Tacos are my love language, so imagine my surprise when I went to make my favorite beef tacos one night and discovered we didn’t have any tortillas! After my initial shock wore off, I rolled up my chef sleeves and made. it. work. And the rest is history. This easy taco skillet is in regular rotation at my house!

Tips for Success

• Using an oven-safe cast iron or stainless steel skillet makes this recipe so easy to take from stovetop to oven to table!
• This recipe is easy to adapt to any dietary preference. Swap the beef for ground turkey, chicken, or pork instead of beef. You can also omit the meat altogether and add more beans and veggies for an easy meatless meal.
• Try stirring in some salsa verde for a slightly different flavor!

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Taco Skillet Recipe

Seasoned beef, black beans, lots of cheese, and all of your favorite taco ingredients meld together deliciously in this easy skillet recipe.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 576kcal

Author Laurel Perry

Equipment

• Cast Iron Skillet

Ingredients

• 1 pound lean ground beef
• ½ yellow onion chopped
• 1 red bell pepper chopped
• 2 cloves garlic minced
• 1 tablespoon taco seasoning
• 1 tablespoon ground cumin
• ¾ teaspoon kosher salt
• 15 ounces salsa (1 jar)
• 15 ounces black beans drained and rinsed (1 can)
• 1 cup freshly shredded cheddar cheese divided
• 1 cup freshly shredded Monterey jack cheese divided
• 2 tablespoons chopped fresh cilantro optional
• 1 jalapeno pepper sliced; optional

Instructions

• Cook the ground beef and onion in a skillet over medium-high heat breaking apart the meat with a spoon until the beef is cooked through.
  1 pound lean ground beef, ½ yellow onion
  
• Add in the bell pepper and cook until it begins to soften, 1-2 minutes. Add in the garlic, taco seasoning, cumin, and salt and cook until fragrant, about 1 minute.
  1 red bell pepper, 2 cloves garlic, 1 tablespoon taco seasoning, 1 tablespoon ground cumin, ¾ teaspoon kosher salt
  
• Stir in the salsa, black beans, and half of the cheese. Sprinkle the remaining cheese over the top. Lower the heat to medium, cover, and cook until the cheese has melted, about 2 minutes. Garnish with chopped parsley and sliced jalapeno pepper (if desired) and serve.
  15 ounces salsa, 15 ounces black beans, 1 cup freshly shredded cheddar cheese, 1 cup freshly shredded Monterey jack cheese, 2 tablespoons chopped fresh cilantro, 1 jalapeno pepper
  

Video

Notes

•  You can use 2 cups of Mexican cheese blend in place of the cheddar and Monterey jack cheeses.
• You can use a 15-ounce can of diced tomatoes in place of the salsa if desired.

Nutrition

Calories: 576kcal | Carbohydrates: 32g | Protein: 45g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 2027mg | Potassium: 1167mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2428IU | Vitamin C: 64mg | Calcium: 516mg | Iron: 7mg

How to Make a Taco Skillet Step by Step

Cook the Beef: Cook 1 pound of lean ground beef and ½ of a chopped yellow onion in a skillet over medium-high heat, breaking apart the meat with a spoon until the beef is cooked through.

Season the Beef: Add in 1 diced red bell pepper and cook until it begins to soften, 1-2 minutes. Add in 2 minced cloves of garlic, 1 tablespoon of taco seasoning, 1 tablespoon of ground cumin, and ¾ teaspoon of kosher salt, and cook until fragrant, about 1 minute.

Add the Cheese: Stir in 15 ounces (1 jar) of salsa, 15 ounces (1 can) of drained and rinsed black beans, and ½ cup each of the cheddar and Monterey jack cheeses. Sprinkle the remaining cup of cheese over the top. Lower the heat to medium, cover, and cook until the cheese has melted, about 2 minutes.

Serve: Garnish with 2 tablespoons of chopped fresh parsley and 1 sliced jalapeno pepper (if desired) and serve.

How to Store and Reheat

Store any leftovers from your taco skillet in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop set over medium-low, or in the microwave in 30-second increments until warmed through.

Freeze this cheesy taco skillet in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This tasty taco skillet is delicious served over cilantro lime rice, tater tots, or Mexican macaroni and cheese. And don’t forget a big pot of our favorite queso dip, and fresh tortilla chips for dipping!

More Taco Recipes To Try

Dinners

Birria Tacos Recipe

Dinners

Quesabirria Tacos

Dinners

Crockpot Taco Soup

Dinners

Crockpot Beef Carnitas

The post Taco Skillet appeared first on The Cookie Rookie®.

What’s better than a loaded burrito? A fried loaded burrito. Beef chimichangas are a Tex-Mex favorite—packed with savory spiced ground beef, refried beans, fresh salsa, and melty cheese, all rolled up and pan-fried to crispy perfection. I love making these to spice up my weekly Mexican comfort food night. They’re easy to throw together with ingredients I always have on hand. Friends, family, and kids will love these.

Easy Beef Chimichangas Recipes

I was already a huge beef burrito fan but then I heard about chimichangas. Who knew it could get even better? Refried beans are one of my favorite ingredients, so I made sure to include plenty. I actually skipped the rice in these, but you can easily add it if you want to bulk them up. These are stuffed with perfectly spiced ground beef, melted shredded cheddar, and fresh salsa, then pan-fried until golden and crispy. It’s the kind of comfort food that hits every time!

Tips for Beginners

• I know it’s tempting to pack the tortillas to the brim, but I always leave a little space so I can roll them up without any spillages.
• If your tortillas are stiff, microwave them for 15–20 seconds to make them easier to fold without cracking.
• When wrapping, I like to fill just the bottom third of the tortilla. I pull the edge closest to me up and over the filling, then fold in the sides before gently rolling it up completely.
• To keep everything secure, I either pop a toothpick in or I whip up a quick flour paste. I brush the paste lightly around the edges and seams—it really acts like a little glue.

