Easy Pork Recipe Ideas - The Recipe Critic https://therecipecritic.com/pork-recipes/ Tried and True Recipes for Families | Food Blog Wed, 25 Feb 2026 16:57:43 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Easy Pork Recipe Ideas - The Recipe Critic https://therecipecritic.com/pork-recipes/ 32 32 53477294 Creamy Sausage Spaghetti https://therecipecritic.com/creamy-sausage-spaghetti/ https://therecipecritic.com/creamy-sausage-spaghetti/#comments Wed, 04 Mar 2026 13:00:00 +0000 https://therecipecritic.com/?p=333513 If you love a creamy pasta with big flavor, this creamy sausage spaghetti needs to be on your menu. Smoked…]]>

If you love a creamy pasta with big flavor, this creamy sausage spaghetti needs to be on your menu. Smoked Gouda adds depth, the sausage brings a little heat, and fresh basil adds brightness. Simple ingredients, quick to make, and always a hit!

Plate of creamy sausage spaghetti garnished with basil leaves.

Why This Pasta Recipe is a Stand Out

  • So Much Flavor: The combination of sausage, Gouda, and fresh herbs creates bold flavor in every bite. It’s balanced, satisfying, and never boring.
  • One Skillet Dinner: Everything cooks in one pan, which keeps things simple and makes cleanup a breeze.
  • Family Favorite: Everyone will go back for seconds! The creamy sauce and hearty sausage make it a hit for both kids and adults.

Creamy Sausage Spaghetti Ingredients

Overhead shot of labeled creamy sausage spaghetti ingredients.
  • Sausage: Use sweet or spicy Italian sausage, breakfast sausage, or even maple sausage for a subtle sweetness that balances the savory flavors (it sounds different, but it really works!).
  • Basil: Fresh basil gives the best flavor, but you can substitute 2 teaspoons of dried basil if needed.
  • Cheese: Freshly shredded mozzarella, provolone, or gruyere can be used instead of smoked Gouda.
  • Pasta: Spaghetti works great, but you can use a short pasta instead, like penne, rigatoni, farfalle, or fusilli.

How to Make Creamy Sausage Spaghetti 

This creamy sausage pasta recipe is an easy weeknight favorite. It’s great served with garlic bread, a fresh salad, and extra parmesan on top for the perfect finish.

  1. Pasta & Sausage: Bring a large pot of water to a boil, then cook the noodles according to the package directions. Reserve ½-1 cup of the pasta water before draining the noodles. Set aside. Add the Italian sausage to a 14-inch large skillet. Cook and crumble over medium high heat for 6-7 minutes, until no pink remains. Drain off any excess grease.
  2. Add Garlic: Reduce the heat to medium, then add the garlic and cook for 1 minute. Add the chicken broth and scrape up the browned bits on the bottom of the pan.
  3. Simmer: Stir in the cream and Dijon mustard. Reduce the heat to medium low and simmer for 10 minutes, stirring often until thickened.
  4. Add Cheese: Once thickened, stir in the smoked Gouda and Parmesan until fully melted.
  5. Add Herbs: Add the fresh basil, then taste and season with salt and pepper.
  6. Stir in Pasta: Add the cooked pasta to the sauce and toss to coat. If needed, add a couple of tablespoons of the reserved pasta water to help loosen the sauce. This is especially helpful if the pasta sits for any amount of time before serving. Garnish creamy sausage spaghetti with red pepper flakes and serve immediately.
Sausage browning in the skillet.
Garlic and chicken broth added to the sausage.
Cream and dijon mustard added to the sausage mixture.
Cheese added to the sausage mixture.
Fresh basil and salt and pepper added to the sausage mixture.
Cooked spaghetti added to the skillet.

Alyssa’s Pro Tip

Save a little pasta water. It thins and smooths the cream sauce, and the starch helps it blend without getting watery. Add 1 to 2 tablespoons at a time, stirring until the sauce is just right.

