Why You’ll Love This Smoked Sausage Hashbrown Casserole

• Easy prep: Just a few minutes of prep and the Crock Pot does the rest.
• Hearty and filling: Smoked sausage and cheesy potatoes make this a satisfying dinner.
• Family-friendly: Simple, familiar flavors make this one everyone can dig into.
• Great for busy days: Get it started early and dinner is taken care of.
• Simple ingredients: It’s made with easy-to-find ingredients you may already have on hand.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

What to Serve with Smoked Sausage Hashbrown Casserole

• Since this casserole already has potatoes, sausage and cheese, I like to keep the sides simple. Serve it with fried okra, a simple garden salad or glazed carrots.
• Cornbread or cheddar bay biscuits are always a good addition if you’re feeding a hungry crowd.

Can You Make Smoked Sausage Hashbrown Casserole Ahead?

Yes. You can slice the sausage and onion and mix together with the creamy sauce ahead of time. Store everything covered in the refrigerator, then assemble with the hashbrowns and cheese when you’re ready to start the slow cooker.

More Easy Crock Pot Dinners

Smoked Sausage Chicken and Rice

Dirty Rice (with sausage)

Cheesy Smoked Sausage Potato Soup

If easy slow cooker dinners are your favorite way to get a hearty meal on the table, this Crock Pot Smoked Sausage Hashbrown Casserole deserves a spot in your regular dinner rotation. It’s creamy, cheesy, filling and packed with smoky sausage flavor, all with very little hands-on work.

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Crock Pot Smoked Sausage Hashbrown Casserole

An easy dinner for busy nights that is a filling hashbrown casserole loaded with smoked sausage, onions and cheese.

Course Main Dishes

Cuisine American

Keyword casserole, crock pot

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Servings 4

Calories 838kcal

Author Milisa

Equipment

• 1 Crock Pot

Ingredients

• 10.5 ounces cream of chicken soup
• 8 ounces sour cream
• 2 teaspoons chicken bouillon
• 2 teaspoons granulated garlic
• 1 teaspoon black pepper
• 20 ounces shredded hashbrowns refrigerated
• 12 ounces Petit Jean Smoked Sausage sliced into bite size pieces
• 2 cups cheddar cheese shredded, divided use
• 3 tablespoons butter sliced into thin pats

Instructions

• Add the cream of chicken soup, sour cream, chicken bouillon, granulated garlic and black pepper right in the crock pot. Stir until well combined.
• Add the shredded hashbrowns, sliced smoked sausage, diced onion and half the cheese to the slow cooker.
• Stir until well combined.
• Top with butter slices.
• Cover and cook for 2 hours on high or 4 hours on low, until the hashbrowns and onions are tender and the casserole is hot and creamy throughout.
• Sprinkle the remaining cheddar cheese over the top. Cover again for a few minutes, just until the cheese is melted.

Video

Notes

• Oven Method: This casserole can be made in a 9 x 13 casserole and baked in the oven at 375 for 45 minutes to one hour.
• Make Ahead: You can slice the sausage and onion and mix together the creamy sauce ahead of time. Store everything covered in the refrigerator, then assemble the casserole when you’re ready to start the slow cooker.
• Store leftover smoked sausage hashbrown casserole in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheat: Individual portions can be reheated in the microwave until heated through. For larger portions, place the casserole in an oven-safe dish, cover with foil and reheat until hot.

Nutrition

Calories: 838kcal | Carbohydrates: 38g | Protein: 29g | Fat: 64g | Saturated Fat: 31g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 176mg | Sodium: 1506mg | Potassium: 1037mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1425IU | Vitamin C: 12mg | Calcium: 483mg | Iron: 3mg

The post Crock Pot Smoked Sausage Hashbrown Casserole appeared first on Miss in the Kitchen.

Dirty rice is a classic Southern dish traditionally made with rice, meat, vegetables and plenty of seasoning. This simplified version uses ground sausage for rich flavor and everyday ingredients you probably already have in your kitchen.

Why You’ll Love This Crock Pot Dirty Rice

• Easy to prepare: Brown the sausage and vegetables, then let the slow cooker cook the rice perfectly.
• Made with simple ingredients: Everything in this recipe is easy to find and budget-friendly.
• Perfect for busy days: It cooks in about two hours with very little hands-on work.

Ingredients for Dirty Rice

• Olive oil: Used to sauté the vegetables and keep them from sticking to the skillet.
• Onion: Adds a slightly sweet, savory flavor to the rice.
• Bell pepper: Brings color, flavor and a little natural sweetness. Green bell pepper gives the dish a more traditional flavor, but any color will work.
• Celery: An optional addition that complements the onion and bell pepper. I was out of celery when I made this batch, and the dirty rice was still delicious.
• Ground sausage: Gives the dish its hearty texture and rich, savory flavor. Use mild or hot sausage depending on your preference.
• Granulated garlic: Adds plenty of garlic flavor and blends easily into the sausage mixture.
• Ground rosemary: Provides a subtle, earthy flavor that pairs well with the sausage and chicken broth.
• Kosher salt: Enhances all of the savory flavors. Adjust the amount depending on how salty your sausage and broth are.
• Black pepper: Adds mild heat and a classic peppery finish.
• Long-grain white rice: Cooks directly in the slow cooker and absorbs all of the flavorful broth and seasonings. Do not use instant rice.
• Chicken broth: Provides the liquid needed to cook the rice while adding more flavor than water.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

How to Make Crock Pot Dirty Rice

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion, bell pepper and celery, if using. Cook until the vegetables begin to soften.
3. Add the ground sausage to the skillet. Cook, breaking it apart as it browns, and add the seasonings. Stir occassionally until the sausage is cooked through.
4. Add the uncooked rice to the crock pot and pour in the chicken broth.
5. Spoon the browned sausage and vegetable mixture over the rice.
6. Cover and cook on high for about 2 hours or low for 4 hours.
7. Stir the dirty rice thoroughly before serving.