Print

Beef Chimichangas

Beef chimichangas are a Tex-Mex favorite—packed with savory spiced ground beef, refried beans, fresh salsa, and melty cheese, all rolled up and pan-fried to crispy perfection.

Course Dinner, Lunch

Cuisine tex mex

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 434kcal

Author Krista Teigen

Ingredients

• 1/2 tablespoon olive oil
• 1/2 onion chopped
• 2 cloves garlic minced
• 1 pound ground beef
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 15 ounces refried beans 1 can
• 10 ounces diced tomatoes with green chilies 1 can
• 8 flour tortillas burrito size
• 1 1/2 cups shredded cheddar cheese
• 2 cups vegetable oil for frying

Toppings

• salsa
• extra shredded cheese
• shredded lettuce
• sour cream

Instructions

• Heat the olive oil in a large skillet over medium heat. Once heated, add in the onion and cook until softened. Add in the garlic and cook for another 30 seconds. Add in the ground beef, chili powder, cumin, oregano, onion powder, and salt. Stir while browning the meat.
  1/2 tablespoon olive oil, 1/2 onion, 2 cloves garlic, 1 pound ground beef, 2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon onion powder, 1/2 teaspoon salt
  
• Stir in the refried beans and the diced tomatoes with green chilies.
  15 ounces refried beans, 10 ounces diced tomatoes with green chilies
  
• Lay a tortilla flat on the counter. Add 1/2 cup of the beef mixture to the center of the tortilla. Top with shredded cheese.
  8 flour tortillas, 1 1/2 cups shredded cheddar cheese
  
• Fold the bottom half of the tortilla up over the filling. Tuck in the sides, and roll up. Repeat for the remaining filling and tortillas.
  
• Heat the vegetable oil in a large skillet over medium-high heat. Once heated, add 2-3 chimichangas add a time to the skillet, seam side down. Fry on each side until golden brown.
  2 cups vegetable oil for frying
  
• Transfer to a sheet pan lined with paper towel. Repeat for the chimichangas.
  
• Top the chimichangas with salsa, cheese, lettuce, and sour cream.
  salsa, extra shredded cheese, shredded lettuce, sour cream
  

Notes

• Brush with a little oil and bake at 400°F for 20–25 minutes or air fry at 380°F for 10–12 minutes, flipping halfway.

Nutrition

Serving: 1chimichanga | Calories: 434kcal | Carbohydrates: 48g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 553mg | Potassium: 497mg | Fiber: 4g | Sugar: 30g | Vitamin A: 465IU | Vitamin C: 19mg | Calcium: 243mg | Iron: 3mg

How to Cook Beef Chimichangas Step by Step

Gather the ingredients: Gather all the ingredients together.

Cook the aromatics and beef: Add ½ tbsp olive oil to a large skillet and warm it over medium heat. Once hot, sauté ½ a chopped yellow onion until softened. Add 2 minced garlic cloves and cook for another 30 seconds until fragrant. Add 1 lb ground beef, 2 tsp chili powder, 1 tsp cumin, ½ tsp oregano, ½ tsp onion powder, and ½ tsp salt. Break up the meat and cook until it’s browned and fully cooked through.

Add refried beans and tomatoes: Once the meat is browned, add 1 (15oz) can refried beans (or homemade refried beans) and 1 can (10oz) diced tomatoes with green chilies. 

Fill the tortillas: Place a tortilla flat on the counter. Spoon about ½ cup of the beef mixture into the center, then sprinkle shredded cheese on top. Make sure you don’t overfill the tortillas.

Wrap it: Fold the bottom edge of the tortilla up over the filling. Tuck in the sides, then roll it up tightly. Repeat with the remaining tortillas and filling.

Fry until crispy: Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully place 2–3 chimichangas in the pan, seam side down. Fry each side until golden brown and crispy.

Drain and repeat: Place the fried chimichangas on a paper towel-lined sheet pan to drain. Repeat until you’ve wrapped and fried all the tortillas.

Serve and enjoy: Serve warm on a bed of shredded lettuce and topped with salsa, more cheese, and sour cream. Enjoy!

How to Store and Reheat

If I’m making a big batch of these, I always save a few for later—they’re perfect for meal prep and make awesome grab-and-go meals. Once they’ve cooled, I store them in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the air fryer or oven for a few minutes to get that crispiness back (microwave works too, but they’ll be softer). 

If you want to make them ahead or freeze them, just wrap each chimichanga tightly in foil or plastic wrap and freeze for up to 4 months. When I’m ready to eat, I reheat straight from frozen in the oven at 375°F until heated through—no need to thaw!

Variations on Protein

If I have any extra pulled meat, I’ll use it for chimichangas. Try swapping the ground beef for crockpot beef carnitas, pork carnitas, or BBQ chicken—whatever you have on hand. You can also make baked chicken chimichangas. I’ve even used beef birria for an extra rich, juicy twist. Just make sure your filling isn’t too wet, so the chimichangas stay nice and crispy.

Serving Suggestions

If I’m serving these to a crowd, it’s only right that I fill the table with other Mexican favorites. I like to add sides like Mexican rice, chips with guac or salsa, and street corn. A simple salad with lime vinaigrette balances things out, and if we’re feeling festive for Cinco de Mayo this year, make a margarita pitcher for all your friends.

More Tex-Mex favorites to try!

Dinners

Barbacoa Burrito Bowls

Dinners

Easy Chicken Fajitas Recipe (Queso Smothered Chicken Fajita Recipe)

Appetizers

Skillet Steak Fajita Nachos

Dinners

Buffalo Chicken Enchiladas

The post Beef Chimichangas appeared first on The Cookie Rookie®.

Recreating my favorite takeout dishes has been a fun hobby of mine for some time now. This coconut curry shrimp took quite a bit of experimenting, but I’m so happy with how it turned out. It’s rich, creamy, and chock full of spice!

