, consider one of these great additions:

• Italian seasoning
• red pepper flakes
• chopped parsley
• sauteed vegetables- some favorites are bell peppers, cremini mushrooms, fresh spinach, olives, or zucchini

How to store leftover pasta

This pasta dish is great for leftovers! Store any leftover baked rigatoni by covering it tightly with aluminum foil and placing it in the refrigerator. It will keep for 3-4 days.

Can you make Sausage Alfredo Rigatoni ahead of time?

Yes, this pasta dish can be made up to 6 hours before baking and stored in the refrigerator. Follow the recipe up until the point where you place it in the oven. Instead, cover it with foil and place it in the refrigerator.

You may need to add a few extra minutes of cooking time to compensate for cooking a cold dish.

Other favorite pasta recipes

Pasta is one of my favorite things to make for dinner. Try one of these tasty meals next time:

Baked Stuffed Shells make a savory, filling meal that is full of flavor!

Pepperoni Pizza Pasta is another delicious casserole made with rigatoni, using all the flavors of your favorite pizza!

Spinach and Cheese Manicotti are crepes filled with a cheesy spinach mixture and smothered in your favorite pasta sauce. 

More ways to use sausage

I have so many fun recipes that have sausage as the star ingredient!

• Cheesy Sausage Stuffed Mushrooms
• One Pot Sausage Linguini
• Cheese Puff Pastry Sausage Rolls
• Sausage Balls
• Sausage Cranberry Brie Bites

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Sausage Alfredo Rigatoni

Sausage Alfredo Rigatoni combines rigatoni pasta and herb-flavored sausage tossed in a creamy roasted garlic Alfredo sauce. This pure comfort food will become a staple in your dinner rotation!

Course Dinners

Cuisine Italian

Keyword Sausage Alfredo Rigatoni

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4 servings

Calories 1001kcal

Author Lynne Feifer

Ingredients

• 8 ounces rigatoni pasta prepared al dente
• 1 pound Johnsonville Sweet Italian Sausage
• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 10-12 leaves fresh basil or 2-3 teaspoons dried
• salt and pepper to taste

Roasted Garlic Alfredo Sauce

• 1 head roasted garlic
• 6 tablespoons unsalted butter
• 1 ¾ cups heavy cream
• 1 ¼ cups freshly grated Parmesan cheese
• salt and pepper to taste
• ½ cup shaved Parmesan cheese for topping

To thicken Alfredo sauce

• 2 teaspoons flour
• 2 tablespoons heavy cream

Instructions

Cook the Rigatoni

• Preheat oven to 350° F and prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• Cook rigatoni according to package directions in a large pot of water, salted generously. Follow directions to cook it to “al dente,” then drain the salted water. Set the cooked pasta aside. Drizzle a little olive oil over the rigatoni to keep it from sticking.

Cook the Sausage

• In a large skillet over medium-high heat, sauté onion and minced garlic in olive oil until translucent, about 2-3 minutes. 
• Add sausage and heat until thoroughly cooked. Remove from heat and stir in basil, salt, and pepper to taste. Place sausage mixture into a large bowl and set it aside.

Roasted Garlic Alfredo Sauce

• Remove the cloves of roasted garlic by gently squeezing them from the skins, then place them into a small bowl. Mash the cloves with a fork.
•  In a medium saucepan, melt the butter on low to medium heat. Add the cream and roasted garlic, and heat to very warm, but DO NOT boil. 
• Lower heat and mix in the Parmesan cheese, salt, and pepper, whisking constantly until the cheese has melted.
• In a small bowl, combine 2 teaspoons of flour and 2 tablespoons of heavy cream until well combined. Pour this into the cheese sauce, stirring and heating until the mixture thickens. 
• Pour the creamy sauce over the sausage and stir until well-coated. Add rigatoni and mix thoroughly. Pour contents into the prepared baking dish. Sprinkle shaved Parmesan cheese on top of the pasta. Bake for 30 minutes until bubbly and lightly browned.

Notes

Total time reflects time needed to roast the garlic and make the Alfredo sauce. This time can be reduced by using a jarred sauce or by making the homemade sauce in advance.

Nutrition

Serving: 1serving | Calories: 1001kcal | Carbohydrates: 53g | Protein: 27g | Fat: 77g | Saturated Fat: 45g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 739mg | Potassium: 357mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2575IU | Vitamin C: 6mg | Calcium: 633mg | Iron: 2mg

This post was originally published on 2/13/14. It has been updated in format and with photos on 6/14/23.

The post Sausage Alfredo Rigatoni appeared first on 365 Days of Baking.

When I was growing up in the ’70s, mom made pork chops covered in Shake N’ Bake. You KNOW the ones I’m talking about! It was seriously the only way she knew how to cook them, and they were like hockey pucks, dry to the bone because they were so overcooked.

I promise these burgers are the opposite! They are juicy, tender, and full of flavor. You’ll want to make this delicious burger recipe again and again! And when you do, be sure to pair these easy Baked Beans, my mom’s Macaroni Salad or even these Baked Stuffed Tomatoes to go with them.

