Soft and Cheesy Homemade Pizza Buns

Soft, fluffy buns filled with pizza sauce, melty cheese, and pepperoni make pizza night extra fun.

We love pizza around here, and homemade pizza always seems to taste so much better than the store-bought kind. But every once in a while, it is fun to change things up!

My son was visiting a friend who loves to cook, and instead of making the usual large round or rectangular pizza, his friend brought out little pizza buns. My son couldn't stop talking about how good they were, and he came home with the recipe.

These pizza buns are made much like sweet rolls, except instead of cinnamon and sugar, the dough is spread with pizza sauce and filled with plenty of cheese and pepperoni. Once they're rolled up and sliced, they bake into soft, golden little buns with all the flavors we love in pizza.

They're perfect for supper, an easy weekend lunch, game-day snacking, or whenever you're craving pizza in a slightly different form. You can also customize the filling with your favorite pizza toppings, such as onions, mushrooms, bell peppers, or cooked sausage.

Ingredients:

For the Dough:
1/4 c. warm water
3 1/2 tsp. yeast
1 Tbs. sugar
1 c. milk, lukewarm
1 1/2 tsp. table salt
1 Tbs. garlic powder
1 Tbs. onion powder
3 Tbs.  olive oil
3 1/2 c. flour

For the Filling:
1/2 c. pizza sauce
2 c. mozzarella cheese, Monterey Jack, Cheddar, pepper jack; or your favorite pizza cheese 
1 c. pepperoni, shredded or chopped

Directions:

Lightly grease one or two cake pans, depending on the size of your pans and how you want to arrange the buns, or line the pans with parchment paper.

In a large mixing bowl, combine the warm water, yeast, and sugar. Place the bowl in a warm, draft-free spot and let it stand for 8 to 10 minutes, or until the mixture is frothy.

Add the lukewarm milk, 2 cups of the bread flour, salt, garlic powder, and onion powder. Stir or beat well with a wooden spoon for about 2 minutes.

Add the olive oil and mix for about 1 minute.

Gradually stir in the remaining flour, about 1/2 to 1 cup at a time. You may not need every last bit of flour. Add just enough to make a soft dough that is slightly tacky but not overly sticky.

Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, or until the dough is smooth and elastic.

Lightly oil a large bowl. Place the dough in the bowl and turn it once so the surface is lightly coated with oil. Cover with a clean kitchen towel and place in a warm, draft-free spot. Let the dough rise for about 1 hour, or until doubled in size.

Roll out the dough. Gently punch down the dough and turn it onto a lightly floured surface. Roll it into a rectangle approximately 12 × 18 inches.

Spread the pizza sauce evenly over the dough, leaving a small border around the edges.

Sprinkle the shredded cheese and chopped pepperoni evenly over the sauce.

Starting at one of the long edges, tightly roll the dough into a log.

Using a sharp knife or serrated knife, cut the log into 18 pieces, approximately 1 inch thick.
Arrange the buns cut-side up in the prepared cake pans, leaving a little space between them for rising.

Cover the pans with a clean, lint-free kitchen towel and place them in a warm, draft-free location. Let the buns rise for 60 to 90 minutes, or until noticeably puffed.

Near the end of the rising time, preheat the oven to 350°F.

Bake the pizza buns for 25 to 30 minutes, or until they are lightly golden brown and the dough is cooked through.

Remove from the oven and serve warm. If desired, serve with extra warm pizza sauce on the side for dipping.

Tips for Best Success:

• Use lukewarm, not hot, water and milk. Liquid that is too hot can damage the yeast. The liquid should feel comfortably warm to the touch.
• Don't add too much flour. The dough should be soft and slightly tacky rather than stiff. Adding too much flour can make the buns heavy.
• Give the dough enough time to rise. The first rise should be about an hour, but the actual time will depend on how warm your kitchen is.
• Roll the dough evenly. Aim for a fairly even 12 × 18-inch rectangle so the buns are similar in size and bake evenly.
• Don't overfill the dough. It can be tempting to pile on extra cheese and toppings, but too much filling can make the rolls difficult to seal and slice.
• Use a sharp knife. A sharp or serrated knife will help you cut the log cleanly without squashing the rolls.
• Watch the second rise. The buns should look puffy and airy before they go into the oven.
• Let them cool slightly. The filling will be very hot when the buns first come out of the oven, so give them a few minutes before serving.

Variations and Substitutions:

There are so many ways to change up these pizza buns!

• Cheese: Use mozzarella, Monterey Jack, cheddar, provolone, or your favorite pizza blend.
• Pepperoni: Substitute cooked Italian sausage, ham, bacon, or cooked ground beef.
• Supreme pizza buns: Add a combination of finely chopped mushrooms, onions, bell peppers, and olives.
• Spicy: Add sliced jalapeños, crushed red pepper flakes, or spicy Italian sausage.
• Garlic lovers: Brush the baked buns with melted butter mixed with garlic and a little Italian seasoning.
• Extra cheesy: Sprinkle a little Parmesan or Romano cheese over the filling before rolling.
• Dipping sauce: Serve with marinara or extra pizza sauce for dipping.

Serving Suggestions:

Serve these pizza buns warm with a bowl of pizza sauce or marinara sauce for dipping.

They're delicious with a simple green salad, Caesar salad, roasted vegetables, or fresh fruit. They also make a great addition to a game-day spread, potluck, family movie night, or casual party.

For a fun pizza night, put out several dipping sauces and let everyone choose their favorite.

How to Store:

• Refrigerate:  Store leftover pizza buns in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheating:  Warm them in a 350°F oven for about 8 to 10 minutes, or microwave individual buns until heated through. The oven will do the best job of bringing back the soft texture.
• Freezer:  The baked pizza buns can also be frozen. Let them cool completely, then wrap them well and place them in a freezer-safe container or bag. Freeze for up to 2 to 3 months. Thaw in the refrigerator and reheat before serving.

Frequently Asked Questions:

Can I use all-purpose flour instead of bread flour?

Yes. Bread flour gives the buns a slightly chewier texture, but all-purpose flour can be used if that is what you have on hand. Start with less flour and add more only as needed.

Can I make these pizza buns ahead of time?

Yes. You can prepare the dough and assemble the buns ahead of time, then cover and refrigerate them until you're ready to bake. Allow them to sit at room temperature and become puffy before baking.

Can I use different pizza toppings?

Absolutely! These are very easy to customize. Try mushrooms, onions, bell peppers, olives, jalapeños, or cooked meats like sausage, ham, bacon, or ground beef. 

Why is my dough sticky?

A little stickiness is normal. Try lightly flouring your hands and work surface rather than adding a lot of extra flour to the dough. Too much flour can make the finished buns dense.

Can I make smaller pizza buns?

Yes. Cut the rolled log into more pieces for smaller buns. Keep in mind that smaller buns may require less baking time, so start checking them early.

Can I freeze pizza buns?

Yes. Once completely cooled, wrap the baked buns well and freeze them for up to 2 to 3 months. Thaw and reheat before serving.

What should I serve with pizza buns?

Pizza sauce or marinara makes an easy dipping sauce. They're also delicious with a green salad, Caesar salad, or your favorite roasted vegetables. 

Crispy Breaded Pork Chops with Sweet & Savory Dipping Sauce

A family-style pork chop recipe with a golden, crunchy coating and an easy Worcestershire dipping sauce that adds the perfect sweet and savory finish.

My mom used to make pork chops by dredging them in flour and egg and then coating them with breadcrumbs or cracker crumbs. They were always a family favorite, but I never thought about serving them with a dipping sauce.

Then my son shared the recipe with a friend, and his friend sent him a delicious sauce to serve with the pork. I had never thought of adding a dipping sauce to breaded pork chops, but it was such a wonderful discovery, and we are adding it to our collection!

I love how sharing recipes can bring new ideas into our kitchens. Sometimes the simplest suggestion from someone else can turn a familiar family recipe into something entirely new. These crispy breaded pork chops are golden and crunchy on the outside, tender on the inside, and served with a sweet and savory sauce that's perfect for dipping or drizzling.  Thank you to my mom, grandmothers, and friends for sharing your recipes with us. 