Print

Creamy Sausage Spaghetti

Rich, silky, and full of flavor, this creamy sausage spaghetti comes together fast with simple ingredients and the perfect balance of smoky, spicy, and fresh.
Course Dinner, entree, Main Course, main dish
Cuisine American, Italian, Italian American
Keyword creamy sausage pasta, Creamy Sausage Spaghetti, Creamy Sausage Spaghetti recipe, easy dinner, easy sauage spaghetti, pasta dinner, sausage pasta, Sausage Spaghetti, Sausage Spaghetti recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 856kcal
Author Alyssa Rivers

Equipment

  • 1 large 14-inch skillet

Ingredients

  • 12 ounces spaghetti noodles
  • 1 pound Italian sausage hot or sweet
  • 1 tablespoon minced garlic
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 ½ cups shredded smoked gouda
  • ½ cup shredded parmesan
  • 2 tablespoons sliced fresh basil
  • salt to taste
  • ground black pepper to taste
  • red pepper flakes for garnish

Instructions

  • Bring a large pot of water to a rolling boil and cook 12 ounces spaghetti noodles according to the package. Reserve ½-1 cup of the pasta water before draining the noodles. Set aside.
  • Add 1 pound Italian sausage to a large 14-inch skillet and cook and crumble over medium-high heat for 6-7 minutes, until no pink remains. Drain off any excess grease.
  • Reduce the heat to medium, then add 1 tablespoon minced garlic and cook for 1 minute. Add 1 cup chicken broth and scrape up the browned bits on the bottom of the pan.
  • Stir in 1 cup heavy cream and 1 tablespoon Dijon mustard. Reduce the heat to medium-low and simmer for 10 minutes until thickened, stirring intermittently.
  • Once thickened, stir in 1 ½ cups shredded smoked gouda and ½ cup shredded parmesan until fully melted. Add 2 tablespoons sliced fresh basil, then taste and season with salt and ground black pepper.
  • Add the noodles to the sauce and toss to coat. If needed, add a couple of tablespoons of the reserved pasta water to help loosen the sauce (this is especially helpful if the pasta sits for any amount of time before serving). Garnish with red pepper flakes and serve immediately.

Notes

Storage, Reheating, & Make Ahead Instructions
  • Fridge: Store leftovers in an airtight container in the refrigerator for up to 7 days. Store reserved pasta water separately.
  • Reheating: Add about 1 tablespoon of the reserved pasta water or milk per serving, then microwave for 30 to 60 seconds. Stir well to restore the creamy, cheesy texture and help prevent the sauce from splitting.
  • Freezer Not recommended. The noodles, cream, and cheese do not freeze well.
  • Make Ahead: Best served right away. If it sits 10 to 15 minutes, stir in a splash of reserved pasta water to loosen the sauce before serving.
 

Nutrition

Calories: 856kcal | Carbohydrates: 46g | Protein: 37g | Fat: 57g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 176mg | Sodium: 1358mg | Potassium: 453mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1019IU | Vitamin C: 2mg | Calcium: 571mg | Iron: 2mg
Overhead shot of the skillet full of cooked creamy sausage spaghetti ready to serve.

Make It a Meal

Turn this creamy sausage spaghetti dish into a complete meal with a few easy sides. Vegetables and garlic bread pair perfectly with the creamy pasta and help round out dinner.

]]> https://therecipecritic.com/creamy-sausage-spaghetti/feed/ 6 333513 Cajun Spaghetti (Louisiana Spaghetti) https://therecipecritic.com/cajun-spaghetti/ https://therecipecritic.com/cajun-spaghetti/#comments Mon, 09 Feb 2026 13:00:00 +0000 https://therecipecritic.com/?p=330909 This Cajun spaghetti is comforting like classic spaghetti but delivers a flavor packed Cajun kick with sausage and a creamy sauce. You’ll…]]>

This Cajun spaghetti is comforting like classic spaghetti but delivers a flavor packed Cajun kick with sausage and a creamy sauce. You’ll have a super flavorful dinner your whole family will love in no time!

Plate of Cajun spaghetti with a fork.

Why You’ll Want This in Your Weekly Rotation

  • Easy But NOT Boring You’re not doing anything complicated, but the flavors are more fun than regular spaghetti. Great for a midweek dinner.
  • Family Friendly It’s creamy and familiar enough that picky eaters don’t complain, but something a little new and exciting!
  • Great Leftovers This pasta is so good the next day! It’s perfect for busy weeks, so you have a hot lunch waiting for you!

