Easy Pork Recipe Ideas - The Recipe Critic https://therecipecritic.com/pork-recipes/ Tried and True Recipes for Families | Food Blog Thu, 11 Jul 2024 04:01:54 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Easy Pork Recipe Ideas - The Recipe Critic https://therecipecritic.com/pork-recipes/ 32 32 53477294 Boursin Pork Chops https://therecipecritic.com/boursin-pork-chops/ https://therecipecritic.com/boursin-pork-chops/#comments Tue, 16 Jul 2024 12:00:00 +0000 https://therecipecritic.com/?p=261236 Boursin Pork Chops are savory, tender, and covered in a delicious cheesy cream sauce. This one-pan recipe is the perfect easy…]]>

Boursin Pork Chops are savory, tender, and covered in a delicious cheesy cream sauce. This one-pan recipe is the perfect easy main that can be on your dinner table in just 30 minutes!

My family absolutely loves pork chops for dinner! Why? Because they are so versatile and can be prepared in a variety of ways. After you try this recipe, you’ll have to try these fun Hawaiian pork chops, these delicious smothered pork chops, and these easy grilled pork chops. You’re sure to love them all!

Overhead shot of cooked Boursin pork chops in pan.

Reasons You’ll Love These Pork Chops

  • Amazing Flavor: The Boursin cheese really elevates this pork chop recipe into a fantastic dinner! It’s a soft, creamy cheese that’s available in a variety of flavors, with a texture somewhat similar to cream cheese. Try our Boursin mashed potatoes next.
  • Comforting Flavors: Creamy sauce, savory pork, and major cheesiness make for a crowd-pleasing meal.
  • Minimal Cleanup: One-pot cooking means less mess and fewer dishes to wash.

Boursin Pork Chops

Just like with our Boursin Chicken, these Boursin Pork Chops are out of this world delicious! It’s an easy-to-make recipe with a creamy, flavorful sauce that’s definitely restaurant-quality. Simply season and sear the pork. Then, in the same pan, mix together a creamy, dreamy sauce with minced shallots, broth, heavy cream, parmesan, and Boursin cheese. Add the pork back to the pan, then serve over mashed potatoes to soak up the amazing sauce! 

Ingredients Needed For Simple Boursin Pork Chops

Not only do these simple ingredients and seasonings come together for the most tender, flavorful pork chops you’ll ever have, I’m guessing you already have them in your kitchen! Check out the recipe card at the end of the post for exact measurements.

Pork Chops

  • Pork Chops: Choose boneless pork chops that are about 1-inch thick.
  • Garlic Powder: Adds savory flavor to the pork chops.
  • Italian Seasoning: You can use store-bought or try my homemade dried Italian seasoning blend.
  • Kosher Salt & Black Pepper: Basic seasonings add your first layer of flavor.
Overhead shot of labeled ingredients.

Incredibly Tasty Creamy Herb Sauce

  • Olive Oil and Butter: To sear the meat and add richness to the sauce.
  • Shallot: Sautéed for a mild onion taste.
  • Garlic: For savory garlic flavor.
  • Chicken Broth: Provides the sauce with extra flavor and makes for the perfect consistency.
  • Heavy Cream: The smooth and creamy base of the sauce.
  • Parmesan Cheese: If possible, use freshly grated cheese from a block to give the sauce the best flavor and velvety consistency.
  • Boursin Cheese: You will love how rich, creamy, and tasty Boursin cheese makes this sauce.
  • Herbs: Fresh chopped parsley and thyme add herby flavor and a pop of color.
Overhead shot of labeled sauce ingredients.

How to Make This Recipe

This Boursin pork chop recipe is great to make for busy weeknights, family meals, or even intimate dinners because it will definitely be a hit. Here are the easy instructions for making this hearty dish:

  1. Season and Prep Pork Chops: Pat the pork chops dry, then season all sides with garlic powder, Italian seasoning, and salt and pepper. I would then recommend you cut a few small slits in the sides of the pork chops to keep them from curling up as they cook.
  2. Sear: Heat the olive oil and butter in a large skillet on the stove over medium-high heat. Once the pan is hot, sear the pork chops for 3-5 minutes on each side until they are golden on the outside.
  3. Sauté the Shallot: Once the pork chops are seared, remove them from the pan and set them on a plate. Add the shallot to the pan, then sauté for 2-3 minutes.
  4. Make the Sauce: Add in the garlic and sauté another minute. Add in the chicken broth, heavy cream, parmesan cheese, Boursin cheese, parsley, and thyme.
  5. Add the Pork Chops to the Sauce: Reduce the heat to medium-low and continually stir until you have a creamy sauce. Add the pork chops back to the pan and cook for another 5 minutes until they are cooked through, coating each pork chop in the sauce.
  6. Serve: Enjoy fresh with additional salt and pepper, parsley and thyme, and your favorite side!
Angle shot of seasoned pork chops in pan.
Season and brown the pork chops.
Angle shot of garlic and shallots in sauce on pan.
Saute the shallot and garlic.
Angle shot of cheese, herbs, and cream in sauce in pan.
Make the Boursin sauce.
Add the pork chops to the sauce.

Tips for Making Boursin Pork Chops

These creamy pork chops are both tender and flavorful. To consistently achieve perfect results, consider these essential tips

  • Remove from Fridge: I recommend removing your pork chops from the fridge about 30 minutes before cooking. If the meat is too cold before you cook, the outside will cook too quickly before the inside reaches the right temperature, which for pork is 145 degrees Fahrenheit.
  • Use Dried Herbs: You can use dried herbs in place of fresh ones, I like a 1:1 substitution. 
  • Sauce Consistency: If you feel your sauce is too thick, then I suggest adding additional chicken broth until you get the perfect consistency.
  • Homemade Boursin Cheese: Want to make your own Boursin Cheese for this recipe? Then give our irresistible homemade Boursin Cheese a try!
  • Side Options: These chops are so versatile that they pair well with anything. They’re delicious on top of rice, potatoes, pasta, or even cauliflower rice. If you like more veggies, then you could try making it with mushrooms, green beans, spinach, or roasted carrots.
  • Don’t Wipe Out Pan: Leave the drippings and brown pieces in the pan after cooking the meat because it adds great flavor to the sauce. In fact, I suggest scraping them off the bottom with your spatula to be sure they mix into the sauce.
Angle shot of wooden spoon dishing out a Boursin pork chop out of pan.

Storing Leftovers

One of the reasons that I love making these saucy pork chops is that they make great leftovers!

  • In the Refrigerator: Allow the pork to cool completely before storing in an airtight container. Cooked pork chops with Boursin sauce will keep well for up to 3 days in the fridge.
  • Reheat: To warm up stored leftovers, place them on a skillet medium-low until warm throughout.
Overhead shot of plated Boursin pork chop with peas on the side and a bite skewered on a fork.

More Delicious Pork Chop Recipes

There’s nothing dry or flavorless about my pork chops! If you know how to prepare them correctly, pork chops can be loaded with flavor, juicy, and perfectly tender. Here are some of my family’s favorite pork chop recipes that are super easy to cook up.

Print

Boursin Pork Chops

Boursin Pork Chops are savory, tender and super tasty covered in a cheesy cream sauce. This one-pan recipe is the perfect easy main that can be on your dinner table in just 30 minutes!
Course Dinner
Cuisine American
Keyword pork chops recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 454kcal
Author Alyssa Rivers

Ingredients

Pork Chops

Sauce

Instructions

  • Pat the pork chops dry and season all sides with the garlic powder, Italian seasoning, and salt and pepper. Cut a few small slits in the sides of the pork chops to keep them from curling up as they cook.
  • Heat the olive oil and butter in a large skillet on the stove over medium high heat. Once the pan is hot, sear the pork chops 3-5 minutes on each side. They should be golden on the outside.
  • Once the pork chops are seared, remove them from the pan and set them on a plate. To the pan add the shallot and saute for 2-3 minutes.
  • Add in the garlic and sauté another minute. Add in the chicken broth, heavy cream, parmesan cheese, boursin cheese, parsley, and thyme.
  • Reduce the heat to medium low, continually stir until you have a creamy sauce. Add the pork chops back into the pan and cook for another 5 minutes until the pork chops are cooked through, coating each pork chop in the sauce.
  • Serve fresh with additional salt and pepper, parsley and thyme and your favorite side!

Nutrition

Calories: 454kcal | Carbohydrates: 4g | Protein: 35g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 148mg | Sodium: 537mg | Potassium: 600mg | Fiber: 1g | Sugar: 2g | Vitamin A: 760IU | Vitamin C: 2mg | Calcium: 203mg | Iron: 1mg
]]> https://therecipecritic.com/boursin-pork-chops/feed/ 3 261236 Guide to Different Cuts of Meat https://therecipecritic.com/different-cuts-of-meat/ https://therecipecritic.com/different-cuts-of-meat/#comments Tue, 11 Jun 2024 12:00:00 +0000 https://therecipecritic.com/?p=257985 Learn the basics of using meat in the kitchen! I walk you through the different cuts of meat and help…]]>

Learn the basics of using meat in the kitchen! I walk you through the different cuts of meat and help you feel confident with your delicious meat recipes. You will LOVE this helpful guide to understanding beef, pork, and chicken!

Cooking meat in the kitchen can be intimidating, but the outcome is SO worth it! From perfectly tender London broil, to fall-apart pork roast and crispy chicken drumsticks…let’s talk meat!

A graphic showing the diffferent cuts of meat on a cow, chicken and pig.