Ingredients:

For the Pork Chops:
2 Tbs. butter (for browning the panko)
1 cup Panko, breadcrumbs, or cracker crumbs
4 boneless pork chops (about 1/2 inch thick)
Salt and black pepper to taste
1/4 c. flour
1 egg, beaten
    
For the Dipping Sauce:
3 Tbsp Worcestershire sauce 
2 Tbsp sugar (plus more, as needed; or substitute brown sugar)
2 Tbsp ketchup
1 Tbsp soy sauce
1 Tbs. sugar, brown sugar, or honey
1/4 tsp. garlic

Directions:

Heat the oven to 400°F. Lightly grease a baking sheet or line it with parchment paper for easier cleanup.

Melt the butter in a cast-iron skillet over medium-low heat. Add the panko, breadcrumbs, or cracker crumbs and cook, stirring constantly, until lightly golden brown. Watch them closely because they can brown quickly. Remove from the heat and transfer the crumbs to a shallow dish to cool.

If needed, use a meat mallet to gently pound the pork chops to an even 1/4 inch thickness. Season both sides with salt and black pepper.

Place the flour in one shallow dish and the beaten egg in another.

Dredge each pork chop in the flour, shaking off any excess. Dip it into the beaten egg, coating both sides, then allow the excess egg to drip off. Place the pork chop in the toasted breadcrumbs and press gently but firmly so the crumbs adhere to both sides.

Arrange the breaded pork chops on the prepared baking sheet. Place the pan of pork chops in the refrigerator for 15 to 30 minutes. This helps the coating to stick firmly on the meat.

Remove the pork chops from the refrigerator and then bake for 10 minutes.  Carefully turn the pork chops over and continue baking for another 5 to 8 minutes, or until the pork reaches 145°F in the thickest part.

While the pork chops bake, combine the Worcestershire sauce, ketchup, soy sauce, sugar, and garlic powder in a small bowl. Stir until the sugar is dissolved. Taste and adjust with a little more sugar for sweetness or soy sauce for a deeper, saltier flavor.

Slice the pork chops into strips and drizzle with the sauce, or serve the sauce on the side for dipping.

Tips for Best Success:

• Toast the breadcrumbs first. This gives the pork chops a beautiful golden color and extra crunch in the oven.
• Don't skip the flour. The flour helps the egg adhere to the pork, which in turn helps the breadcrumb coating stick.
• Press the crumbs onto the pork. Gently pressing the breadcrumbs into the meat helps create a thicker, more even coating.
• Don't overcrowd the baking sheet. Leave a little space between the pork chops so the hot air can circulate around them.
• Use a meat thermometer. Pork is safely cooked when the thickest part reaches 145°F. Avoid overcooking, which can make thin pork chops dry.
• Cook the breadcrumbs. Let the toasted crumbs cool slightly before breading the pork so they don't make the egg coating runny.
• Taste the sauce before serving. Worcestershire sauce and soy sauce vary in saltiness, so you may want to adjust the sweetness to your preference.

Variations and Substitutions:

• Panko: Use regular breadcrumbs or crushed crackers if that's what you have on hand. Saltine crackers make a particularly tasty coating.
• Seasoned crumbs: Add Italian seasoning, paprika, onion powder, or a little Parmesan cheese to the breadcrumbs.
• Brown sugar: Substitute brown sugar for granulated sugar in the sauce for a deeper caramel-like sweetness.
• Honey: Honey works well in place of the sugar and gives the sauce a slightly different flavor.
• Gluten-free: Use gluten-free flour, gluten-free breadcrumbs, and gluten-free soy sauce or tamari.
• Spicier sauce: Add a pinch of cayenne pepper, red pepper flakes, or a little hot sauce.
• Garlic: Freshly minced garlic can be used instead of garlic powder for a stronger garlic flavor.
• Cracker coating: Crushed saltine crackers, Ritz-style crackers, or other buttery crackers can all be used in place of breadcrumbs.

Serving Suggestions:

These crispy breaded pork chops pair well with classic comfort-food sides such as:

• Mashed potatoes or roasted potatoes
• Buttered egg noodles
• Macaroni and cheese
• Green beans
• Roasted broccoli
• Glazed carrots
• Corn on the cob
• Coleslaw
• A simple green salad

Serve the dipping sauce on the side so everyone can use as much—or as little—as they like.

How to Store:

• Refrigerator:  Store leftover pork chops in an airtight container in the refrigerator for up to 3–4 days. Store the sauce separately if possible.
• Reheating:  For the crispiest leftovers, reheat the pork chops in a 375°F oven or air fryer until heated through. Avoid microwaving if you want to preserve the crunchy coating.
• Freezer:  The cooked pork chops can also be frozen. Wrap them well and store them in a freezer-safe container for up to 2–3 months. Thaw in the refrigerator before reheating.

Frequently Asked Questions:

Can I use regular breadcrumbs instead of panko?

Yes. Regular breadcrumbs work well, although panko will give you a lighter, crunchier coating. Crushed crackers are another delicious option.

Do I have to brown the breadcrumbs first?

You don't absolutely have to, but it's highly recommended. Toasting the breadcrumbs in a little butter or oil helps them become golden and crisp during the shorter oven-baking time.

How do I know when pork chops are done?

The most reliable method is to use an instant-read thermometer. The thickest part of the pork should reach 145°F.

Can I make these pork chops without pounding them?

Yes, but if the pork chops are thicker than about ½ inch, they will require additional baking time. Pounding them to an even thickness helps them cook evenly and quickly.

Can I make the sauce ahead of time?

Yes. The sauce can be mixed several hours or even a day ahead and refrigerated in a covered container. Give it a good stir before serving.

Can I use bone-in pork chops?

You can, although the cooking time will vary depending on their thickness. A thermometer is the best way to determine when they're done.

Why did my breading fall off?

The pork needs to be lightly coated in flour first, followed by egg, with the breadcrumbs pressed firmly onto the surface. Also, avoid moving the pork chops around more than necessary while they're cooking.

Old-Fashioned Sausage and Noodle Casserole

A Simple Comfort Food Recipe With Sausage, Garden Vegetables and Cheese.

This sausage and egg noodle casserole is a quick and easy meal that takes little time to prepare but delivers plenty of homemade flavor. Ground sausage is cooked with onions, bell peppers, and garlic, then combined with tender egg noodles, creamy evaporated milk, and plenty of cheddar cheese.

This is one of those comforting recipes that reminds me of home. My mother would often make it using onions and bell peppers from her garden. When she had the time, she would even make the egg noodles from scratch, making an already delicious meal feel extra special.

Today, packaged egg noodles make this casserole especially easy to put together. It is a simple, filling meal that is perfect for a busy weeknight or whenever you want something warm and comforting without spending hours in the kitchen.

Ingredients: 

1 pound ground hot pork sausage (Or your favorite sausage)
1 onion, chopped
1 bell pepper, chopped
2 to 3 garlic cloves, minced
4 ounces wide egg noodles
1 c. evaporated milk or heavy whipping cream
2 c. shredded (or grated) cheddar cheese

Directions:

Preheat the oven. Heat the oven to 350°F. Lightly grease a 13 x 9-inch baking dish with olive oil.

Cook the noodles. Bring a large pot of generously salted water to a rolling boil. Add the egg noodles and cook according to the package directions until just tender. Drain well and set aside.

Cook the sausage and vegetables. In a large skillet over medium heat, cook the sausage, chopped onion, bell pepper, and garlic. Cook until the sausage is fully cooked and the vegetables are tender, stirring occasionally. Drain off any excess grease.

Combine the ingredients. Stir in the evaporated milk, half of the shredded cheddar cheese, and the cooked egg noodles. Mix until everything is well combined.

Prepare the casserole. Pour the mixture evenly into the prepared baking dish.