Tips for Beginners

• The quality of your curry powder will be very important in this dish. I used Morton & Basset and it worked well. I also recommend using a yellow curry powder instead of a red one if you have the option.
• I recommend using Thai Kitchen for the coconut cream in this recipe. If you use another brand be sure that it is full-fat coconut cream.
• If you’d like your curry thicker, dissolve 2 teaspoons of cornstarch in 1 tablespoon of cold water, then add the slurry to your sauce. Let simmer for a minute or two until thickened.

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Coconut Curry Shrimp Recipe

Tender shrimp in a creamy coconut curry makes a flavorful and easy meal!

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 2 people

Calories 956kcal

Author Becky Hardin

Equipment

• Cast Iron Skillet

Ingredients

• 12 ounces extra-large raw shrimp peeled and deveined, tail-on or off (1 bag)
• 3 tablespoons curry powder divided
• 2 tablespoons avocado oil
• 3 ounces shallots diced (about 2 medium shallots)
• 1 red bell pepper chopped
• 2 teaspoons minced garlic
• 1 teaspoon kosher salt
• 13.5 ounces coconut cream (1 can)
• Fresh minced parsley optional, for garnish
• Lime wedges optional, for garnish
• Steamed white rice optional, for serving

Instructions

• Thaw the shrimp according to the package directions and then blot dry with a paper towel.
  12 ounces extra-large raw shrimp
  
• In a shallow bowl, toss together the shrimp and 1 tablespoon of the curry powder until the shrimp is coated. Cover and place in the refrigerator for now.
  3 tablespoons curry powder
  
• In a large skillet, heat up the avocado oil over medium-high heat.
  2 tablespoons avocado oil
• Once hot, add in the shallots, red bell pepper, and garlic and sauté for 2-3 minutes, or until the shallots begin to get translucent and the garlic is fragrant.
  3 ounces shallots, 1 red bell pepper, 2 teaspoons minced garlic
  
• Sprinkle in the remaining 2 tablespoons of curry powder and the salt and cook for an additional 1 minute or until the spices are very fragrant.
  1 teaspoon kosher salt
  
• Pour in the coconut cream and stir until completely combined.
  13.5 ounces coconut cream
  
• Bring the mixture to a boil and then reduce to a simmer and cook for 7-10 minutes, or until the mixture has thickened to your desired consistency.
  
• Add in the shrimp and cook just for 2-4 minutes or until the shrimp is curled, no longer clear and the tails are pink.
  
• Remove from the heat and serve over a bed of rice with some minced parsley and lime wedges, optional.
  Fresh minced parsley, Lime wedges, Steamed white rice
  

Notes

• You can substitute another size of raw shrimp, but be aware that the cooking time may vary. Increase the cooking time for larger shrimp and decrease it for smaller shrimp. You can also use shrimp with the tail removed if you prefer.
• Cooked shrimp are an opaque white color with some pink and bright red accents and 120°F internally. More than likely if you aren’t sure, the shrimp is finished cooking.
• Nutritional information does not include optional ingredients.

Nutrition

Calories: 956kcal | Carbohydrates: 31g | Protein: 33g | Fat: 84g | Saturated Fat: 61g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 2146mg | Potassium: 1233mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2260IU | Vitamin C: 87mg | Calcium: 182mg | Iron: 8mg

How to Make Coconut Curry Shrimp Step-by-Step

Thaw the Shrimp: Thaw 12 ounces of extra-large raw shrimp according to the package directions and then blot dry with a paper towel.

Season the Shrimp: In a shallow bowl, toss together the shrimp and 1 tablespoon of curry powder until the shrimp is coated. Cover and place in the refrigerator for now.

Sauté the Veggies: In a large skillet, heat up 2 tablespoons of avocado oil over medium-high heat. Once hot, add in 3 ounces of diced shallots, 1 chopped red bell pepper, and 2 teaspoons of minced garlic and sauté for 2-3 minutes, or until the shallots begin to get translucent and the garlic is fragrant.

Season the Veggies: Sprinkle in the remaining 2 tablespoons of curry powder and 1 teaspoon of kosher salt and cook for an additional 1 minute or until the spices are very fragrant.

Add the Coconut Cream: Pour in 13.5 ounces (1 can) of coconut cream and stir until completely combined.

Simmer the Curry: Bring the mixture to a boil and then reduce to a simmer and cook for 7-10 minutes, or until the mixture has thickened to your desired consistency.

Cook the Shrimp: Add in the shrimp and cook just for 2-4 minutes or until the shrimp is curled, no longer clear and the tails are pink.

Serve with Rice: Remove from the heat and serve over a bed of rice with some minced parsley and lime wedges, optional.

How to Store and Reheat

Store leftover coconut curry shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet set over medium-low heat until warmed through.

Freeze shrimp in coconut curry in an airtight container for up to 4 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

When I serve this coconut curry shrimp, I don’t want to waste a single drop of the delicious sauce! I usually soak it up with some steamed white rice. I also like to make some fresh naan to help scoop up anything the rice doesn’t catch!

More Curry Recipes To Try

Appetizers

Curry Chicken Hand Pies

Dinners

Healthy Almond Milk Chicken Curry (Dairy Free)

Dinners

Chicken Curry

Dinners

Tandoori Chicken (Easy Skillet Tandoori Chicken Recipe)

The post Coconut Curry Shrimp appeared first on The Cookie Rookie®.

I love pesto on just about everything, but especially chicken. This easy pesto chicken is so quick to make with jarred pesto, or you can upgrade it with homemade instead. It’s rich, creamy, and fresh– so delicious with pasta, rice, or potatoes. My whole family loves this recipe!