Reasons to Know Basic Cuts of Meat

  • Saves Money: Understanding basic cuts helps you make budget-friendly choices at the store and take advantage of sales.
  • Maximizes Flavor: Knowing which cuts to use and how to cook them ensures delicious, flavorful meals every time.
  • Cook with Confidence: With knowledge of basic cuts, you can approach recipes with confidence, mastering different cooking techniques and flavors.

Why is it Important to Know the Different Cuts of Meat?

Understanding meat cuts is like having a secret weapon in the kitchen—it elevates your cooking game and helps you in all of your shopping decisions. Each cut cooks differently, has different amounts of flavor, and really should be picked correctly so it can be the star of the show. Understanding these cuts will make you feel like a culinary expert, cooking up impressive dishes every time.

But it’s not just about cooking—it’s about saving money and feeling confident too! With meat cut know-how, you’ll shop like a pro, getting the best bang for your buck but without sacrificing taste. This guide to understanding the different cuts of meat will change how you look at cooking. You will love how your recipes turn out because they will be packed with flavor.

Different Cuts of Beef

Let’s dive into beef! Here are the main cuts and where they come from:

  • Chuck: From the shoulder area, chuck is tough and fatty, perfect for ground beef and slow-cooked dishes like pot roast.
  • Rib: Ribs 6-12, excluding the first five, offer tender, juicy cuts ideal for grilling or roasting. Think prime rib or ribeye steaks.
  • Loin: Between the ribs and hind legs, the loin is split into short loin and sirloin. Short loin cuts like T-bone and Porterhouse are leaner, while sirloin cuts are flavorful but a bit tougher.
  • Round: From the hind legs, these cuts are lean and tough. They’re great for roasting or braising, especially after marinating. The marinade adds flavor and tenderness.
  • Flank: Located below the loin, flank steak is lean and perfect for grilling. Marinate it to tenderize, then slice thinly for stir-fries or tacos.
  • Plate (Short Plate): From the belly, these cuts are flavorful but need longer cooking times. They are great for braising because it keeps them moist and tender.
  • Brisket: From the chest, brisket is tough and best for slow cooking methods like smoking or braising because it becomes incredibly tender and flavorful.
  • Shank: From the legs, above the knee. Very lean and tough, shank cuts are ideal for stews and braising, turning into rich, comforting dishes.
Cuts of beef labeled.

Know Your Beef Grades

Here’s how to know the quality of beef you are buying:

  • Prime-Grade: The highest quality of beef with most marbling! Tender, juicy, and full of flavor. Commonly served at high-end restaurants and steakhouses.
  • Choice-Grade: This still ranks as a high quality beef, but has less marbling than prime. Filets are often choice-grade beef cuts.
  • Select-Grade: Select is the lowest quality of the 3 grades. It is typically a tougher and leaner cut of meat. Select has less marbling than higher grades and can lack flavor.

Different Cuts of Chicken

Next, let’s talk chicken! Here’s a quick breakdown of its main cuts:

  • Breast: Found in the chest, including the tenderloin. It’s lean, white meat, available bone-in, boneless, or thinly sliced. Extremely versatile because you can cook it any way you like.
  • Thighs: The upper leg, between the hip and knee, is rich, fatty, dark meat with more flavor than the breast. Available bone-in and skin-on, but boneless and skinless is my go-to. They’re an affordable alternative to breast meat.
  • Drumstick (Leg): The lower leg portion, perfect for handheld bites. Dark, flavorful meat that’s great for frying or baking, especially with rubs and marinades.
  • Wings: The ultimate finger food! Dark, flavorful, and easy to cook, wings are affordable and made up of the drumette, wingette, and wing tip.
Cuts of chicken labeled.

Different Cuts of Pork

Let’s talk about the pig! Here’s a breakdown of the main cuts of pork:

  • Leg: This includes the hind leg and rump, often called “the ham.” It’s best cooked low and slow for a flavorful result.
  • Loin: Located behind the shoulder to the back leg, this section has the most tender cuts like tenderloin, chops, and baby back ribs. These are easy to cook and perfect for roasting, searing, or grilling.
  • Shoulder: This area includes the neck, shoulder blade, and upper front legs. It’s high in fat and tough, making it great for low and slow cooking methods like braising or smoking. Common cuts are picnic shoulder, Boston butt, and pork blade steaks.
  • Belly: The underside and sides of the abdomen, known for being very fatty. Cuts like bacon, pork belly, and spare ribs are best when some fat is rendered down, so try frying, searing, smoking, or grilling.
Cuts of pork labeled.

Why Marinate?

Marinating your meat enhances the flavor, adds moisture making it extra juicy, and tenderizes your meat. Try marinating cheaper cuts of meat like skirt steak to add flavor and tenderness. Then give my favorite marinades a try for steak, chicken, and pork!

Chart for the different cooking methods for meat.
Close view of grilled stacked pieces of steak with a fork stabbing in the meat on top.

Is Bone-in Better Than Boneless?

Absolutely! Here’s why bone-in is often the way to go:

  • More Tender and Juicy: Bones help keep the meat juicy and tender as it cooks. Think of it like a natural flavor shield!
  • Bursting with Flavor: Bones add extra yumminess to your dish. They release savory goodness that makes your meal taste even better.
  • Less Expensive: Bone-in cuts are often cheaper because you’re paying for meat plus bonus flavor. More bang for your buck!
  • Keeps Its Shape: With bones in the mix, your meat holds its shape better while cooking. It’s like having a built-in support system.
  • Cooks Slower: Bone-in cuts take a bit longer to cook, but that slow process means more flavor and tenderness in the end.
Top view of shredded pork cooked in the crockpot.

How to Save Money When Buying Meat

Knowing your meat cuts helps plan meals based on weekly sales. For instance, when chicken breasts are on sale, I grab extras to freeze for later! Here are some ideas for all of the different cuts of meat:

  • Beef: Swap out pricier cuts like ribeye for more affordable flat iron steak. Is prime rib too costly? Try strip loin or sirloin instead. And if flank steak is breaking the bank, then give skirt steak, tri-tip, hanger steak, or round steak a try.
  • Chicken: Go for the flavorful and budget-friendly chicken thighs instead of pricier breasts. Use boneless, skinless thighs in recipes calling for breast meat. Snag whole chickens for the best bang for your buck then break cut them down into pieces at home.
  • Pork: Pork is a budget-friendly option! When beef roasts are too pricey, opt for pork roasts instead. Save even more by purchasing a whole pork loin and slicing it into chops at home. And for a leaner, cheaper option to pork butt, consider picnic pork—it just needs a bit more time to tenderize.

Internal Meat Temperatures

It’s important to cook your meat at safe temperatures! Chicken and pork have consistent safe internal temperatures, while beef can vary depending on the recipe. For steaks, you can choose your preferred doneness, but I’ve provided a safe range below for most meat dishes.

  • Chicken: Cook to an internal temperature of 165°F (74°C).
  • Beef: Cook to an internal temperature of 140-160°F (60-71°C).
  • Pork: Cook to an internal temperature of 145°F (63°C).

My Favorite Meat Recipes

]]> https://therecipecritic.com/different-cuts-of-meat/feed/ 3 257985 Grilling Basics (Tips for Beginners) https://therecipecritic.com/how-to-grill/ https://therecipecritic.com/how-to-grill/#respond Tue, 21 May 2024 12:00:00 +0000 https://therecipecritic.com/?p=258162 Fire up your grill because these grilling basics will give you all the confidence you need! Discover how easy it…]]>

Fire up your grill because these grilling basics will give you all the confidence you need! Discover how easy it is to cook and make incredible food on an outdoor grill.

Grilling isn’t just for burgers and steaks! There are so many delicious ways to use a grill. Try these shrimp skewers, the most incredible grilled pineapple, or simply grill up some zucchini!

Close view of a grilled steak on the grill.

Reasons to Start Grilling

  • You’ll Love This Beginner’s Guide: I’m here to help you feel confident on the grill! I walk you through all the grilling basics you need to know.
  • It’s Tasty: Grilling is one of my favorite ways to cook! It makes meat taste succulent and vegetables super tender. There are SO many recipes that can only be made on a grill.
  • Outdoor Entertaining: Summertime to me means hosting BBQ parties and grilling! I love cooking in the outdoors and enjoying the weather with friends and family.

What to Know Before You Grill

Grilling involves cooking food over an open flame, and with so many types of grills available, it’s helpful to know the basics for any grill you use. Here are some essential tips, especially for beginners. We’ll focus on the most common household grills: propane and gas grills.

  1. Prepare the Recipe: Get everything ready before you even think about lighting the grill. If your recipe includes marinating meat, make sure to allow enough time for the flavors to infuse. Form your burger patties, season your chicken, or thread your skewers in advance. Having everything prepped ensures you won’t be scrambling while the grill is hot and ready.
  2. Check the Propane Tank: Before you begin grilling, ensure your propane tank is full and properly connected. If your grill won’t start and the tank is empty, you can exchange it for a full one at most hardware stores or gas stations for a small fee. They typically have filled propane tanks ready for exchange.
  3. Clean the Grill: For optimal performance, start with a clean grill. Use a grill brush to scrub the grates thoroughly. This not only keeps your food safe but also helps the grill function properly. For detailed cleaning instructions, refer to the manufacturer’s manual.
  4. Oil the Grates: To prevent food from sticking, oil the grill grates before you start cooking. Use tongs to hold a paper towel dipped in olive or canola oil and rub it over the grates.
  5. Preheat the Grill: Make sure to preheat your grill with the lid closed before you begin cooking. This ensures the grill reaches the right temperature, allowing your food to cook evenly and efficiently.