Add the cheese. Sprinkle the remaining shredded cheddar cheese evenly over the top.

Bake. Bake uncovered for about 20 minutes, or until the casserole is hot and the cheese is melted and bubbly.

Serve. Let the casserole cool for a few minutes, then serve warm and enjoy!

Tips for Best Success:

• Don't overcook the noodles. Cook them just until tender since they will continue cooking in the oven.
• Drain the sausage well. Removing excess grease keeps the casserole from becoming oily.
• Use freshly shredded cheese if possible. It melts nicely and gives the casserole a creamy, cheesy topping.
• Adjust the sausage to your taste. Hot pork sausage gives the casserole some heat, but mild sausage works just as well.
• Don't skip the vegetables. The onions, bell peppers, and garlic add flavor and make this simple casserole taste more homemade.
• Let it rest briefly before serving. A few minutes of resting makes it easier to scoop and serve.

Variations and Substitutions:

• Use mild sausage: Substitute mild pork sausage if you prefer less heat.
• Try another sausage: Italian sausage, breakfast sausage, smoked sausage, or another favorite sausage can be used.
• Add more vegetables: Mushrooms, zucchini, spinach, or diced tomatoes can be added for extra vegetables.
• Change the cheese: Monterey Jack, Colby, mozzarella, or a cheddar blend can be substituted for some or all of the cheddar.
• Use cream instead: Heavy whipping cream can be used in place of evaporated milk for an even richer casserole.
• Make homemade noodles: If you enjoy making pasta from scratch, homemade egg noodles would make this casserole extra special—just as my mother sometimes made it.

Serving Suggestions:

This casserole is hearty enough to serve as a complete meal, but it also goes well with simple sides.

Serve it with:

• A tossed green salad
• Steamed green beans
• Roasted or steamed vegetables
• Corn
• Peas
• Dinner rolls or homemade bread
• A simple cucumber salad

For a comforting family meal, serve the casserole with a vegetable and a piece of warm homemade bread.

How to Store:

• Refrigerate:  Store leftover sausage and egg noodle casserole in an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for up to 3 to 4 days.
• Reheating:  To reheat, warm individual portions in the microwave or reheat larger portions in a 350°F oven until heated through. If the casserole seems dry after refrigeration, adding a small splash of milk before reheating can help.
• Freezer:  You can also freeze the casserole. For best results, freeze it in an airtight, freezer-safe container and use within about 2 to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I use a different kind of sausage?
Yes. Hot pork sausage can easily be replaced with mild pork sausage, Italian sausage, breakfast sausage, or another sausage you enjoy.

Can I use heavy whipping cream instead of evaporated milk?
Yes. Heavy whipping cream will give the casserole a richer, creamier texture.

Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate it until you are ready to bake. If it is very cold from the refrigerator, it may need a little additional baking time.

Can I add other vegetables?
Absolutely. Mushrooms, zucchini, spinach, peas, or diced tomatoes would all work well.

Can I use homemade egg noodles?
Yes. Homemade egg noodles would be delicious in this casserole. If using very fresh homemade noodles, watch the cooking time carefully so they don't become overcooked.

Can I make this casserole less spicy?
Yes. Use mild sausage instead of hot sausage. You can also choose a sausage with whatever level of seasoning and heat your family prefers.

Can I freeze sausage and egg noodle casserole?
Yes. Cool the casserole completely, place it in a freezer-safe container, cover it well, and freeze for up to 2 to 3 months for best quality. 

Country-Style Baked Pork Chops with Peppers and Rice

Tender, seasoned pork chops baked with flavorful rice, tomatoes, sweet peppers, and onions.

This oven-baked pork chops and tomato rice recipe is one of my favorite meals to prepare. The pork chops are well-seasoned, browned until golden, and baked over a bed of flavorful rice and vegetables until tender.

What makes this dish extra special is the combination of tomatoes, onions, and sweet bell peppers. During the summer, I love using fresh vegetables picked right from our garden. There is something wonderful about bringing those garden-fresh ingredients straight into the kitchen to make a homemade meal.

During the winter months, I reach for a jar of our home-canned tomatoes and peppers or some of our flavorful homemade salsa. I have also made this recipe with canned tomatoes from the store when our garden didn't produce as well as it had in other years.

The tomatoes, peppers, and seasonings give the rice plenty of flavor, while the pork chops make this a hearty, satisfying meal. Everything bakes together in one dish, making it a wonderful choice for a family dinner.

Ingredients: 

6 thick-cut pork chops
Salt and pepper to taste
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 Tbs. olive oil

Rice:
2 c. water
2 tsp. chicken bouillon powder
1 tsp. onion powder
1 tsp. garlic powder
1 cup uncooked long grain white rice
1 (14.5 ounce) can diced tomatoes with green chilies or jalapenos,  undrained
1 onion, chopped 
1 to 2 sweet bell peppers, chopped
1 small can mushrooms, undrained (Optional)

Directions:

Preheat the oven to 350°F. Lightly grease a 3-quart baking dish or a 9 × 13-inch baking dish.

Season both sides of the pork chops generously with salt, black pepper, paprika, garlic powder, and onion powder.

Heat the olive oil in a large cast-iron skillet over medium heat. Once hot, add the pork chops and brown for about 2 minutes per side, or until golden. The pork chops do not need to be fully cooked at this stage. Transfer them to a plate while you prepare the rice.

In the same skillet, add the uncooked rice, water, chicken bouillon powder, onion powder, and garlic powder. Stir well and scrape the bottom of the skillet to remove the flavorful bits stuck at the bottom. Bring to a boil.  

Stir in the undrained diced tomatoes with green chilies, chopped onion, and sweet bell peppers. If using mushrooms, add them now as well.  Cook for about 5 minutes, stirring occasionally, until the mixture is heated through.

Transfer the rice and vegetable mixture to the prepared baking dish, spreading it into an even layer.

Arrange the browned pork chops over the top of the rice.

Cover the baking dish tightly with foil or its oven-safe lid. Bake for about 1 hour, or until the rice and vegetables are tender and the pork chops reach an internal temperature of 145°F.

Let the pork chops rest for at least 3 minutes before serving.

Serve and enjoy!

Tips for Best Success:

• Choose thick-cut pork chops. They hold up well during baking and make a hearty meal. Bone-in or boneless chops can be used, but cooking times may vary.
• Brown the chops first. This adds color and flavor to the meat. You don't need to cook them all the way through in the skillet.
• Use long-grain white rice. This recipe is written for regular long-grain white rice. Brown rice, instant rice, and other varieties require different amounts of liquid and cooking times.   A tight-fitting lid or foil helps trap steam so the rice can cook and the pork chops stay moist.
• Check the rice before serving. If the rice is still firm and the liquid has been absorbed, add a little hot broth or water, cover, and continue baking until tender.
• Use a meat thermometer. Check the thickest part of each pork chop, avoiding the bone. The USDA recommends 145°F followed by a 3-minute rest for whole pork cuts.
• Watch the salt. Chicken bouillon can be salty, so taste the rice mixture before adding extra salt.

Variations and Substitutions:

• Garden-fresh or home-canned tomatoes.  Use your own canned tomatoes and peppers in place of the canned tomatoes with green chilies. If using plain tomatoes, add a little chopped green chili or jalapeño if you like some heat.
• Use homemade salsa.  Replace the canned tomatoes with some of your favorite salsa. Since salsa varies in thickness, saltiness, and heat, adjust the seasoning and liquid as needed.
• Change up the peppers. Green, red, yellow, or orange bell peppers all work well. Use whichever peppers you have on hand.
• Add mushrooms.  Sliced fresh mushrooms make a nice addition to the tomato rice. Add them along with the other vegetables.
• Bone-in or boneless pork chops.  Either works. Bone-in chops may need a little longer to cook, depending on their thickness.