Recipe Notes

• Use regular long-grain white rice, not instant rice.
• If the rice is still firm when the liquid has been absorbed, stir in a small amount of hot chicken broth and continue cooking.
• Celery is traditionally included with the onion and bell pepper, but the recipe is still flavorful without it.
• For extra heat, use hot breakfast sausage or add cayenne pepper or crushed red pepper.

If you love simple dinners that practically cook themselves, add this Crock Pot Dirty Rice to your meal plan. It is hearty, flavorful and made with basic ingredients, making it an easy recipe you will want to make again and again

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Crock Pot Dirty Rice

Let the slow cooker do most of the work with this easy dirty rice recipe. A great dinner for busy nights and the rice cooks perfectly every time.

Course Main Dishes

Cuisine American

Keyword casserole, crock pot

Prep Time 10 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Servings 6

Calories 528kcal

Author Milisa

Ingredients

• 2 tablespoons olive oil
• 1 onion diced
• 1 bell pepper diced
• 1 pound Petit Jean Meats Ground Sausage hot or mild breakfast sausage
• 2 cups long grain white rice
• 2 tablespoons granulated garlic
• 1 tablespoon ground rosemary
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• 4 cups chicken broth

Instructions

• Heat the olive oil in a large skillet over medium heat.
• Add the diced onion, bell pepper and celery, if using. Cook until the vegetables begin to soften.
• Add the ground sausage to the skillet. Cook, breaking it apart as it browns, and add the seasonings. Stir occassionally until the sausage is cooked through.
• Add the uncooked rice to the crock pot and pour in the chicken broth.
• Spoon the browned sausage and vegetable mixture over the rice.
• Cover and cook on high for about 2 hours or low for 4 hours.
• Stir the dirty rice thoroughly before serving.

Video

Notes

• Use regular long-grain white rice, not instant rice.
• If the rice is still firm when the liquid has been absorbed, stir in a small amount of hot chicken broth and continue cooking.
• Celery is traditionally included with the onion and bell pepper, but the recipe is still flavorful without it. Add 3 stalks, thinly sliced if desired.
• For extra heat, use hot breakfast sausage or add cayenne pepper or crushed red pepper.

How to Store and Reheat

• Store leftover dirty rice in an airtight container in the refrigerator. Reheat individual portions in the microwave, adding a splash of chicken broth if the rice seems dry.
• Leftovers can also be reheated in a covered skillet over low heat. Stir occasionally and add a little broth as needed to keep the rice moist.

Nutrition

Calories: 528kcal | Carbohydrates: 55g | Protein: 18g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 1844mg | Potassium: 393mg | Fiber: 2g | Sugar: 2g | Vitamin A: 693IU | Vitamin C: 28mg | Calcium: 44mg | Iron: 2mg

More Easy Crock Pot Recipes

Smoked Sausage Chicken and Rice

Cheesy Smoked Sausage Potato Soup

Smothered Pork Chops

Beef and Bean Burritos

The post Crock Pot Dirty Rice appeared first on Miss in the Kitchen.

Smoked sausage lovers will also love Smoked Sausage Cheddar Pasta and Creamy Cajun Sausage Pasta.

I have a new found love for slow cooker dinners and when I need something hearty, this easy meal is the answer. Change it up with different vegetables and cheeses to suit your family’s tastes.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

Ingredient Notes for Cheesy Sausage Chicken and Rice Casserole

• Petit Jean Smoked Sausage: Slice the sausage into bite-sized rounds. The smoked sausage adds rich, savory flavor throughout the entire dish.
• Chicken: Boneless, skinless chicken breasts or chicken thighs will work. Cut the chicken into small, evenly sized pieces so it cooks quickly and evenly.
• Rice: Long-grain white rice works best for this recipe. Do not substitute instant rice because it cooks much faster and can become mushy.
• Vegetables: Dice the onion, bell pepper into small pieces and shred the carrots so they become tender as the rice cooks.
• Spices: Granulated garlic, dried thyme, ground rosemary and smoked paprika add savory flavor along with salt and pepper.
• White Velveeta: White Velveeta makes the sauce extra creamy and smooth. Cut it into cubes so it melts quickly. Regular Velveeta works well too. Use smoked gouda or cheddar if preferred.
• Heavy cream: Stir the cream in at the end of the cooking time to add richness without allowing it to overcook. Use milk for a lighter sauce.

Crock Pot Smoked Sausage, Chicken and Rice is an easy way to turn simple ingredients into a warm and filling family dinner. The smoky sausage, tender chicken, seasoned vegetables and creamy cheese sauce make every bite delicious.

Serving Suggestions

This is a one pot dinner that doesn’t need a side dish but is delicious served with a salad, fried okra or garlic cheddar biscuits.

More Crock Pot Dinners

Cheesy Sausage and Potato Soup

Crock Pot Dirty Rice

Smothered Pork Chops

Add this comforting slow cooker meal to your dinner plan this week, and be sure to leave a comment and star rating to let us know how your family enjoyed it!

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Crock Pot Smoked Sausage, Chicken and Rice

Crock Pot Smoked Sausage, Chicken and Rice is a hearty, cheesy dinner filled with tender chicken, smoky sausage, vegetables and perfectly seasoned rice. It is an easy comfort-food meal that can be made in the slow cooker, on the stovetop or in the oven.

Course Main Dishes

Cuisine American

Keyword casserole, crock pot

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 4

Calories 1038kcal

Author Milisa

Ingredients

• 1 tablespoon olive oil
• 14 ounces Petit Jean Smoked Sausage we used jalapeno cheddar, sliced
• 1 pound chicken boneless, skinless breast or thighs, cut into bite sized pieces
• 1 onion diced
• 1 bell pepper diced
• 2 carrots shredded
• 1 cup long grain white rice
• 3 cups chicken broth
• 2 tablespoons granulated garlic
• 1 tablespoon dried thyme
• 2 teaspoons ground rosemary
• 2 teaspoons smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 8 ounces white Velveeta
• ½ cup heavy whipping cream

Instructions

• Drizzle olive oil into the bottom of a crock pot.
• Add the sliced smoked sausage, chicken, onion, bell pepper, carrots, rice, chicken broth, granulated garlic, ground rosemary, dried thyme, kosher salt and black pepper.
• Stir until the ingredients are well combined and the rice is submerged in the broth.
• Cover and cook on high for 2 hours or on low for 4 hours. Slow cookers can vary, so begin checking the rice near the end of the cooking time.
• Make sure the chicken has reached an internal temperature of 165°F and the rice is tender.
• Add the cubed Velveeta and heavy cream.
• Stir until the cheese is completely melted and the rice mixture is creamy.
• Serve immediately.