How to Check the Temperature of Your Outdoor Grill

The hand check for an outdoor grill is a simple method to estimate the grill’s temperature without a thermometer. Here’s how to do it:

  1. Heat the Grill: Preheat your grill to the desired temperature.
  2. Hold Your Hand Above the Grill: Place your hand about 4-5 inches above the grill grate.
  3. Count the Seconds: Count how many seconds you can comfortably hold your hand in place before needing to pull it away.

Here are the approximate temperatures based on the time you can hold your hand over the grill:

  • 2-3 seconds: High heat (450°F to 550°F or 230°C to 290°C)
  • 4-5 seconds: Medium heat (350°F to 450°F or 175°C to 230°C)
  • 6-7 seconds: Medium-low heat (325°F to 350°F or 165°C to 175°C)
  • 8-10 seconds: Low heat (250°F to 325°F or 120°C to 165°C)

This method gives you a rough estimate to help ensure your grill is at the right temperature for cooking.

First photo of cleaning the grill.
Clean the grill.
Second photo of oiling the grill.
Oil the grill.

Must-Have Grilling Tools

Before firing up your grill, make sure you have the right tools ready. The type of tool you need depends on what you’re grilling. Here’s a list of the most common tools and when to use them:

  • Skewers: Use wood or metal skewers for grilling. Both work well, but if you use wood skewers, soak them in water for at least 30 minutes before threading meat, veggies, or fruit. This prevents them from burning or becoming brittle.
  • Meat Thermometer: Invest in a reliable meat thermometer to ensure your meat is cooked to the right temperature. Wireless thermometers are especially convenient and easy to use.
  • Tongs: Strong metal tongs are essential for grilling and flipping meats like steak and chicken. They’re also great for handling brats, ribs, and hot dogs.
  • Metal Spatula: A large metal spatula is perfect for flipping burgers.
  • Basting Brush: A basting brush is useful for applying sauces or marinades while cooking. It’s particularly handy for recipes like grilled huli huli chicken.
Labeled tools for using on the grill.

Grilling Tips For Beginners

I want you to be successful at grilling so you can enjoy summer dinners outside! Here are my helpful tips for beginners.

  • Don’t Flip Too Often: Be careful not to flip steak too often. You want the grill marks to give the steak the perfect outer crust. I’m also careful when flipping burgers. I find it causes them to shrink more and not cook as evenly. Flipping burgers too much can also cause the beef to crumble.
  • Allow the Meat to Rest: Giving your meat time to rest after it comes off the grill is important. The muscle fibers need time to relax and for the juices to redistribute throughout the meat. Your meat will be so TENDER!
  • Meat Thermometer: Know the temperatures to cook your meat to. Invest in a good meat thermometer that can measure the correct temperature of your meat.
  • Heat Zones on the Grill: Heat a portion of the grill to a higher heat and another zone on medium or low. This creates a hot and cooler zone for cooking. It also creates a place to quickly move the meat to a cooler zone if it’s starting to burn or cook too fast. This is also known as direct heat and indirect heat.
First photo of tongues flipping the steak.
Don’t flip the meat too often.
Second photo of taking the temperature of a steak.
Know the right cooking temperatures.
Third photo of two steaks resting before slicing.
Allow the meat to rest before slicing.

Marinade vs. Rub (Seasoning)

Grilling meat is a popular way to enjoy your outdoor grill, and how you prepare the meat is entirely up to you! Most people choose between marinating their meat or applying a dry rub. Marinating adds flavor and makes the meat incredibly tender, while a dry rub creates a flavorful crust. Both methods are delicious, and if you want to try both, you have to try my famous steak marinade or this chicken seasoning!

First photo of steaks marinating.
Photo of chicken seasoning rubbed on chicken.

Meat Temperature and Grilling Time

Understanding how long to cook your meat is essential for perfect grilling. To help, I’ve created a handy temperature guide for steak that includes cooking times and visual cues for doneness. This makes it easier to achieve your preferred level of doneness. Here are additional recommended temperatures for other meats:

  • Chicken: Cook to an internal temperature of 165°F (74°C).
  • Fish: Cook to an internal temperature of 145°F (63°C).
  • Pork: Cook to an internal temperature of 145°F (63°C) and allow it to rest for at least 3 minutes.
Chart for steak cooking guide.
Close view of cut steak sliced
Top view of grilled chicken on a platter.

Recipe Ideas to Grill Up!

Grilling isn’t just for meat! There are so many ways to use your grill and you’re going to love these ideas. I always look forward to these summertime grill recipes!

  • Skewers: Skewers hold meat, veggies, and fruit pieces perfectly! If you use wood skewers, soak them for 30 minutes before using them. This prevents the skewers from burning. Try these steak skewers or our favorite Hawaiian teriyaki skewers!
  • Fruit: Grilling fruit makes it tender and enhances the sweetness. Try grilling this pineapple or these peaches and serving them with ice cream!
  • Vegetables: Tender-grilled veggies are my favorite, especially in the summer when my garden is bursting. These vegetables are the perfect side dish and my kids love these fun vegetable kabobs!
  • Foil Packets: We love to make foil packets in the summer! Everyone can make their packet just the way they like it. It’s a perfect dinner for when you don’t want to heat the kitchen with the oven. These shrimp packets or these easy potato foil packets are delicious!

Summer BBQ Grill Recipes

]]> https://therecipecritic.com/how-to-grill/feed/ 0 258162 Classic Honey Glazed Ham https://therecipecritic.com/honey-glazed-ham/ https://therecipecritic.com/honey-glazed-ham/#comments Tue, 26 Mar 2024 00:00:45 +0000 http://therecipecritic.com/?p=6504 This honey-glazed ham is coated with delicious brown sugar and sweet honey glaze! It’s tender and juicy and goes with everything…]]>

This honey-glazed ham is coated with delicious brown sugar and sweet honey glaze! It’s tender and juicy and goes with everything which makes it ideal for any holiday meal!

The holidays at our house always have meat that’s the star of the show! Try this Turkey, Prime Rib, or Beef Wellington next for more delicious recipes to enjoy for your holiday dinner!

A honey glazed ham, cut into slices.

A Reader’s Review

“I made this ham last night and it was a huge hit! The ham is so juicy and flavorful! Thanks for sharing!

-Cynthia

The BEST Honey Glazed Ham Recipe

Trust me, this honey glazed ham is one of the most tender and juicy hams you will ever have. Whether it’s Easter or Christmas, this ham is sure to be the star of the dinner table! This ham also goes well with a bunch of different sides. You can mix and match! And did I mention the potential of the leftovers? Use your leftover ham for Sliders, Quiche, or even this Ham and Eggs Potato Hash!

A lot of people ask me how to bake the perfect ham. It’s pretty simple but there are a few tricks to get your ham to taste fantastic. My favorite tip is to use is a simple honey ham glaze so the ham has a sweet, caramelized flavor. Once you have made it once like this, you won’t want it any other way.

Ingredient List

I love the smell of ham baking in the oven, it gets me so excited for the holidays! See the recipe card below for a list of exact ingredient measurements.

  • Ham: You want to get a ham that is about 5 pounds and precooked. I used a boneless, spiral-cut ham, but a bone-in ham will also work.
  • Butter: For richness!
  • Honey: So the glaze has sweet flavor and the perfect sticky texture.
  • Brown Sugar: For the perfect caramelized outer layer. A must for honey glazed ham!
  • Cinnamon and Cloves: These extra spices are optional but I LOVE the added flavor. It complements the ham perfectly!
Ingredients labeled for honey glazed ham.
Adding the glaze ingredients to a saucepan.
Combine the glaze ingredients into a saucepan
Melting them together.
Heat the glaze
Basting the honey glaze over the ham.
Brush the glaze on the ham, cover with foil, and bake
A honey baked ham with more glaze being added to it.
Glaze and broil the ham

How to Make a Honey Glazed Ham

For easy prep, you can get a precooked ham at your local grocery store! If you choose a larger ham simply double the glaze mixture to have enough to cover over your ham. 

  1. Let Your Ham Rest: Take the ham out of the refrigerator and allow it to rest for at least 30 minutes before cooking. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the Glaze: Prepare the glaze by heating the butter, honey, brown sugar, and spices in a medium saucepan on medium-low heat. Reduce the heat to low and simmer until the glaze starts to thicken. Remove from the heat and allow the glaze to slightly cool.
  3. Prepare Ham, Add the Glaze: Place the ham in the middle of the baking dish or roasting pan cut side down. Brush half of the glaze on top and get in all the crevices! Cover the ham completely with foil so the ham doesn’t dry out.
  4. Bake: Bake the ham according to how many pounds you have, about 15 minutes per pound. My ham took about 1 ½ hours.
  5. Glaze and Broil: Once the ham is warmed through, remove the foil to caramelize the top. Brush additional glaze on top of the ham. Save some for serving if you would like! Adjust the heat to broil and let the glaze caramelize and darken for about 3-5 minutes. Watch it closely!
  6. Rest: Remove the ham from the oven and let it rest for 10 minutes before slicing! Serve with your favorite vegetable side dish and mashed potatoes!
Honey glazed ham being basted with extras of the honey brown sugar mixture.

How Do You Know When Your Ham is Cooked?

Most hams are already precooked. Essentially you are warming up your ham in the oven. The thickest part of the ham needs to be cooked to at least 145 degrees Fahrenheit according to the proper food safety temperature.

Frequently Asked Questions

There are a few questions that always come up when cooking this honey glazed ham. So, I thought I would put them all together so then you could have them answered all in one place!

