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.

Print

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.

Print

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.

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.

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!

Print

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!

Print

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

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.

Print

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.

Print

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.

Print

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.

We cooked a Blackberry Chipotle Glazed Ham last weekend and made this easy casserole with the leftovers. If you love chicken pot pie casserole, this is going to be your new favorite dinner.

Why You’ll Love This Recipe

• Easy Weeknight Dinner: Ready with minimal prep time and simple ingredients.
• Perfect for Leftovers: A delicious way to use leftover ham.
• Family-Friendly Comfort Food: Rich flavors that the whole family will love.

Ingredients for Ham Pot Pie Recipe

• Leftover Ham
• Cream of chicken soup
• Sour cream
• Granulated garlic
• Kosher salt
• Black pepper
• Frozen Mixed Vegetables: peas, carrots, corn, green beans
• Frozen Broccoli florets
• Shredded Cheddar Cheese
• Refrigerated crescent dough
• Butter

Step-by-Step Instructions for Ham Pot Pie Casserole

1. Preheat oven to 400°F.
2. Chop leftover ham into bite-size pieces.
3. In a bowl, combine cream of chicken soup, sour cream, granulated garlic, kosher salt and black pepper.
4. Stir in chopped ham, mixed vegetables and broccoli florets until thoroughly combined.

5. Spread the ham pot pie filling evenly into a baking dish.
6. Sprinkle shredded cheese evenly over the top of the ham mixture.
7. Unroll crescent dough and roll each triangle into a crescent shape. Arrange evenly on top of the filling.
8. Brush crescent rolls with melted butter.
9. Cover baking dish with foil and bake for 40 minutes.

10. Remove foil and continue baking for an additional 10-15 minutes or until the filling is bubbly and crescents are golden brown.

Recipe Notes

• Storage: Store leftovers covered in the refrigerator for up to 3 days.
• Reheating: Reheat individual servings in the microwave or warm the entire dish in the oven at 350°F until hot.

Variations

• Crust Variations: Try topping with pie crust, puff pastry or biscuit dough instead of crescent rolls for different delicious options.
• Vegetables: Use any veggies that you like: onions, celery or mushrooms are great additions.
• Cream Soup: Any cream soup will work but If you don’t have cream soup on hand, you can substitute 1/2 cup chicken broth mixed with 1/2 cup heavy cream, thickened with 1 tablespoon cornstarch.

More Leftover Ham Recipes

• Baked Ham Penne Pasta: A creamy and cheesy pasta bake with ham, perfect for an easy dinner.
• Creamy Ham and Potato Soup: Comforting and hearty, loaded with potatoes, ham and savory broth.
• Ham Spinach and Mushroom Quiche: A tasty option for any meal of the day, featuring tender ham, fresh spinach and mushrooms in a flaky crust.

This Ham Pot Pie is the ultimate comfort food recipe—easy to make, delicious and perfect for using up leftover ham.

Give this recipe a try tonight and let me know what you think by leaving a comment and rating below!

Print

Ham Pot Pie

Ham Pot Pie is perfect for using leftover ham, this savory dish is packed with hearty vegetables and topped with buttery crescent rolls. It’s warm, satisfying and ideal for busy weeknights!

Course Casseroles

Cuisine American

Keyword Cassserole, leftover ham

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 4

Calories 849kcal

Author Milisa

Ingredients

• 1 pound ham cut into bite-sized pieces
• 10.5 ounce cream of chicken soup
• ¾ cup sour cream
• 1 tablespoon granulated garlic
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 12.5 ounces frozen broccoli florets
• 10 ounces frozen mixed vegetables
• 1 cup cheddar cheese shredded
• 8 ounces refrigerated crescent dough
• 2 tablespoons butter melted

Instructions

• Preheat oven to 400°.
• In a bowl, combine cream of chicken soup, sour cream, granulated garlic, kosher salt and black pepper.
• Stir in chopped ham, mixed vegetables and broccoli florets until thoroughly combined.
• Spread the ham pot pie filling evenly into a baking dish.
• Sprinkle shredded cheese evenly over the top of the ham mixture.
• Unroll crescent dough and roll each triangle into a crescent shape. Arrange evenly on top of the filling.
• Brush crescent rolls with melted butter.
• Cover baking dish with foil and bake for 40 minutes.
• Remove foil and continue baking for an additional 10-15 minutes or until the filling is bubbly and crescents are golden brown.