Serving Suggestions:

This is a hearty, all-in-one meal with meat, rice, and vegetables. Here are a few simple sides that go well with it:

• Fresh garden salad
• Green beans
• Dinner rolls
• Buttered corn

How to Store:

• Refrigerator: Allow leftovers to cool slightly, then transfer them to an airtight container. Refrigerate within 2 hours of cooking and enjoy within 3–4 days.
• Freezer: Store cooled pork chops and rice in freezer-safe containers. Freeze for up to 2–3 months for best quality. The rice may soften slightly after thawing.
• Reheating: Reheat leftovers in the microwave or in a covered baking dish in the oven until heated through to 165°F. Add a splash of water or broth to the rice if it seems dry.

Frequently Asked Questions:

Can I use boneless pork chops?
Yes! Boneless pork chops work well. Since they may cook faster than thick bone-in chops, check their temperature before the full baking time is up.

Can I use fresh tomatoes instead of canned?
Yes. Chopped fresh tomatoes can be used, especially during gardening season. Keep in mind that fresh tomatoes can vary in how much liquid they release, so the rice may need a little extra broth or water.

Can I use brown rice?
Brown rice takes longer to cook and generally requires more liquid than white rice. It isn't a direct substitution in this recipe. The rice and liquid amounts and baking time would need to be adjusted.

Why is my rice still hard after baking?
The rice may need more liquid or additional cooking time. Make sure the baking dish is tightly covered. Add a little hot water or broth, cover again, and continue baking until the rice is tender.

Can I make this recipe less spicy?
Yes. Choose diced tomatoes without green chilies or jalapeños, and use mild homemade salsa or plain canned tomatoes instead.

Can I prepare this dish ahead of time?
You can chop the vegetables and season the pork chops ahead of time. For the best rice texture, assemble and bake the casserole shortly before serving rather than leaving uncooked rice soaking in the liquid for an extended period.

What temperature should pork chops reach?
Whole pork chops should reach an internal temperature of 145°F, followed by a 3-minute rest. Check the thickest part with a food thermometer.

Ham Casserole with Creamy Mushroom Sauce

A simple, filling casserole made with leftover ham or canned tuna, peas, noodles, and a homemade creamy mushroom sauce. 

This is one of those simple casseroles my mom often made when she wanted to put a good, filling meal on the table without spending much money. It is a wonderful way to use leftover cooked ham, but she also made it with canned tuna when that was what we had in the pantry.

The creamy mushroom sauce is made from scratch with butter, flour, chicken broth, and half-and-half. There is no need for a can of condensed soup. The sauce comes together quickly, and the rest of the casserole is simply noodles, peas, and your choice of ham or tuna.

If you're trying to save money on groceries, this recipe fits the bill. Most of the ingredients are inexpensive pantry or refrigerator staples, and it makes a hearty meal that doesn't require a lot of meat.

Ingredients:

1 pound egg noodles, cooked and drained
1 to 1 1/2 c. cooked ham, cubed, or 1 (12-ounce) can tuna, drained
3/4 c. cooked peas, drained
3 Tbs. butter
1/4 c. flour
1 c. chicken broth
1 c. half-and-half
1 can (about 4 ounces) mushrooms, drained and diced
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/3 tsp. black pepper
Cheddar cheese, shredded, (Optional)

Directions:

Preheat your oven to 300°F. Lightly grease a 3-quart casserole dish with a lid.

Bring a large pot of generously salted water to a rolling boil. Add the egg noodles and cook according to the package directions until just tender. Drain well.

Return the drained noodles to the pot.

Gently stir the cooked ham and peas into the noodles. If using tuna instead of ham, fold it in carefully so it doesn't break down too much. Set the noodle mixture aside while you prepare the sauce.

In a saucepan over low heat, melt the butter. Gradually whisk in the flour. Cook for 1 to 2 minutes, stirring constantly. Don't let the flour mixture brown.

Stir in the garlic powder, onion powder, salt, and black pepper.

Slowly whisk in the chicken broth and half-and-half. Continue stirring until the sauce is smooth.

Stir in the drained, diced mushrooms. Simmer gently for 2 to 3 minutes, stirring frequently, until the sauce thickens to about the consistency of condensed cream soup.

Pour the mushroom sauce over the noodles, ham or tuna, and peas. Gently stir until everything is evenly coated.

Transfer the mixture to the prepared 3-quart casserole dish. Cover with the lid and bake at 300°F for 20 to 30 minutes, or until heated through.

Remove the casserole from the oven.  Sprinkle shredded cheese over the top.  Return to the oven for about 5 minutes, or until cheese is melted.

Let the casserole rest for a few minutes before serving. Spoon it into bowls while warm and creamy.

Tips for Best Success:

• Have leftover ham? This is a great recipe for using it up after a holiday meal.
• Using tuna? Drain it well before adding it to the casserole so the sauce doesn't become watery.
• Cook the noodles only until just tender. They will continue cooking slightly while the casserole bakes.
• Simmer the white sauce. Keep the white sauce at a gentle simmer rather than bringing it to a hard boil. The sauce should be thick enough to coat the noodles but still creamy and spoonable.
• Watch the salt. If your ham is particularly salty, you may want to reduce the added salt slightly.

Variations & Substitutions:

• Use leftover turkey in place of the ham.
• Try another type of pasta if you don't have egg noodles.
• Frozen peas can be cooked and drained before adding them.
• Fresh mushrooms can be sautéed and used in place of canned mushrooms.
• For a slightly richer sauce, you can replace some of the half-and-half with additional cream, although the original version is wonderfully simple as written.

Serving Suggestions:

This is a meal in itself, but Mom's casserole would be right at home with a simple side of:

• Green salad
• Steamed broccoli
• Green beans
• Buttered carrots
• Homemade bread or dinner rolls

Because the casserole already contains noodles, protein, peas, and a creamy sauce, you don't need much else to make it a satisfying dinner.

How to Store:

• Refrigerator:  Store leftovers covered in the refrigerator for 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave or reheat a larger amount gently in the oven. If the casserole seems a little dry after refrigeration, a small splash of milk or half-and-half can help bring back some of its creaminess.

Frequently Asked Questions:

Can I use leftover ham in this casserole?
Yes. That's one of the reasons this recipe is so economical. It's a great way to turn leftover ham into another family meal.

Can I use tuna instead of ham?
Absolutely. Use one 12-ounce can of tuna, drained, in place of the cooked ham.

Do I need condensed mushroom soup?
No. The creamy mushroom sauce is made from scratch with butter, flour, chicken broth, half-and-half, and mushrooms.

Can I use fresh mushrooms?
Yes. Slice or dice them and cook them until tender before adding them to the sauce.

Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate it until you're ready to bake. Because it will be starting cold, it may need additional baking time to heat completely through.

A Little Money-Saving Kitchen Wisdom:

This is exactly the kind of recipe that makes sense when you're trying to stretch your grocery budget. You don't need an expensive cut of meat or a long list of specialty ingredients. A little leftover ham—or an inexpensive can of tuna—can become the protein for an entire casserole.

Mom understood how to make the most of what was already in the kitchen. Recipes like this are worth keeping because they aren't just inexpensive; they're good food that doesn't feel like you're eating a "budget meal."

Mom’s Sauerkraut, Potatoes and Ring Baloney

A Simple Family Favorite with Old-Fashioned Flavor

Growing up, I never liked sauerkraut. My mom, dad, and grandfather loved it, but I wanted nothing to do with it. Whenever Mom made sauerkraut with potatoes and sausage, I would pick every piece of sauerkraut off my plate and give it to her.

Years later, my taste buds finally changed, and I realized sauerkraut wasn't nearly as bad as I remembered. In fact, I discovered that it adds a wonderful tangy flavor to the potatoes and sausage that wouldn't be there otherwise.

This is a simple, old-fashioned meal that doesn't require much preparation. The sauerkraut, potatoes, and sausage bake together in one dish, creating a hearty and comforting meal with very little fuss. It's the kind of recipe that reminds me how our tastes can change over the years—and how sometimes the foods we didn't appreciate as children become foods we enjoy as adults.