  • How much ham per person? Usually it is about 1/2 pound of ham per person. If you are wanting leftovers at the end estimate 1 pound per person when buying your ham.
  • What size pan? You may have several people coming but the important part is how big your pan is that will be baking it in. A 6 to 8 quart pot or 12 x 16 pan fits about a 6 to 7 pound ham.
  • Will this honey glazed ham cook overnight? Yes! This is a great idea when needing more time for other things during the day. Simply preheat the oven to a 275 degrees. Follow the instructions for preparing and baking the honey glazed ham. Bake uncovered for 6 to 7 hours. While baking continue to spread the glaze over the ham.
  • Do you cover your ham? Yes, this is a great way to avoid your ham from over baking and becoming dry. At the end of baking the ham remove the aluminum foil and broil it for a crisp outer layer. The caramelization is the best part!
  • Should I glaze the ham before cooking? Yes! Brush the glaze mixture over top and into the ham as much and best that you can. Continue to glaze the ham throughout the baking process every 15 to 20 minutes for best results. (It’s tedious but so worth it!) When the ham is finished cooking brush the remainder of the glaze mixture and broil the top and outside layer of the ham. This will leave a caramelized look and texture on your honey glazed ham.
Front view of the ham being cut into slices.

Variations for Honey Glazed Ham

This is a tried and true honey glazed ham that we make year after year in our family. I love the traditional honey flavor in this recipe, but here are some variations that can be made.

  • Sweetener: Instead of honey try using maple syrup or add a little extra brown sugar. 
  • Spices: This is an optional ingredient but it adds so much flavor! I also love adding ground nutmeg.
  • Add Juice: Add 1/2 cup of pineapple juice, apple cider, or orange juice to the bottom of the pan before placing in the ham. The juice adds delicious flavor and moisture to the ham as it steams.

How to Store Leftover Honey Glazed Ham

This honey-glazed ham is perfect for making ahead, storing for leftovers, and even freezing! Here are the best ways to store your honey glazed ham after the holidays:

  • In the Fridge: Once your honey glazed ham has cooled, place it in a Ziploc bag or airtight container and store up to 1 week in the refrigerator.
  • In the Freezer: After your ham is cooked then place your ham (either sliced or not sliced) in a Ziploc bag and lay flat for up to 1 month.
  • Reheating: When you are ready to eat your ham again, first let it thaw overnight in the fridge. Reheat it in the microwave or oven until warmed through.

Make it a Meal!

This honey glazed baked ham is a tried and true favorite and will become your family’s new tradition soon enough. Here are a bunch of ideas for other side dish recipes that you can make with it to complete the meal! Ham is great because it goes with everything. So mix and match with some of these and you are sure to have a holiday meal to remember!

Print

Classic Honey Glazed Ham

This honey-glazed ham is coated with delicious brown sugar and sweet honey glaze! It’s tender and juicy and goes with everything which makes it ideal for any holiday meal!
Course Dinner, Main Course
Cuisine American
Keyword ham, honey glazed ham
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 12 people
Calories 137kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Take the ham out of the refrigerator and allow it to rest for at least 30 minutes before cooking. Preheat the oven to 350 degrees Fahrenheit.
  • Prepare the glaze by heating the butter, honey, brown sugar, and spices in a medium saucepan on medium-low heat. Reduce the heat to low and simmer until the glaze starts to thicken. Remove from the heat and allow the glaze to slightly cool.
  • Place the ham in the middle of the baking dish or roasting pan cut side down. Brush half of the glaze on top and get in all the crevices! Cover the ham completely with foil so the ham doesn't dry out.
  • Bake the ham according to how many pounds you have, about 15 minutes per pound. My ham took about 1 ½ hours.
  • Once the ham is warmed through, remove the foil to caramelize the top. Brush additional glaze on top of the ham. Save some for serving if you would like! Adjust the heat to broil and let the glaze caramelize and darken for about 3-5 minutes. Watch it closely!
  • Remove the ham from the oven and let it rest for 10 minutes before slicing!

Video

Notes

Updated on March 25, 2024
Originally posted on December 16, 2018

Nutrition

Calories: 137kcal | Carbohydrates: 28g | Protein: 0.1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 4mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 28g | Vitamin A: 118IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.2mg
]]> https://therecipecritic.com/honey-glazed-ham/feed/ 15 6504 French Onion Pork Chops https://therecipecritic.com/french-onion-pork-chops/ https://therecipecritic.com/french-onion-pork-chops/#respond Mon, 25 Mar 2024 00:00:00 +0000 https://therecipecritic.com/?p=250132 French Onion Pork Chops have all of the wonderful flavors of the classic soup in pork chop form! Caramelized onions…]]>

French Onion Pork Chops have all of the wonderful flavors of the classic soup in pork chop form! Caramelized onions and seared pork chops are joined with a savory sauce and two types of cheese for an amazing meal. Everything is cooked in one pan for a quick and easy weeknight dinner!

Make a complete meal by serving these up with a few tasty sides! You will love them served over my dad’s famous mashed potatoes paired with creamy parmesan Brussels sprouts, and don’t forget some fluffy rolls for sopping up all of the delicious gravy.

4 pork chops in a skillet topped with cheese and onion gravy.

French Onion Pork Chops Recipe

French Onion Pork Chops are tender, juicy, and satisfyingly covered in a deliciously rich, flavorful gravy. This one-pan main is the perfect comforting dish that your family will love! It’s just like something you might order in a fancy restaurant featuring pork chops cooked in one skillet with caramelized onions in a creamy gravy. Finish with fresh herbs and plenty of melty cheese for a meal you’ll want to make again and again!

If you enjoy the flavor of French onion soup, don’t miss my other French onion-inspired recipes! You will love this ultra-delicious French onion pasta, this tender and delicious puff pastry French onion tart and don’t miss this creamy French Onion Chicken!

What Ingredients Do I Need to Make French Onion Pork Chops?

This French Onion Pork Chops recipe is made with all of the classic French onion ingredients. Caramelized onions, beef broth, herbs, and cheese all cook together with the pork chops. This combination of ingredients is always a hit! Exact measurements are in the recipe card at the end of the post.

  • Pork Chops: Either bone-in or boneless pork chops will work, just adjust your cook time. Bone-in will take a little longer to cook.
  • Yellow Onions: Our favorite type of onions to caramelize for balanced sweet-savory flavor.
  • Butter: For caramelizing the onions.
  • Garlic: Adds depth of flavor and complexity.
  • Beef Broth: Gives the gravy a nice consistency while adding flavor.
  • All-Purpose Flour: The thickening agent for the creamy sauce.
  • Worcestershire Sauce: Flavors of vinegar, garlic, chiles, molasses and more give the sauce a fantastic umami taste.
  • Herbs: Fresh thyme and fresh rosemary add freshness and extra flavor.
  • Salt and Pepper: Season to taste and enhance all of the flavors!
  • Cheese: Add Swiss cheese and gruyere cheese over the top of the chicken and bake to create the perfect melty cheese crust.

How to Make French Onion Pork Chops

French onion pork chops are not only easy to make, but everything is made in one pan for a hassle-free meal! The taste is so good too! Here’s the very simple process:

  1. Prep: Preheat oven to 375 degrees Fahrenheit. Season the pork chops with salt and pepper, set saide. Cut the onions in half and slice them about ¼ inch thick to create half circles.
  2. Caramelize Onions: In a large cast iron, or oven safe skillet, melt the butter over medium heat. Add the onions into the pan, sauté the onions stirring occasionally until they are golden brown and caramelized, about 20-30 minutes.
  3. Sear the Pork Chops: Once the onions have caramelized remove them from the pan, add the pork chops to the pan and sear them for about 3-4 minutes on each side.
  4. Start the Sauce: Remove the pork chops from the pan and add the onions back in. Whisk in the flour to create a thick paste. Slowly pour in the beef broth, whisking continually to avoid lumps developing. Remove from heat.
  5. Add Pork Chops to Pan with Sauce: Whisk in the Worcestershire sauce, thyme, rosemary, salt and pepper. Add the pork chops back to the pan and then coat in the sauce. Then cover each pork chop with one slice of swiss and one slice of gruyere cheese.
  6. Bake: Place the skillet into the oven and bake for about 10 minutes, until the cheese is melted nicely.
  7. Serve: Remove the pan from the oven. Serve the pork chops with the onions and sauce over the top and then sprinkle with additional thyme.
The first step, caramelizing the onions in a white skillet.
Caramelize the onions.
Searing the pork chops
Sear the pork chops for 3-4 minutes.
Creating the onion gravy.
Add beef broth and flour to the caramelized onions.
Adding in seasonings
Whisk in the seasonings.
4 French onion pork chops
Add pork chops to pan and coat in sauce.
Pork chops topped with cheese slices, before melting
Add cheese and place the skillet in the oven.

Tips and Variations

Here are some helpful tips and ways to customize the recipe, so you’ll have wonderful French onion pork chops!

  • Pork Chops: Bring meat to room temperature and pat them dry before seasoning and cooking. They are full cooked when they reach an internal temperature of 145 degrees Fahrenheit.
  • Caramelizing Onions: Caramelizing onions takes quite a bit of time, just remember to be patient and keep stirring them consistently. This How to Caramelize Onions is a post that can tell you in depth how to do it in case you have any questions!
  • Don’t Wipe Out the Pan: After cooking the onions and searing the pork, leave any drippings and brown pieces in the pan because they will add great flavor to the gravy. You may even want to scrape them off the bottom with your spatula to be sure they get incorporated into the sauce.
  • Cheese: If preferred, you can just use one type of cheese instead of both the Swiss and gruyere. Parmesan cheese or provolone cheese are also good substitutes, if that’s what you have available.
A French onion pork chop on a wooden spoon

Storing Leftovers

These pork chops make great leftovers! They’re super convenient to have in the fridge to quickly warm up for an easy lunch the next day. Here is how to store:

  • In the Refrigerator: Store in the fridge in an airtight container for up to 3 days. 
  • To Reheat: When you’re ready to enjoy later, rewarm over the stove on low heat or in the microwave!
Taking a bite of a pork chop

More Delicious Pork Chop Recipes

Forget everything you know about pork chops being dry and flavorless! These pork chop recipes are so packed with flavor you won’t believe it. Your whole family will love these recipes just as much as mine does!