Cajun Spaghetti Ingredients

Overhead shot of labeled Cajun Spaghetti ingredients.
  • Sausage: You can swap the sausage for chicken, or shrimp, or leave it out altogether!
  • Vegetables: You can add more veggies, such as wilted spinach or sauteed mushrooms, or whatever you like!
  • Adjust the Spice: If you like extra spice, add some cayenne pepper or a few dashes of your favorite hot sauce. Or, if you like it more mild, swap the sausage out for smoked or Kielbasa sausage.

How to Make Cajun Spaghetti

I like making this pasta around Mardi Gras because it has that amazing Southern flavor! Not only is it delicious, but it’s so easy to put together, and the ingredients are pretty basic.

  1. Cook Pasta: Bring a large pot of water to a rolling boil. Then cook the spaghetti noodles as directed on the package. Drain and set aside. (Save some pasta water to thin the sauce later if needed.)
  2. Brown Sausage: Add sausage to a large skillet over medium high heat and cook for 3-4 minutes. Flip halfway through until browned on both sides. Remove from the pan and reserve.
  3. Cook Veggies: In the same skillet, heat olive oil over medium heat for 30 seconds. Then add diced red bell peppers and diced shallot. Cook for 2-3 minutes, until softened, then add minced garlic and cook for an additional 30 seconds.
  4. Combine: Stir in the tomato paste, Cajun seasoning, and flour, then slowly whisk in chicken broth.
  5. Whisk: Whisk in the heavy cream. Bring to a simmer and cook until it begins to thicken, about 5 minutes.
  6. Add: Whisk in Parmesan cheese until fully melted. Add the cooked spaghetti and browned sausage to the skillet, then toss to coat. Taste and season with salt and ground black pepper before serving your Cajun Spaghetti.
Spaghetti noodles cooking in boiling water.
Sausage browning in a pan.
Veggies cooking in a pan.
Seasoning and chicken broth added to the veggies.
Someone whisking in the heavy cream.
Someone whisking in the cheese

Alyssa’s Pro Tip

Sauce not thick enough? It likely needs to simmer a little longer. But remember, once you turn off the heat, it will continue to thicken.

Print

Cajun Sausage Spaghetti

A creamy Cajun spaghetti made with smoky sausage and a lightly spiced sauce. Easy to make, filling, and perfect for busy nights!
Course Dinner, entree, Main Course, main dish
Cuisine American, cajun, creole, louisiana, Southern
Keyword cajun alfredo sauce, cajun pasta, cajun recipes, Cajun Spaghetti, Cajun Spaghetti recipe, cheesy cajun spaghetti, creamy cajun spaghetti, creole recipes, Louisiana Spaghetti, southern spaghetti
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 682kcal
Author Alyssa Rivers

Ingredients

  • 16 ounces spaghetti noodles
  • 1 pound sliced Andouille sausage ¼-inch thick slices
  • 2 tablespoons olive oil
  • 1 cup diced red bell pepper about 1 medium bell pepper
  • ⅓ cup diced shallot
  • 3 teaspoons minced garlic about 3 cloves
  • 3 tablespoons tomato paste
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons all-purpose flour
  • 1 ½ cups chicken broth
  • 1 ½ cups heavy cream
  • 1 ½ cup grated Parmesan cheese
  • salt to taste
  • ground black pepper to taste

Instructions

  • Bring a large pot of water to a rolling boil and cook 16 ounces spaghetti noodles as directed on the package. Drain and set aside.
  • Add 1 pound sliced Andouille sausage to a large skillet over medium-high heat and cook for 3-4 minutes, flipping halfway through until browned on both sides. Remove from the pan and reserve.
  • In the same skillet, heat 2 tablespoons olive oil over medium heat for 30 seconds or so before adding 1 cup diced red bell pepper and ⅓ cup diced shallot. Cook for 2-3 minutes, until softened, then add 3 teaspoons minced garlic and cook for an additional 30 seconds.
  • Stir in 3 tablespoons tomato paste, 1 tablespoon Cajun seasoning, and 2 teaspoons all-purpose flour, then slowly whisk in 1 ½ cups chicken broth and 1 ½ cups heavy cream. Bring to a simmer and cook until it begins to thicken, about 5 minutes.
  • Whisk in 1 ½ cup grated Parmesan cheese.
  • Add the cooked spaghetti and browned sausage to the skillet and toss to coat. Taste and season with salt and ground black pepper before serving.