Did you know?

Did you know that one-third of the pork produced in the United States comes from Iowa? That’s a lot of pigs! When you buy any pork product at your favorite grocery store across the U.S., you are supporting family farms in Iowa and throughout the United States! Pretty cool, huh?

I really enjoy pork and have so many delicious recipes to use this flavorful meat here on the blog. Besides these burgers, I love a good Spicy Pork Tenderloin, delicious pork chops like these savory Parmesan and Pesto Pork Chops, and these Pork Spare Ribs cooked long and slow in a homemade barbecue sauce.

How to cook a burger with pork properly

It’s really important that pork is cooked to the proper temperature to avoid any illness. Here’s what you need to do to ensure your pork is properly done:

Always use a digital cooking thermometer. I love my instant-read thermometer.

• Insert the thermometer into the thickest part of the meat without touching any bone. Of course, there aren’t any bones in your burgers, but this is important to know when cooking cuts of meat that do have bones.
• Once the desired internal temperature has been reached, remove it from the heat and allow it to rest for three minutes.
• Thumbs up to that blush of PINK in the middle for those cuts of pork, too!
• REMEMBER: 145°F is your safe internal temperature for fresh cuts of pork, 160° F for all ground pork!

Pork Burger Ingredients

You only need four simple ingredients to make these delicious ground pork burgers!

• 1 pound lean ground pork
• ¾ cup shredded cheddar/Colby Jack cheese
• 2 teaspoons Chipotle and Roasted Garlic seasoning mix
• 2 tablespoons olive oil (more as needed)

How to make my easy Pork Burger recipe

This recipe makes the perfect pork burgers in just a few steps:

Prepare: Preheat the grill by turning it on to high and letting it sit for 5 minutes. Scrape the rack with a grill brush to remove any residue.

Make the pork burger patties: In a large bowl, combine the pork, shredded cheese, and seasoning. Mix with your hands until completely incorporated. Divide the ground pork mixture evenly into four equal portions and flatten each into round patties. 

Place on a plate and baste both sides of each patty with the olive oil. Add more olive oil if necessary.

Grill: Lower the grill to medium heat and place the patties onto the rack. Cover and grill patties for 7 – 10 minutes on each side until the temperature registers 160° F. when an instant-read meat thermometer is inserted horizontally into the middle of each patty. The ground meat should be a nice golden brown color.

Serve: Serve on buns and top with barbecue sauce, lettuce, tomato, and red onion or your own favorite toppings.

Tips for making these Grilled Pork Burgers

• Feel free to use different spice blends. There are so many options available now that you can create them to your taste. Feel free to omit it as well and just season with some good old salt and black pepper.
• Do the same with the cheese, too. Add bleu cheese crumbles, for example, instead of the Colby/Monterey Jack.
• Go for add-ins to take your cheesy spiced Pork Burgers to another level. Some suggestions are red pepper, soy sauce or Worcestershire sauce, diced jalapeno, fresh herbs, onions, mushrooms, garlic cloves, and crumbled bacon! You might not want to add ALL of what I’ve just suggested but combining a few of those things will add great flavor to your already delicious burgers.
• It’s important that you brush BOTH sides of your burgers generously with olive oil before placing them on the grill. You don’t want them sticking to the rack, and doing so will definitely make them easier to flip!
• Watch the burgers as they cook. Don’t be like me and become preoccupied with watching cute puppy videos while cooking dinner. Um, yeah. Not a good idea. Your burgers won’t be deliciously plump and juicy. Instead, they’ll be tough and dry. No bueno.
• If you find that the heat is too high, turn it lower. You don’t want them to cook too fast on the outside and not be the desired 160°F on the inside.
• Finish them off with a little of your favorite BBQ sauce on top to make them out-of-this-world delicious!

How to store leftover Pork Hamburgers

If you have leftover pork patties, you can save them for later. Wrap them in foil or store them in an airtight container, then refrigerate for up to four days. You can also wrap them tightly and freeze them to use later.

To reheat them later, thaw pork burgers in the fridge overnight, then heat them for a few minutes in the microwave or on a grill.

Are you looking for even more delicious, easy recipes for pork?

There truly are so many different ways you can prepare pork!

• Try these delicious Pork Potstickers for a little bit of Asian flare!
• Sweet and Spicy Coca-Cola Shredded Pork Bites are GREAT for Game Days!
• Dijon Herb Roasted Pork with Cranberry-Pear Chutney is perfect for a special holiday dinner!
• How about some Easy BBQ Pulled Pork Mac n Cheese for a hearty meal? It’s so cheesy and delicious!
• Rosemary Pork Medallions with Mushroom Wine Sauce are a surprisingly easy dinner, but is impressive enough to serve for company.

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Cheesy Spiced Pork Burgers

These juicy Pork Burgers have quickly become a family favorite! Made with ground pork, shredded cheddar and Monterey Jack cheeses, and a chipotle seasoning mix, these pork patties are the perfect burger to simplify your busy weekday! I bet you’ve never eaten such a flavorful burger!

