Easy 12 Ingredient Homemade Chorizo is one of my favorite things to make instead of buying a premade version in the grocery store. I love making food from scratch, and this is a really fun and easy recipe to make yourself. I am a big fan of the fact I can control what goes into my food and can tailor it to suit my personal taste preferences, and you can too. 

There are two primary types of Chorizo out there, Spanish and Mexican. Spanish is often cured, similar to salami, and Mexican is usually served fresh and uncured. It is such a versatile ingredient that is perfect for any meal, and pairs with a variety of foods. I love to pair it with eggs and potatoes in a breakfast taco. For this recipe, we’re going with a Mexican style chorizo. 

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You can buy chorizo in the grocery store, and there are a wide variety of brands to choose from, but I found I fell in love with making my own in this Easy 12 Ingredient Homemade Chorizo because it is so simple and easy to do. When you buy it in the grocery store, all you’re really doing is paying someone else to season your food for you. Which takes away your ability to control what is in it. This means it may take a lot of experimenting to find a brand you like. 

Why not just make it yourself and tailor it to your specific flavor preferences? That is what makes this Easy 12 Ingredient Homemade Chorizo so perfect.

Have you tried making this Easy 12 Ingredient Homemade Chorizo? Come on in and let me tell you about it! 

Easy 12 Ingredient Homemade Chorizo Ingredients 

Ground Pork, 1-1 ½ pounds 

Paprika, 2 tablespoons 

Cayenne Pepper, 1 tablespoon 

Ancho Chili Powder, 1 tablespoon 

Guajillo Chili Powder, 1 tablespoon 

Minced Garlic, 1 tablespoon 

Cumin, 1 teaspoon 

Oregano, 1 teaspoon 

Coriander, 1 teaspoon 

Cinnamon, ½ teaspoon 

Clove, ½ teaspoon 

Red Wine Vinegar, 2 tablespoons 

Salt and Pepper, optional and to taste 

Easy 12 Ingredient Homemade Chorizo Directions 

Using a spice grinder, grind the minced garlic, whole cloves, and oregano together. 

Add that to a mixing bowl, and measure out all of the other spices, and red wine vinegar. This would be the paprika, cayenne pepper, ancho chili powder, guajillo chili powder, cumin, coriander, and cinnamon.

Mix together, and then add in the ground pork, and mix until well-combined. I do recommend using gloves, as the spices can stain your hands red.

I like to make my Easy 12 Ingredient Homemade Chorizo the day before I’m going to use it, so that all the flavors have time to marry and meld together in the refrigerator before using. You can use it immediately though, it isn’t a requirement to allow it to rest. It is just my preference.

You can also freeze your chorizo for later. Or, just make the spice blend without the red wine vinegar, and store in an airtight container until you are ready to use it. 

How to Cook Easy 12 Ingredient Homemade Chorizo 

Heat a tablespoon of oil in a large pan over medium heat. Add the sausage and cook, breaking it apart with a wooden spoon, for about 8-10 minutes, or until cooked through. 

Use it in whatever dishes you want to, like tacos, tortas, stews, stuffed peppers, or anything else you want. 

My personal favorite is breakfast burritos. Because once the fat has rendered from the pork, I saute my vegetables in the fat, and that flavors the veggies as well. Pair that with some eggs and sour cream, and you end up with a very balanced and absolutely delicious burrito to start the day.

Easy 12 Ingredient Homemade Chorizo Recipe Notes 

• Ground Pork 

Ground or chopped pork is the most traditionally used protein in this Easy 12 Ingredient Homemade Chorizo recipe. You can use others like ground beef, ground chicken, ground turkey, and even tofu if you choose. Although ground pork is still the most popular, because the spices bind with the fat in group pork to create the amazing flavor. 

I say 1-1.5 pounds of meat, just because it varies a bit when I buy mine in the store. It is never an exact amount, but I go with the idea of no less than one pound, and no more than 1.5 pounds.

• Paprika 

Paprika is generally sweet and has a very mild spice level. I’ve made this Easy 12 Ingredient Homemade Chorizo with both sweet and smoked paprika in the past. It really just depends on your preference.

I remember asking my aunt when I was a child why she put paprika on deviled eggs, and she said it was for color only. Which meant I grew up thinking paprika was nothing but a bland food coloring, and nothing more. It wasn’t until I got older and started researching just what things were made out of that I realized paprika is one of my favorite spices. I love the smell, because red bell peppers are my favorite sweet pepper.

There are a wide variety of paprikas that you can use to change up the flavor of your chorizo to your liking, depending on your own personal preference. Including: 

Sweet Paprika: This is the most common type used and is known for its mild, slightly sweet, and fruity flavor. It is often described as being similar to fresh bell peppers. If you like to use red bell peppers in your cooking, you will enjoy sweet paprika. 

Spicy Paprika: This is made from peppers with a higher capsicum level, and offers more heat and a more earthy flavor than sweet paprika. 

Smoked Paprika: The peppers used in this variety are dried over a fire, which results in a smokey and slightly sweet flavor profile. 

Hungarian Paprika: Is known for its rich and complex flavor. It can range from sweet to spicy, and is often considered a high-quality paprika. 

Spanish Paprika: Can range in flavor from sweet and mild to spicy and smoky, depending on the type of peppers used and how they are processed. 