Print

French Onion Pork Chops

French Onion Pork Chops have all of the wonderful flavors of the classic soup in pork chop form! Caramelized onions and seared pork chops are joined with a savory sauce and two types of cheese for an amazing meal. Everything is cooked in one pan for a quick and easy weeknight dinner!
Course Main Course
Cuisine American
Keyword french onion recipe, pork chops
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 639kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Season the pork chops with salt and pepper, set aside. Cut the onions in half and slice them about ¼ inch thick to create half circles.
  • In a large cast iron, or oven safe skillet, melt the butter over medium heat. Add the onions into the pan, saute the onions stirring occasionally until they are golden brown and caramelized, about 20-30 minutes.
  • Once the onions have caramelized remove them from the pan, add the pork chops to the pan and sear them for about 3-4 minutes on each side.
  • Remove the pork chops from the pan and add the onions back in. Whisk in the flour to create a thick paste. Slowly pour in the beef broth, whisking continually to avoid lumps developing. Remove from heat.
  • Whisk in the Worcestershire sauce, thyme, rosemary, garlic, salt and pepper. Add the pork chops back to the pan and coat in the sauce. Cover each pork chop with one slice of Swiss and one slice of gruyere cheese.
  • Place the skillet into the oven and bake for about 10 minutes, until the cheese is melted nicely.
  • Remove the pan from the oven. Serve the pork chops with the onions and sauce over the top and sprinkled with additional thyme.

Notes

Store leftovers in the fridge for up to 3 days in an airtight container.
 
Caramelizing onions takes quite a bit of time, just remember to be patient and keep stirring it consistently. 
 
You can just use one type of cheese if you prefer. 

Nutrition

Serving: 1serving | Calories: 639kcal | Carbohydrates: 10g | Protein: 44g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 743mg | Potassium: 694mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1173IU | Vitamin C: 7mg | Calcium: 477mg | Iron: 2mg
]]> https://therecipecritic.com/french-onion-pork-chops/feed/ 0 250132 Slow Cooker Kalua Pulled Pork https://therecipecritic.com/slow-cooker-kalua-pulled-pork/ https://therecipecritic.com/slow-cooker-kalua-pulled-pork/#comments Fri, 16 Feb 2024 13:00:00 +0000 http://www.recipecritic.com.dev/?p=25 Tender slow cooker kalua pulled pork is salty, smokey melt-in-your-mouth perfection. Enjoy authentic Hawaiian luau pork flavor at home with…]]>

Tender slow cooker kalua pulled pork is salty, smokey melt-in-your-mouth perfection. Enjoy authentic Hawaiian luau pork flavor at home with this super simple 3 ingredient masterpiece.

You don’t need a luau to enjoy Hawaiian cuisine and this moist kalua pulled pork. Serve with a side of Hawaiian sweet rolls, Hawaiian macaroni salad, and this incredible grilled pineapple for a complete island experience!

Slow Cooker Kalua Pulled Pork

Slow cooker kalua pulled pork is the easier version of authentic kalua pork. Traditionally, kalua pork is cooked in the ground, but this slow cooker is a great modern day method! With only 3 ingredients this is one of the easiest meals to make! It cooks low and slow to achieve the most tender results. You won’t believe it when you taste this explosion of salty and smokey flavor. And it’s a perfect recipe to make for a crowd!

Also known as kalua pig or Luau pork, kalua pulled pork is a staple at Hawaiian luaus. They carry on the tradition of cooking a whole pig in an underground oven filled with hot stones. The pig is generously salted and wrapped in banana leaves then lowered into the ground to smoke all day. This slow cooker method also requires all day to cook. You’ll want to plan ahead because to get that divine tenderness you’ll want the pork to cook for at least 16 hours. For more delicate juicy pork recipes try my carnitas, this Mississippi pork, or my sweet pulled pork!

Kalua Pulled Pork Ingredients

It doesn’t get any easier than a 3 ingredient recipe. Especially when the result is as incredible as this kalua pulled pork. Although there are only 3 ingredients, using the right ingredients will ensure that authentic kalua pork flavor.

  • Pork Butt Roast: This cut of meat is also called a pork shoulder roast. You can get one with the bone or without.
  • Course Hawaiian Salt: Hawaiian salt is loaded with minerals and is traditionally important in this recipe. Look for this in your specialty stores like Cost Plus World Market, or Trader Joe’s. You can also order it from Amazon. Use any kind of course salt like Kosher or Himalayan salt if you can’t find Hawaiian salt.
  • Liquid Smoke: Available at any grocery store near the BBQ sauces. It adds the signature smokey flavor to the pork so don’t skip this ingredient!

Kalua Pulled Pork Recipe

This kalua pork recipe is perfect for feeding a crowd. Super simple to make, but you definitely need to plan ahead! Prepare the pork the night before and allow it to cook all night. It’s SO worth the wait!

  1. Place Pork in Slow Cooker: Spray the inside of the slow cooker with non-stick cooking spray. Place the pork in the slow cooker.
  2. Season With Salt/Add Liquid Smoke: Sprinkle the salt on top of the pork and generously rub the salt on the pork. Pour the liquid smoke on top of the salted pork.
  3. Cook: Cook on low for 16-20 hours. Yes, really that long! Turn the roast halfway through.
  4. Shred: Once fully cooked, remove the roast and shred it with two forks. Remove any fat pieces as you shred the pork and discard them. Add the shredded pork back to the slow cooker. The pork will absorb the juices and flavor from the bottom of the slow cooker!
  5. Enjoy: Enjoy the pulled pork over rice or served in a bun!
First photo of the pork roast in the slow cooker. Second photo of the salt sprinkling on the roast. Third photo of the liquid smoke pouring on the roast. Fourth photo of the roast prepped before it cooks.

Tips For the BEST Kalua Pulled Pork

This is a really hard recipe to mess up but here are some tips to make sure it stands out above the rest. It’s so incrediby easy and it turns out perfect every time.

  • Pork:  Pay attention to the size of your roast. If you get a roast larger than 6 pounds (8-12 pounds) you’ll want to increase both the salt and the liquid smoke. Too little can leave your pork tasteless. The amazing flavor comes from the salt and liquid smoke. For a larger roast increase the salt and liquid smoke by 1-2 teaspoons.
  • Rinse and Trim: Rinse and pat your roast dry to ensure the flavor “sticks” to it. Trim your roast of large chunks of fat, and place fat side up in the slow cooker, the fat will baste the rest of the roast as it cooks.
  • Pierce: Poke the roast with a fork all over before rubbing in the salt and liquid smoke to increase the flavor inside and out.
  • Liquid Smoke: It is recommended by some Islanders to use hickory liquid smoke for an authentic flavor, but mesquite is just as good. It’s mostly personal preference.
  • Time:  I know I’ve said it before, but truly the longer you can cook it the better. This will work if you start in the morning and let it cook all day. It may not be quite as tender, but will still taste amazing.
Top view of the shredded kalua pork in the slow cooker.

Storage and Ideas for Leftovers

Kalua pulled pork makes great leftovers! Use in your favorite Mexican dish such as quesadillas, tacos, burritos, or on top of nachos. You can also use leftovers to make pulled pork sandwiches or sliders. The possibilities are endless!

  • In the Refrigerator: Bring leftovers to room temperature and store in an airtight container with the juices. Store in the fridge for up to 5 days.
  • In the Freezer: Freeze leftovers in a freezer safe container or freezer Ziploc bag. Seal tightly and place in the freezer for up to 3 months.
  • To Reheat: Thaw frozen leftovers in the fridge over night. Reheat leftovers in the microwave or on the stovetop in its liquid. Make sure to reheat with the liquid because the pork might taste dry if you leave it out.
Top view of kalua pulled pork in a black bowl with rice and macaroni salad on the side. A fork is inside the bowl with teriyaki sauce and green onions garnished on top.

More Delicious Pork Recipes

Print

Slow Cooker Kalua Pulled Pork

Tender slow cooker kalua pulled pork is salty, smokey melt-in-your-mouth perfection. Enjoy authentic Hawaiian luau pork flavor at home with this super simple 3 ingredient masterpiece.
Course Dinner, Main Course
Cuisine American
Keyword kalua pork, pulled pork, Pulled Pork Recipes, slow cooker kalua pulled pork
Prep Time 5 minutes
Cook Time 16 hours
Total Time 16 hours 5 minutes
Servings 8 People
Calories 449kcal
Author Alyssa Rivers

Ingredients

  • 6 pounds pork butt roast
  • 3 tablespoons coarse Hawaiian sea salt, or regular sea salt
  • 3 tablespoons liquid smoke

Instructions

  • Spray the inside of the slow cooker with non-stick cooking spray. Place the pork in the slow cooker.
  • Sprinkle the salt on top of the pork and generously rub the salt on the pork. Pour the liquid smoke on top of the salted pork.
  • Cook on low for 16-20 hours. Turn the roast halfway through.
  • Once fully cooked, remove the roast and shred it with two forks. Remove any fat pieces as you shred the pork and discard them. Add the shredded pork back to the slow cooker. The pork will absorb the juices and flavor from the bottom of the slow cooker!
  • Enjoy the pulled pork over rice or served in a bun!