Video

Notes

1. Drizzle olive oil into the bottom of a crock pot.
2. Add the sliced smoked sausage, chicken, onion, bell pepper, carrots, rice, chicken broth, granulated garlic, ground rosemary, dried thyme, kosher salt and black pepper.
3. Stir until the ingredients are well combined and the rice is submerged in the broth.
4. Cover and cook on high for 2 hours or on low for 4 hours. Slow cookers can vary, so begin checking the rice near the end of the cooking time.
5. Make sure the chicken has reached an internal temperature of 165°F and the rice is tender.
6. Add the cubed Velveeta and heavy cream.
7. Stir until the cheese is completely melted and the rice mixture is creamy.
8. Serve immediately.

Oven Directions

1. Preheat the oven to 350°F.
2. Drizzle olive oil into a large Dutch oven or deep oven-safe casserole dish.
3. Add the smoked sausage, chicken, onion, bell pepper, carrots, rice, chicken broth, granulated garlic, ground rosemary, dried thyme, kosher salt and black pepper.
4. Stir well and make sure the rice is covered by the broth.
5. Cover the dish tightly with a lid or aluminum foil.
6. Bake for 45 to 55 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
7. Carefully remove the dish from the oven. Stir in the Velveeta and heavy cream until the cheese is completely melted.
8. If the rice needs additional cooking time, cover it again and return it to the oven for 5 to 10 minutes.

How to Store and Reheat

Store leftover smoked sausage, chicken and rice in an airtight container in the refrigerator for up to three days.

Reheat individual servings in the microwave or warm the leftovers in a covered skillet over low heat. Add a splash of chicken broth, milk or cream while reheating to loosen the rice and restore its creamy texture.

Nutrition

Calories: 1038kcal | Carbohydrates: 54g | Protein: 44g | Fat: 71g | Saturated Fat: 30g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 3697mg | Potassium: 808mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7647IU | Vitamin C: 44mg | Calcium: 694mg | Iron: 5mg

The post Crock Pot Smoked Sausage, Chicken and Rice appeared first on Miss in the Kitchen.

Leftover ham is the best for making quick dinners and these loaded baked potatoes were a huge hit with our whole family. You can even bake the potatoes ahead to make this even quicker for busy nights.

Why You’ll Love This Recipe

• Easy weeknight dinner with simple ingredients – everything cooks quickly and comes together in one pan.
• Perfect way to use leftover ham – no waste and big flavor that everyone loves.
• Hearty, budget-friendly meal – loaded baked potatoes that actually fill you up.

Ingredients for Loaded Ham and Broccoli Potatoes

• Russet potatoes
• Olive oil
• Butter
• Salt
• Black pepper
• Petit Jean Meats Ham – chopped
• Broccoli (fresh or frozen)
• Cheddar cheese

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

How to Make Ham, Broccoli & Cheese Baked Potatoes

1. Bake the potatoes Scrub potatoes clean and pat dry. Rub with olive oil and sprinkle with salt if you like (I skip this for lower salt intake). Bake at 400°F for 50–60 minutes or until fork tender.
2. Prep the broccoli If using frozen broccoli, thaw under cool water and drain well. If using fresh, steam if desired.
3. Fluff the potatoes Slice each potato open and gently fluff the inside with a fork. Add butter, salt and pepper.
4. Load them up Top each potato with broccoli, ham and plenty of shredded cheddar cheese.
5. Melt the cheese Return to the oven for 15 minutes or until the cheese is melted and bubbly and broccoli is heated through.

Make It a Meal

These loaded baked potatoes are hearty on their own, but you can serve them with a simple side salad or cucumber onion salad for an easy, balanced dinner.

There’s just something about a baked potato piled high with all the good stuff that feels like home to me. This is one of those meals I make when I don’t feel like overthinking dinner but still want something warm and satisfying on the table. It’s simple, it uses what I already have on hand, and somehow it always hits the spot.

If you’ve got leftover ham and a few potatoes, you’re already halfway there. Once you try it, don’t be surprised if it becomes one of those easy go-to dinners you keep coming back to.

Have you tried this Ham, Broccoli and Cheese Stuffed Potatoes recipe? Leave a comment and rating below to let others know how it turned out.

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Ham Broccoli and Cheese Baked Potatoes

Ham, Broccoli and Cheese Baked Potatoes are an easy, hearty dinner made with fluffy baked potatoes loaded with ham, broccoli and melty cheddar cheese. Perfect for using leftover ham and creating a budget-friendly family meal.

Course Main Dishes

Cuisine American

Keyword leftover ham recipes, loaded baked potatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 4

Calories 647kcal

Author Milisa

Ingredients

• 4 russet potatoes medium to large
• 2 tablespoons olive oil
• ¼ cup butter melted
• 1 tablespoon kosher salt plus more for if salting potatoes before baking
• 1 tablespoon black pepper
• 1 ½ cups Petit Jean Meats Ham diced
• 1 ½ cups broccoli fresh or frozen
• 1 ½ cups cheddar cheese shredded

Instructions

• Preheat oven to 400°. Line a baking sheet with parchment paper.
• Scrub potatoes clean and pat dry. Make a 1/8 inch slit down the length of each potato or prick with a fork. Rub with olive oil and sprinkle with salt if you like (I skip this for lower salt intake). Bake at 400°F for 50–60 minutes or until fork tender.
• Prep the broccoli If using frozen broccoli, thaw under cool water and drain well. If using fresh, steam if desired.
• Slice each potato open and gently fluff the inside with a fork. Add butter, salt and pepper.
• Top each potato with broccoli, ham and shredded cheddar cheese.
• Return to the oven for 15 minutes or until the cheese is melted and bubbly and broccoli is heated through.
• Serve immediately.