Notes

• Storage: Store leftovers covered in the refrigerator for up to 3 days.
• Reheating: Reheat individual servings in the microwave or warm the entire dish in the oven at 350°F until hot.
• Crust Variations: Try topping with pie crust, puff pastry or biscuit dough instead of crescent rolls for different delicious options.
• Vegetables: Use any veggies that you like: onions, celery or mushrooms are great additions.
• Cream Soup: Any cream soup will work but If you don’t have cream soup on hand, you can substitute 1/2 cup chicken broth mixed with 1/2 cup heavy cream, thickened with 1 tablespoon cornstarch.

Nutrition

Calories: 849kcal | Carbohydrates: 48g | Protein: 41g | Fat: 57g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 2677mg | Potassium: 1190mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5119IU | Vitamin C: 87mg | Calcium: 315mg | Iron: 3mg

The post Ham Pot Pie appeared first on Miss in the Kitchen.

This delicious ham is guaranteed to become your new go-to ham recipe for holidays, cookouts and family gatherings. We love to serve it up with Homemade Mac and Cheese, Macaroni Salad or Pineapple Cucumber Salad.

Why You’ll Love This Recipe

• Sweet and smoky flavors paired with a hint of spice.
• Easy grilling method with minimal prep.
• Perfect centerpiece for holidays or special gatherings.

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 grew up with and I appreciate their tradition of high quality smoked meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

How to Grill Blackberry Chipotle Glazed Ham

1. Make a foil boat large enough to hold the ham and juices.
2. Place ham cut side down in the foil boat. Use a sharp knife to score the bottom of the ham in a diamond pattern.

3. In a bowl, whisk together blackberry all fruit, chipotle sauce, apple cider vinegar and granulated garlic until smooth.

4. Place the foil boat with ham on the grill over indirect heat. Add pineapple juice into the foil boat around the ham.
5. Close the grill lid and cook for 20 minutes.

6. Brush the ham generously with the blackberry chipotle glaze. Continue cooking until glaze caramelizes and ham is heated through, about another 20 -30 minutes.

7. Allow ham to rest 10 – 15 minutes before slicing and serving.

Recipe Notes

• Storage: Leftover ham should be refrigerated in an airtight container for up to 4 days.
• Reheating: Warm leftovers gently in the oven or microwave until heated through.
• Oven Method: If you don’t have a grill, cook in a 350° oven using the same steps.

This Blackberry Chipotle Ham is a standout recipe that’s perfect for special occasions, holiday dinners or weekend barbecues. With its delightful balance of sweet blackberry and smoky chipotle, this glazed ham will have your guests raving about every bite.

Don’t wait—give this mouthwatering ham recipe a try at your next gathering and be sure to leave a comment and rating below!

Print

Blackberry Chipotle Glazed Ham

Blackberry Chipotle Ham is a smoky and flavorful twist on your traditional holiday or family dinner ham. The combination of sweet blackberry, smoky chipotle sauce and tangy pineapple juice creates an unforgettable glaze that caramelizes beautifully on the grill.

Course Pork

Cuisine American

Keyword grilled ham, holiday ham, holiday ham glaze

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Calories 81kcal

Author Milisa

Ingredients

• 1 Petit Jean Meats Hickory Smoked Ham 7-9 lbs, spiral sliced
• 10 ounces blackberry all fruit
• 5 ounces chipotle sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated garlic
• 1 tablespoon smoked paprika
• 1 cup pineapple juice

Instructions

• Prepare a grill fire to 300°.
• Make a foil boat large enough to hold the ham and juices.
• Place ham cut side down in the foil boat. Use a sharp knife to score the bottom of the ham in a diamond pattern.
• In a bowl, whisk together blackberry all fruit, chipotle sauce, apple cider vinegar and granulated garlic until smooth.
• Place the foil boat with ham on the grill over indirect heat. Add pineapple juice into the foil boat around the ham.
• Close the grill lid and cook for 20 minutes.
• Brush the ham generously with the blackberry chipotle glaze. Continue cooking until glaze caramelizes and ham is heated through, reaching 145° using a digital meat thermometer, about another 20 -30 minutes.
• Remove from grill and rest 10-15 minutes before serving.

Notes

• Storage: Leftover ham should be refrigerated in an airtight container for up to 4 days.
• Reheating: Warm leftovers gently in the oven or microwave until heated through.

Nutrition

Calories: 81kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 0.1mg | Sodium: 4mg | Potassium: 98mg | Fiber: 3g | Sugar: 18g | Vitamin A: 433IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

The post Blackberry Chipotle Glazed Ham appeared first on Miss in the Kitchen.

Quick and easy weeknight dinners are a lifesaver for busy families and this skillet meal is a new favorite at our house. Serve it up with green beans or a side salad and some garlic bread for a dinner that everyone can agree on.