Course Main Course

Cuisine American

Keyword pork burgers

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 burgers

Calories 397kcal

Author Lynne Feifer

Ingredients

• 1 pound ground pork
• ¾ cup shredded cheddar / Colby Jack cheese
• 2 teaspoons Chipotle & Roasted Garlic seasoning mix or your preferred seasoning
• 2 tablespoons olive oil or more if needed

Instructions

• Preheat grill by turning it on to high and sit for 5 minutes. Scrape rack with a wire brush to remove any residue.
• In a medium bowl, combine the pork, shredded cheese and seasoning. Mix with hands until completely incorporated.
• Divide the meat evenly into 4 balls and flatten into round patties. 
• Place on a plate and baste both sides of each patty with the olive oil. Add more olive oil, if necessary.
• Lower the grill heat to medium and place the patties onto the rack. Cover and cook for 7 – 10 minutes on each side, until the temperature registers 160° F. when a meat thermometer is inserted horizontally into the middle of each.
• Serve on buns and top with barbecue sauce, lettuce, tomato, and red onion, if desired.

Nutrition

Serving: 1serving | Calories: 397kcal | Carbohydrates: 0.4g | Protein: 24g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 86mg | Sodium: 197mg | Potassium: 340mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg

I am very proud to be partnering with Iowa Pork to bring you this recipe. All opinions are 100% my own.

This post was originally published 9/13/2018. It has been updated in format on 6/7/23.

It wasn’t until a few years ago when I had the opportunity to go on a pig farm tour in Iowa and listen to a chef explain each cut of pork that I realized just how many different cuts of pork there are. AND, there are so many different ways to use it in healthy recipes!

Since I started this blog, I now have a heightened awareness of the food we eat.

On that trip to Iowa, I was especially fascinated by the way pig farmers raise their stock. Each pig is in a healthy, sanitary environment and monitored daily, which in turn, means a healthier and better-tasting product for the consumer!

It also means that because of the steps farmers have taken to create better pork products, the safe internal pork cooking temperature is now 145° F, and for ground pork, it’s 16o°F. Those days of dried-out, hockey puck-like pork chops are LONG gone!!

Head on over to Iowa Pork to learn more about pork, the industry and find more great recipes!
Take a look to see what they’re up to on social media here on Facebook, and here on Instagram.

For further reading, Iowa Select Farms has lots of fascinating information about the Iowa agricultural industry.

The post Pork Burgers appeared first on 365 Days of Baking.

Tired of dry, overcooked pork? Me too.

A little while ago, I took a trip to Iowa to visit a pig farm? I learned SO much on that trip, including the best ways to cook pork.

SAVE THIS SAVE THIS EASY PORK MEDALLION RECIPE TO YOUR FAVORITE PINTEREST BOARD!

For years, I thought pork tenderloins had to be cooked to a full 165 F (like chicken) to be safe to eat. The result was tough, flavorless meat that needed to be drowned in sauce to taste halfway decent.

It turns out it doesn’t have to be that way! The National Pork Board now recommends cooking pork tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3-minute rest. I used their recommendations to make these Rosemary Pork Medallions.

Rubbed with fresh rosemary and quickly pan fried, the pork itself is juicy and flavorful even before adding the mushroom wine sauce. The gravy-like sauce covers the pork with even more rich, savory flavor that enhances the aromatic rosemary and makes every bite of pork even more tender.

Gone are the days of the dried out meat. You can now enjoy pork that is tender and juicy!!

See how gorgeous that is?

The best part is how quick and easy this recipe is! As much as I love slow cooker pork, I love that I can make great tasting easy pork recipes in no time on the stove too. I know you’ll love these Rosemary Pork Medallions!

What do I need?

You will need these ingredients to make the pork tenderloin medallions:

• pork tenderloin – Slice them into1 inch medallions yourself or ask your butcher to do it!
• fresh rosemary leaves
• salt
• pepper
• olive oil

For the mushroom wine sauce, you will need:

• button mushrooms
• white wine
• butter
• chicken base
• heavy cream
• fresh sage

What can I use in place of wine?

If you’d rather not use white wine in the sauce, you can substitute with another liquid. Chicken stock or vegetable broth will both work well. You can also use diluted white wine vinegar or diluted apple cider vinegar.

For a sauce with a little sweetness, make this recipe with white grape juice or ginger ale instead of white wine.

You can even use the liquid from a can of mushrooms for a more savory mushroom flavor.

Pork Recipes

Once you learn how to cook pork medallions on the stove, go ahead and explore the wide world of pork recipes! Pan cooking is quick but I also enjoy the oven baking method in this Roast Pork Tenderloin recipe.

These Parmesan Pork Chops with Pesto are a cheesy, garlicky twist on classic pork chops. If you’re more into sweet and spicy pork, you’ll love these Coca-Cola Shredded Pork Bites.

Love barbecue? Try this Easy BBQ Pork Mac & Cheese recipe. The kids always gobble it up, no questions asked. While not barbecue, these Cheesy Spiced Pork Burgers are another kid approved favorite.