Notes

• Add a dollop of sour cream or Greek yogurt for extra creaminess
• Swap cheddar for Monterey Jack or Colby cheese
• Sprinkle with green onions or crispy bacon for extra flavor
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
  Reheat in the oven at 350°F until warmed through or chop it up and heat in a skillet on the stove top.

Nutrition

Calories: 647kcal | Carbohydrates: 43g | Protein: 27g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 2758mg | Potassium: 1199mg | Fiber: 4g | Sugar: 2g | Vitamin A: 995IU | Vitamin C: 42mg | Calcium: 358mg | Iron: 3mg

More Leftover Ham Recipes

Baked Ham Penne Pasta

Ham & Egg Bake

Ham Spinach & Mushroom Quiche

Ham & Cheese Cruffins

The post Ham Broccoli and Cheese Baked Potatoes appeared first on Miss in the Kitchen.

I tend to forget how much I love classic Egg Salad and when my husband suggested we add ham for a quick lunch, I knew it was going to be a big hit.

Why You’ll Love This Recipe

• Perfect way to use leftover holiday ham – This easy ham salad recipe turns extras into something totally new and crave-worthy.
• Easy to make ahead – Hard boiled eggs can be made ahead of time and the salad can be refrigerated for a couple of days.
• Creamy, tangy flavor with just the right crunch – The combination of eggs, pickles, and mustard gives it that classic deli-style taste.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

Ingredients for Ham and Egg Salad

• Petit Jean Meats Ham
• Hard boiled eggs
• Mayonnaise
• Yellow mustard
• Bread and butter pickles or dill pickles
• Dried dill
• Granulated garlic
• Kosher salt
• Black pepper
• Hawaiian rolls
• Lettuce
• Red onion

How to Make Ham and Egg Salad Recipe

1. Chop the ingredients – Dice the ham into small pieces. Chop the hard boiled eggs and pickles.

2. Crisp up ham – Place a skillet over medium-high heat. Add ham, stirring occasionally. Cook until ham just starts to crisp. Remove from heat and set aside.

3. Mix the dressing – In a large bowl, stir together pickles, mayonnaise, yellow mustard, dried dill, granulated garlic, salt, and pepper.
4. Combine everything – Add the diced eggs and ham to the bowl. Stir until everything is well coated and creamy.
5. Serve – Spoon onto Hawaiian rolls with lettuce and sliced red onion.

If you’ve got leftover ham sitting in the fridge after a big holiday meal, these brunch sliders are exactly what you need to make next.

This is one of those recipes that doesn’t look fancy but always disappears fast. It’s simple, satisfying and a great way to turn leftovers into something everyone actually gets excited about.

If you try this Ham and Egg Salad Recipe, let me know how it turns out with a comment and star rating below.

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Ham and Egg Salad

Creamy ham and egg salad made with leftover ham, hard boiled eggs, and simple pantry ingredients. Perfect for Easter brunch, easy lunches, or quick sandwiches on soft Hawaiian rolls.

Course Sandwiches

Cuisine American

Keyword egg salad sandwich, ham salad sandwiches, leftover ham recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Calories 216kcal

Author Milisa

Ingredients

• 4 ounces Petit Jean Meats Ham diced
• 8 hard boiled eggs see tips below for easy to peel eggs
• ½ cup bread and butter pickles diced
• ⅓ cup mayonnaise
• 2 tablespoons yellow mustard
• 2 teaspoons dried dill
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1 ½ teaspoons black pepper
• 12 Hawaiian Rolls for serving
• 1 cup lettuce for serving
• red onion slices for serving

Instructions

• Place a skillet over medium-high heat. Add diced ham and cook, stirring occasionally just until ham starts to crisp. Remove from heat and set aside.
• Dice hard boiled eggs.
• In a large bowl, combine mayonnaise, mustard, diced pickles, dill, garlic, salt and pepper.
• Fold in chopped eggs and ham.
• Serve on Hawaiian rolls with lettuce and red onion.

Notes

Easy Peel Hard Boiled Eggs: Bring a pot of water to a boil. Add eggs and cook for 12 minutes. Drain eggs and place in a bowl of ice water – about 5 cups of water and 3 cups of ice. Chill eggs for 10 minutes. Drain the water from the eggs and crack on the large end. Peel under cool running water. Rinse eggs and pat dry with paper towels.

Store leftover ham and egg salad in an airtight container in the refrigerator up to 3 days. Stir before serving.

Variations:

Add red pepper flakes for a spicy kick.

Use fresh herbs if you have them. Substitute dill for parsley if desired.

Serve in lettuce cups, on toasted bread, bagels or croissants.

Nutrition

Calories: 216kcal | Carbohydrates: 17g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 529mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 269IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg

More Ham & Egg Recipes to Try

Ham and Egg Bake

Ham and Egg Breakfast Rolls

Ham, Spinach and Mushroom Quiche

Breakfast Sandwiches

The post Ham and Egg Salad appeared first on Miss in the Kitchen.

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This recipe comes from The Protein Advantage Cookbook by Carolyn Ketchum, which is packed with delicious and nourishing low-carb, high-protein recipes. I have many bookmarked like cottage cheese waffles, garlic parmesan chicken skewers and frosted chocolate cake! Pick up your copy from Amazon!

When I get emails asking about diabetic friendly or low carb recipes, I always send everyone over to Carolyn’s site All Day I Dream About Food. There you will find delicious dinners, desserts and snacks that will help with a keto-friendly diet.

Why You’ll Love This Recipe

• Protein-packed: Cottage cheese, cream cheese, and parmesan make this soup extra satisfying.
• Low-carb comfort food: Creamy, hearty, and cozy without pasta or rice.
• Quick and simple: A Quick and Easy Soup Recipe to pull together for a weeknight dinner.