• Cayenne Pepper 

Cayenne Pepper has a strong and straightforward heat with a slightly earthy undertone to it. Cayenne does not add much depth of flavor to any dish, it is primarily for spice. 

If you are not a fan of spice, you can certainly omit the cayenne pepper from your recipe. I’ve never been a big cayenne pepper fan myself, so I sometimes skip this when making my Easy 12 Ingredient Homemade Chorizo, just because I prefer flavor over heat. I love heat, but it needs to taste good too. I’ve never been a fan of heat just for the sake of trying to burn your own face off kind of heat.

• Ancho Chili Powder 

Ancho Chili Powder has a rich, deep, and complex flavor profile. It has a mild to moderate heat, tasting of smoky, sweet, and earthy. Often described as having hints of chocolate and raisins. Ancho chilis are made from dried poblano chilis that have been charred, giving them that earthy and fruity depth of flavor. 

Ancho is easily one of my biggest go-to spices when making barbecue sauces, because of that depth of flavor. My husband and I both often stop and smell the Ancho before using it, because we both love it. 

If you enjoy making homemade fried chicken and use paprika to season your flour, try adding in some Ancho in addition to the paprika next time. It is a game changer, in my opinion.

• Guajillo Chili Powder 

Guajillo Chili Powder is a mild to medium heat with a distinct fruity flavor profile. It features notes of berries, usually cranberry, pine, and a very subtle smokiness. It is often used in Mexican dishes like stews, soups, sauces, mole, and oven as a dry rub for meats. 

They are not remotely the same, but guajillo chili peppers remind me of habaneros, in that they have that distinct fruity kind of heat. If you enjoy habaneros like I do, you’ll likely appreciate guajillo peppers as well.

If you cannot find guajillo chili powder where you are, I highly recommend following the affiliate link in the ingredient list for it. Because I had the exact same problem, and this is what I bought to obtain it myself.

• Minced Garlic 

I like to use minced garlic instead of garlic powder, and grind it fresh for every recipe I make. Grinding a spice fresh means that it will have a deeper and stronger flavor. You can certainly use garlic powder if that is what you have in your pantry. 

• Cumin 

Cumin is a robust, earthy, and warm flavor profile, which is often described as nutty and spicy with a subtle citrus undertone. It is a staple in Indian, Mexican, and Middle Eastern cuisines. 

• Oregano 

Oregano is known for being robust, earthy, and slightly peppery with a hint of sweetness and sometimes minty or citrusy undertones to it. There are two main types of Oregano used in cooking: 

Mexican Oregano 

Mexican Oregano has a strong and pungent flavor with hints of licorice and anise. It is often used in Mexican dishes like salsa, chili, and enchiladas, where the robust flavor pairs well with chilis and other spices. 

Greek Oregano 

Greek Oregano has a more savory and earthy taste. It is a staple in Mediterranean cuisine, specifically in pasta sauce, pizza, and grilled meats. 

• Coriander 

Coriander has a complex flavor profile, that is a blend of citrus, floral, and earthy notes. It is often described as bright, fresh, and slightly spicy, which makes it a very versatile ingredient in many cuisines. 

Coriander is dried cilantro seeds. Cilantro is the fresh leaves from the plant, and coriander is the seed. 

You can also use dried cilantro leaves, if you happen to have those in your pantry or spice cabinet. I would recommend you grind them up with the garlic, cloves, and oregano. That way the ground leaves impart more flavor. It isn’t exactly the same as coriander, but it is a good substitution if necessary.

• Cinnamon 

Cinnamon has a sweet, spicy, warm, and slightly woodsy and citrus note to it. I always call cinnamon a warm holiday spice. Cinnamon is a very common ingredient in Mexican cooking. Next time you make Taco Seasoning, add in  a small pinch of cinnamon, for an added depth and complexity to your seasoning. 

I’m actually kind of amazed at how well cinnamon compliments spicy ingredients and dishes, and helps to balance them out a bit more. Before experimenting more with Mexican dishes, I always thought cinnamon was for cookies, chai tea, and pumpkin pie. I’m expanding my cinnamon use now, and absolutely loving it.

I highly recommend experimenting more with cinnamon and giving it a voice in savory dishes more often. Just start slowly and gently though. Much like cloves, cinnamon can be an overpowering spice. But when used in moderation, it really does balance spice exceptionally well. It is a very pleasant surprise to find out, and it drives me to use cinnamon more often in other dishes.

• Clove 

Cloves have a distinct flavor profile, described as sweet, pungent, and slightly spicy. It is often described as warm, aromatic, and rich. Cloves also possess a subtle bitterness and astringency, which balances out sweetness in recipes. Cloves are often used in both sweet and savory dishes, because of the depth and complexity of their flavor. 

I love using whole cloves and grinding them fresh each time I use them. That way they retain more flavor until I am ready to use them. My favorite place to use cloves is in a barbecue dry rub. 

Be careful when using cloves though, as they can turn things very bitter very quickly if you use too much. This is one ingredient that will bite you if you use too much. Cloves are deceptive, given the size. You’d think you need far more than you actually do.

• Red Wine Vinegar 

Red wine vinegar has a sharp, tangy, and slightly fruity flavor, with a hint of smokiness. It is made by fermenting red wine, and the flavor is robust and punchy. This makes it perfect for marinades, salad dressing, and sauces. 