Check out even more pork recipes I’ve made and loved on this site over the years:

• Pork and Cabbage Stir Fry – 30 minute meal
• Crockpot Pork Ragu
• Pork Potstickers
• Dijon Herb Roasted Pork with Cranberry Pear Chutney
• Jack Daniel’s Pork Tenderloin
• Spicy Pork Tenderloin
• Orange Spiced Pork Tenderloin

What to Serve with Pork?

The versatility of pork makes it delicious with all kinds of different side dishes. I love today’s Rosemary Pork Medallions served with a helping of Mashed Potatoes and a lighter side of steamed vegetables or a green salad.

Baked potatoes are a perfect accompaniment to pork dishes too. Try these Twice Baked Potatoes or these Easy Roasted Smashed Potatoes for something different.

When I make pork chops, I always serve them with an apple side dish. This Baked Applesauce is always a delicious choice. Fried Apple Rings taste amazing with pork too. The combo of sweet apple with savory pork is perfection!

Make the juiciest pork medallions ever with this quick and easy pork recipe! Served with a rich creamy white wine sauce, these Rosemary Pork Medallions are a perfect meal for a weeknight dinner or special occasion.

Print

Rosemary Pork Medallions with Mushroom Wine Sauce

Rosemary Pork Medallions with mushroom wine sauce is an easy pork recipe with delicious results. Rounds of sliced pork tenderloin are pan fried to perfection and covered with a savory mushroom gravy. It's a one pan meal that's impressive enough for a special occasion but easy enough to make any night of the week!

Course Dinners

Cuisine American

Keyword Pork Medallions, Pork Tenderloin, Rosemary Pork Medallions with Mushroom Wine Sauce

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 583kcal

Author Lynne Feifer

Equipment

• 1 small bowl
• 1 spatula
• 1 Large skillet

Ingredients

• 1 1.5 lb. pork tenderloin
• 3 ½ teaspoons finely chopped fresh rosemary separated
• ½ teaspoon ground black pepper
• ¼ teaspoon kosher salt
• 2 tablespoons olive oil
• 3 tablespoons butter
• 8 ounces button mushrooms sliced
• 1 ½ teaspoons flour
• ¾ cup white wine
• ½ teaspoon chicken base
• ¼ cup heavy cream
• 1 teaspoon freshly chopped sage

Instructions

Rosemary Pork Medallions

• In a small bowl, combine 2 1/2 teaspoons of the fresh rosemary, pepper and salt.
• Slice the tenderloin into 1-inch thick slices. and distribute the rosemary mixture of the pork tenderloin, making sure to coat both sides of the medallions.
• In a large skillet on medium high heat, pour olive oil.
• Oil will be ready when a small drop of water placed into it sizzles.
• Place the medallions into the skillet and cook for 3 minutes without touching.
• With a small hard spatula or offset spatula, gently flip the medallions to cook on the other side for an additional 3 minutes and cover.
• Transfer the medallions to a plate and cover with tin foil while making the sauce.
• Reduce the temperature of the skillet to medium.

Mushroom Wine Sauce

• In the skillet, melt the butter.
• Sauté the mushrooms until soft, about three minutes.
• Add flour and mix until well combined, any moisture will be absorbed.
• Whisk in the wine and chicken base and bring to a boil.
• Reduce heat and add cream, remaining teaspoon of rosemary, and sage.

Notes

If you’d rather not use the wine in the sauce, here are some things you can substitute it with – chicken broth/stock, vegetable stock, white grape juice, ginger ale, canned mushroom liquid, or diluted white wine or cider vinegar.

Nutrition

Serving: 1person | Calories: 583kcal | Carbohydrates: 4g | Protein: 61g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 438mg | Potassium: 1348mg | Fiber: 1g | Sugar: 2g | Vitamin A: 491IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg

This posts was originally published on 10/28/15. It has been updated in format and with pictures on 2/7/22.

The post Rosemary Pork Medallions with Mushroom Wine Sauce appeared first on 365 Days of Baking.

Today’s recipe is the one that introduced me to the miracle of spaghetti squash.
You never forget your first . . .

spaghetti squash recipe.
HA! And you probably thought I was going to say something else, didn’t you?

SAVE THIS EASY LOW CARB SPAGHETTI SQUASH RECIPE TO YOUR FAVORITE PINTEREST BOARD!

If you’ve never marveled at the inside of a spaghetti squash, this recipe is the perfect place to start. I made this meal for the first time in the early days of blogging and it’s continued to make regular appearances on our meal rotation.

This Sausage Spaghetti Squash recipe is easy to make with delicious results!

What Is Spaghetti Squash

At first glance, spaghetti squash looks like any other winter squash. It’s oval shaped with a yellow or slightly orange exterior. Raw, the insides are solid and dense.

Once cooked, the flesh shreds into pasta-like tendrils that give spaghetti squash its name. It’s appearance and consistency make it a perfect swap for starchy noodles in all kinds of dishes, but it’s also delicious in its own right.