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Pesto Chicken Recipe

When I want something quick, easy, and super flavorful for dinner, I make this pesto chicken recipe. Just 6 ingredients and 30 minutes!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 510kcal

Author Laurel Perry

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons pesto
• 1 tablespoon olive oil

For the Sauce

• ¼ cup dry white wine
• ¾ cup heavy cream room temperature
• ½ cup pesto
• 1 pint cherry tomatoes halved
• 2 tablespoons freshly grated Parmesan cheese
• Chopped fresh basil optional, for serving

Instructions

• Pat the chicken breasts dry and slice them in half into cutlets. You should have four total. Season both sides with salt and pepper.
  2 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
  
• Place the chicken in a bowl and toss with the 2 tablespoons of pesto until well coated. Set aside.
  2 tablespoons pesto
  
• Heat the olive oil in a large skillet over medium heat. Once hot, sear the chicken on both sides until cooked through, about 4-5 minutes per side. Set the chicken aside.
  1 tablespoon olive oil
  
• Add the wine to the skillet and scrape off any browned bits from the bottom of the pan.
  ¼ cup dry white wine
• Stir in the heavy cream and pesto. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
  ¾ cup heavy cream, ½ cup pesto
• Add the tomatoes and cook until warmed through, 1-2 minutes.
  1 pint cherry tomatoes
  
• Return the chicken to the pan and spoon the sauce over to coat.
• Serve topped with Parmesan cheese and fresh basil.
  Chopped fresh basil, 2 tablespoons freshly grated Parmesan cheese
  

Video

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 10g | Protein: 30g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 1148mg | Potassium: 752mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2068IU | Vitamin C: 29mg | Calcium: 134mg | Iron: 2mg

How to Make Pesto Chicken Step by Step

Cut the Chicken: Pat 2 boneless, skinless chicken breasts dry and slice them in half into cutlets. You should have four total. Season both sides with salt and pepper.

Marinate the Chicken: Place the chicken in a bowl and toss with the 2 tablespoons of pesto until well coated. Set aside.

Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, sear the chicken on both sides until cooked through, about 4-5 minutes per side. Set the chicken aside.

Make the Pesto Sauce: Add ¼ cup of dry white wine to the skillet and scrape off any browned bits from the bottom of the pan. Stir in ¾ cup of room-temperature heavy cream and ½ cup of pesto. Bring to a simmer and cook until slightly thickened, about 3-4 minutes. Add 1 pint of halved cherry tomatoes and cook until warmed through, 1-2 minutes.

Warm and Serve: Return the chicken to the pan and spoon the sauce over to coat. Serve topped with 2 tablespoons of Parmesan cheese and fresh basil.

How to Store and Reheat

Store leftover pesto chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan set over medium-low heat, stirring in a little extra cream to loosen the sauce.

Serving Suggestions

This pesto chicken is so saucy, making it perfect for serving over pasta or mashed potatoes. When I want something a little healthier, I like to serve it with garlic mashed cauliflower!

More Chicken Recipes To Try

Dinners

Lemon Chicken with White Wine

Dinners

Melt in Your Mouth Caesar Chicken

Dinners

Apricot Chicken

Dinners

Baked Italian Chicken

The post Pesto Chicken appeared first on The Cookie Rookie®.

English muffins are so easy to make and so delicious to eat! With just 6 ingredients I almost always already have on hand, I love that I’m never more than a few hours away from crispy, craggy English muffins.

Tips for Beginners

• Measure the dry ingredients using the spoon-and-level method to avoid dense, dry muffins.
• When using whole wheat flour, I have found that it’s super important to ensure the dough is properly hydrated. If it is too dry, the muffins won’t rise properly and will end up dense without those signature holes.
• Cut the muffins with a fork to get that craggy texture; using a knife will compress the muffins.
• Make sure the milk is not too warm or too cold; otherwise, the yeast won’t activate.

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English Muffins Recipe

English muffins are great for breakfast, lunch, dinner, or even just a snack. I love to make a big batch on Sunday to enjoy all week long.

Step-by-step photos can be seen below the recipe card.

Course Bread, Side Dish

Cuisine British

Prep Time 2 hours hours 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 2 hours hours 55 minutes minutes

Servings 10 muffins

Calories 177kcal

Author Sabine Venier

Equipment

• Kitchen Scale (optional)
• Stand Mixer
• Rolling Pin
• 3-inch Round Cookie Cutter
• Cast Iron Skillet

Ingredients

• 2¼ cups all-purpose flour 270 grams, plus extra for dusting
• ¾ cup whole wheat flour 85 grams (or more all-purpose flour)
• 1½ teaspoons instant yeast 4 grams
• 2 teaspoons granulated sugar 8 grams
• 1¼ teaspoons kosher salt 4 grams
• 1 cup warm milk 227 grams (about 110°F)
• 2 tablespoons unsalted butter 28 grams, melted (¼ stick)
• Cornmeal or semolina flour, for dusting

Instructions

• In a large mixing bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, yeast, sugar, and salt.
  2¼ cups all-purpose flour, ¾ cup whole wheat flour, 1½ teaspoons instant yeast, 2 teaspoons granulated sugar, 1¼ teaspoons kosher salt
  
• Add the warm milk and melted butter to the bowl with the dry ingredients. Stir until a dough forms.
  1 cup warm milk, 2 tablespoons unsalted butter
  
• Attach the dough hook to the stand mixer and knead the dough for about 5 minutes, or until it becomes smooth.
  
• Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it proof in a warm place until it doubles in size, around 1-2 hours.
  
• Punch down the dough and roll it out on a floured surface to about ½ inch thick.
  
• Using a round cutter, cut out muffins and transfer them to a baking sheet sprinkled with cornmeal or semolina flour.
  Cornmeal
  
• Cover with a towel and let the cut muffins proof for another 30-40 minutes.
  
• Preheat a skillet over low heat. Cook the muffins covered for about 5 minutes on each side, until they are golden brown and sound hollow when tapped on the top.
  
• Let the muffins cool on a wire rack. Split with a fork and toast before serving.
  