You can use other types of flavored vinegar in this Easy 12 Ingredient Homemade Chorizo if you want to. The choice is up to you! If you use another vinegar, I would love to hear about it in the comments.

Why I Love This Easy 12 Ingredient Homemade Chorizo Recipe 

I love this Easy 12 Ingredient Homemade Chorizo because it really is easy to make. It takes just a few minutes to measure out and mix everything together. It is such a versatile ingredient. 

You can mix and match spices to fit your personal taste. I’m not a huge fan of cayenne pepper, and so I sometimes switch it up for more ancho or add chipotle pepper instead. I love that everyone can control the ingredients in this recipe to fit personal tastes. I honestly like to experiment when I make this recipe, but still use this as my baseline for starting. 

I always encourage people to learn about their food and how to make things from scratch, because it can be tweaked in so many ways. I love my homemade mustard recipe for the exact same reason as the Easy 12 Ingredient Homemade Chorizo. Once you learn the basic recipe, you can play with it and create so many different flavors and ways to make it from there. 

This Easy 12 Ingredient Homemade Chorizo can be made and frozen very easily, and will last for months. I like to vacuum seal mine, for better freezer storage. I’ve also made larger batches of it and given it to my neighbors in the past. It is actually perfect for large batch making, and dividing up to freeze, give away, or save for a later meal.

Discussion 

Have you tried making this Easy 12 Ingredient Homemade Chorizo yourself? Did you make any changes, substitutions, or additions? Do you enjoy experimenting with making things like this Easy 12 Ingredient Homemade Chorizo or anything else at home?

What is your favorite dish to enjoy this Easy 12 Ingredient Homemade Chorizo recipe with? Let me know your thoughts in the comments! 

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Deliciously Easy Creamy Garlic Pork Chops are a favorite in my household. I have no idea why it has taken me so long to write this recipe, but I finally decided it was time to share it! 

My husband loves pork, and these pork chops are smothered in a delicious garlic cream sauce with mushrooms. It is a perfect and simple weeknight meal to cure the boredom of the usual weeknight meal rotation. 

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Have you tried making these Deliciously Easy Creamy Garlic Pork Chops? Come on in and let me tell you about them! 

Deliciously Easy Creamy Garlic Pork Chops Ingredients 

Pork Chops, 4, boneless 

Pork Chop Seasoning, to taste 

Butter, 2 tablespoons 

Olive Oil, 1 tablespoon 

Garlic, ½ head, peeled whole cloves 

Chicken Broth, ½ cup 

Lemon juice, ½ teaspoon 

Garlic Powder, ½ teaspoon 

Heavy Cream, ¾ cup 

Mushrooms, amount to taste, sliced 

Parsley, for garnish, optional 

Deliciously Easy Creamy Garlic Pork Chops Directions 

Start by seasoning your pork chops with salt, pepper, and pork chop seasoning. 

In a frying pan, add in olive oil and butter over a medium-high heat. 

Once it is heated up, add in the pork chops. Cook them until they are a nice golden color on both sides. This takes anywhere from 2-5 minutes, depending on the size and thickness of your pork chops, and if they are boneless. 

Once they are done searing, remove them from the heat and let them rest. Note that they shouldn’t be completely cooked through at this point, because they will finish in the sauce.  

Add in the remaining butter, garlic cloves, and mushrooms, and cook until the mushrooms start releasing their water and the garlic browns slightly. If this is happening too fast and starting to burn, turn the heat down to medium. 

Deglaze the pan with the chicken broth and lemon juice, then add in the heavy cream and garlic powder. 

Let the sauce start to bubble and then reduce the heat to medium-low so it continues to reduce and thicken naturally. 

Once the sauce has reduced to the thickness you desire, return the pork chops to the sauce, smother them and let them heat up gently in the sauce until they are cooked all the way through. Note I reduced mine until it was slightly thinner than a traditional gravy, and it was perfect.  

Garnish with some fresh parsley and serve. 

Deliciously Easy Creamy Garlic Pork Chops Notes 

If you don’t have time to thicken the sauce naturally by simply letting it reduce, you can create a roux with flour and butter. Once the garlic and mushrooms are cooked, push them off to one side of the pan, add in a tablespoon of butter and a tablespoon of flour (avoiding the garlic and mushrooms), and cook it for at least 60 seconds, or until the flour starts to turn brown. Then add in the liquids per my directions above. 

Pork chops are really, really easy to overcook. Nobody wants dry leathery pork chops. The thickness and bone matters. The thicker pork chops will take longer to cook, and chops with bones will also increase the cooking time. 

I used a very thin cut pork chop, kissed them in the pan on both sides, pulled them to let rest, and then finished in the sauce, and it was perfect. It took mere minutes, like two per side. Also keep in mind that pork chops will continue cooking as they are resting, so don’t be afraid to take them out a little earlier than you normally would because of the rest-cooking time followed by finishing in the sauce. 

If your pork chops are super thick or have bones in them, you can also finish them off in the oven. I’m honestly a huge fan of this method when chops are thick because I think the cook is a lot more even on them versus trying to cook them all the way through on the stovetop and potentially burning the outside. If you are finishing them off in the oven, preheat it to 400 degrees, sear both sides hard and fast, transfer to the oven and set a timer for 10 minutes before checking. 