Here’s my disclaimer: please don’t expect spaghetti squash to taste exactly like spaghetti!
It definitely doesn’t and threw our pasta loving son for a loop when he took his first bite.
It might look like pasta but it has its own unique and appealing flavor.

Roasting the squash in this recipe brings out a nutty sweetness. The flavor is perfect seasoned with savory garlic, butter and herbs. Browned sausage turns this spaghetti squash into a hearty meal that gets rave reviews every time.

What do I need?

This Sausage Spaghetti Squash recipe uses simple, fresh ingredients.

• ground sausage (or pork)
• spaghetti squash
• butter
• onion
• garlic
• basil
• sage
• rosemary
• salt and pepper

How to Roast Spaghetti Squash

Start by cutting your squash in half lengthwise. Place each half flesh side down on a greased 9 X 13-inch baking dish. Add a half inch of water to the dish.

Cover the squash with foil and roast in a 375 degree F oven. It’s ready when you can easily insert a sharp knife into the skin. This usually takes between 45 and 60 minutes.

Once the squash is roasted, you can discard the seeds and scoop out the flesh. Add it to the pan with garlic and onion, then add in sausage and herbs.

This dish is best enjoyed immediately so be ready to eat!

Squash Recipes and Sausage Recipes

Sausage is one of our most consumed proteins in the 365 household. It’s a versatile ingredient that cooks quickly and adds substance along with flavor.

Give this One Pot Sausage Linguine a try next time you need a fuss-free meal. Kids always gobble it up, too! You’ll also love this Sausage Alfredo Rigatoni and these Cheesy Sausage Stuffed Mushrooms.

Looking for more spaghetti squash ideas? Try it stuffed with cheesy Italian flavors in this recipe for Spaghetti Squash Lasagna Boats.

Side Dishes That Pair Well

A mixed green salad with Homemade Italian Dressing is the perfect way to round out a bowl of buttery spaghetti squash and sausage. A loaf of Easy Homemade Italian Bread is always a good idea too.

Plus, your home will smell amazing. Roasted squash + freshly baked bread?! Yes, please.

For more side dish ideas, check out these other favorites from the blog.

• Baked Stuffed Tomatoes
• Butternut Spinach Multi-Grain Medley
• Roasted Parmesan Broccoli
• Baked Parmesan Zucchini Sticks
• Strawberry Spinach Salad

When I first started my blogging journey, I rated every recipe I made on a scale of 1 -4 rolling pins (4 being the BEST). This Sausage Spaghetti Squash earned an enthusiastic 3 1/2 stars. Although, the more I make it the more I think it deserves all four.

Grab a squash and give this recipe a try tonight. I have a feeling you’ll love it too!

Print

Sausage Spaghetti Squash

Roasted spaghetti squash and sausage come together for an easy dinner. Seasoned with garlic and Italian herbs, Sausage Spaghetti Squash is a flavorful family favorite!

Course Dinners

Cuisine American

Keyword Sausage, Sausage Spaghetti Squash, Spaghetti Squash

Prep Time 25 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 4 servings

Calories 530kcal

Author Lynne Feifer

Equipment

• 9 X 13-inch baking dish
• Large skillet

Ingredients

• 1 lb ground sausage or ground pork
• 2 ½ lb. spaghetti squash
• water to put in baking dish
• 3 tablespoons butter
• 1 cup diced onion
• 3 cloves garlic minced
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh sage
• 1 teaspoon chopped fresh rosemary
• ¾ teaspoon kosher salt
• 1//4 teaspoon pepper

Instructions

• Preheat oven to 375° F, and prepare a 9 x 13-inch baking dish by spraying it with cooking spray.
• With a long, sharp knife, carefully cut the spaghetti squash in half lengthwise. Do not remove seeds. Place each half cut side down into the prepared baking dish. Fill the dish with about a half inch of water. Cover with tin foil and bake for 45 – 60 minutes or until a sharp knife is inserted easily into the skin.
• Remove baking dish from oven, and turn the squash over so that the inside is facing up. Cover again with tin foil and return to the over to bake for an additional 15 minutes. Allow to cool slightly when finished baking.
• Discard the seeds and using a fork, scrape the strands into a large bowl.
• In a large skillet over medium heat, melt the butter. Add the onion and garlic and cook until translucent and fragrant, about 2-3 minutes.
• Add the sausage and cook until browned, breaking it apart as it cooks. Add the basil, sage and rosemary and mix well.
• Place squash into the pan and add the salt and pepper and mix until squash is well coated with seasonings. Cook until heated through and serve.

Nutrition

Serving: 1serving | Calories: 530kcal | Carbohydrates: 24g | Protein: 20g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1275mg | Potassium: 667mg | Fiber: 5g | Sugar: 10g | Vitamin A: 742IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 2mg

This post was originally published on 9/30/11. It was updated in format and pictures and republished on 10/15/21.

The post Sausage Spaghetti Squash appeared first on 365 Days of Baking.

With what’s going on in the world, it’s imperative we all stay at home to keep ourselves and our family safe.
I know it hasn’t been easy.