Video

Nutrition

Serving: 1muffin | Calories: 177kcal | Carbohydrates: 31g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 302mg | Potassium: 117mg | Fiber: 2g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 2mg

How to Make English Muffins Step by Step

Mix the Dry Ingredients: In the bowl of a stand mixer, combine 2¼ cups of all-purpose flour, ¾ cup of whole wheat flour, 1½ teaspoons of instant yeast, 2 teaspoons sugar, and 1¼ teaspoons of kosher salt.

Add the Wet Ingredients: Add 1 cup of warm milk and 2 tablespoons of melted unsalted butter to the bowl with the dry ingredients. Stir until a dough forms.

Knead the Dough: Attach the dough hook to the stand mixer and knead the dough for about 5 minutes, or until it becomes smooth.

Proof the Dough: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it proof in a warm place until it doubles in size, around 1-2 hours.

Roll Out the Dough: Punch down the dough and roll it out on a floured surface to about ½ inch thick.

Cut Out the Muffins: Using a round cutter, cut out muffins and transfer them to a baking sheet sprinkled with cornmeal or semolina flour.

Proof the Muffins: Cover with a towel and let the cut muffins proof for another 30-40 minutes.

Cook the Muffins: Preheat a skillet over low heat. Cook the muffins covered for about 5 minutes on each side, until they are golden brown and sound hollow when tapped on the top.

Split the Muffins: Let the muffins cool on a wire rack. Split with a fork and toast before serving.

How to Store and Reheat

Store leftover English muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. I highly recommend toasting the muffins and enjoying them hot!

Freeze English muffins tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

I love enjoying these English muffins slathered with butter or jam. When I’m feeling fancy, I’ll make some blueberry compote or apple butter.

These muffins also make a great base for breakfast pizza, egg white delights, or eggs benedict. They’re so versatile and delicious!

More bread Recipes to Try!

Appetizers

No Knead Dutch Oven Bread (Rosemary Bread)

Side Dishes

Beer Bread Muffins

Appetizers

Homemade Garlic Bread Recipe

Cakes + Cupcakes

Easy Banana Bread Recipe with Peanut Butter Glaze

The post English Muffins appeared first on The Cookie Rookie®.

It doesn’t get much easier (or tastier!) than this honey butter skillet corn! Made with just 5 simple ingredients, it’s insanely flavorful. My secret ingredient is cream cheese. It adds just a hint of tanginess that keeps the corn from being too sweet, and it makes the whole dish so creamy and silky. This corn is next-level good!

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Honey Butter Skillet Corn Recipe

This honey butter skillet corn is the easy holiday side dish I have been dreaming of. So simple to make and so delicious!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 284kcal

Author Krista Teigen

Ingredients

• 4 tablespoons unsalted butter (½ stick)
• 2 tablespoons honey*
• 28 ounces frozen corn**
• 4 ounces cream cheese cut into cubes (½ brick)
• 1 dash kosher salt and freshly ground black pepper
• Chopped fresh parsley optional, for serving

Instructions

• Add the butter and honey to a large skillet over medium heat. Stir to combine as the butter melts.
  4 tablespoons unsalted butter, 2 tablespoons honey*
  
• Add the corn and stir until coated in the honey butter and warmed through.
  28 ounces frozen corn**
  
• Add in the cream cheese cubes and stir until melted and incorporated.
  4 ounces cream cheese
  
• Finish with a dash of salt and pepper to taste and a sprinkle of fresh chopped parsley.
  1 dash kosher salt and freshly ground black pepper, Chopped fresh parsley
  

Video

Notes

*I recommend using a good-quality wildflower honey for the best taste.

**I used frozen corn for ease, but fresh kernels also work well here.

Nutrition

Serving: 1serving | Calories: 284kcal | Carbohydrates: 38g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 74mg | Potassium: 420mg | Fiber: 4g | Sugar: 6g | Vitamin A: 492IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg

How to Make Honey Butter Skillet Corn Step by Step

Gather all your ingredients.

Melt the Butter: Add 4 tablespoons of unsalted butter and 2 tablespoons of honey to a large skillet over medium heat. Stir to combine as the butter melts.

Coat the Corn: Add 28 ounces of frozen corn and stir until coated in the honey butter and warmed through.

Melt the Cream Cheese: Add in 4 ounces (½ brick) of cream cheese cubes and stir until melted and incorporated.

Season and Serve: Finish with a dash of salt and pepper to taste and a sprinkle of fresh chopped parsley.

How to Store and Reheat

Store leftover honey butter skillet corn in an airtight container in the refrigerator for up to 5 days. Reheat in a pan set over medium-low heat, stirring often, until warmed through. I do not recommend freezing this dish.

Serving Suggestions

This honey butter skillet corn is the ultimate Thanksgiving side dish, but it also tastes so good with Christmas ham. I think it tastes great the next day alongside some leftover turkey casserole, too!

More Corn Recipes to Try!

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Side Dishes

Healthy Mexican Street Corn (Off the Cob)

Side Dishes

Green Bean and Corn Casserole with Cheese

Side Dishes

Esquites (Mexican Street Corn in a Cup)

Side Dishes

Scalloped Corn

The post Honey Butter Skillet Corn appeared first on The Cookie Rookie®.

I have a soft spot for classic comfort foods like this old-fashioned Chicken a la King, and I have an even softer spot for super easy dinners that are ready fast. And since most of the ingredients for this King-style chicken live in my kitchen full-time, I rarely have to make an extra stop at the grocery store!

Ingredients for Chicken a la King

• Chicken: Use boneless chicken breasts, cut into bite-sized pieces. You can also use thighs or pre-cooked chicken.
• Mushrooms: I used white button mushrooms, but other types work too.
• Garlic and Shallots: Diced shallots and minced garlic are aromatics that add depth to the overall flavor.
• Butter: Melted butter helps cook the mushrooms, and adds richness.
• Flour: Use all-purpose flour. This helps thicken the sauce/gravy to add texture to the final dish.
• Chicken Broth: This savory liquid helps form the sauce.
• Half and Half: This adds a super creamy texture to the sauce.
• Peas: Frozen peas don’t need to be thawed before adding.
• Pimentos: Drain and chop the pimento peppers. These are very mild, almost sweet.