This is a great dish to serve over rice or mashed potatoes and add a vegetable or salad with it for a perfect filling meal the entire family will love. 

Why I Love This Recipe 

I love this Deliciously Easy Creamy Garlic Pork Chops because it is so simple, uses one pan, and few ingredients. 

The lemon juice in here adds the perfect pop of acid to really brighten up what would normally be a fairly heavy dish and make it really craveable. 

I’m generally not a pork fan, but my husband is, and so I’m always trying to develop new recipes that I will actually crave so that when he suggests pork I’m not constantly hesitant. I want to enjoy it more, and this recipe definitely fills that need for me. 

This really is a perfect and simple weeknight meal that is sure to please the entire family, give everyone a nice change from the traditional meal rotation, and save you some time putting a meal on for the family. 

Discussion 

Have you tried making these Deliciously Easy Creamy Garlic Pork Chops yet? Did you make any substitutions or changes? Are you a fan? Let me know your thoughts in the comments! 

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Simply Perfect Honey Mustard Pork Chops is a super simple and delicious busy weeknight meal that the entire family will love. I’ve been making this one for a while, but realized I had never written the recipe for it. I need to share this amazing recipe with you. 

I’ll be the first to admit that I’m not a big fan of pork in general, so when I find a recipe I simply love, it makes me so excited to share it with you. 

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Have you tried these Simply Perfect Honey Mustard Pork Chops yet? Come on in and let me tell you about it! 

Simply Perfect Honey Mustard Pork Chops Ingredients 

Olive Oil, 1-2 tablespoons, enough to pan sear the pork

Pork chops, 4

Salt and pepper, to taste

Chicken Broth, ½ cup 

Honey, ⅓ cup 

Dijon Mustard, ⅓ cup 

Garlic Powder, 1 teaspoon 

Onion Powder, 1 teaspoon 

Ancho Chili Powder, ½ teaspoon 

Parsley, fresh, chopped, for garnish 

Simply Perfect Honey Mustard Pork Chops Directions 

Heat the olive oil in a pan on medium heat. 

Season the pork chops with salt and pepper. You can also use my all purpose seasoning, pork chop seasoning, or just simply salt and pepper. I’ve used all of the above, and my favorite so far is the all purpose seasoning. 

Cook the pork chops over medium heat for about 4-5 minutes per side. Set them aside and cover with foil while they rest. 

Now it is time to make the sauce! Deglaze the pan with the chicken broth first, and stir with a silicone spatula. This will bring all the little fried bits off the bottom of the pan and add even more flavor to your sauce. Next add in the honey and mustard, stirring as you go. The mustard will take a few minutes to dissolve in the sauce, so just keep stirring until there are no more clumps. 

Next add the spices into the sauce. You want to keep this at a medium to low heat. It should be bubbling gently, but not boiling or burning on the bottom of the pan. It will slowly start to reduce and thicken up. I cook mine down until I can create a space with the spatula and it doesn’t automatically flow back to that empty space. 

If you over-reduce the sauce and it isn’t the consistency you want, add in a little bit more chicken broth and let it reduce again. If you aren’t a pro at making pan sauces, this may take a little practice, but once you do it, it is super easy! Don’t be afraid to practice with this part. 

Now it is time to return the pork chops to the pan and coat them in the sauce. If they aren’t cooked through, feel free to throw the pan in a 400 degree oven for 5-10 minutes, until the pork is cooked through. 

Once they are done, slice them, drizzle with some extra sauce from the pan, and garnish with parsley to serve. 

Simply Perfect Honey Mustard Pork Chops Notes 

For this recipe, you can use any kind of pork chops. Thick, thin, bone-in, or boneless. I’ve used several different kinds, depending on what the grocery store had available at that time. The only real difference it made was the cooking time. That’s it. 

Bone-in and thicker cut chops will take longer to cook. Be sure to adjust the cooking time if necessary, so that your chops reach an internal temperature of 145-160 degrees, with at least a 3 minute resting period. If I’m using a thicker cut chop, I put mine in the oven after I sear them and let them cook that way, so the outside isn’t burnt with the middle being raw. 

If you’re worried about dry pork chops, you can soak them in milk before cooking. It will help to tenderize the meat and prevent it from overcooking. Just be sure to pat the chops dry before using them. 

If your pork chops are tough or dry, the simplest reason is going to be that they are overcooked. Cooking pork chops can be a really tricky thing because they are lean, and often cook much faster than expected. Use a meat thermometer to check them and keep an eye on them. 

Why I Love This Recipe 

I’m going to be honest and tell you that I’m not a big fan of pork in general. My mother was the queen of overcooking it until it was dead seven times over because she was terrified of undercooking it, so she made up for it by going above and beyond overcooking it. 

So when I started developing this Simply Perfect Honey Mustard Pork Chops recipe and tweaking it to what it is now, I loved it. This made me excited because my husband, Nathan, loves pork chops. He often wishes I would make them a lot more often than I do. With delicious recipes like this, I will. It has been a journey trying to develop great pork recipes that satisfy his craving for pork and finding new inventive ways for me to enjoy it as well. 