I am proud to be partnering with the National Pork Board to bring you this sponsored post. As always, all opinions are 100% my own.

We’re having to cook, bake, and eat meals at home which might not be something you and your family are used to doing.
Our trips to the grocery store are limited, we can’t just “run to the store to pick something up”, and a delivery could be days or even a week away.

On the other hand, we are able to eat meals together as a family.
We’re connecting, making meals together, and even involving the kids which can create lasting memories for all of us.

Though it might be frustrating at times figuring out what to make, I’m here to tell you that you CAN do this.
You’ll be able to make recipes that don’t take much work, use ingredients you have on hand while saving money, and provide you with a resource to make everything so much easier. 

So let’s go shopping in your fridge, freezer and pantry and get creative!!

SAVE THIS BBQ PULLED PORK MAC & CHEESE TO YOUR FAVORITE PINTEREST BOARD!

The National Pork Board is a wonderful resource for pork recipes, cooking videos, and nutrition.
You’ll find various recipes such as this Pulled Pork Mac and Cheese, Pulled Pork Nachos, Ham Jambalaya, and Pork and Bean Soup.
These will make great dinner meals and then you can enjoy leftovers in a different form the next day!
For example, when you make the pulled pork for this macaroni and cheese, you can use the leftover pork to top nachos, or even some tacos!

You’ll also find different ways to prepare your meals using your oven, slow cooker, Instant Pot, stove top, and grill. 
You can even involve the whole family.
Mom and dad can cook, bake or grill while teenagers can chop and/or help younger siblings gather and measure ingredients. 

It’s important to note that when cooking whole muscle cuts – loin roasts, tenderloin, and chops that you want an internal meat thermometer to read 145°F. when inserted into the thickest part, and follow it with a 3-minute rest.
Then, when you cut into it, it can even be a light pink in color! You can read more about temperatures for cooking pork here.

Pork has been a go-to meat for my family for as long as I can remember.
I always have at least one tenderloin, and a pound or two of ground pork in my freezer. Then throughout the month, I’ll add other cuts.

This meat is an inexpensive option, and such a great source of protein.
With so many different pork cuts, it’s easy to use it in a variety of recipes.

I use the tenderloins to make this Jack Daniel‘s Pork Tenderloin or these Rosemary Pork Medallions with Mushroom Wine Sauce, and this Crockpot Pork Ragu. 

My MOST FAVORITE pork recipe that I’ve made to date are these Pork Potstickers.
It’s easy using the ground pork, and you don’t even need to run to the store to get the wrappers, you can make your own at home!

Tired of cooking in the kitchen? Fire up the grill!
Ground pork is also perfect for these Cheesy Spiced Pork Burgers. 
You can even use the ground meat to make ham balls for spaghetti night.

Got pork chops in the freezer? Make these Parmesan Pork Chops.
You can also serve Ham Salad made from the leftover ham you might make for Easter.
These Ham and Cheese Sandwiches can be made with it as well.

What do I need to make this recipe?

• 3 lbs. pork shoulder.
  Shoulder cuts are also known as Boston butt or a picnic roast.
  You can use a boneless pork roast if you don’t have a shoulder on hand.
• barbecue sauce
  Don’t have barbecue sauce on hand? You can make your own with this Tangy Memphis BBQ Sauce recipe from Barefeet in the Kitchen!
• elbow macaroni or any of your favorite pasta.
• butter
• milk or you can use half and half.
• shredded cheddar / Monterey Jack – if you have block cheese, you can shred it yourself. 
  Feel free to substitute a different type of cheese if you don’t have that combination in your fridge.
  Cheddar is the most popular, but you can also use Gouda, Fontina, Parmesan, Gruyère, and Mozzarella.
• salt and pepper to taste

Pair your pork dinner with a Strawberry Spinach Salad, some Easy Homemade Italian Bread, or these Maple Bacon Brussels Sprouts.
And of course, if you’ve got bacon in the freezer, I can show you the best way to make it so it comes out perfectly every time.

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
 ~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY
365 DAYS OF BAKING & MORE 
WEEKLY BELOW!

How do I make this Macaroni and Cheese with Pulled Pork?

• Put the pork shoulder into the slow cooker, pour the barbecue sauce over it, and cook on low for 8-10 hours.
  Feel free to add more flavor to the pork by rubbing it with a mix made of 1 teaspoon each – onion powder, garlic powder, paprika, and a ½ teaspoon each of salt and pepper. Make sure it’s well-coated before placing into the slow cooker.
• Once cooked, shred the meat with two forks, and keep in the slow cooker to stay warm.
• Cook the elbow macaroni as directed on the package and reserve a half cup of the pasta water before draining. 
• Once cooked and drained, return the pot to the stove to melt the butter over medium low heat.
• Add the milk and cook until steaming. 
• Pour in the cheese, and stir until melted. Add salt and pepper to taste.
• Return the macaroni to the pan and stir to completely cover. If macaroni and cheese is too thick, mix in one tablespoon of the reserved pasta water at a time.
• Place a helping of the mac & cheese into a serving bowl and top with a serving of the pulled pork.