Video

Notes

Storage & Reheating Instructions
  • Fridge: Store leftovers in an airtight container for up to 5 days.
  • Reheating: Microwave in 30-second increments, stirring between each. Add a tablespoon or two of reserved pasta water if needed to bring the sauce back together.
  • Freezer: Not recommended.
  • Make ahead: Best served fresh.

Nutrition

Calories: 682kcal | Carbohydrates: 52g | Protein: 26g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 1019mg | Potassium: 563mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1948IU | Vitamin C: 27mg | Calcium: 225mg | Iron: 2mg
Skillet of cajun spaghetti all cooked and ready to serve.

More Craveable Cajun Dishes

]]> https://therecipecritic.com/cajun-spaghetti/feed/ 1 330909 New Orleans Gumbo https://therecipecritic.com/gumbo-recipe/ https://therecipecritic.com/gumbo-recipe/#comments Tue, 06 Jan 2026 15:07:51 +0000 https://therecipecritic.com/?p=109402 After listening to your feedback and learning what makes a great New Orleans gumbo, I made some changes. This version…]]>

After listening to your feedback and learning what makes a great New Orleans gumbo, I made some changes. This version is richer, more balanced, and way closer to the real deal, without being overwhelming to make at home.

Bowl of a serving of New Orleans gumbo with rice.

How This Gumbo Stays Classic

  • Big Flavor! A dark roux and a longer cook time give this gumbo a rich, deep flavor.
  • Classic Style: Made with the holy trinity (onions, celery, and bell pepper), no tomatoes, and optional okra, so it tastes like New Orleans gumbo.
  • Easy to Follow: Clear measurements and clear steps make this recipe doable at home.

New Orleans Gumbo Ingredients

Overhead shot of labeled New Orleans gumbo ingredients.
  • Veggies: Add more vegetables if you want.
  • Shrimp: Use medium or large shrimp; small and jumbo don’t work. You can leave tails on or remove them for easier eating.
  • Easy proteins: Use precooked sausage and shredded rotisserie chicken to make your life easier!
  • Thickening Option: Stir in ½–1 teaspoon of Gumbo File (filé powder) after cooking; let it simmer until thick.
  • Okra option: Add 10–12 chopped fresh or frozen okra during the last 15–20 minutes if you like okra!
  • Spices swap: You can use either Cajun or Creole.
  • Need More Heat? Use a spicy sausage, add extra Cajun seasoning, give it a pinch of cayenne pepper, or hot sauce on top.

How to Make New Orleans Gumbo

I wanted to update my New Orleans Gumbo to be more like the real deal! I made some slight changes to the ingredient measurements and removed some items that didn’t belong. Make it and let me know what you think!

  1. Make Roux: Combine the vegetable oil and flour in a large 6 to 8-quart pot, then cook over medium low heat. Cook for 30-45 minutes, whisking occasionally, until the roux is a dark chocolate brown color.
  2. Add Sausage & Veggies: Increase the heat to medium and add the sausage, onion, bell pepper, and celery. Cook for about 5 minutes, until the vegetables have softened. Add the garlic and cook for another minute, until fragrant.
  3. Add: Slowly stir in the chicken broth.
  4. Season & Simmer: Add the bay leaves, Cajun or Creole seasoning, thyme, and salt and pepper to taste. Return the heat to medium low and simmer uncovered for about an hour.
  5. Add Chicken: Add the chicken and continue to simmer for another 45-60 minutes.
  6. Add Shrimp & Serve: About 15 minutes before serving, stir the shrimp into the New Orleans gumbo and simmer until they are pink and cooked through. Discard the bay leaves before serving and garnish with green onions. Serve with white rice.
Roux ingredients browned and cooking in a pot.
Veggies and sausage added to the roux.
Someone slowing pouring chicken broth into the pot with the sausage veggies and roux.
Bay leaves and seasonings added to the pot full of ingredients.
Shredded chicken added to the pot.
Raw Shrimp added to the pot.