Ingredients:

2 (14 ounce cans) sauerkraut, undrained 
5 or 6 potatoes, peeled and quartered
1 c. water
1 pound ring baloney, or hotdogs
1 tsp. caraway seeds
1 bay leaf
1/4 tsp. pepper

Directions:

Preheat the oven to 350°F.

In a Dutch oven or oven-safe baking dish, add the undrained sauerkraut, quartered potatoes, water, caraway seeds, bay leaf, and pepper. Stir gently to combine.

Arrange the ring baloney or hot dogs evenly over the top of the sauerkraut and potatoes.

Cover the Dutch oven or baking dish with a lid and place it in the preheated oven. Bake for about 1 hour, or until the potatoes are easily pierced with a fork.

If the potatoes are still firm, cover the dish again and continue baking for another 15 to 30 minutes, or until tender.

Carefully remove the bay leaf before serving. Spoon the sauerkraut, potatoes, and sausage onto plates and enjoy!

Tips for Best Success:

• Cut the potatoes into similar-sized pieces. This helps them cook evenly.
• Use the sauerkraut undrained. The liquid provides moisture and helps the ingredients cook together.
• Check the potatoes for doneness. Cooking time can vary depending on the size of the potato pieces.
• Keep the dish covered while baking. This helps prevent the sauerkraut and potatoes from drying out.
• Don't forget the bay leaf. Remember to remove it before serving.
• Prefer milder sauerkraut? You can drain and lightly rinse it if the flavor is too strong for your taste. Keep in mind that this will make the finished dish milder than the original recipe.

Variations and Substitutions:

• Ring baloney: Substitute smoked sausage, kielbasa, or another fully cooked sausage you enjoy.
• Hot dogs: Hot dogs work well when you want an inexpensive and familiar option.
• Potatoes: Yellow or red potatoes can be used in place of regular russet potatoes. They may hold their shape especially well during baking.
• Caraway seeds: If you're not a fan of caraway, you can leave them out. They add a distinctive flavor but aren't essential to the recipe.
• More sausage: If your family loves sausage, you can increase the amount to make the meal even heartier.
• Milder flavor: For a less tangy sauerkraut flavor, drain and rinse the sauerkraut before adding it to the dish.

Serving Suggestions:

This is a hearty meal on its own, but you can serve it with a few simple sides.

• Crusty bread or dinner rolls
• Cornbread
• Applesauce for a touch of sweetness alongside the tangy sauerkraut
• A simple green salad
• Steamed green beans
• Roasted or steamed vegetables

How to Store:

• Refrigerator: Allow leftovers to cool, then place them in an airtight container and refrigerate within 2 hours of cooking. Store in the refrigerator for 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave or reheat larger portions gently on the stovetop or in the oven until heated through.
• Freezer:  For longer storage, you can freeze the cooked sauerkraut, potatoes, and sausage in an airtight freezer-safe container for up to 2 to 3 months. The potatoes may become somewhat softer after freezing and thawing.

Frequently Asked Questions:

Can I use fresh sauerkraut instead of canned?
Yes. You can use refrigerated or fresh sauerkraut, but you may need to adjust the amount of liquid depending on how moist the sauerkraut is.

Do I have to use ring baloney?
No. Ring baloney is what makes this recipe feel especially old-fashioned, but smoked sausage, kielbasa, or hot dogs can be substituted.

Can I make this recipe without caraway seeds?
Absolutely. Caraway seeds add a traditional flavor that pairs well with sauerkraut, but you can leave them out if you don't care for them.

Why are my potatoes taking longer to cook?
The cooking time depends on the size of your potato pieces and your oven. If the potatoes are still firm after an hour, simply cover the dish and continue baking for another 15 to 30 minutes.

Can I make this recipe less sour?
Yes. Drain and lightly rinse the sauerkraut before using it. This will reduce some of its tangy flavor.

What kind of potatoes work best?
Russet, Yukon Gold, or red potatoes will all work. The most important thing is to cut them into fairly even pieces so they cook at about the same rate.

Tender Slow-Cooked Pork Ribs with Sweet Chili Sauce

A simple oven method that creates tender pork ribs and a flavorful homemade sauce. 

My mom knew that when you cooked meat low and slow, it would turn out tender. Unless she was short on time or knew she would be away for part of the day, she often cooked her meat in a 200°F oven. Her meat turned out perfect every time.

When the seasons began to turn colder, this was her preferred way to cook. Not only did slow cooking make a flavorful supper, but keeping the oven on for several hours also helped warm the house, so the heater didn't have to run as much.

These pork ribs are browned first, then covered with a flavorful sauce made with sweet chili sauce, Worcestershire sauce, soy sauce, honey or brown sugar, lemon juice, garlic, ginger, and red pepper flakes. They cook slowly in the oven until the meat is tender and easily pulls away from the bone.

It's a simple, comforting meal that is a wonderful example of the kind of practical cooking my mom was so good at. She knew that a little time and a low oven could turn an inexpensive cut of meat into a delicious family supper.

Ingredients: 

For the Ribs:
2 pounds of pork ribs 
1 Tbs. olive oil
1 tsp. salt
½ tsp. black pepper

For the Sauce:
1/2 c. sweet chili sauce
1 1/2 Tbs. Worcestershire sauce
1 1/2 Tbs. soy sauce
1 Tbs. honey or brown sugar
2 Tbs. lemon juice
2 cloves garlic, minced
1/4 to 1/2 tsp. ginger
1/2 tsp. red pepper flakes (to taste)
1 Tbs. cornstarch (optional, for thickening the sauce)
1  Tbs. cold water

Directions:

Heat the oven to 200°F.

In a large oven-safe Dutch oven or heavy cast iron pot, heat the olive oil over medium-high heat.

Generously season the ribs on all sides with the salt and black pepper.

Carefully place the ribs in the hot oil. Sear for 2 to 3 minutes, or until golden brown. Turn the ribs and sear the other side.

In a small bowl, combine the sweet chili sauce, Worcestershire sauce, soy sauce, honey or brown sugar, lemon juice, minced garlic, ground ginger, and red pepper flakes. Stir until well combined.

Pour the sauce over the ribs, making sure they are well coated.

Cover the Dutch oven tightly with its lid and place it in the oven. Cook for 6 to 8 hours, or until the meat is very tender and easily pulls away from the bone.

If you don't have time for the low-and-slow method, cook the covered ribs at 300°F for 2½ to 3 hours, or until tender.

Carefully transfer the cooked ribs to a serving platter and keep them warm.

If you want the sauce to be thicker, now is the time to do that step.  

In a small bowl, stir the cornstarch together with 1 tablespoon of cold water until smooth.

Place the Dutch oven with the remaining cooking juices over medium heat. Whisk in the cornstarch mixture and cook, stirring frequently, until the sauce is thickened and bubbly.

Drizzle the warm sauce over the ribs and serve.

Tips for Best Success:

• Use a heavy, oven-safe Dutch oven. The heavy pot and tight-fitting lid help retain moisture during the long cooking time.
• Sear the ribs first. Browning the meat adds extra flavor and gives the finished ribs a richer taste.
• Keep the lid on. Try not to repeatedly remove the lid while the ribs are cooking. Keeping the moisture inside helps prevent the meat from drying out.
• Allow plenty of cooking time. The 200°F method is intentionally slow. The ribs may be ready closer to six hours, or they may need the full eight hours depending on the cut and thickness.
• Look for tenderness. The ribs are ready when the meat is very tender and pulls easily away from the bone.
• Adjust the heat to your taste. Sweet chili sauce already has some flavor and heat, so start with ¼ teaspoon of red pepper flakes if you prefer milder ribs.
• Don't worry if you don't need the cornstarch. The sauce may already have a good consistency. The cornstarch is simply an option for making it thicker.