Notes

Updated on February 16, 2024
Originally Posted on May 22, 2013

Nutrition

Calories: 449kcal | Protein: 76g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 214mg | Sodium: 2795mg | Potassium: 1272mg | Calcium: 19mg | Iron: 2mg
 
 
]]> https://therecipecritic.com/slow-cooker-kalua-pulled-pork/feed/ 26 25 Pork Katsu https://therecipecritic.com/pork-katsu/ https://therecipecritic.com/pork-katsu/#comments Wed, 17 Jan 2024 01:00:36 +0000 https://therecipecritic.com/?p=241211 Pork loin chops flattened until thin and tender, coated in panko crumbs and fried to crispy, golden brown perfection. So…]]>

Pork loin chops flattened until thin and tender, coated in panko crumbs and fried to crispy, golden brown perfection. So delicious, this pork katsu is a comfort dish great for lunch or dinner any day of the week!

If you’re looking for more tasty recipes inspired by Japanese cuisine, I’ve got you covered! Try this yakitori chicken, teriyaki chicken, or some stir-fried udon noodles!

Sliced pork katsu served with rice on a black plate.

Pork Katsu (Japanese Pork Cutlet)

Pork katsu, also called tonkatsu or katsuretsu in Japan or donkatsu in Korea, is one of my favorite Asian comfort food dishes. So golden and crispy, but nice and tender on the inside. It’s a variation of the German pork schnitzel, with a coating that’s a little bit thicker and more crispy. What also makes pork katsu so good is the katsu sauce it’s served with. It’s like a sweet and savory Asian barbecue sauce and complements the golden, crunchy goodness of the katsu so well.

This pork katsu recipe is definitely picky eater-approved. My kids couldn’t get enough! Good thing it’s easy to batter and fry, and only requires a few simple ingredients. You can even make some fresh katsu sauce with just a few pantry staples. Cook up some fresh white rice and add a fried egg to create a pork katsu bowl, (also known as katsudon) and enjoy!

Ingredient List

Serve some shredded cabbage alongside your pork katsu and cook up white rice to complete the meal. And remember, the katsu sauce is what ties everything together, so pour it on thick! Note: all measurements are in the recipe card at the end of the post.

  • Boneless, Skinless Pork Loin Chops: These are the canvas for the pork katsu. Trim off any extra fat, then pound them thin for even cooking and maximum crunch.
  • Salt & Pepper: Simple seasonings to add flavor to the flour mixture.
  • All-Purpose Flour: Helps the egg stick and forms the base for our crispy panko breading.
  • Eggs: These bind the flour and crumbs, creating a smooth, even coating.
  • Panko Breadcrumbs: Coarse and airy, they fry up light and golden. It’s what makes pork katsu so good.
  • Katsu Sauce: A must-make! Tonkatsu sauce is a mix of ketchup, Worcestershire, sugar, and umami-packed oyster sauce. It ties everything together with a burst of flavor.
  • Oil for Frying: Choose a neutral oil, like canola or vegetable, and keep it sizzling hot for that perfect crispy crust.

Let’s Make Pork Katsu!

Get that oil nice and hot, because it’s time to make some crispy pork cutlets that the whole family will love. Mine can’t get enough of this amazing Japanese dish!

  1. Breading Station: Whisk together the flour, salt and pepper and place it into one flat dish. Remove 1 tablespoon of the flour and whisk it into the eggs, pour the egg mixture into another flat dish. In a third flat dish, place the panko breadcrumbs.
  2. Tenderize: Cut slits into the edges of each pork loin, to keep them from curling up as they cook. Use a meat tenderizer and flatten them until they are about 1 inch thick.
  3. Coat: Dredge each pork loin in the flour, next coat them in the eggs, allowing any excess eggs to drip off before coating in the panko. Coat the pork thoroughly in bread crumbs and then set aside.
  4. Heat Oil: Heat about an inch of oil in a large skillet over medium high heat, the oil should sizzle when a toothpick is inserted into it.
  5. Fry: Place the breaded pork into the hot oil and fry the pork for about 5-6 minutes on each side. The pork should be a golden brown and be cooked through.
  6. Cool: Remove the fried pork from the oil and place it on a paper towel lined plate or cooling rack to let any excess oil run off.
  7. Sauce Mixture: Make the katsu sauce by whisking together the ketchup, Worcestershire sauce, sugar, oyster sauce, garlic powder, and onion powder in a small bowl.
  8. Serve: Pour the katsu sauce over the tonkatsu and serve on a bed of cabbage or rice and enjoy!
4-photo collage of the pork chops being coated in flour, egg, and panko breadcrumbs.

Tips for the Best Pork Katsu

  • Press in the Coating: Press the panko crumbs onto the coated pork with your palm. This seals the crumbs in place, preventing them from detaching during frying.
  • Oil Temperature: Maintain oil temperature at a steady 340 degrees F. Use a thermometer or the toothpick test (tiny bubbles around the edges). Too hot and your katsu burns, too low and it becomes soggy.
  • Double Fry: For extra-crispy pork katsu, consider a double fry. Fry the katsu as directed, let it rest, then re-dip and fry for another minute or so. This ensures a shatteringly crisp crust while also keeping the pork juicy inside.

Serve With Sauce

Tonkatsu is typically served with katsu sauce but it also goes great with Teriyaki Sauce!

Closeup of a pork cutlet being fried in oil.

Storing Leftover Pork Katsu

Pork katsu is best served freshly fried and crispy, but if you have leftovers, here’s how to keep them tasting delicious.

  • In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheating: To keep things crispy, I recommend reheating your pork katsu in either the air fryer or oven. 5 minutes in the air fryer at 350 degrees Fahrenheit, or 10 minutes in the oven at 375. If using an air fryer, I recommend only reheating one or two cutlets at a time so there’s plenty of air flow.

Storing Katsu Sauce

Katsu sauce will stay good in a sealed jar or container for one week in the fridge. The ingredients may settle as it sits, so give it a quick stir before you use it.

Closeup of a slice of pork katsu.

More Tasty Recipes Inspired by Japanese Cuisine

Print

Pork Katsu (Tonkatsu)

Pork loin chops flattened until thin and tender, coated in panko crumbs and fried to crispy, golden brown perfection. So delicious, this pork katsu is a comfort dish great for lunch or dinner any day of the week!
Course Dinner, lunch
Cuisine Japanese, japanese american
Keyword pork katsu, pork katsu recipe, tonkatsu
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 Pork Katsus
Calories 520kcal
Author Alyssa Rivers

Ingredients

Katsu Sauce

Instructions

  • Whisk together the flour, salt and pepper and place it into one flat dish. Remove 1 tablespoon of the flour and whisk it into the eggs, pour the egg mixture into another flat dish. In a third flat dish, place the panko breadcrumbs.
  • Cut slits into the edges of each pork loin, to keep them from curling up as they cook. Use a meat tenderizer and flatten them until they are about 1 inch thick.
  • Dredge each pork loin in the flour, next coat them in the eggs, allowing any excess eggs to drip off before coating in the panko. Coat the pork thoroughly in bread crumbs and set aside.
  • Heat about an inch of oil in a large skillet over medium high heat, the oil should sizzle when a toothpick is inserted into it.
  • Place the breaded pork into the hot oil and fry the pork for about 5-6 minutes on each side. The pork should be a golden brown and be cooked through.
  • Remove the cooked pork from the oil and place it on a paper towel lined plate to let any excess oil run off.
  • Make the katsu sauce by whisking together the ketchup, Worcestershire sauce, sugar, oyster sauce, garlic powder, and onion powder in a small bowl.
  • Pour the katsu sauce over the tonkatsu and serve on a bed of cabbage or rice and enjoy!

Nutrition

Serving: 1pork katsu | Calories: 520kcal | Carbohydrates: 96g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 2651mg | Potassium: 514mg | Fiber: 4g | Sugar: 24g | Vitamin A: 417IU | Vitamin C: 5mg | Calcium: 157mg | Iron: 7mg
]]> https://therecipecritic.com/pork-katsu/feed/ 2 241211 Pork Schnitzel https://therecipecritic.com/pork-schnitzel/ https://therecipecritic.com/pork-schnitzel/#comments Fri, 12 Jan 2024 01:00:37 +0000 https://therecipecritic.com/?p=118170 Pork Schnitzels are breaded and fried to perfection for an easy and delicious meal the whole family will love. Total…]]>

Pork Schnitzels are breaded and fried to perfection for an easy and delicious meal the whole family will love. Total cozy comfort food!

If you love German recipes, check out this Spaetzle, Stollen Bread, or the Best Ever German Oven Pancake. They’re all so hearty and satisfying! Plus recreating dishes from around the world is so much fun.

4 breaded pork cutlets on a white plate served with lemon wedges and fresh herbs.

Pork Schnitzel Recipe

Get ready to enjoy some crispy, golden deliciousness. It doesn’t get much better than tender pork battered and pan-fried to perfection. This German pork schnitzel recipe is SO good and will always be a hit at the dinner table. (The texture is too good to resist!)

Today’s Schnitzels (typically made with pork or veal) are breaded and fried until golden-brown, and they’re a staple in eastern/central European cuisine (like Germany and the Czech Republic). They’re easy to make, and this blog post is full of tips so you will soon be enjoying them too!

Don’t Worry!

This recipe is Picky Eater Approved!

Ingredient List

Simple ingredients and seasonings combine to create the most crispy and delicious pork cutlet you’ll ever have! Check out the recipe card at the end of the post for exact measurements.