Alyssa’s Pro Tips

  • Quick Roux Hack: Microwave oil + flour 7–8 minutes, stirring 2–3 times, until brown. Be careful, it gets hot! Use right away or keep in the fridge.
  • Adjust Thickness: Thin with broth, 1 cup at a time, or thicken by stirring in a slurry of 1–2 tablespoons cornstarch mixed with 2 tablespoons water when you add the shrimp.
Print

New Orleans Gumbo

A rich, hearty New Orleans–style gumbo made with a dark roux, the holy trinity, and classic flavors.
Course Dinner, entree, Main Course, main dish
Cuisine American, comfort food, New Orleans, Southern
Keyword authentic gumbo, cajun gumbo, creole gumbo, gumbo, Gumbo recipe, louisiana gumbo recipe, New Orleans Gumbo, new orleans gumbo recipe, shrimp and sausage gumbo, shrimp gumbo, southern gumbo recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 1 hour 50 minutes
Servings 8 People
Calories 600kcal
Author Alyssa Rivers

Equipment

  • 1 large 6 to 8-quart pot or dutch oven

Ingredients

  • 12 ounces sliced Andouille sausage ½-inch pieces
  • 3 cups shredded cooked chicken
  • 1 pound peeled and deveined raw shrimp
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 ½ cups chopped yellow onion aboud 1 medium onion
  • 1 ½ cups chopped green bell pepper about 1 large bell pepper
  • 1 cup chopped celery about 3-4 large ribs
  • 2 tablespoons minced garlic about 6 cloves
  • 6 cups chicken broth
  • 3 bay leaves
  • 2 teaspoons Cajun or Creole seasoning more or less to taste
  • ¼ teaspoon dried thyme
  • salt to taste
  • ground black pepper to taste
  • 3-4 chopped green onions optional garnish

Instructions

  • Combine 1 cup vegetable oil and 1 cup all-purpose flour in a large 6 to 8-quart pot, then cook over medium-low heat for 30-45 minutes, whisking occasionally, until the roux is brown.
  • Increase the heat to medium and add 12 ounces sliced Andouille sausage, 1 ½ cups chopped yellow onion, 1 ½ cups chopped green bell pepper, and 1 cup chopped celery, and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic and cook for another minute, until fragrant.
  • Slowly stir in 6 cups chicken broth before adding 3 bay leaves, 2 teaspoons Cajun or Creole seasoning, ¼ teaspoon dried thyme, and salt and ground black pepper to taste. Return the heat to medium-low and simmer uncovered for about an hour.
  • Add 3 cups shredded cooked chicken and continue to simmer for another 45-60 minutes.
  • About 15 minutes before serving, stir 1 pound peeled and deveined raw shrimp into the gumbo and simmer until the shrimp is pink and cooked through.
  • Discard the bay leaves before serving and garnish with 3-4 chopped green onions. Serve with white rice.

Video

Notes

Storage, Reheating, & Make Ahead Instructions
  • Fridge: Store leftovers in the fridge for up to 5 days.
  • Reheating: Reheat on the stovetop over medium heat, or in the microwave in 30-60 second increments until heated through and steaming.
  • Freezer: Store the cooked gumbo in an airtight freezer-safe container or bag for up to 3 months. Thaw completely before reheating.
  • Make Ahead: You can make the roux a few days ahead of time. Keep it in an airtight container in the refrigerator until you are ready to make your gumbo.

Nutrition

Calories: 600kcal | Carbohydrates: 20g | Protein: 32g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 151mg | Sodium: 1374mg | Potassium: 536mg | Fiber: 2g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 3mg
Large pot of New Orleans gumbo with a silver ladle.

More Southern Comforts

Every region of the country has its signature dish, and Gumbo is the star of Louisiana. For more southern favorites, try my Chicken & Sausage Gumbo,  Beignets, Southern Hush puppies, and Shrimp Creole.