Tips for Success

• Swap in leftover chicken or pre-cooked rotisserie chicken to speed things up. If you do this, skip Step 1, then just add the chicken as directed in Step 3, and cook until warmed through.
• If you can’t find pimentos, red bell peppers make a good substitute.

How to Store and Reheat

Store Chicken a la King in an airtight container in the refrigerator for up to 3 days. I recommend storing the biscuits separately, at room temperature. Although cream bases don’t always defrost perfectly, this can also be frozen for 3 months.

Reheat this dish on the stovetop over medium heat, stirring until fully warmed through. I recommend adding a few drops of heavy cream while reheating to get that creamy texture back!

Serving Suggestions

This creamy Chicken a la King is best served with flakey biscuits! You can simply grab a can of pre-made biscuits to bake in the oven while this cooks. Or try making my homemade buttermilk biscuits or these Angel biscuits! It can also be served with rice, egg noodles, pasta, or puff pastry. It would make a delicious savory pie crust filling!

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Chicken a la King Recipe

This 30-minute Chicken a la King recipe is easy enough for weekly dinners! Filled with bites of chicken breasts, mushrooms, and peas in a creamy sauce, this classic recipe is pure comfort food.

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 507kcal

Author Laurel Perry

Ingredients

• 2 medium chicken breasts cut into bite-sized pieces
• 1 tablespoon olive oil
• ½ cup butter
• 1 shallot finely diced
• 8 ounces white button mushrooms sliced
• 1 clove garlic minced
• ½ teaspoon salt plus extra to season the chicken
• ½ teaspoon black pepper plus extra to season the chicken
• ½ cup all-purpose flour
• 2 cups chicken broth
• 1 cup half and half
• 1 cup frozen peas
• ⅓ cup pimentos drained and chopped
• 8 baked biscuits for serving, see notes
• 1 tablespoon chopped parsley optional, for serving

Instructions

• Heat olive oil in a large skillet over medium heat. Add the chicken in an even layer and season with salt and pepper. Cook, stirring occasionally until the chicken is browned, but not all the way cooked through. Remove from the skillet and set aside.
  1 tablespoon olive oil, 2 medium chicken breasts
  
• To the skillet, add the butter. Once melted, add the shallots and mushrooms. Cook, stirring occasionally, until the shallots are translucent.
  ½ cup butter, 1 shallot, 8 ounces white button mushrooms
  
• Stir in the garlic, salt, and pepper. Cook for 30-60 seconds.
  1 clove garlic, ½ teaspoon salt, ½ teaspoon black pepper
• Add in the flour and cook, stirring, until it has been incorporated and no streaks of dry flour remain.
  ½ cup all-purpose flour
  
• Slowly stir in the chicken broth, and then the half and half.
  2 cups chicken broth, 1 cup half and half
• Return the chicken to the pan, bring to a simmer and cook for 5 minutes to let the sauce thicken slightly and the chicken cook through.
• Stir in the frozen peas and pimentos. Cook until warmed through, about 5 minutes.
  1 cup frozen peas, ⅓ cup pimentos
  
• Serve with biscuits and a garnish of parsley.
  8 baked biscuits, 1 tablespoon chopped parsley

Video

Notes

• Serve with biscuits as instructed, or serve over rice or egg noodles.
• You can use 3-4 cup shredded rotisserie chicken in place of the 2 chicken breasts.
• Nutritional info does not include the biscuits.

Storage: Store leftovers in an airtight container in the fridge for 3 days, or freeze for 3 months.

Nutrition

Calories: 507kcal | Carbohydrates: 26g | Protein: 22g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 441mg | Potassium: 746mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1728IU | Vitamin C: 36mg | Calcium: 100mg | Iron: 3mg

How to Make Chicken a la King Step by Step

Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cut 2 medium chicken breasts into bite-sized pieces, then add them to the skillet in an even layer, and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is browned but not cooked all the way through. Remove from the skillet and set aside.

Cook Mushrooms: To the same skillet, add ½ cup of butter. Once melted, add 1 finely diced shallot and 8 ounces of white button mushrooms. Cook, stirring occasionally, until the shallots are translucent.

Add Garlic: Stir in 1 clove of minced garlic, ½ teaspoon of salt, and ½ teaspoon of black pepper. Cook for 30-60 seconds.

Add Flour: Then add in ½ cup of all-purpose flour and cook, stirring, until it’s fully incorporated–no streaks of dry flour should remain.

Stir in Liquid Ingredients: Slowly stir in 2 cups of chicken broth, and then 1 cup of half and half.

Finish Cooking Chicken: Return the browned chicken to the pan, bring to a simmer and cook for 5 minutes, until the sauce thickens slightly and the chicken is fully cooked through.

Cook: Stir in 1 cup of frozen peas and ⅓ cup of chopped pimentos. Cook until warmed through, about 5 minutes.

Serve: Serve Chicken a la King with baked biscuits and garnish with 1 tablespoon of chopped parsley.

More Creamy Chicken Recipes To Try

• Creamy Chicken Soup
• Caesar Chicken
• Creamy Chicken Stew
• Crockpot Chicken and Dumplings
• Creamy White Chicken Chili

The post Chicken a la King appeared first on The Cookie Rookie®.

I’ll admit that I, too, was once a Brussels sprout hater, but these garlic Parmesan Brussels sprouts have firmly changed my mind. I am convinced there’s nothing that a little garlic and Parmesan cheese can’t make better, and with my homemade balsamic glaze, these sprouts can’t be beat! I guarantee the whole family will love them!

Tips for Beginners

• Be sure to fully dry your sprouts after washing so there’s no extra moisture, which will create a steaming effect instead of “frying”.
• Cutting Brussels sprouts in half (or quarters) ensures that the center gets soft and tender, while the outside gets a caramelized and slightly crunchy finish without burning.
• Fully coating them in cooking oil also helps to crisp everything up.