Ingredients Needed for Creamy Tomato Sausage Soup

• Olive oil
• Italian sausage – mild bulk sausage
• Onion
• Garlic
• Chicken broth
• Tomatoes – I used a combination of canned diced tomatoes and fresh tomatoes
• Dried basil or thyme – I added both
• Salt
• Black pepper
• Cottage cheese
• Cream cheese
• Parmesan cheese

Step-By-Step Directions for Creamy Tomato Sausage Soup

1. Cook the sausage and aromatics: Heat olive oil in a large pot. Add Italian sausage, breaking it up as it cooks. Remove the sausage from the pot and set aside.

2. Add in onion and garlic, cooking until softened and fragrant.

3. Build the base: Pour chicken broth and can of tomatoes into the pot. Stir in dried basil and thyme along with salt and black pepper. Let it simmer a few minutes.

4. Make it creamy: Transfer the broth mixture, cottage cheese and cream cheese to a blender or food processor. Blend until smooth and creamy.

5. Finish the soup: Return the blended mixture to the pot. Stir in the cooked sausage and fresh tomatoes. Cook for a few minutes more, then add the parmesan just before serving.

Cottage cheese is a trending ingredient right now for adding protein and creaminess to recipes. Even if you aren’t a fan of the texture of cottage cheese, don’t hesitate to try it in this recipe! No one in my family likes it but they never suspected it was the creamy element in this soup! It’s lower in calories than heavy cream and has more protein than milk. Give it a try!

This Creamy Sausage Tomato Soup is the kind of recipe you’ll want in your regular rotation—it’s simple, satisfying, and loaded with flavor. Whether you’re keeping carbs in check or just looking for a cozy bowl of soup, it’s sure to be a family favorite. Serve it with a green salad for a complete meal everyone will love.

Have you tried this Creamy Tomato Sausage Soup recipe? Leave a comment and star rating to help others find delicious recipes!

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Creamy Tomato Sausage Soup

Creamy Sausage Tomato Soup is a hearty, high-protein, low-carb dinner that’s quick, comforting, and loaded with flavor. A weeknight favorite!

Course Soups

Cuisine American

Keyword Italian sausage recipe, quick tomato soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 416kcal

Author Milisa

Equipment

• The Protein Advantage Cookbook by Carolyn Ketcham

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage bulk, mild
• 1 small onion diced
• 2 garlic cloves minced
• 2 cups chicken broth
• 2 cups diced tomatoes fresh or canned – I used 1 can + 1/2 cup fresh
• 1 teaspoon dried thyme or basil – I used 1 teaspoon of each
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¾ cup cottage cheese
• 2 ounces cream cheese softened
• 2 ounces Parmesan cheese grated

Instructions

• Heat olive oil in a large pot. Add Italian sausage, breaking it up as it cooks. Remove the sausage from the pot and set aside, leaving the fat in the pan.
• Add in onion and garlic, cooking until softened and fragrant.
• Pour chicken broth and can of tomatoes into the pot. Stir in dried basil and thyme along with salt and black pepper. Let it simmer a few minutes.
• Transfer the broth mixture, cottage cheese and cream cheese to a blender or food processor. Blend until smooth and creamy.
• Return the blended mixture to the pot. Stir in the cooked sausage and fresh diced tomatoes. Cook for a few minutes more, then add the parmesan just before serving.

Notes

Make it spicy by using spicy Italian sausage or a pinch of chili flakes.

Store leftovers in an airtight container in the refrigerator up to 5 days.

Reheat in a pan over medium heat, stirring until heated through.

Nutrition

Calories: 416kcal | Carbohydrates: 7.3g | Protein: 28.7g | Fat: 27.9g | Saturated Fat: 12.2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.003g | Cholesterol: 119mg | Sodium: 1961mg | Potassium: 568mg | Fiber: 1.3g | Sugar: 5g | Vitamin A: 735IU | Vitamin C: 20mg | Calcium: 259mg | Iron: 3mg

More Sausage Soup Recipes You’ll Love

Tuscan Sausage Potato Soup

Easy Tortellini Soup

Italian Gnocchi Soup

The post Creamy Tomato Sausage Soup appeared first on Miss in the Kitchen.

Why You’ll Love This Recipe

• Juicy, flavorful meatballs made with sweet Italian sausage.
• Creamy garlic and sun dried tomato sauce that’s absolutely irresistible.
• Perfect with pasta, potatoes or crusty bread to soak up every drop of sauce.

Ingredients

• Sweet Italian sausage
• Egg
• Slice of bread
• Milk
• Onion
• Olive oil
• Butter
• Mushrooms
• Minced garlic
• Chicken broth
• Heavy whipping cream
• Sun dried tomatoes
• Salt
• Pepper
• Basil
• Oregano
• Parmesan cheese

How to Make Marry Me Meatballs

1. Mix the meatballs:
   Tear the bread into small pieces and soak in a splash of milk. Combine with Italian sausage, egg, and finely diced onion. Mix just until combined and roll into meatballs.

2. Brown the meatballs:
   Heat olive oil in a large skillet and sear the meatballs on all sides until browned. Remove to a plate and set aside.

3. Cook the mushrooms:
   Add butter to the skillet and sauté sliced mushrooms until golden. Stir in minced garlic and cook just until fragrant.

4. Make the sauce:
   Pour in chicken broth, stirring to loosen any browned bits from the pan. Stir in heavy cream and chopped sun dried tomatoes. Season with basil, oregano, salt, and pepper. Simmer until slightly thickened.

Finish the dish:
Return the meatballs to the skillet and spoon sauce over the top. Let simmer for 10–15 minutes, until meatballs are cooked through. Stir in parmesan and garnish with fresh herbs.

Serving Suggestions

Serve these meatballs over spaghetti, creamy mashed potatoes, or with toasted garlic bread for the ultimate comfort meal.

Marry Me Meatballs are rich, comforting, and guaranteed to impress. Try them for your next family dinner or date night and let me know how they turn out in the comments below. Don’t forget to leave a rating—I’d love to hear if they won you over!