This recipe doesn’t take long to make either, nor does it use up a bunch of pans. It is a one pan dish and is made in less than 30 minutes. I didn’t time it, but it goes pretty quickly. This makes it an excellent weeknight dinner when you are busy and don’t want to trash the entire kitchen just to make one meal. 

It doesn’t matter what your cooking skill level is to make this meal. Anyone can make it with a little bit of time, patience, and practice. If you’re new to cooking, use a lower heat and just increase the cooking time so you don’t burn it all up. It’ll all still come together just fine, no matter how long it takes using a lower heat. The best part is it is even easier once you’ve practiced it a couple of times. This is a great beginner-friendly recipe to practice making. 

I paired this recipe with salt crusted potatoes and oven roasted cauliflower for an amazing meal. But you can use just about any side dish you want and have amazing results. 

Discussion 

Have you tried making these Simply Perfect Honey Mustard Pork Chops yourself yet? Are you a fan? Did you make any changes, substitutions, or additions? Let me know your thoughts in the comments! 

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Easy Roasted Cranberry Pork Tenderloin is one of my new favorite holiday recipes. But it can be made at any time of the year, and it is simply delicious! 

Cranberry sauce gives it a great sweet flavor, and the onion soup mix balances that out for a more savory dish. It is a perfect combination! 

This recipe can be made with minimal effort, and is perfect for a busy weeknight meal. I made it without having to go to the grocery store. Everything came out of my pantry and freezer. In the winter time, these are the kind of go-to meals that I stock up and prepare for in case the weather forces me to stay at home. 

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Have you tried this easy roasted cranberry pork tenderloin recipe yet? Come on in and let me tell you about it! 

Easy Roasted Cranberry Pork Tenderloin Ingredients 

Pork Tenderloin 

Cranberry Sauce, the amount one recipe makes. Which isn’t specific, I know. But I make my own every time and follow that recipe. 

Onion Soup Mix, 1 ounce, or 6 teaspoons 

Salt and pepper, to taste 

Minced Onions, to taste 

Easy Roasted Cranberry Pork Tenderloin Directions 

Start with making the cranberry sauce and then mix in the onion soup mix. The onion soup mix will provide a savory component and keep it from being too sweet. If you need to, feel free to add a pinch of extra salt as well as the minced onions. 

Once the sauce is made, preheat the oven to 400 degrees. 

Season the pork tenderloin liberally with salt and pepper, and sear it in a pan over medium-high heat until it has a nice brown crust on all sides. 

Transfer the pork to a baking dish, then cover it with the cranberry sauce and onion soup mix. 

Bake in the oven at 400 degrees for 20-25 minutes, or until the internal temperature has reached 145 degrees, measured with a meat thermometer. 

Let the pork rest for 10-15 minutes before slicing. 

Once sliced, put it back into the sauce so it can soak for a minute or two and then serve. 

Recipe Notes 

I keep cranberries at home in the freezer all year long. Buy them around the holidays, freeze them on a cookie sheet, and then put them into a vacuum sealer, and they are good all year long. 

Pork pairs really well with anything sweet, and this is certainly no exception. 

You can also make this recipe in the slow cooker and go 5-6 hours on a low heat setting. 

Pork tenderloin is also an excellent meat to keep in the freezer. It is generally packaged in a vacuum sealed bag already, saving me prep time with that. It is readily available, and not an expensive protein. 

I also make my onion soup mix ahead of time in a large batch and keep in the pantry. 

The key in this easy roasted cranberry pork tenderloin recipe (and any other pork recipe) is not overcooking the pork tenderloin. It becomes dry and chewy when it is overcooked, and nobody wants that. 

If you struggle with overcooking pork, I recommend turning the oven temperature down to 350 degrees and keep checking the pork at 5-10 minute intervals. That will allow you the opportunity to learn and gauge how long the meat takes to cook without going past the recommended temperature. It’ll take practice, but don’t worry. You’ll get there and be a pro in no time! 

Why I Love This Recipe 

I love this recipe because it is delicious and simple to make. I can throw everything together in less than an hour, with pretty minimal effort. It pairs perfectly with oven roasted carrots or any other side dish of your choice. 

I’ll be the first to admit that I’ve never been a big fan of pork. Growing up, my mother overcooked it until it was dead seven times over because she was terrified of undercooked meat. So she more than made up for that fear by cooking it to death. I didn’t eat bacon for many years because of this. 

Nathan, my husband, loves pork and is always trying to get me to eat it. I’ve finally ran out of excuses and had to start looking for inventive recipes to try and find what worked for me. I feel like a better wife when I can make something that makes Nathan happy and I can enjoy it as well. This recipe definitely checks both boxes! 

As I said earlier, this recipe is a great one when preparing for the winter months and stocking the freezer and pantry. I’ve made it without having to go to the grocery store on a couple of occasions and love that. Winter weather can cause us to be a bit more creative if the freezer and pantry aren’t well stocked, and this recipe is front and center when making that restocking shopping list in the fall. 

Discussion 

Have you tried making this easy roasted cranberry pork tenderloin yourself? Did you enjoy it? Let me know your thoughts in the comments! 

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Honey garlic glazed pork tenderloin is a favorite in my household, and because it is so easy to make, an often requested recipe from my husband. 

This pork recipe comes out tender, juicy, and perfect. 