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Garlic Parmesan Brussels Sprouts Recipe

These garlic Parmesan Brussels sprouts are pan-seared and loaded up with fresh garlic and Parmesan cheese. They're so yummy!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 126kcal

Author Krista Teigen

Ingredients

• 2 tablespoons olive oil
• 2 pounds Brussels sprouts trimmed and cut in half
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 cloves garlic minced
• ¼ cup freshly grated Parmesan cheese
• Balsamic glaze optional, for topping

Instructions

• Heat the olive oil in a large skillet set over medium-high heat.
  2 tablespoons olive oil
• Once the oil is hot, add in the sprouts and sprinkle with salt and pepper. Let them sit in the hot oil for 1 minute.
  2 pounds Brussels sprouts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
  
• Toss the sprouts in the oil, cooking for 4-5 minutes so the sides are browned and slightly charred. Do this in 2 batches if needed.
  
• Take the sprouts off the heat, and toss them with the minced garlic.
  3 cloves garlic
  
• Transfer to a serving bowl. Top with grated parmesan cheese and balsamic glaze if desired.
  ¼ cup freshly grated Parmesan cheese, Balsamic glaze
  

Video

Notes

• Balsamic Glaze is optional, but I like to drizzle some over top for a nice tangy and sweet contrast.

Nutrition

Serving: 1serving | Calories: 126kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 305mg | Potassium: 603mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1177IU | Vitamin C: 129mg | Calcium: 104mg | Iron: 2mg

How to Make Garlic Parmesan Brussels Sprouts Step by Step

Gather all your ingredients.

Heat the Oil: Heat 2 tablespoons of olive oil in a large skillet set over medium-high heat. Once the oil is hot, add in 2 pounds of trimmed and halved Brussels sprouts and sprinkle with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Let them sit in the hot oil for 1 minute.

Sear the Sprouts: Toss the sprouts in the oil, cooking for 4-5 minutes so the sides are browned and slightly charred. Do this in 2 batches if needed.

Add the Garlic: Take the sprouts off the heat, and toss them with 3 cloves of minced garlic.

Top and Serve: Transfer to a serving bowl. Top with ¼ cup of grated Parmesan cheese and balsamic glaze if desired.

How to Store and Reheat

Store leftover garlic Parmesan Brussels sprouts in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-10 minutes, or until warmed through and crispy.

Serving Suggestions

These garlic Parmesan Brussels sprouts are deliciously savory and go well with so many main dishes. I think they’re great for Thanksgiving with grilled turkey or for Christmas with my favorite garlic butter prime rib. And for a weeknight meal, try my creamy Parmesan pork chops!

More Vegetable Side Dishes to Try!

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Crockpot Green Bean Casserole

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Holiday Recipes

Crockpot Glazed Carrots

All the Holiday Sides

60+ Holiday Side Dish Recipes

This holiday season be sure to check out our sides guide for all the recipes plus tips and tricks for entertaining.

See Sides Guide

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Typical store-bought honey mustards are often a bit too sweet and don’t even contain real honey! And while they’re tasty with all that salty fast food, classy seared chicken breasts call for a more upscale approach. I made this honey mustard chicken with real wildflower honey and the fanciest mustards I could find. The result is a complex-tasting sauce that’s miles above anything from the store.

How to Store and Reheat

Store leftover honey mustard chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet over medium-low heat, adding a splash of chicken broth to rehydrate the sauce.

Serving Suggestions

This honey mustard chicken goes with just about anything! I particularly like to serve it with tangy German potato salad or roasted baby potatoes. Some easy air fryer asparagus is the perfect veggie side!

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Honey Mustard Chicken Recipe

This one pot honey mustard chicken breast is an easy and delicious dinner that only requires a few ingredients to whip up.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 224kcal

Author Laurel Perry

Equipment

• Cast Iron Skillet

Ingredients

• 1 pound boneless, skinless chicken breasts or thighs
• Kosher salt and freshly ground black pepper to taste
• 2 teaspoons olive oil
• ¼ cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard
• 3 tablespoons low-sodium chicken broth
• 1 clove garlic finely minced or pressed
• 1 teaspoon fresh thyme leaves

Instructions

• Preheat the oven to 375°F.
• Pat the chicken dry and season both sides with salt and pepper.
  1 pound boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
  
• Heat the olive oil in a large oven-safe skillet set over medium-high heat.
  2 teaspoons olive oil
• Sear both sides of the chicken until golden brown, about 2-4 minutes per side.
  
• While the chicken sears, in a medium bowl whisk the honey, Dijon mustard, whole grain mustard, chicken broth, garlic, and thyme.
  ¼ cup honey, 2 tablespoons Dijon mustard, 2 tablespoons whole grain mustard, 3 tablespoons low-sodium chicken broth, 1 clove garlic, 1 teaspoon fresh thyme leaves
  
• Pour the mustard sauce over the chicken and use a pastry brush to spread it out evenly over the chicken.
  
• Bake for 15-25 minutes or until the chicken is cooked through. Smaller chicken breasts will cook faster, so start checking them earlier
  

Video

Notes

• Properly cooked chicken should register 165°F on an instant-read thermometer inserted into the thickest part.

Storage: Store honey mustard chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1chicken breast | Calories: 224kcal | Carbohydrates: 19g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 882mg | Potassium: 469mg | Fiber: 1g | Sugar: 18g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg

How to Make Honey Mustard Chicken Step by Step

Season the Chicken: Preheat the oven to 375°F. Pat 1 pound of boneless, skinless chicken breasts (or thighs) dry and season both sides with salt and pepper.

Sear the Chicken: Heat 2 teaspoons of olive oil in a large oven-safe skillet set over medium-high heat. Sear both sides of the chicken until golden brown, about 2-4 minutes per side.