Print

BBQ Pork Mac & Cheese

This BBQ Pork Mac & Cheese is a delicious dinner made with the pork in your freezer and ingredients already in your pantry. No need to run to the store!

Course Dinners

Cuisine American

Keyword BBQ Pulled Pork Mac & Cheese

Prep Time 20 minutes minutes

Cook Time 8 hours hours 10 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 6 people

Calories 685kcal

Author Lynne Feifer

Ingredients

• 3 pound pork shoulder
• 18 ounces barbecue sauce
• 12 ounces elbow macaroni
• 2 tablespoons butter
• 1 cup milk
• 2 cups shredded cheddar / Monterey Jack cheese
• salt to taste
• pepper to taste
• ½ cup reserved pasta water if needed
• panko bread crumbs for garnish, if desired
• dried or fresh parsley for garnish, if desired

Instructions

• Place the pork into a slow cooker and cover with the barbecue sauce. Cover and cook on low for 8-10 hours or on high for 4-6 hours.
• When pork has finished cooking, shred with two forks and keep in the slow cooker to remain warm.
• Bring a large pot of water to a boil over high heat. Add the pasta and cook according to directions on the package.
• Reserve 1/2 cup of the pasta water, and then drain the pasta.
• Return empty pot to stove and over medium-low heat, melt the butter. Add the milk and when milk is steaming, add the cheese. Stir until completely melted.
• Add the pasta and mix completely. Add salt and pepper to taste. If the macaroni and cheese is too thick, stir in one tablespoon at a time of the reserved pasta water.
• Place mac & cheese into a bowl, and top with a serving of the BBQ Pulled Pork. Garnish with parsley and panko crumbs, if desired.
• Use the leftover shredded pork to make tacos for lunch tomorrow!

Nutrition

Serving: 1g | Calories: 685kcal | Carbohydrates: 80g | Protein: 46g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 115mg | Sodium: 1263mg | Potassium: 874mg | Fiber: 3g | Sugar: 32g | Vitamin A: 451IU | Vitamin C: 2mg | Calcium: 262mg | Iron: 3mg

The post Easy BBQ Pork Mac & Cheese appeared first on 365 Days of Baking.

These ain’t your momma’s pork chops, people!

*This post contains an affiliate link(s).

I am proud to be partnering with the National Pork Board to bring you this Parmesan Pork Chops with Pesto recipe. I have been compensated and participated in the 2018 Pork Tour, but as always, all opinions are 100% my own.

Ok, well at least they aren’t my momma’s pork chops or rather, the way she used to make them.
Man, those were like hockey pucks!
Or as Kurt refers to them now, “Pork Rocks”. LOL

To her defense though it was back in the 70’s when you doused them in that popular pork chop coating then baked them until they were dry as a bone.
Remember that, or am I dating myself?

SAVE THESE PARMESAN PORK CHOPS WITH PESTO TO YOUR FAVORITE PINTEREST BOARD!

Yeah, mom’s pork chops were NO bueno!
And I dreaded dinner those nights when I knew we were having them.

I made sure to dump a helluva lot of applesauce on my plate. I’d scoop up a bunch with every bite of chop.
Then I’d chew and chew and chew for what seemed like an eternity because they were so doggone tough!

NOT a good memory, folks! And needless to say, it’s pretty much deterred me from serving pork chops to my own family. That is…
UNTIL NOW!!!

These Parmesan Pork Chops are THE. BOMB!!
Kurt even said they’re one of my top 10 dinners of all-time and absolutely LOVED them!!
I actually think he was surprised at how much he loved them. haha

So, we’re going back to the good ol’ days and giving these a rating of 4 rolling pins!!
Huzzah!!

The reason these are so darn delicious? They’re cooked to the recommended cooking temperature of 145° F. and then left to rest for three minutes before serving.
BINGO!
You can go here to see the different cuts of pork and their recommended cooking temps.

 ~ FOLLOW ME ~
FACEBOOK ~ PINTEREST

INSTAGRAM ~ TWITTER

SIGN UP FOR THE
365 DAYS OF BAKING & MORE 
NEWSLETTER!

JOIN THE
365 DAYS OF BAKING AND MORE FACEBOOK GROUP
TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS,
SHARE RECIPES AND MORE!

Someone else thought these Parmesan Pork Chops with Pesto were delicious, too! Or at least he thought they smelled delicious. haha
See that little Golden Retriever nose in the bottom right of the picture below? That’s Logan. He’s our 4-month old puppy.

I must say though he was really well behaved while I was shooting and made no attempt to eat them. Probably because I kept saying “leave it” and Kurt was standing over him to make sure.

Look how delicious that is!!
Doesn’t it make you just want to lick your screen or take a bite??!!

See that bit of pink in the center of the pork chop? That’s ok!
It’s good if it’s a bit pink in the center, even slightly pinker than this even. It will give you a tender, juicy pork chop!

Fresh cut muscle meats of pork can look like this now when they’re cooked!
And why are the days of cooking pork until it’s bone dry long gone?