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Have you tried this delicious honey garlic glazed pork tenderloin recipe yourself? Come on in and let me tell you about it! I think you’ll be pleasantly surprised at just how easy it is to make, even on a busy weeknight. 

Honey Garlic Glazed Pork Tenderloin Ingredients 

Spice Rub 

Pork Tenderloin, 3 pounds 

Garlic Powder, 1 teaspoon 

Paprika, 1 teaspoon 

Onion Powder, 1 teaspoon 

Thyme, 1 teaspoon 

Rosemary, 1 teaspoon ground into a powder using a spice grinder  

Pork Seasoning, 1 teaspoon make your own with this recipe!  

Salt and Pepper, to taste 

Honey Garlic Glaze 

Garlic, 4 cloves, minced 

Honey, ¼ cup 

Soy Sauce, 3 tablespoons 

Dijon Mustard, 1 tablespoon 

Olive Oil, 1 tablespoon 

Honey Garlic Glazed Pork Tenderloin Directions 

Preheat the oven to 400 degrees. 

In one mixing bowl, combine all of the ingredients for the spice mix. If needed, grind spices until they are a powder so everything has the same consistency. 

In a second mixing bowl, combine everything to make the glaze with. 

Lightly spray the pork tenderloin down with either a cooking spray or some olive oil to help the spice rub stick easily. I like to do this on a large cutting board, so I have space to sprinkle the spice mix on and rub any that falls off back onto the pork.  

Rub the spice mix all over the pork until it is well coated. 

Heat the oil in a pan over medium high heat, and sear the pork on all sides until you have a nice golden brown crust. 

Transfer the pork to a baking dish to roast in the oven for approximately 15 minutes, or until it has reached an internal temperature of 145 degrees. Once the pork is in the baking dish, cover it with the glaze before baking. 

Once the pork is done cooking, let it rest for at least ten minutes before slicing. 

Recipe Notes 

Once the pork is ready to be sliced, I like to dip it in the glaze before serving, just to reinforce that delicious glaze flavor and add a little more moisture back into the pork. It comes out so juicy and tender after letting it soak up a bit of that glaze and it is delicious. 

I love to make this dish with oven roasted carrots and some mashed potatoes for a complete meal that is easy to do on any night of the week. 

For an added depth of flavor, you can add a teaspoon of ginger paste into the glaze mixture before using it. 

The biggest key to making this recipe perfect is to make sure the pork is cooked correctly. Underdone, it is unsafe to eat. Overdone, and it is dry and chewy. I like to pull mine out of the oven once it has reached 140 degrees because it will continue to cook as it is resting, giving me the temperature of 145 degrees when it is done and safe to eat. 

If you struggle with cooking pork without overcooking it, I recommend turning the oven temperature down to 350 degrees and keep checking it at 5-10 minute intervals. You’ll learn to gauge how long meat takes with some practice. Don’t worry, just be patient with yourself and keep checking it as you learn! 

Why I Love This Recipe 

This recipe is so easy to make, I can make it on any busy weeknight. Many nights, especially in the summer, Nathan has very little time at home between his two jobs. My window to making a good quality meal is short, and this recipe is a go-to because I can make him an amazing meal and still have some quality time with him before he leaves again. 

I will admit that I’ve never been a fan of pork. Growing up, my mother cooked any and all pork products until it was dead seven times over because she was deathly afraid of undercooking it. Which she more than made up for by overcooking it instead. 

Nathan has always tried to get me to eat pork more often than I do because he loves it, and I’ve tried very hard to avoid it as much as possible. This recipe is one I actually enjoy and will go for when he requests pork! I’m slowly learning to enjoy pork products through developing amazing recipes like this! 

The fact I can make a type of meat that Nathan loves and learn to love it through developing this recipe is a big deal for me. Because I hate when Nathan asks for a dish and I want to say no because I dislike the protein so much. I feel like a better wife because I can do that. 

Discussion 

Have you tried making this honey garlic glazed pork tenderloin recipe yourself? Are you a fan? Let me know your thoughts in the comments! 

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Pork chops with peach sauce is a simple meal that can be made in a single pan in about 30 minutes, with minimal effort. It sounds complicated, but it really isn’t, and I love that! 

One of the best things about pork is it pairs so nicely with fruits and sweet flavors. Peaches are one of my favorite things to pair with pork. 

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Have you made these pork chops with peach sauce yet? Come on in and let me tell you about it! 

Pork Chops with Peach Sauce Ingredients 

Pork chops, 4, bone-in or boneless 

Salt and pepper, to taste 

Pork Chop Seasoning, to taste 

Flour, ½ cup 

Olive Oil, 2 tablespoons 

Butter, 1 tablespoon 

Onion, ½, chopped 

Garlic, 2 cloves, minced 

Rosemary, ½ teaspoon 

Thyme, ½ teaspoon 

Basil, ½ teaspoon 

Ginger, ½ teaspoon 

Brown Sugar, ⅔ cup 

Apple Cider Vinegar, ¼ cup 

Dijon Mustard, 2 tablespoons 

Soy Sauce, 2 teaspoons 

Peaches, 6 whole peaches or about 3 cups if using frozen 

Pork Chops with Peach Sauce Directions 

In a mixing bowl, measure out the flour, salt, pepper, and pork chop seasoning, and mix together. Seasoning the flour is such a key to great flavor on meat, otherwise it will be bland because flour tastes like nothing. 