Variations and Substitutions:

• Honey or brown sugar: Either works well. Honey gives the sauce a smooth sweetness, while brown sugar gives it a slightly deeper flavor.
• Adjust the spice: Reduce or leave out the red pepper flakes for milder ribs, or add more for extra heat.
• Fresh ginger: You can substitute a small amount of freshly grated ginger for the ground ginger.
• Add more garlic: For garlic lovers, an additional clove or two can easily be added.
• Different ribs: Baby back ribs or spare ribs can be used. Cooking time may vary depending on the size and thickness of the ribs.
• Thicker sauce: Use the optional cornstarch slurry for a thicker sauce that clings nicely to the ribs.
• Sweeter sauce: Add a little additional honey or brown sugar if you prefer a sweeter flavor.

Serving Suggestions:

These slow-cooked pork ribs make a hearty and comforting supper. They pair especially well with classic homemade side dishes such as:

• Creamy mashed potatoes
• Baked potatoes
• Macaroni and cheese
• Buttered corn
• Green beans
• Coleslaw
• Roasted vegetables
• Steamed vegetables
• Homemade biscuits or dinner rolls
• A simple green salad is also a nice choice if you'd like something fresh alongside the tender ribs.

Don't forget to spoon some of that flavorful sauce over the ribs just before serving.

How to Store:

• Refrigerator:  Allow leftover ribs to cool, then place them in an airtight container along with some of the sauce. Store in the refrigerator for 3 to 4 days.
• Freezer:  For longer storage, place the ribs and sauce in a freezer-safe container and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating:  Reheat the ribs gently in the oven, covered, or in the microwave until heated through. Spoon some of the sauce over the ribs before reheating to help keep them moist.

Frequently Asked Questions:

Can I really cook pork ribs at 200°F?
Yes. The 200°F method is a very slow cooking method that requires several hours. The goal is to cook the ribs gently until the meat becomes tender.

How long do pork ribs take at 200°F?
These ribs should take approximately 6 to 8 hours at 200°F. Cooking time can vary depending on the type, thickness, and amount of ribs being cooked.

Can I cook the ribs at 300°F instead?
Yes. If you're short on time, cook the covered ribs at 300°F for approximately 2½ to 3 hours, or until the meat is tender.

Do I have to sear the ribs first?
Searing isn't absolutely required, but it is recommended. It gives the ribs a nice browned exterior and adds another layer of flavor to the finished dish.

Do I have to use cornstarch?
No. The cornstarch is optional. It is only used to thicken the cooking juices into a thicker sauce.

Can I use brown sugar instead of honey?
Yes. Brown sugar makes an excellent substitute for honey and gives the sauce a slightly richer sweetness.

Can I make these ribs ahead of time?
Yes. The ribs can be cooked ahead of time and refrigerated with the sauce. Reheat them gently, covered, until heated through.

How do I know when the ribs are done?
The best indication is tenderness. The meat should be very tender and pull easily away from the bone. For food safety, pork should also reach a safe internal temperature. 

Old-Fashioned Sweet and Sour Pork with Pineapple

A Family-Favorite Recipe Shared by a Friend.

This sweet and sour pork recipe came to us from a friend of my son's, and it quickly became one of those recipes that surprised me in the best way.

I usually don't care for fruit mixed with meat. Growing up, that simply wasn't something my family did, so I wasn't sure what I would think of the pineapple in this dish. But this recipe changed my mind. The sweet-tangy pineapple sauce complements the pork wonderfully, and the tender peppers, onions, and pineapple chunks make every bite flavorful.

The pork is browned in a cast iron skillet, then simmered gently in a homemade sauce made with pineapple juice, vinegar, brown sugar, and a little bouillon. The pineapple chunks are added at the very end so they stay tender without becoming mushy.

Served over a bed of hot cooked rice, this makes a comforting, satisfying meal that is a little different from the everyday pork dishes you may be used to.

Sometimes the recipes we aren't sure about turn out to be the ones we end up making again and again.

Ingredients:

1 Tbs. olive oil
1 Tbsp. butter
1 1/2 lbs. pork, cubed or sliced
1/2 c. water
1/2 tsp. chicken or beef bouillon powder
2 Tbs. corn starch
1/3 c. vinegar
1 c. pineapple juice
1/2 tsp. salt
1/4 c.brown sugar
1 onion, sliced thinly
1 sweet bell pepper, sliced thinly
1 c. pineapple chunks
Hot cooked rice

Directions:

In a large cast iron skillet, heat the olive oil and butter over medium-high heat. Add the pork, sliced onion, and bell pepper. Cook until the pork is nicely browned on all sides and the onion is tender and translucent. Remove the skillet from the heat.

In a medium saucepan, combine the water, bouillon powder, and cornstarch. Whisk until smooth and the cornstarch is completely dissolved.

Stir in the vinegar, pineapple juice, salt, and brown sugar. Cook over medium heat, stirring frequently, until the sauce becomes clear and thickened.

Combine the pork and sauce. Pour the thickened sauce over the browned pork, onions, and bell pepper in the skillet. 

Return the skillet to the heat and bring the mixture to a gentle bubble. Reduce the heat to low, cover, and simmer for about 30 minutes, stirring occasionally, until the pork is tender and the flavors have come together.

Add the pineapple. Stir in the pineapple chunks and cook for about 3 minutes longer, just until heated through.

Serve the sweet and sour pork over hot cooked rice, spooning plenty of the pineapple sauce over the top.

Tips for Best Success:

• Cut the pork into similar-sized pieces so it cooks evenly. Thin slices will cook more quickly than larger cubes.
• Don't skip browning the pork. The browned edges add wonderful flavor to the finished dish.
• Whisk the cornstarch into the water before adding the other sauce ingredients. This helps prevent lumps.
• Keep the heat moderate when thickening the sauce. Stir frequently, so the cornstarch doesn't settle on the bottom of the pan.
• Don't add the pineapple too early. Adding it during the last few minutes keeps the chunks from becoming overly soft.
• Taste the sauce before serving. If you prefer a sweeter sauce, a little additional brown sugar can be added. If you like more tang, add a small splash of vinegar.
• Use a cast iron skillet if you have one. It works especially well for browning the pork and then simmering everything together.

Variations and Substitutions:

• Pork: Pork loin, boneless pork chops, or pork shoulder can be used. Choose a cut that works well with slow simmering.
• Bell pepper: Use any color of sweet bell pepper. A combination of colors makes the dish especially pretty.
• Pineapple: Canned pineapple works perfectly. If using canned pineapple, reserve the juice for the sauce.
• Bouillon: Chicken bouillon gives the sauce a lighter flavor, while beef bouillon creates a deeper, richer flavor.
• Vinegar: White vinegar gives the sauce a traditional tangy flavor. Apple cider vinegar can be used for a slightly milder taste.
• Vegetables: You can add sliced carrots, snow peas, or additional bell peppers if you want to add more vegetables.
• Sweeter sauce: Add another tablespoon or two of brown sugar if you prefer a sweeter sweet-and-sour sauce.
• More tang: Add a little extra vinegar for a sharper sweet-and-sour flavor.

Serving Suggestions:

Serve this sweet and sour pork over hot cooked white rice, which soaks up the flavorful pineapple sauce beautifully.

You could also serve it with:

• Steamed broccoli
• Green beans
• Stir-fried vegetables
• Steamed carrots
• Fried rice
• Brown rice
• A simple cucumber salad

For a family-style meal, place the skillet of pork on the table and let everyone spoon the pork, vegetables, pineapple, and sauce over their own serving of rice.

How to Store:

• Refrigerator:  Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3–4 days.
• Reheating:  Reheat gently in a skillet over medium-low heat or in the microwave until heated through. If the sauce has thickened considerably in the refrigerator, add a small splash of water or pineapple juice while reheating.
• Freezer:  The pork and sauce can also be frozen in an airtight freezer-safe container for up to 2–3 months. For the best texture, freeze the pork and sauce separately from the rice. Thaw overnight in the refrigerator and reheat gently.

Frequently Asked Questions:

Can I use canned pineapple for this recipe?
Yes. Canned pineapple works very well and is convenient for this recipe. If possible, use pineapple packed in juice and reserve the juice for the sauce.