Whisk the Sauce: While the chicken sears, in a medium bowl whisk ¼ cup of honey, 2 tablespoons of Dijon mustard, 2 tablespoons of whole grain mustard, 3 tablespoons of low-sodium chicken broth, 1 finely minced clove of garlic, and 1 teaspoon of fresh thyme leaves.

Sauce the Chicken: Pour the mustard sauce over the chicken and use a pastry brush to spread it out evenly over the chicken.

Bake the Chicken: Bake for 15-25 minutes or until the chicken is cooked through. Smaller chicken breasts will cook faster, so start checking them earlier

More Skillet Chicken Recipes to Try!

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Chicken Alfredo Recipe with Jar Sauce

Chicken

Prosciutto Wrapped Chicken in Sherry Cream Sauce

Dinners

Skillet Chicken con Queso Recipe

Dinners

Lemon Chicken with White Wine

The post Honey Mustard Chicken appeared first on The Cookie Rookie®.

Sometimes, the simplest method is the best method. I love using simple seasonings, fresh herbs, and a bit of butter to let the crispy crust on these pork chops shine!

What’s in This Cast Iron Pork Chops Recipe?

• Pork Chops: I recommend using bone-in rib chops. The bone and additional fat help insulate the meat, reducing your risk of drying it out. You can use boneless, but you’ll need to be much more cautious about overcooking.
• Oil + Butter: Vegetable oil has a high smoke point, so it insulates the meat and butter from burning. Butter adds richness and flavor.
• Garlic: Adds earthiness and enhances the natural savory flavor of the meat.
• Herbs: Fresh rosemary and thyme add a fresh and herbal flavor.

Tips for Success

• When selecting your pork chops, look for ones that are pinkish-red in color and have rich marbling. Avoid pale-colored chops with dark spots in the fat.
• If you don’t have access to fresh herbs, just toss in about ½ teaspoon of each dried herb.
• I love the simple seasoning of these chops, but you can swap out the herbs to change the flavor. Marjoram, oregano, sage, or tarragon would all work beautifully here.

How to Store and Reheat

Store leftover cast iron pork chops in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes, flipping halfway, or until warmed through. 

Freeze cast iron pork chops in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

These cast iron pork chops honestly go with everything. I like to serve them with simple sides, like mashed potatoes or french fries and some roasted vegetables. For an all-in-one side, I’ll make this creamy mushroom pasta. So yummy!

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Cast Iron Pork Chops Recipe

These cast iron pork chops are crispy on the outside, juicy on the inside, and come out perfectly cooked every time.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 pork chops

Calories 625kcal

Author Sabine Venier

Equipment

• Cast Iron Skillet
• Instant Read Meat Thermometer

Ingredients

• 2 bone-in pork chops about 1 inch thick
• Kosher salt and freshly ground black pepper to taste
• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter (⅜ stick)
• 2 cloves garlic smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Instructions

• Pat the pork chops dry with paper towels and season both sides generously with salt and freshly ground black pepper.
  2 bone-in pork chops, Kosher salt and freshly ground black pepper
  
• Heat the oil in a cast iron skillet over high heat until it starts slightly smoking. Carefully place the seasoned pork chops in the hot skillet, making sure they make good contact with the pan. Sear them for 1 minute on each side.
  3 tablespoons vegetable oil
  
• Lower the heat to low and add the butter, smashed garlic, fresh rosemary sprigs, and fresh thyme sprigs to the skillet.
  3 tablespoons unsalted butter, 2 cloves garlic, 2 sprigs fresh rosemary, 2 sprigs fresh thyme
  
• Continue to cook the pork chops, continuously spooning the melted butter over them or about 3-4 minutes, and flip them every 20 seconds. The butter basting will infuse the pork with flavor and moisture.
  
• To check for doneness, use a meat thermometer. Pork chops are safe to eat when their internal temperature reaches 145°F. Remove them from the pan when the internal temperature reaches about 10°F below your desired doneness.
  
• Remove the pork chops from the skillet and let them rest for 5 minutes on a cutting board. This resting period allows the juices to redistribute within the meat. After resting, serve the cast iron pork chops with your favorite sides. Enjoy!

Video

Nutrition

Serving: 1pork chop | Calories: 625kcal | Carbohydrates: 1g | Protein: 36g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1259mg | Potassium: 605mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 586IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg

How to Cook Pork Chops in a Cast Iron Skillet Step by Step

Season the Pork: Pat 2 bone-in pork chops dry with paper towels and season both sides generously with salt and freshly ground black pepper

Sear the Pork: Heat 3 tablespoons of vegetable oil in a cast iron skillet over high heat until it starts slightly smoking. Carefully place the seasoned pork chops in the hot skillet, making sure they make good contact with the pan. Sear them for 1 minute on each side.

Add the Herbs: Lower the heat to low and add 3 tablespoons of unsalted butter, 2 cloves of smashed garlic, 2 fresh rosemary sprigs, and 2 fresh thyme sprigs to the skillet.

Baste the Chops: Continue to cook the pork chops, continuously spooning the melted butter over them or about 3-4 minutes, and flip them every 20 seconds. The butter basting will infuse the pork with flavor and moisture.

Rest the Chops: To check for doneness, use a meat thermometer. Pork chops are safe to eat when their internal temperature reaches 145°F. Remove them from the pan when the internal temperature reaches about 10°F below your desired doneness. Remove the pork chops from the skillet and let them rest for 5 minutes on a cutting board. This resting period allows the juices to redistribute within the meat. After resting, serve the cast iron pork chops with your favorite sides. Enjoy!

More Pork Chop Recipes to Try

See All Pork

Dinners

Smothered Pork Chops

Dinners

Apple Butter Pork Chops (Pork Chops with Apples)

Dinners

Parmesan Pork Chops with Creamy Parmesan Garlic Sauce

Dinners

Honey Mustard Pork Chops Skillet

The post Cast Iron Pork Chops appeared first on The Cookie Rookie®.