Dredge each pork chop in the flour, making sure it is well coated on all sides, and shaking off the excess flour. 

In a frying pan, heat 1 tablespoon of the olive oil on medium high heat, and add in the butter. When the butter is foamy and starting to sizzle and brown, add in the pork chops, being careful not to overcrowd the pan. If you’re making more than this recipe calls for, I recommend you work in batches. 

Cook until the pork chops are a nice golden brown on the outside and the internal temperature reaches 145 degrees. Then remove from the pan and set aside. 

The cooking time will depend on the size and thickness of your pork chops, and if they are bone-in or boneless. If you’re struggling with reaching the proper temperature without burning the outside of the pork chop, brown it quickly in a frying pan, then bake in a 400 degree oven for 10-15 minutes, and then check the internal temperature. 

Add in the remaining olive oil to the pan, then add in the onions and saute until they are soft. 

Stir in the garlic, and spices and cook for just a minute longer. 

Reduce the heat to medium. I like to remove the pan to a cold burner for a moment right here, just so I don’t burn everything while I’m adding it in. Add in the brown sugar, vinegar, soy sauce, and a pinch of salt. Now add in the peaches. 

Cook, stirring often and scraping the browned bits off the bottom of the pan until the peaches are soft. Taste, and adjust any seasoning, if necessary. I found an added pinch of salt here did wonders for my sauce. 

Once your sauce is done, add the pork chops back in to heat up in the sauce, and serve! 

Recipe Notes 

I love this pork chops with peach sauce recipe with cheddar bacon potatoes and a hearty green vegetable like zucchini that can be grilled on the stove. 

If you are making more than four pork chops, I highly recommend you work in batches and then bake the pork to finish cooking it through instead of doing it on the stovetop. If you overcrowd the pan, it will steam the meat and you won’t get the crispy exterior you’re looking for. If baking, quickly brown the meat on the stove, then bake in a 400 degree oven for 10-15 minutes, until the pork reaches a safe internal temperature of 145 degrees. 

Be careful not to overcook your pork chops either, as they will become dry and tough very easily. Pork is a tricky meat to get just right without being undercooked or overcooked. Neither is a good thing. 

If you’re craving this dish and fresh peaches aren’t available, feel free to use frozen peaches. I’ve made it with both, and either one works just fine! 

Why I Love This Recipe 

This recipe seems really fancy and complicated, mostly because the ingredient list is relatively long. But it really is a super easy recipe to make on a busy weeknight. Just take a few minutes to prep everything before starting, and it’ll all come together easier than you think! 

This is a recipe that I can make for my husband, Nathan, before he goes to work in the evening and I know he is eating a delicious and hearty meal that I didn’t have to spend hours making. 

Being a prepper, I have a well stocked pantry and freezer, and this is a meal that can be made with just ingredients from the pantry and freezer. That saves me money and a trip to the store when I’m already busy. 

Discussion 

Have you tried making this easy pork chops and peach sauce recipe yourself? Are you a fan? Let me know your thoughts in the comments! 

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Sausage and Rice Casserole is my latest and greatest recipe. This is a new one for me, but I can definitely see it making it into our normal meal rotation. I wasn’t sure about it at first, but I found I loved it! I am definitely glad that I kept an open mind and gave it a try. 

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Recipe Inspiration 

Nathan and I were talking about what to make for dinner on his days off this week, as we always do. Everything he suggested, I already had a recipe for here. He asked me to stop being so productive! Nathan was especially mad that I had already published my recipe for tater tot casserole. 

When I told him to find me something new that I had never made before, he asked me to try this sausage and rice casserole out. I wasn’t too sure about it, especially since I was going into it with limited information. It can become impossible to live up to childhood memory standards! 

This sausage and rice casserole recipe was a favorite of Nathan’s growing up that his mom made him. Like I said, living up to that memory was a daunting task. 

The great news though, is that I succeeded! Not only did I succeed, I was able to put my own spin on the recipe and add mushrooms to it, which I think were essential. Nathan ended up eating two and a half plates worth for dinner. He’s my little piggy. 

Sausage and Rice Casserole Ingredients 

Italian Sausage, 2 pounds

Onion, ½ medium, diced 

Celery, 1 ½ cups, diced 

Mushrooms, diced, 1 cup 

Red Pepper Flakes (optional, to taste) 

Chicken Broth, 1 can (14.5 ounces) 

Cream of Celery Soup, 1 can (10.5 ounces) 

Brown Rice, 2 cups, uncooked 

Almonds, sliced, ½ cup 

Salt and Pepper, to taste 

Olive oil, for browning meat

Sausage and Rice Casserole Instructions 

Season the sausage with salt and pepper, and red pepper flakes, if desired. Brown the sausage in a large skillet or frying pan. 

Once the sausage is about half cooked but still slightly pink, add in the celery, onions, and mushrooms. Continue cooking on medium heat until the sausage is no longer pink and the onions are becoming translucent. 

Do not drain! 

Pour the chicken broth and cream of celery soup into the pan. Mix and stir until they are well incorporated, and start to bubble. 

Add in the rice and start to cook. Once the rice starts absorbing the liquids, it is time to bake! 

Pour the mixture into a baking dish and cover with aluminum foil and bake at 350 degrees for 1 hour. 