What kind of pork is best for sweet and sour pork?
Boneless pork loin, pork chops, or pork shoulder can all work. Cut the pork into relatively uniform pieces so they cook evenly.

Can I make this without a cast iron skillet?
Absolutely. A large, heavy skillet or Dutch oven can be used instead. Cast iron is nice because it holds heat well, but it isn't required.

Why do I add the pineapple at the end?
Adding the pineapple during the last few minutes helps it retain its shape and texture instead of becoming overly soft during the longer simmering time.

Can I make the sauce sweeter?
Yes. If you prefer a sweeter sweet-and-sour sauce, increase the brown sugar a little at a time until it reaches the flavor you like.

What should I serve with sweet and sour pork?
Hot cooked rice is my first choice because it absorbs the sauce so well. Steamed broccoli, green beans, or other simple vegetables also make good side dishes.

Can I use chicken bouillon instead of beef bouillon?
Yes. Either chicken or beef bouillon can be used. Chicken bouillon gives the sauce a lighter flavor, while beef bouillon adds a richer flavor.

Is this recipe spicy?
No. As written, it is not spicy. If you'd like some heat, you could add a pinch of red pepper flakes or a little crushed red pepper to the sauce. 

Ham and Broccoli Custard Bake – Easy Old-Fashioned Leftover Ham Recipe

A Simple Casserole Mom Made Whenever We Had Leftover Ham

This old-fashioned Ham and Broccoli Custard Bake came from a newspaper clipping that Mom saved years ago. It was one of those simple recipes that gave leftover ham a completely different purpose.

Whenever we had leftover ham, Mom would find different ways to use it. If a recipe was especially good, she kept it and made it again. This was one of those recipes worth keeping.

Tender broccoli and savory ham are combined with sautéed onion and garlic, then covered with a lightly seasoned egg custard made with cream and a touch of nutmeg. Parmesan cheese is sprinkled over the top before everything is baked until the custard is set.

It is an easy, comforting casserole made with ingredients you probably already have in your kitchen.

Ingredients:

3.5 to 5 c. frozen broccoli
1 onion, minced
1 clove garlic, minced 
3 Tbsp. olive oil
1 1/2 c. ham, cubed into small pieces
2 tsp. parsley
3 eggs
1 1/2 tsp. Worcestersore sauce
2 tsp. parsley
salt and pepper to taste
1/8 tsp. nutmeg
1/4 c. whipping cream
2 Tbsp. Parmesan Cheese

Directions:

Preheat the oven to 375°F. Butter a 9-by-13-inch baking dish and set it aside.

Cook the frozen broccoli according to the package directions. If the broccoli pieces are particularly large, you can cut them into smaller, bite-sized pieces. Drain it well.

In a cast-iron skillet over medium heat, warm the olive oil.

Add the minced onion and sauté until translucent and tender, about 5–7 minutes.

Add the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to let the garlic brown.

Gently stir the drained broccoli into the onion and garlic mixture until everything is evenly combined.

Transfer the broccoli mixture to the prepared baking dish.

Scatter the cubed ham evenly over the top of the broccoli mixture.

In a medium bowl, beat the eggs with the Worcestershire sauce, parsley, salt, pepper, and nutmeg until well combined and slightly frothy.

Stir in the whipping cream or half-and-half.

Pour the egg mixture evenly over the ham and broccoli.

Sprinkle the Parmesan cheese over the top.

Bake for 25–30 minutes, or until the custard is set and the center is no longer jiggly.

The broccoli should remain tender-crisp, and the top should be lightly golden.

Allow the casserole to rest for about 5 minutes before serving.

Tips for the Best Success:

• Drain the broccoli well. Frozen broccoli can release quite a bit of water as it cooks. Excess moisture can make the custard watery, so give the broccoli a good drain before adding it to the skillet.
• Use cooked ham. This is a great recipe for leftover baked ham, holiday ham, or a ham steak that has already been cooked.
• Don't overbake it. The egg mixture should be set but still tender. Overbaking can make the custard rubbery.
• Cut the ham into small cubes. Smaller pieces distribute the ham throughout the casserole and make each serving easier to eat.
• Let it rest before serving. Giving the casserole a few minutes to cool allows the custard to finish setting.

Variations and Substitutions:

• Add 1/2 cup shredded cheddar cheese to the broccoli mixture. 
• Use different cheeses like Swiss, Gruyère, or Monterey Jack for some or all of the Parmesan.
• Substitute fresh broccoli florets for frozen. Steam or blanch until just tender before using.
• Add sauté sliced mushrooms along with the onion for extra savory flavor.
• Add a diced bell pepper.
• Instead of whipping cream use half-and-half or evaporated milk.  

Serving Suggestions: 

Serve it with:

• Crusty homemade bread or dinner rolls
• A simple green salad
• Sliced tomatoes
• Applesauce
• Roasted or baked potatoes
• A light fruit salad

How to Store Leftovers: 

• Refrigerate:  Cover leftover casserole and refrigerate for up to 3–4 days.
• Reheating:  Reheat individual portions in the microwave until warmed through, or reheat larger portions in a 325°F oven until heated.

Frequently Asked Questions:

Can I make this ahead?
Yes. You can assemble the casserole several hours ahead, cover it, and refrigerate it until you're ready to bake.

For the best texture, I recommend taking the casserole from the refrigerator while the oven preheats. You may need to add a few extra minutes to the baking time if the casserole is still quite cold.

Can I use leftover holiday ham?
Absolutely! This is one of the reasons this recipe is so useful. It's a wonderful way to turn leftover ham into an entirely different meal.

Can I use fresh broccoli instead of frozen?
Yes. Cook the fresh broccoli until just tender before adding it to the recipe. Avoid cooking it until very soft because it will continue cooking in the oven.

Why is my casserole watery?
The most common reason is excess moisture from the broccoli. Make sure the cooked broccoli is thoroughly drained before adding it to the baking dish.

Can I use milk instead of cream?
You can, although the cream or half-and-half gives the custard a richer and creamier texture. If using milk, whole milk would be preferable.

Can I freeze this casserole?
Egg-based casseroles can change texture after freezing and thawing, so I recommend enjoying this one fresh or refrigerated rather than freezing it. 

Old-Fashioned Skillet Pork Chops with Bacon & Onion Gravy

Tender pork chops slowly simmered with bacon, onions, herbs, and a rich homemade pan sauce made from everyday pantry ingredients.

Some recipes don't need fancy ingredients to become family favorites. This old-fashioned skillet pork chop recipe is proof of that. My mother's sister shared this recipe with our family, and it quickly became one of those dependable suppers everyone looked forward to.

Thick pork chops are first browned in smoky bacon drippings before slowly simmering in a savory homemade sauce made with onions, garlic, herbs, Worcestershire sauce, soy sauce, and just a touch of brown sugar and cider vinegar. The bacon is stirred back in near the end, adding even more rich flavor to every bite.

The result is fork-tender pork chops with a delicious onion gravy that begs to be spooned over mashed potatoes, rice, or buttered noodles. It's an easy, comforting farmhouse meal made from simple pantry ingredients that never goes out of style.

Ingredients: 

4 slices bacon, cut into 1/2-inch slices
4 thick cut pork chops
salt and pepper to taste
1 onion, halved and sliced into ½-inch half-moons
3 cloves garlic, minced
2 1/3 c. water
2 tsp. chicken bouillon powder
1 Tbs. soy sauce
1 Tbs. Worcestershire Sauce
1 Tbs. cider vinegar
1 Tbs. brown sugar 
2/3 tsp. thyme leaves
1 tsp. parsley
2 bay leaves

Directions:

Cook the bacon in a large cast iron skillet over medium heat until it just begins to crisp. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the skillet.

Season both sides of the pork chops with salt and black pepper.

Working in batches if necessary, brown the pork chops for 2 to 3 minutes per side until they develop a rich golden crust. They do not need to be fully cooked at this stage. Transfer them to a plate and keep warm.