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Marry Me Meatballs

Marry Me Meatballs are made with Italian sausage and simmered in a creamy sun dried tomato sauce. Easy skillet dinner perfect for pasta or mashed potatoes.

Course Main Dishes

Cuisine American

Keyword 30 minute meal, Italian sausage

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 749kcal

Author Milisa

Ingredients

• 1 pound sweet Italian sausage
• 1 egg
• 1 slice bread torn into pieces
• 2 tablespoons milk
• ½ cup onion finely diced
• 2 tablespoons olive oil
• ⅓ cup butter
• 8 ounces mushrooms baby bella or white – sliced

for the sauce

• 1 tablespoon minced garlic
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 2 tablespoons corn starch
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ cup sun dried tomatoes
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• ½ teaspoon chili flakes
• ½ cup Parmesan cheese grated
• 1 tablespoon fresh herbs basil, thyme or parsley
• cooked spaghetti for serving

Instructions

• Tear the bread into small pieces and soak in a splash of milk. Combine with Italian sausage, egg and diced onion. Mix just until combined and roll into meatballs.
• Tear the bread into small pieces and soak in a splash of milk. Combine with Italian sausage, egg and diced onion. Mix just until combined and roll into meatballs.
• Heat olive oil in a large skillet and sear the meatballs on all sides until browned. Remove to a plate and set aside.
• Add butter to the skillet and sauté sliced mushrooms until golden. Stir in minced garlic and cook just until fragrant.
• Pour in chicken broth, stirring to loosen any browned bits from the pan.
• Mix corn starch into heavy cream whisking into the chicken broth mixture.
• Add chopped sun dried tomatoes. Season with basil, oregano, salt, and pepper. Simmer until slightly thickened.
• Return the meatballs to the skillet and spoon sauce over the top. Let simmer for 10–15 minutes, until meatballs are cooked through.
• Mix parmesan cheese into the sauce just before serving.
• Garnish with fresh herbs if desired.
• Serve over cooked spaghetti.

Notes

• Add greens: Stir in a handful of spinach or kale to the sauce before serving.
• Make ahead: Meatballs can be mixed and rolled a day ahead, then cooked when ready to serve
• Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days.
• Reheat: Cook in a skillet over medium heat, add a splash of milk or broth to thin the sauce. 

Nutrition

Calories: 749kcal | Carbohydrates: 28g | Protein: 30g | Fat: 59g | Saturated Fat: 31g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 1975mg | Potassium: 1059mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1972IU | Vitamin C: 45mg | Calcium: 284mg | Iron: 14mg

More Meatball Recipes You Are Going to Love

Spaghetti & Meatballs

Honey Garlic Meatballs

Meatball Soup

Swedish Meatballs

The post Marry Me Meatballs appeared first on Miss in the Kitchen.

Why You’ll Love This Recipe

• Juicy pork chops with golden-brown sear
• Creamy, flavorful Italian inspired sauce with garlic, parmesan and sun dried tomatoes
• One-pan dinner ready in about 30 minutes
• You might also like this Pork Chops with Apples and Stuffing for a delicious family meal

Ingredients for Marry Me Pork Chops

• Boneless Pork chops – thick cut
• Mushrooms – baby bellas or white button mushrooms
• Olive oil
• All purpose flour
• Smoked paprika
• Kosher salt
• Black Pepper
• Butter
• Minced garlic cloves
• Chicken broth
• Heavy whipping cream
• Dried oregano
• Dried rosemary
• Red pepper flakes
• Sun dried tomatoes
• Parmesan cheese
• Fresh herbs for garnish

How to Make Marry Me Pork Chops with Mushrooms

1. Cook the mushrooms. Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook 4-5 minutes until browned. Remove from skillet and set aside.

2. Season and dredge the pork chops. In a shallow dish, mix flour, smoked paprika, salt and pepper. Coat both sides of the pork chops.

3. Sear the pork chops. In the same skillet, add a bit more olive oil if needed. Sear pork chops for 3-4 minutes per side until golden brown. Remove and set aside.

4. Make the sauce. Lower heat to medium and add butter to the skillet along with minced garlic. Cook 1 minute, stirring often. Pour in chicken broth, scraping up any browned bits. Stir in heavy cream, oregano, rosemary, sun-dried tomatoes and parmesan cheese. Simmer 2-3 minutes until slightly thickened.

5. Finish the dish. Return pork chops and mushrooms to the skillet. Spoon sauce over the top, reduce heat to low and cook 5-7 minutes until pork reaches 145° internal temperature.

6. Garnish and serve. Sprinkle with fresh herbs and serve hot with potatoes, rice or pasta. Add your favorite veggie like broccoli or bacon green beans for a delicious meal.

This sauce is so good we made it again and turned it into a pan of Marry Me Meatballs to serve with spaghetti.

This is one of those recipes that makes you want to grab some bread just to mop up every last bit of sauce. The pork chops are juicy, the mushrooms add another layer of flavor and the creamy parmesan sauce with sun dried tomatoes ties it all together. Whether it’s a busy weeknight or you’re cooking for company, this dish is always a winner.

Make it, love it and then let me know in the comments how it went. Your feedback helps others find their next favorite dinner too.

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Marry Me Pork Chops

Marry Me Pork Chops with mushrooms are tender, juicy and smothered in a creamy parmesan sauce with sun dried tomatoes and herbs. Ready in just 30 minutes for an easy skillet dinner.