Remove from the oven and let it rest for 15 minutes before serving. 

Sausage and Rice Casserole Notes 

The red pepper flakes are totally optional. I omitted them in this recipe, but instead used a really coarse grind black pepper. That course grind on the black pepper gave it the little punch it needed, without being spicy. 

You can use other creamed soups if that is what you have, like cream of mushroom would work great in this recipe too. 

Make sure the rice is uncooked, because as it cooks, it will absorb all the delicious liquid from the pan and flavor the rice from the inside out. I do the same thing with my stuffed peppers recipe and it works wonderfully for an added depth of flavor. 

Covering the dish with the foil is important because that keeps the moisture in, and helps the rice cook thoroughly. If you happen to run out of foil, simply cook the rice longer in the frying pan before transferring to the baking dish. 

Why I love this recipe 

This is a perfect weeknight meal that I can quickly make and toss in the oven to cook, while I focus on other tasks, like writing or working around the house for an hour. There are a million things I can think of to do while this sausage and rice casserole bakes. 

Sausage and rice casserole is hearty and comforting, especially on a chilly winter evening, when I need a good meal that sticks to my ribs while I curl up under a blanket. This definitely qualifies! 

The almonds give it a great crunch, which is essential. Texture differences are so important in foods, especially a casserole where most ingredients are soft. 

Discussion 

Have you tried this sausage and rice casserole before? What is your favorite food from your childhood? Let me know your thoughts in the comments! 

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Pork chops and mushrooms are an easy and delicious meal that anyone can make! It will definitely be making an appearance in my meal rotations more often now that I’ve tried it and was a hit! 

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This pork chops and mushrooms recipe is amazing because it is an inexpensive meal that is simple to make and perfect for a weeknight family dinner. 

When my husband, Nathan, comes home late from work, this is a meal I can throw together pretty quickly if he’s hungry and he’s thrilled with it. I love meals like that! 

This is also a great meal for any busy family that is on the go! It is simple and requires no special ingredients. If you have even a decently stocked pantry and freezer, you can easily make this hearty meal for your family anytime! 

Pork Chops and Mushrooms Ingredients 

Pork chops, 4, thin-medium cut 

Salt and Peppers

Panko bread crumbs, ⅔ cup

Seasoned bread crumbs, ⅔ cup 

Garlic powder, ½ teaspoon 

Onion powder, ½ teaspoon 

Eggs, 2, beaten 

Oil, 1 tablespoon, any kind that works for frying and browning

Mushrooms, 8 ounces 

Mushroom soup, 2 10.5 ounce cans 

Milk, optional, to add to the condensed soup if you want it a bit thinner in consistency

Pork Chops and Mushrooms Directions 

Preheat the oven to 400 degrees. 

In a bowl, combine both types of bread crumbs and seasoning, mix with a fork. Then spread the mix out on a cookie sheet. 

Season the pork chops with salt and pepper, then dip into the beaten eggs, followed by the bread crumbs and coat evenly. Set aside until all chops are done. 

Heat the oil up in a frying pan and then brown the pork chops on both sides. This won’t take long, maybe 1-2 minutes because Panko burns easily. The goal is simply a nice golden brown crust, and then it will finish cooking in the oven. 

Pour one can of the condensed mushroom soup into a baking dish, to cover the bottom. Feel free to add a little bit of milk if you want a thinner consistency than what the condensed soup is alone. 

I found the condensed mushroom soup to be a bit too salty without the addition of milk. I would take the salt level and consistency into consideration when thinking about adding milk in. Use just enough to where you reach the desired consistency you’re looking for. Which will be different for everyone.  

Add the pork chops on top of the soup in the baking dish, then pour the second can of soup on top of that, followed by the mushrooms. 

Bake this in the oven for 20-30 minutes, depending on both the size and the amount of pork chops you have. I used a thinner chop and 4 of them, so it only took 20 minutes. Pork chops should reach an internal temperature of 145 degrees in the center, taken with a meat thermometer. 

Pair this pork chops and mushroom recipe with… 

You can pair these pork chops with salt crusted potatoes or mashed potatoes, both are perfect for smothering in the mushroom sauce! For a veggie, I love parmesan roasted asparagus because it adds both color and texture to the dish. 

Pork Chops and Mushrooms Notes 

Panko burns really easily, so be careful about the temperature of your frying pan when browning the pork chops. I had mine about medium-high, and still came pretty close to burning it. If you are a novice cook who has a tendency to burn things, you can leave out the Panko and just use more seasoned bread crumbs. Do what works best for you and your skill level! 

Pork chops are a temperamental protein to cook. Undercooked is unsafe, and overcooked is tough and dry. When you finish them in the oven, keep checking them and add time if needed. It will all depend on the size of your pork chops. It is always better to check them sooner rather than later, because it is easy to put them back in the oven for more time. But we can’t go backwards once the meat is overcooked. 

This recipe can easily be doubled if needed to feed a larger family. 

I am a big fan of this recipe because it is something that anyone can make who has a decently stocked pantry and freezer, with just a few ingredients, and no extra trips to the grocery store. 

Discussion 

Have you ever made this pork chops and mushrooms recipe? What is your favorite way to enjoy pork chops? Let me know about your experience in the comments! 

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