Pork farmers have taken great strides to ensure that today’s pigs are happy, healthy pigs.
Because happy healthy pigs make delicious pork!

There is so much science behind what they’re being fed, how they’re being cared for and it is really making a difference in today’s meat.
You can read all about it here.

Tips for making these Parmesan Pork Chops with Pesto –

• Prepare the Pesto recipe ahead of time. It’s really easy and won’t take you long.
  It just helps to have it all finished and ready to serve with the pork chops. They’ll be cooked before you know it, believe me.
  These babies are delicious on their own, but the pesto definitely adds a little extra yumminess.
• If there are no gluten concerns, be sure to coat each pork chop in the flour. If you need to make these gluten-free, by all means, do so. Using the flour just helps the egg stick to the pork chop which also helps the Parmesan cheese stick.
• My most important piece of advice for making these Parmesan Pork Chops is to use a meat thermometer like this one. You don’t want to undercook them and you definitely don’t want them turning out like my mother’s. Use a meat thermometer to make sure they are at 145° F. when they’re finished cooking, the safe internal pork cooking temperature.
  Follow that up with the three-minute rest before cutting into them.
• That’s it! They’ll only need 4-5 minutes per side to cook. This is a super easy and quick dinner, perfect for those days when you’re busy with running around, practices, play dates, etc. This pork chop recipe will be on the table in no time and everyone will love it!
• Know that 5 minutes will be gone before you know it, so don’t become side-tracked making the pesto, putting a salad together or delving into Facebook on your phone. You definitely don’t want to overcook them!
• The pork chops I used were about 1/2 – 3/4 inch in thickness. I have made them with a pork chop that was about 1-inch thick and it does take longer to cook, about 1-2 minutes per side. You will have to adjust the cooking time according to thickness.
  So, use that meat thermometer to make sure you make them just right!

I’ve absolutely fallen in love with all things pork! Granted I’ve been on a few pig farm tours the past few years and have been up close and personal with them.
BUT, there are SO many wonderful ways to enjoy pork and use it in recipes.

You guys, one of the tastiest pork dishes I’ve had were these Easy Crispy Pork Tenders a.k.a. Pork Fries when a group of us went to Michigan for this year’s Pork Tour. Every single blogger couldn’t believe how good they were and we were practically fighting over them!
Rebecca from Foodie with Family recreated them and I do believe she’s spot on, so definitely try these babies out!

Lauren from Climbing Grier Mountain made this Pumpkin Cream Sauce with Ground Pork. It is THE perfect recipe for this time of year!

Want pork for breakfast? I mean, who doesn’t, it’s all about the bacon, right?
Kirsten from Comfortably Domestic has come up with the perfect flavor combination for your breakfast enjoyment – Apple Cheddar Bacon Scones. You could even enjoy these with dinner, too!

An easy dinner made in just one skillet, this easy Pork and Cabbage Stir Fry is a hearty meal and can be on the table within just 30 minutes.

Print

Parmesan Pork Chops with Pesto

These Parmesan Pork Chops with Pesto are both flavorful and super easy to make. They're a great weeknight dinner when everyone's busy and time is tight.

Course Main Course

Cuisine American

Keyword Parmesan Pork Chops, pork chops

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 436kcal

Author Lynne Feifer

Ingredients

• 4 center-cut boneless pork loin chops 1/2-inch thick
• 1 large egg
• ⅓ cup all-purpose flour
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 2 tablespoons canola oil plus more if needed

Instructions

• Make this Pesto recipe: https://www.365daysofbakingandmore.com/pesto-pesto-pesto/
• Place the flour and Parmesan cheese in separate bowls. Place the egg into a third bowl and beat.
• Add the garlic powder, pepper, and salt to the Parmesan cheese and mix well.
• Coat one pork chop in flour. 
• Completely dip the pork chop in the egg and then coat all sides with the Parmesan cheese mixture. Place onto a plate while preparing the remaining pork chops.
• Heat a large skillet just under medium-high heat, and add the canola oil.
• Place the pork chops into the skillet. Cook for 4-5 minutes before turning over to cook an additional 4-5 minutes on the other side. Add more canola oil, if necessary. The center of each pork chop should read 145°F when measured with a meat thermometer.
• Remove pork chops from pan and place onto a serving plate. Let rest for 3 minutes before serving. 
• Serve, topped with pesto.

Notes

Use this Pesto recipe to top the pork chops!

Nutrition

Calories: 436kcal | Carbohydrates: 9g | Protein: 41g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 158mg | Sodium: 610mg | Potassium: 568mg | Vitamin A: 285IU | Calcium: 294mg | Iron: 1.6mg

If you like these Parmesan Pork Chops with Pesto, then you’ll enjoy these pork recipes, too!

Cheesy Spiced Pork Burgers

Sweet and Spicy Coca-Cola Shredded Pork Bites

Pork Potstickers

*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog. I thank you so very much for your support. Let’s keep having fun in the kitchen!!

The post Parmesan Pork Chops with Pesto appeared first on 365 Days of Baking.