  • Boneless Pork Chops: Pounded thin so they’re tender and cook fast.
  • Salt & Pepper: Basic seasonings add your first layer of flavor.
  • Garlic Powder: Adds a touch of savory flavor to the breading mixture.
  • Flour: Part 1 of the dredging mixture to help the egg stick.
  • Eggs: Part 2 of the dredging mixture to help the breadcrumbs adhere.
  • Breadcrumbs: Part 3 of the dredging mixture (I prefer panko for extra crunch, but you can use regular breadcrumbs if you want!)
  • Olive Oil: For frying your pork schnitzel in! (Or try another neutral-tasting oil with a high smoke point e.g. vegetable oil)
  • Lemon Wedges: For serving your schnitzel with.

What Cut of Meat to Use for Pork Schnitzels?

Use boneless pork steaks or chops (sometimes they’re called “boneless loin chops”). You could even use veal if you prefer!

How to Make Pork Schnitzels

Here’s how to get restaurant-quality pork schnitzel in just 35 minutes from start to finish! The perfect dinner switch-up that the whole family will love.

  1. Tenderize and Season: Using the flat end of a meat tenderizer, pound the cutlets until they are ½ inch thick. Then season the flattened cutlets with the salt, pepper, and garlic.
  2. Coat in Breading: In 3 separate shallow dishes place the flour, eggs, and bread crumbs. Dredge the cutlets in the flour, coating evenly. Next coat them in the eggs, allowing any excess egg to drip off the cutlets back into the bowl. Lastly, coat them completely in the panko bread crumbs.
  3. Pan-Fry Until Golden Brown: Heat the oil in a large skillet over medium high heat. When the oil is hot, place two of the coated cutlets in the oil and fry for about 3 minutes on each side. The pork should be golden brown and cooked completely through.
  4. Add to Paper Towel-Lined Plate: Remove the cooked schnitzel from the oil and place them on a paper towel lined plate to allow any excess oil to drain off. Repeat this process with the remaining two breaded cutlets.
  5. Enjoy: Serve the schnitzel fresh with lemon wedges and fresh parsley if desired.
4-photo collage of pork schnitzel being prepared. (Dredged in flour, egg, and bread crumbs.)

Tips for Success

  • Keep it Thin: Pound the pork as thin as you can. It tends to shrink back up a bit, and when you fry it, it also contracts.
  • Use Tongs: Use tongs to easily flip the pork while you’re frying it.
  • Work in Batches: Use the largest skillet you own and fry the pork in batches. You don’t want to crowd the pan or the breading may come off and it won’t be as crispy.
  • Get That Skillet Hot! Ensure the skillet gets nice and hot. I let it heat up for a few minutes prior to adding the schnitzels to the pan. If the skillet gets too hot (starts to smoke or the breading starts to burn), feel free to turn the heat down a bit as needed.
  • Add Extra Seasonings: You can definitely play with the flavorings of the schnitzels. This is a simple, classic recipe, but you can definitely change it up a bit by adding some garlic powder, paprika, or dried herbs (try Italian seasoning) to the flour or breadcrumbs.
  • Add a Garnish: Don’t forget the lemon wedges and fresh parsley! These two ingredients really up the flavor in this otherwise simple recipe.

What to Serve Pork Schnitzel With

In Germany, it’s typical to serve them with potato salad or spätzle. You could serve them with anything from pasta to mashed potatoes or rice, though. Make this hearty dish even heartier!

Cooked pork schnitzels in a black skillet.

Storing Leftovers

  • In the Refrigerator: Store leftovers in the fridge in an airtight container for up to 3 days.
  • To Reheat: I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375 degrees Fahrenheit should do the trick! Flip halfway so both sides get nice and toasty.
Closeup of a bite of pork cutlet, served with green beans.

Other Tasty Pork Recipes to Try

Print

Easy Pork Schnitzel Recipe

Pork Schnitzels are breaded and fried to perfection for an easy and delicious meal the whole family will love.
Course Dinner
Cuisine German
Keyword pork schnitzel, Pork Schnitzel Recipe, Pork Schnitzels
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Schnitzels
Calories 468kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Using the flat end of a meat tenderizer, pound the cutlets until they are ½ inch thick. Season the flattened cutlets with the salt, pepper, and garlic.
  • In 3 separate shallow dishes place the flour, eggs, and bread crumbs. Dredge the cutlets in the flour, coating evenly. Next coat them in the eggs, allowing any excess egg to drip off the cutlets back into the bowl. Lastly, coat them completely in the panko bread crumbs.
  • Heat the oil in a large skillet over medium high heat. When the oil is hot, place two of the coated cutlets in the oil and fry for about 3 minutes on each side. The pork should be golden brown and cooked completely through.
  • Remove the cooked schnitzel from the oil and place them on a paper towel lined plate to allow any excess oil to drain off. Repeat this process with the remaining two breaded cutlets.
  • Serve the schnitzel fresh with lemon wedges and fresh parsley.

Video

Notes

Originally Posted on October 5, 2020
Updated on January 11, 2024

Nutrition

Calories: 468kcal | Carbohydrates: 30g | Protein: 37g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 170mg | Sodium: 790mg | Potassium: 650mg | Fiber: 2g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 3mg
]]> https://therecipecritic.com/pork-schnitzel/feed/ 11 118170 Sausage and Mushroom Frittata https://therecipecritic.com/sausage-egg-frittata/ https://therecipecritic.com/sausage-egg-frittata/#comments Wed, 27 Dec 2023 13:00:43 +0000 https://therecipecritic.com/?p=99770 This breakfast frittata is filled with chunks of sausage, slices of mushrooms and sweet tomatoes making this a breakfast everyone…]]>

This breakfast frittata is filled with chunks of sausage, slices of mushrooms and sweet tomatoes making this a breakfast everyone will love. So simple to make and full of so much flavor!

Frittatas are so fun to make and are filling for a nice breakfast or brunch. Readers have loved my ham and cheddar zucchini frittata that is just as filling and delicious to enjoy in the morning. You’ll have to try both!

Breakfast frittata cooked on a skillet with a slice of frittata missing from it.

Sausage and Mushroom Frittata

Breakfast just got better with this sausage and mushroom frittata. I have to say, this dish is the perfect blend of savory and hearty. It’s one of our family favorite breakfasts or great enjoyer later for brunch! The nice thing is, it’s a complete meal and will keep you feeling satisfied throughout the day. Add some fruit to the side and bam, breakfast magic.

(If you’re not already convinced,) cooking this sausage mushroom frittata in a skillet makes an easy meal plus less of a mess. In about 30 minutes you will have one delicious skillet frittata that looks and tastes amazing! Your family will be raving over this simple dish that is comfort food at its best. Perfect for any busy morning and the best way to start your day!

What is a Frittata?

A Frittata is an Italian dish that is similar to an omelette or quiche. ‘Frittata’ means fried in Italian. It has an egg base with a variation of meats, cheese and vegetables mixed in. The variations and add ins are endless. So easy and so delicious!

Sausage and Mushroom Frittata Ingredients

Like an omelet, this breakfast frittata is super easy to customize. This is what I added in, but feel free to switch things up and add all of your favorite mix-ins! (Measurements are in the recipe card below.)

  • Sausage: Ground breakfast sausage cooks down and acts as the main protein in the dish.
  • Mushrooms: Cut into slices and cook up in the skillet to add earthy, meaty goodness to the breakfast frittata.  
  • Spinach: Start your day off with some delicious greens!
  • Cherry Tomatoes: So the frittata has bits of juicy goodness throughout.
  • Green Onion: Always a favorite mix-in for a hint of flavor and texture.
  • Eggs: Whisked up smoothly and added over the mix-ins.
  • Heavy Cream: Mix with the eggs to make them thick, rich and creamy.
  • Mozzarella Cheese: Shredded to melt evenly in the sausage and mushroom frittata.
  • Salt and Pepper: To taste!

How to Make a Frittata

This sausage and mushroom breakfast frittata comes together in 4 simple steps. It’s a great breakfast switch-up and is always so delicious! My family loves this all-in-one meal and it keeps everyone full and satisfied throughout the day.

  1. Preheat Oven, Cook the Sausage: Preheat oven to 375 degrees. In a medium-sized skillet add the ground sausage. Sauté and crumble until cooked throughout. Then remove and set aside on a plate.
  2. Add Vegetables to Skillet: Add the mushrooms and sauté for 1-2 minutes and then cook the spinach until it starts to wilt. Add cherry tomatoes and green onions and then transfer the sausage back to the mixture.
  3. Egg Mixture: In a medium bowl combine eggs, heavy cream, cheese, salt and pepper. Then pour on top of the sausage and vegetables. 
  4. Bake: Bake for 15-20 minutes or until top is golden brown and egg mixture is set.
The process of making a sausage and mushroom frittata starting with cooking ground sausage in a skillet, adding spinach and mushrooms then cooking with tomatoes and eggs poured over top in a skillet.

Delicious Variations

  • Meat: Try adding your favorite ground meat. Beef or pork is best but chicken or turkey will also work as a leaner option.
  • Cheese: Try spicy pepper jack cheese or something more mellow like Swiss or cheddar to switch up the flavor!
  • Vegetables: Broccoli, bell peppers or cabbage add color, crunch, and flavor to your frittata.
  • Seasonings: Add a dash of paprika or Italian seasoning to your egg mixture!
Lifting a slice of frittata out of the skillet.

Storing Leftover Breakfast Frittata

Have extras? Keep them! This sausage and mushroom frittata is great for storing and enjoying later. Wrap your pan with plastic wrap or transfer to an airtight container. Then it will stay good for up to 4 days in the fridge. You can also freeze your frittata for up to 2-3 months.