Course Pork

Cuisine American

Keyword 30 minute meal, skillet pork chops

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 644kcal

Author Milisa

Ingredients

• 8 ounces mushrooms baby bella or white – sliced
• 2 tablespoons olive oil
• 4 pork chops thick cut, boneless
• ⅓ cup all purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• ½ teaspoon smoked paprika
• 3 tablespoons butter

for the sauce

• 1 tablespoon minced garlic
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary or dried thyme
• ½ cup sun dried tomatoes
• ½ cup Parmesan cheese grated
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• ½ teaspoon chili flakes
• 1 tablespoon fresh herbs basil, thyme or parsley

Instructions

• Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook 4-5 minutes until browned. Remove from skillet and set aside.
• In a shallow dish, mix flour, smoked paprika, salt and pepper. Coat both sides of the pork chops.
• In the same skillet, add butter and a bit more olive oil if needed. Sear pork chops for 3-4 minutes per side until golden brown. Remove and set aside.
• Lower heat to medium and add butter to the skillet along with minced garlic. Cook 1 minute, stirring often. Pour in chicken broth, scraping up any browned bits. Stir in heavy cream, oregano, rosemary, chili flakes, sun dried tomatoes and parmesan cheese. Simmer 2-3 minutes until slightly thickened.
• Return pork chops and mushrooms to the skillet. Spoon sauce over the top, reduce heat to low and cook 5-7 minutes until pork reaches 145° internal temperature.
• Top with fresh herbs and serve with potatoes, rice or pasta.

Notes

Thicker Sauce: If the sauce is a little thin, mix 2 teaspoons of cornstarch with 2 tablespoons milk or cream and whisk into the sauce, cook for 2-3 minutes until thickened.

Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days.

Reheat: Slice pork chops and cook with sauce in a skillet over medium heat, add a splash of milk or broth to thin the sauce. 

 

Nutrition

Calories: 644kcal | Carbohydrates: 21g | Protein: 36g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 181mg | Sodium: 971mg | Potassium: 1270mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1557IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 3mg

More Delicious Pork Chop Recipes You Will Love

• Slow Cooker Smothered Pork Chops with Sour Cream Gravy
• Chicken Fried Pork Chops
• Italian Pork Chops

The post Marry Me Pork Chops appeared first on Miss in the Kitchen.

Quick Snapshot:
Ready in: 30 minutes
Servings: 4
Best for: Family dinners, game day, or a satisfying weekend lunch

Why You’ll Love This Recipe

• Ultra crispy, golden breading with a buttery cracker crunch
• Hearty, filling, and easy to customize with your favorite toppings
• Perfect way to stretch a pork chop dinner into a crave-worthy sandwich or to enjoy leftover schnitzel

How to Make for Crispy Fried Pork Chop Sandwich

1. Pound the pork chops
   If your chops are thick, lightly pound them to an even ½-inch thickness for quicker frying and better sandwich stacking.
2. Set up your breading station
   In one bowl, whisk the egg and milk together.
   In a second bowl, mix flour, granulated garlic, salt, and pepper.
   In a third bowl, crush the Ritz crackers into fine crumbs.

3. Dredge and coat
   Dip each pork chop into the seasoned flour, then the egg mixture, and finally press into the Ritz crumbs until fully coated.

4. Fry until golden
   Heat about ½ inch of oil in a large skillet over medium-high heat.
   Fry the pork chops in batches for 3–4 minutes per side, or until cooked through and crispy.
   Transfer to a wire rack or paper towel-lined plate.

5. Build the sandwiches
   Toast your hoagie buns if desired.
   Spread with mayo, add a crispy pork chop, and top with lettuce, tomato, and red onion.

Recipe Tips & Variations

• Try spicy mayo or Dijon mustard for a flavor twist.
• Use crispy bacon, pickles, coleslaw, or candied jalapeños for an extra kick.
• Great with a side of fries, frito corn salad, or a side salad.

These Crispy Fried Pork Chop Sandwiches are a total crowd-pleaser— perfect for casual family dinners when you want something hearty and homemade without a ton of effort. Don’t be surprised if they become a regular in your meal rotation!

Have you tried this Crispy Fried Pork Chop Sandwich recipe? Be sure to leave a comment and rating below if you give these pork chop sandwiches a try! Your feedback means the world and helps others find new favorites too.

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Fried Pork Chop Sandwich

Crispy Fried Pork Chop Sandwiches made with juicy breaded pork chops, buttery Ritz cracker crust, and classic sandwich toppings on hoagie buns. A family favorite you’ll crave again and again!

Course Pork

Cuisine American

Keyword crispy fried pork chops, easy pork recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 Servings

Calories 1019kcal

Author Milisa

Ingredients

• 2 boneless pork chops
• ½ cup all purpose flour
• 1 teaspoon granulated garlic
• ½ teaspoon kosher salt plus more to season vegetables
• ½ teaspoon pepper plus more to season vegetables
• 1 egg
• ¼ cup milk
• 1 cup finely crushed Ritz crackers
• 1 cup vegetable oil
• 4 hoagie buns or sandwich buns
• ¼ cup mayonnaise
• 1 tomato sliced thin
• ¼ red onion sliced thin
• lettuce

Instructions

• Line a rimmed baking sheet with parchment paper. Line a second baking sheet with a wire rack topped with paper towels and set aside.
• Slice pork chops in half, lengthwise. Pound the pork chops to about ¼ inch thickness using a meat mallet or heavy skillet.
• Place flour into a shallow dish and mix in garlic, salt and pepper. Beat the eggs and milk in another shallow dish and the cracker crumbs into a third dish.
• Dredge pork cutlets in flour. Dip into the egg, coating both sides, and then dredge through crushed ritz crackers.
• Place on the lined baking sheet in a single layer.
• Heat vegetable oil in a heavy bottom skillet over high heat using a fry thermometer, heating to 375°.
• Fry breaded pork chops 2 at a time, turning after about 2 minutes.
• Turn and continue to cook another 2- 3 minutes or until pork reaches 145° using a digital meat thermometer.
• Remove from the oil when cooked through to the paper towel lined wire rack.
• Toast the buns, spread with mayo and top with lettuce and tomato. Season with salt and pepper. Slice the pork in half lengthwise if using hoagie buns and place onto the buns.

Notes

Storage: Store leftover pork chops in a zip top bag or airtight container in the refrigerator up to 3 days.

Reheat: Place a wire rack on a rimmed baking sheet with pork chops on the wire rack. Bake at 350° for about 6- 8 minutes or until heated through.