]]> https://therecipecritic.com/gumbo-recipe/feed/ 4 109402 Honey Mustard Pork Chops https://therecipecritic.com/honey-mustard-pork-chops/ https://therecipecritic.com/honey-mustard-pork-chops/#respond Tue, 30 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=326438 These honey mustard pork chops bring big flavor with very little effort. The whole grain mustard adds texture and bite.…]]>

These honey mustard pork chops bring big flavor with very little effort. The whole grain mustard adds texture and bite. A few extra spices deepen the sauce, turning a simple skillet dinner into something totally crave-worthy.

Plated honey mustard pork chops next to mashed potatoes and green beans.

Why This Recipe Shines

  • Quick But Impressive: This is an easy weeknight dinner that still feels special enough to serve guests.
  • Juicy, Never Dry: Cooking the chops just to temperature keeps them tender and flavorful every time.
  • Versatile and Family-Friendly: The sweet & savory sauce pairs perfectly with everything from mashed potatoes to green beans, making it a win for the whole table.

Honey Mustard Pork Chop Ingredients

Overhead shot of labeled honey mustard pork chops ingredients.
  • Pork Chops: Boneless or bone-in pork chops both work, but bone-in chops will need a longer cook time. Adjust based on thickness and cook to an internal temperature of 145°F. Be careful not to overcook, as pork can dry out quickly.
  • Thickness Matters: Thicker pork chops, about 1 inch, are ideal for this recipe. Thinner chops cook too fast and are much easier to overcook.
  • Mustard Options: Whole grain mustard or stone ground adds great texture and depth, but Dijon, yellow, or spicy brown mustard can all be used.

How to Make Honey Mustard Pork Chops

If you love my honey mustard chicken, you will love these pork chops! With this honey mustard sauce, you’ll have tender, flavorful chops in no time! Dinner will be simple but so tasty.

  1. Prep the Sauce: Combine honey, mustard, lemon juice, garlic, paprika, salt, ground black pepper, and cayenne pepper together in a small bowl.
  2. Dry & Season: Pat pork chops completely dry with paper towels, then season on both sides with salt and pepper. 
  3. Sear: Heat olive oil in a large 14-inch skillet over medium high heat. Add the pork chops in a single layer and cook for about 4-5 minutes.
  4. Add Sauce: Flip the pork chops and spread the honey mustard sauce evenly over the tops. Cook for an additional 4-5 minutes, until the centers reach an internal temperature of 145°F. Use a meat thermometer to check.
  5. Serve: Remove from the heat and enjoy. 
Honey mustard sauce ingredients all mixed together in a bowl.
Pork chops on a cookie sheet seasoned.
Chops in a skillet with heated olive oil.
Sauce added to the skillet with the chops.

Alyssa’s Pro Tips

  • Rest for juicy pork chops. Pull the pork chops off the heat at 135–140°F, tent loosely with foil, and let them rest for 10–15 minutes. They’ll finish cooking to 145°F as they rest, staying tender and juicy instead of dry.
  • Finish in the oven if needed. For thicker chops, sear 2–3 minutes per side until golden, spoon the honey mustard sauce over top, then transfer the oven safe skillet to a 350°F oven for 15–20 minutes, until they reach 145°F. Thinner chops are best cooked entirely on the stovetop.
Print

Honey Mustard Pork Chops

Tender pork chops simmered in a honey mustard sauce that’s sweet, tangy, and rich without being heavy. A fast, reliable dinner you’ll want on repeat..
Course Dinner, entree, Main Course, main dish
Cuisine American
Keyword 30 minute pork chops, easy pork chops, honey mustard pork, honey mustard pork chops, honey mustard pork chops recipe, honey mustard sauce, how to cook pork chops, pork chops recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 534kcal
Author Alyssa Rivers

Equipment

  • 1 14-inch skillet

Ingredients

  • 1 ½-2 pounds boneless pork chops 1-inch thick
  • ½ cup honey
  • ½ cup stone ground mustard or whole grain mustard
  • 1 ½ tablespoon lemon juice
  • 1 teaspoon minced garlic about 1 clove
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper optional
  • 1 tablespoon olive oil

Instructions

  • Combine ½ cup honey, ½ cup stone ground mustard, 1 ½ tablespoon lemon juice, 1 teaspoon minced garlic, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon cayenne pepper together in a small bowl.
  • Pat 1 ½-2 pounds boneless pork chops completely dry with paper towels, then season on both sides with salt and pepper.
  • Heat 1 tablespoon olive oil in a large 14-inch skillet over medium-high heat. Add the pork chops in a single layer and cook for about 3-4 minutes.
  • Flip the pork chops and spread the honey mustard sauce evenly over the tops of them. Cook for an additional 3-4 minutes, until the centers reach an internal temperature of 145 degrees Fahrenheit.
  • Remove from the heat and serve immediately.