Reheat individual slices in the microwave, or the entire frittata in the oven for 10-15 minutes at 350 degrees Fahrenheit.

Sausage and mushroom frittata on a plate with a piece cut off with sliced cherry tomatoes on the side.

More Delicious Breakfast Recipes

Print

Sausage and Mushroom Breakfast Frittata

This breakfast frittata is filled with chunks of sausage, slices of mushrooms and sweet tomatoes making this a breakfast everyone will love. So simple to make and full of so much flavor!
Course Breakfast, brunch, Main Course
Cuisine Italian, Italian American
Keyword breakfast frittata, frittata
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 slices
Calories 210kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Preheat oven to 375 degrees. In a medium sized skillet add the ground sausage. Sauté and crumble until cooked throughout. Remove and set aside on a plate.
  • Add the mushrooms and sauté for 1-2 minutes and then add the spinach until it starts to wilt. Add cherry tomatoes and green onions and add the sausage back to the mixture.
  • In a medium bowl combine eggs, heavy cream, cheese, salt and pepper. Pour on top of the sausage and vegetables. Bake for 15-20 minutes or until top is golden brown and egg mixture is set.

Notes

Originally posted March 11, 2020
Updated on December 27, 2023

Nutrition

Calories: 210kcal | Carbohydrates: 3g | Protein: 12g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 205mg | Sodium: 255mg | Potassium: 274mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1378IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 1mg
]]> https://therecipecritic.com/sausage-egg-frittata/feed/ 12 99770 Pigs in a Blanket https://therecipecritic.com/pigs-in-a-blanket/ https://therecipecritic.com/pigs-in-a-blanket/#comments Wed, 27 Dec 2023 01:00:00 +0000 https://therecipecritic.com/?p=106631 Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go at a party, and…]]>

Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go at a party, and for good reason. Whole all-beef hot dogs are wrapped in crescent roll dough, stuffed with cheeses and baked with a garlicky butter. They’re cheesy, easy to make, and so addictive!

For more easy bite-sized apps, check out these Pizza Stuffed Crescent Rolls, our favorite Chicken Bacon Ranch Pinwheels, and these Mozzarella Sticks.

A stack of pigs in a blanket on a stoneware plate.

Pigs in a Blanket

There are few things in life that my family loves more than pigs in a blanket. It’s one of those nostalgic appetizers that I grew up eating and have continued to adore well into adulthood. What’s not to love? Salty all-beef hot dogs are wrapped up in soft crescent roll dough, stuffed with cheese, baked and then brushed with a totally addictive garlic butter. So good.

We love to eat these Pigs in a Blanket as appetizer, but we love them equally as much served for dinner with a big salad and some grilled veggies. Happy kiddos, happy adults. There are a million different ways you can make pigs in a blanket, but my favorite is what I grew up with, good old packaged crescent roll dough, American cheese and hot dogs. Here’s what you’ll need:

Ingredients in Pigs in a Blanket

This is one of my favorite dishes to make for my kids because the ingredients are so simple. Plus, you can add extra fillings, cheeses, and serve with your favorite dipping sauce to add more flavor! They’re so easy to customize.

  • Crescent Roll Dough: I grew up using crescent dough for pigs in a blanket, so that’s still what I use today. If you want to get a little fancier, you can also make pigs in a blanket with puff pastry. You still have the same effect, but the puff pastry is a little bit more flaky and crispy, whereas the crescent roll dough is soft and sweet. It’s just a personal preference!
  • Hot Dogs: I use all-beef hot dogs, but use whatever you want! This would work with turkey dogs or even chicken hot dogs.
  • Cheese: I like to use American cheese here. It melts wonderfully and gives that all-American Pigs in a Blanket taste, but cheddar cheese would also work nicely.
  • Dijon Mustard: This is totally optional. I usually do half with Dijon, half without since my kids don’t tend to like it. All I do is spread a little bit of mustard on each strip of dough, then roll the hot dog up as I normally would.
  • Butter: You’ll need salted, melted butter. If you don’t have salted butter, that’s fine, just season the butter with salt to taste.
  • Spices: You’ll need garlic powder and onion powder. This gets added to the melted butter mixture and brushed on top of each roll.
  • Maldon Salt: This is also optional, but I love topping these pigs in a blanket with big flakes of salt.

How to Make Pigs in a Blanket

These pigs in a blanket are about as easy as it gets to make. Only a few simple steps and then you’ll have a delicious meaty, buttery snack that the whole family will love!

  1. Preheat Oven, Prepare Pan: Preheat oven to 375 degrees. Line a medium baking sheet with parchment paper.
  2. Shape the Dough: Take the crescent roll dough out of the can. Keep the dough in tact. Gently pull the dough into four rectangles. (They should already be in rectangles as each rectangle has two triangles that are meant to be pulled apart if you were making classic crescent rolls.) Use your fingers to pinch the middle of the triangles together so the rectangle stays in tact when you cut it and roll the pigs in a blanket. Use a pizza cutter to cut each rectangle into three long strips. They should be about 3/4-inch by 4-inches. You should have twelve strips.
  3. Cut the Hot Dogs: Cut the hot dogs into thirds. You should have twelve pieces of hot dog.
  4. Cut Cheese Slices: Cut each slice of cheese in half and then into thirds. You should have six small pieces of cheese.
  5. Add Fillings: If using, brush the strips of dough with a little bit of Dijon mustard. Place a piece of cheese on the bottom of the strip of dough. Then place a mini hot dog on top. Roll up and place on prepared baking sheet.
  6. Bake: Bake for 12 minutes until golden brown and cheese has melted.
  7. Butter Mixture: While the pigs in a blanket bake, melt butter in a small saucepan. Stir in garlic powder and onion powder. When the pigs in a blanket comet of the oven, brush with the butter. Sprinkle with flaked sea salt. Serve with preferred dipping sauce.
4-photo collage of hot dogs being wrapped in crescent roll dough, then brushed with butter.

Tips, Tricks and Variations

These pigs in a blanket are easy to make, and also easy to customize! Here are a few simple ways to switch things up:

  • Use Different Dough: Swap out the crescent roll dough for puff pastry or even pizza dough if that’s what you have on hand.
  • Make it Spicy: For a spicy pigs in a blanket, add in a little bit of crushed red pepper flakes or cayenne pepper to the garlic butter.
  • Other Cheeses: Use cheddar, pepper jack, or even gouda in place of the American cheese.
  • Use Different Hot Dogs: Feel free to swap out turkey or chicken hot dogs for the beef. You could even do cheddarwurst sausage or spicy sausage as a tasty variation.
  • Dipping Sauces: Fry sauce, chipotle mayo, honey mustard, garlic aioli, BBQ sauce, sriracha mayo, the options are endless!
Top-down view of pigs in a blanket served with ketchup.

Can You Make These in Advance?

ABSOLUTELY! Please do. You can prep them a day in advance, cover with plastic wrap and then bake right before serving.

Storing Leftovers

If you have leftover pigs in a blanket, transfer them to an airtight container and store for up to 3 days.

Reheating

  • In the Air Fryer: Preheat air fryer to 375 degrees F and air fry for 3-5 minutes, keeping an eye on your pigs in a blanket to avoid overcooking.
  • In the Oven: Preheat to 350 degrees Fahrenheit and bake for 8-10 minutes, until completely warmed through.
  • In the Microwave: For a snack in a pinch, microwave your pigs in a blanket for 30-second intervals or until warm.
Closeup of one of them being dipped into ketchup.

More Picky Eater-Approved Recipes

Print

Pigs in a Blanket

Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go a party, and for good reason. Whole all-beef hot dogs are wrapped in crescent roll dough, stuffed with cheeses and baked with a garlicky butter. They’re cheesy, easy to make, and so addictive!
Course Appetizer, Dinner, lunch
Cuisine American
Keyword hot dogs in crescent rolls, pigs in a blanket, pigs in a blanket recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 pigs in a blanket
Calories 76kcal
Author Alyssa Rivers
Cost $10

Equipment

  • Baking Sheet

Ingredients

Instructions

  • Preheat oven to 375 degrees. Line a medium baking sheet with parchment paper.
  • Take the crescent roll dough out of the can. Keep the dough in tact. Gently pull the dough into four rectangles. (They should already be in rectangles as each rectangle has two triangles that are meant to be pulled apart if you were making classic crescent rolls.) Use your fingers to pinch the middle of the triangles together so the rectangle stays in tact when you cut it and roll the pigs in a blanket. Use a pizza cutter to cut each rectangle into three long strips. They should be about 3/4-inch by 4-inches. You should have twelve strips.
  • Cut the hot dogs into thirds. You should have twelve pieces of hot dog.
  • Cut each slice of cheese in half and then into thirds. You should have six small pieces of cheese.
  •  If using, brush the strips of dough with a little bit of dijon mustard. Place a piece of cheese on the bottom of the strip of dough. Place a piece of hot dog on top. Roll up and place on prepared baking sheet.
  • Bake for 12 minutes until golden brown and cheese has melted.
  • While the pigs in a blanket bake, melt butter in a small saucepan. Stir in garlic powder and onion powder. When the pigs in a blanket comet of the oven, brush with the butter. Sprinkle with flaked sea salt. Serve with preferred dipping sauce.

Notes

Originally posted May 11, 2020
Updated on December 26, 2023

Nutrition

Serving: 1pigs in a blanket | Calories: 76kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 211mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 92IU | Calcium: 40mg | Iron: 1mg
]]> https://therecipecritic.com/pigs-in-a-blanket/feed/ 3 106631