Add the sliced onions and garlic to the same skillet. Stir in the water, chicken bouillon powder, soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, thyme, parsley, and bay leaves. Scrape up any browned bits from the bottom of the skillet—they add wonderful flavor to the sauce.

Cook, stirring occasionally, for about 6 minutes, or until the onions become tender. Taste the sauce and season with additional salt and pepper if needed.

Return the pork chops to the skillet, nestling them into the onion mixture. Spoon some of the sauce over the chops.

Bring the mixture to a gentle simmer. Cover the skillet, reduce the heat to low, and cook for 20 to 30 minutes, or until the pork chops are tender and reach an internal temperature of 145°F.

Stir the cooked bacon back into the skillet and cook for an additional 5 minutes to heat through.

Remove the bay leaves before serving.

Serve hot with plenty of the savory onion gravy spooned over the pork chops.

Mom's Tip:  Our family always kept a mason jar of strained bacon grease in the refrigerator. It was used instead of oil or butter to fry potatoes, cook eggs, sauté onions, or add extra flavor to vegetables. It's a simple old-fashioned kitchen tradition that stretches ingredients and adds wonderful homemade flavor to everyday meals. 

Tips for Best Success:

• Thick-cut pork chops stay much juicier during simmering than thin chops.
• Browning the pork chops first creates extra flavor in the finished sauce.
• Don't skip scraping the browned bits from the skillet—they're packed with flavor.
• Simmer gently over low heat rather than boiling to keep the pork tender.
• Remove the bay leaves before serving.
• Fresh thyme gives the brightest flavor, but dried thyme works well if that's what you have.

Variations & Substitutions:

• Use boneless pork chops if preferred; reduce the simmering time slightly.
• Substitute beef or vegetable broth for the water and bouillon.
• Add sliced mushrooms with the onions for extra richness.
• Stir in a splash of heavy cream during the last few minutes for a creamy pan sauce.
• Replace fresh thyme with ¾ teaspoon dried thyme.
• Add baby carrots or small potatoes to the skillet for a complete one-pan meal.

Serving Suggestions:

This comforting meal pairs wonderfully with:

• Creamy mashed potatoes
• Buttered egg noodles
• Steamed white rice
• Roasted potatoes
• Buttered green beans
• Sweet corn
• Homemade dinner rolls or biscuits
• Applesauce
• A crisp garden salad

How to Store:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze pork chops and sauce together for up to 3 months.
• Reheating: Warm gently in a covered skillet over low heat, adding a splash of water or broth if the sauce becomes too thick. You can also microwave individual portions until heated through.

Frequently Asked Questions:

Can I use boneless pork chops?
Yes. Boneless chops work well, but they generally cook a little faster than bone-in chops.

Can I make this recipe ahead of time?
Absolutely. In fact, the flavors become even better after sitting overnight in the refrigerator.

Why brown the pork chops first?
Browning creates a flavorful crust and leaves delicious browned bits in the skillet that enrich the sauce.

Can I make this in a Dutch oven?
Yes. After browning everything on the stovetop, you can cover the Dutch oven and finish cooking in a 325°F oven until the pork is tender.

What should the pork be cooked to?
Cook until the thickest part reaches 145°F, then allow the meat to rest for a few minutes before serving.

Can I double the recipe?
Yes. Simply use a larger skillet or Dutch oven, so the pork chops have enough room to brown properly. 

Simple Pork Loin Supper with Garlic and Potatoes

A comforting old-fashioned pork roast recipe from my mother's kitchen.

Some of my favorite family meals weren't complicated at all. They were the recipes my mom could put together in just a few minutes, slide into the oven, and then let the oven do most of the work while she worked around the house.

This Dutch oven pork loin was one of those dependable meals. The pork slowly roasted until it became tender and juicy while the potatoes soaked up the flavorful cooking juices. The combination of garlic, onions, smoked paprika, vinegar, brown sugar, and mustard created a savory sauce with just the right balance of sweet and tangy flavors.

Meals like this reminded us that delicious family suppers didn't have to be expensive or difficult. With a few simple pantry ingredients and a little patience, Mom always managed to put a comforting meal on the table that everyone looked forward to.

Ingredients:

2 to 3 lbs. pork loin 
2 Tbs. olive oil or vegetable oil 
2 tsp. salt
2 tsp. smoked paprika
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. thyme leaves crushed
1 tsp. chili powder
½ tsp. black pepper
1 onion sliced
4 potatoes, peeled, and cut in half or quartered
1/2 c. water
1/2 tsp. chicken bouillon powder
1/4 c. vinegar
3 Tbs. brown sugar
2 Tbs. soy sauce
1 Tbs. prepared mustard
3 cloves garlic, minced

Directions: 

Preheat the oven to 300°F.

In a small bowl, combine the salt, smoked paprika, garlic powder, onion powder, thyme, chili powder, and black pepper.

Using a sharp knife, score the fat cap of the pork loin in a crisscross pattern, being careful not to cut into the meat.

Rub the seasoning mixture evenly over all sides of the pork.

Heat the oil in a large Dutch oven over medium-high heat.

Carefully place the pork loin in the hot oil and sear for 2 to 3 minutes per side until nicely browned. Turn the roast, so the fat side is facing up.

Scatter the sliced onions around the roast and arrange the potatoes around the pork loin. 

In a small bowl, whisk together the water, chicken bouillon, vinegar, brown sugar, soy sauce, mustard, and minced garlic.

Pour the mixture over the pork, onions, and potatoes.

Cover tightly with the lid.

Bake for 1 1/2 to 2 hours, or until the thickest part of the pork reaches 145°F on an instant-read thermometer.

Remove the Dutch oven from the oven and allow the pork to rest for 10 to 15 minutes before slicing.

Spoon some of the flavorful cooking juices over the sliced pork and potatoes before serving.

Enjoy!

Mom's Tip:  Cooking time will vary depending on whether your pork loin weighs closer to 2 pounds or 3 pounds. Always rely on the internal temperature rather than the clock.

Tips for Best Success:

• Searing the pork first creates extra flavor.
• Don't skip scoring the fat cap—it helps the seasonings penetrate and allows the fat to render.
• Keep the Dutch oven tightly covered to lock in moisture.
• Use Yukon Gold or russet potatoes for the best texture.
• Let the pork rest before slicing to keep the juices inside.
• Spoon the cooking juices over each serving for the best flavor.
• If your roast is over 3 pounds, simply add additional cooking time until it reaches 145°F.

Variations and Substitutions:

• Add carrots with the potatoes.
• Add mushrooms during the last 45 minutes.
• Replace the potatoes with sweet potatoes.
• Add a chopped bell pepper for extra flavor.
• Use apple cider vinegar instead of white vinegar.
• Add fresh rosemary instead of thyme.
• Stir in a tablespoon of butter before serving for an even richer sauce.
• Add a pinch of crushed red pepper if your family enjoys more heat.

Serving Suggestions:

This pork roast pairs wonderfully with:

• Homemade dinner rolls
• Green beans
• Buttered corn
• Garden peas
• Coleslaw
• Applesauce
• Roasted carrots
• Steamed broccoli
• Garden salad
• Fresh sliced tomatoes in the summer

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 4 days.
• Freezer:  Freeze sliced pork and cooking juices for up to 3 months.
• Reheating:  Warm gently in a covered skillet or microwave with a spoonful of the cooking juices to keep the meat moist.

Frequently Asked Questions:

Can I use a pork shoulder instead?
Yes, but it requires a much longer cooking time because it contains more connective tissue.

Can I use pork tenderloin?
Pork tenderloin cooks much faster and is not recommended for this recipe without adjusting the cooking time.

Why should I score the fat?
Scoring allows the fat to render more evenly and helps the seasonings flavor the roast.

Can I make this ahead?
Yes. The flavors become even better the next day.

Can I add more vegetables?
Absolutely! Carrots, celery, parsnips, and mushrooms all roast beautifully with the pork.

Can I thicken the cooking juices?
Yes. Remove the pork and vegetables, then whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the simmering juices to make a quick gravy.