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 30 minutes, perfect for busy evenings.
• Hearty & Filling: Loaded with savory Italian sausage, fresh veggies and hearty grains for a family favorite meal.
• High Fiber: Farro is a whole grain that is a great source of fiber, iron, protein and magnesium and is one of the things I love adding in an effort to eating better. It’s a great substitute for rice.

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.

Ingredients for Italian Sausage Farro Recipe

• Italian sausage – we like mild sausage but feel free to use spicy or add red pepper flakes.
• Olive oil
• Onion
• Bell peppers
• Cooked Farro or pearled barley – I order farro from Amazon but you might find it in your grocery store near the other grains.
• Granulated garlic
• Oregano
• Dried thyme
• Tomato basil sauce (use your favorite pasta sauce).
• Grape tomatoes, fresh basil or grated Parmesan for garnish

How to Make Italian Sausage Farro Skillet

1. Brown Italian sausage until fully cooked, breaking it into crumbles with a wooden spoon as it cooks.
2. When sausage is browned, add olive oil and sauté sliced onion and bell peppers until veggies are softened.
3. Add cooked farro to the skillet, stirring well to combine.

4. Stir in granulated garlic, oregano and dried thyme, cooking until fragrant. I didn’t add any additional salt or black pepper to this but feel free to add to suit your tastes.
5. Add tomato basil sauce to the farro mixture, cooking until heated through and flavors combine.

6. Garnish with sliced grape tomatoes, fresh basil or a sprinkling of grated Parmesan cheese if desired.

Recipe Notes

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat: Cook in a pan over medium heat, adding 1- 2 tablespoons of water, stirring until heated through.

More Italian Sausage Dinners to Try

• Creamy Italian Sausage Pasta: Rich, creamy sauce combined with savory sausage makes this pasta dish irresistible.
• Sausage Fettuccine: Simple, flavorful and perfect for pasta lovers, featuring tender sausage tossed with tasty noodles.
• Sausage Goulash: Comfort food in under 30 minutes, the classic dinner that we all grew up with.
• Italian Gnocchi Soup: Warm, comforting soup loaded with tender gnocchi, savory sausage and flavorful herbs, ideal for cozy nights in.

This Italian Sausage Skillet is a must-make recipe because it’s quick, flavorful and so versatile. It’s ideal for family dinners, casual get-togethers or even meal prepping for a tasty week ahead. Give it a try tonight—I promise it’ll become a regular in your dinner rotation!

If you love this recipe, be sure to leave a comment and rate it below. Enjoy!

Print

Italian Sausage Farro Skillet

This Italian Sausage Skillet is exactly what you need for a quick and delicious dinner that packs big flavor into a simple preparation. It’s easy to put together and perfect for busy weeknights when you're craving something hearty and delicious.

Course Main Dishes

Cuisine American

Keyword Italian sausage meal, skillet meal

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 683kcal

Author Milisa

Ingredients

• 1 pound Italian Sausage
• 1 tablespoon olive oil
• 1 large onion diced
• 1 bell pepper diced
• 3 cups farro or pearled barley, cooked
• 1 tablespoon granulated garlic
• 1 tablespoon dried thyme
• 1 ½ cups tomato basil sauce
• 1 cup grape tomatoes sliced for garnish
• parmesan cheese optional garnish

Instructions

• Brown Italian sausage in a large skillet over medium-high heat until fully cooked, breaking it into crumbles as it cooks.
• When sausage is browned, add olive oil and sauté sliced onion and bell peppers until veggies are softened.
• Add cooked farro to the skillet, stirring well to combine.
• Stir in granulated garlic, oregano and dried thyme, cooking until fragrant.
• Add tomato basil sauce, cooking until heated through and flavors combine.
• Garnish with sliced grape tomatoes and grated Parmesan if desired.

Notes

• How to Cook Farro: Cook 1 1/2 cups dry farro in 3 cups of water. Bring to a boil, lower to simmer, cook 20- 25 minutes, until tender. Drain excess water. 
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat: Cook in a pan over medium heat, adding 1- 2 tablespoons of water, stirring until heated through.

Nutrition

Calories: 683kcal | Carbohydrates: 87g | Protein: 22g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 57mg | Sodium: 683mg | Potassium: 730mg | Fiber: 18g | Sugar: 6g | Vitamin A: 1063IU | Vitamin C: 34mg | Calcium: 76mg | Iron: 5mg

The post Italian Sausage Farro Skillet appeared first on Miss in the Kitchen.