• Use spicy mayo or Dijon mustard if preferred.
• Use crispy bacon, pickles, coleslaw, or candied jalapeños for more flavor.

Nutrition

Serving: 1g | Calories: 1019kcal | Carbohydrates: 57g | Protein: 25g | Fat: 77g | Saturated Fat: 13g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 860mg | Potassium: 412mg | Fiber: 2g | Sugar: 8g | Vitamin A: 354IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 13mg

The post Fried Pork Chop Sandwich appeared first on Miss in the Kitchen.

Cornflakes are great for breakfast but they are also make a crisp coating on Cornflake Chicken and just as delicious on baked pork chops.

Chicken Fried Pork Chops and Pork Schnitzel are a few of our favorite comfort food meals but we also loved these crispy oven baked pork chops just as much. Add some garlic butter mashed potatoes, fried cabbage or a side salad for a dinner the whole family will love.

Why You Will Love this Cornflake Pork Chops Recipe

• Crispy, golden crust without the frying mess – These pork chops get an ultra-crunchy coating from crushed cornflakes. They bake up perfectly in the oven and will be more crispy than using bread crumbs. No oil splatters or frying pans needed!
• Quick and easy comfort food – You only need a handful of pantry staples to make this recipe, and it comes together fast for a stress-free weeknight dinner.
• Kid-approved and picky-eater friendly – Even the pickiest eaters love the flavor of the crunchy, crispy coating. It’s one of those recipes you’ll end up making on repeat!

Ingredients Needed for Cornflake Pork Chops

• Pork Chops
• All Purpose Flour
• Pork Rub or Lawry’s Season Salt
• Eggs
• Cornflakes
• Olive Oil

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Step By Step Directions for Crunchy Pork Chops

1. We used boneless pork chops for this recipe, bone-in pork chops work just as well but cooking time will be a little longer. To make these cook quickly, we pounded the pork chops with a meat mallet until they were about 1/4 inch thick. This is an optional step.
2. Create a breading station.

   

3. Add eggs to a bowl and beat well.
4. In a shallow bowl or pie plate, mix the flour and seasonings.
5. Place corn flakes in a zip top bag and smash with a rolling pin. Make into coarse crumbs or fine crumbs, which ever you prefer.
6. Line a rimmed baking sheet or baking dish with parchment or foil.

   

7. Dredge pork chops in flour.
8. Dip into egg.
9. Coat in crushed cornflakes.

   

10. Place on the lined baking sheet, a few inches apart, in a single layer.
11. Spray with a light coating of olive oil on both sides or drizzle with melted butter.
12. Bake the pork chops for about 10 minutes until pork chops are golden brown and reach 145° using a digital thermometer.

Over cooked pork chops will be dry, so keep a close eye on them and use the digital meat thermometer to know when they are just cooked through.

Recipe Notes and Tips for Crispy Pork Chops

• Fried: Cornflake pork chops can be pan fried. Add about 1/4 cup olive oil to a skillet and place over medium-high heat. Cook pork chops about 4 minutes per side, cooking until pork reaches 145° internal temperature with a digital meat thermometer.
• Storage: Store leftover pork chops wrapped in plastic wrap or aluminum foil in the refrigerator up to 4 days.
• Reheat: Place pork chops on a lined baking sheet and cook for 5- 8 minutes at 350°, or place in a skillet coated lightly with olive oil and cook over medium heat, flipping to heat from both sides.

You might also like these Crispy Pork Cutlets with Honey Garlic Sauce for a quick weeknight dinner or try a Fried Pork Chop Sandwich. This Marry Me Pork Chops recipe is another weeknight favorite.

If you are looking for a quick and easy dinner, these Cornflake Pork Chops are just the ticket. They are crunchy and delicious and on the table in under 30 minutes.

If you love this recipe as much as we do, please leave a comment and a rating. Be sure to help us share Pinterest, Facebook and Instagram.

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Cornflake Pork Chops

Cornflake Pork Chops are baked to crunchy perfection while tender and juicy on the inside. A great weeknight dinner that is so easy to make. 

Course Pork

Cuisine American

Keyword baked pork chops, cornflake crusted pork chops, quick pork chops, thin pork chops

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 Servings

Calories 729kcal

Author Milisa

Ingredients

• 4- 5 pork chops
• ½ cup all purpose flour
• 2 tablespoons pork rub or season salt
• 2 large eggs
• 6 cups cornflakes
• 2 tablespoons olive oil

Instructions

• Preheat oven to 375°.
• Line a baking sheet with parchment paper or aluminum foil.
• Pound boneless pork chops to about 3/8 – 1/4 inch thickness with a meat mallet. This is optional but will help the pork chops to cook quickly.
• Make a breading station by mixing flour and pork rub or season salt in a bowl.
• Beat eggs in a bowl.
• Place cornflakes in a zip top bag and crush with a rolling pin or the bottom of a glass until crushed into coarse or fine crumbs. Place in a shallow dish like a pie plate.
• Dredge pork chops into flour, coating both sides.
• Dip into egg and then place in the cornflake crumbs, pressing to coat well.
• Place the crusted pork chops on the lined baking sheet, about 2 inches apart.
• Spray or lightly brush with olive oil on both sides.
• Bake pork chops for 10- 15 minutes or until pork reaches 145° using a digital meat thermometer.
• Remove from oven and serve immediately.

Notes

Store leftover pork chops wrapped in plastic wrap or foil in the refrigerator up to 4 days.

Reheat in 350° oven on a lined baking sheet 8 -10 minutes or in a skillet coated with olive oil over medium heat, turning to heat from both sides.

Frying Instructions: Pork chops can be fried in a skillet with 1/4 cup olive oil over medium-high heat. Turn after 4 minutes and continue to cook until internal temperature reaches 145°.

Nutrition

Serving: 1g | Calories: 729kcal | Carbohydrates: 47g | Protein: 60g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Cholesterol: 264mg | Sodium: 599mg | Fiber: 2g | Sugar: 4g

The post Cornflake Pork Chops appeared first on Miss in the Kitchen.