Notes

Storing, Reheating, and Make-Ahead Instructions
  • Fridge: Store in an airtight container for 3–4 days.
  • Freezer: You can freeze this cooked or uncooked in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge, then cook or reheat as directed.
  • Reheat: Reheat in a skillet over medium heat until warmed through to 145°F, or microwave in 30-second increments.
  • Make Ahead: Marinate the pork chops in the honey mustard sauce overnight. Discard the marinade and make fresh sauce for cooking, or simmer the marinade 6–7 minutes over medium-low heat before using.

Nutrition

Calories: 534kcal | Carbohydrates: 37g | Protein: 50g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 744mg | Potassium: 933mg | Fiber: 2g | Sugar: 35g | Vitamin A: 207IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
Close up of someone spooning honey mustard sauce over the pork chops.

More Delicious Pork Chop Recipes

]]> https://therecipecritic.com/honey-mustard-pork-chops/feed/ 0 326438 Sausage Stuffing Balls https://therecipecritic.com/stuffing-balls/ https://therecipecritic.com/stuffing-balls/#comments Mon, 03 Nov 2025 13:00:00 +0000 https://therecipecritic.com/?p=150502 I’m telling you guys right now, sausage stuffing balls are the best part of my holiday table. They’re crispy on…]]>

I’m telling you guys right now, sausage stuffing balls are the best part of my holiday table. They’re crispy on the outside, soft and savory on the inside, and loaded with classic stuffing flavor. Easy to make, fun to share, and they disappear fast.

Plate of stuffing balls.

Roll Into the Holidays with These Flavor Bombs

  • Tested and Perfected: I’ve made these stuffing balls a lot. So you’ll get the right mix of crispy edges and soft centers. No dry, crumbly bites here.
  • Family Favorite! These have shown up at my family dinners and holiday parties for years, and they always disappear first.
  • Easy Steps: I’ve got you covered with simple ingredients, clear directions, and tips that make success simple.

A Reader’s Review

These were easy to make and delicious with our Thanksgiving brunch. Needed to add a bit more breadcrumbs to hold their shape, I used Italian flavored breadcrumbs. Everyone loved them!

SLBOFTEXAS

Stuffing Balls Ingredients

Overhead shot of labeled stuffing balls ingredients.
  • Stuffing Bread Crumbs: Boxed stuffing bread crumbs make this recipe easy! I used Mrs. Cubbison’s brand. They are lightly seasoned but not too salty. Some brands can be too salty.
  • Veggies: It’s important to precook the veggies. Make sure they are tender before assembling the balls.
  • Use a Muffin tin: To get the same effect, you could put the stuffing in a muffin tin instead of rolling them into balls!

Sausage Stuffing Ball Recipe

These cute little sausage balls are such a fun way to eat stuffing during the holidays. I have been asked to bring them every time we get together. Make them with all the other classic sides like mashed potatoes, sweet potatoes, and rolls!

  1. Cook the Veggies: Preheat the oven to 375°F, then line a baking sheet with parchment paper. In a medium-sized saucepan over medium-high heat, add the olive oil, onion, celery, and carrots. Cook until the veggies are tender, about 3 minutes, then remove the pan from the heat and set it aside.
  2. Add: In a large bowl, combine the cooked veggies, ground sausage, stuffing mix, chopped parsley, dried thyme, beaten egg, and chicken broth.
  3. Mix: Mix using your hands until combined.
  4. Scoop and Bake: Using a 2-inch scoop, scoop the mixture and roll it into a ball, then place balls on the prepared pan. Bake for 25-30 minutes or until golden brown and cooked through. Dip stuffing balls in gravy or cranberry sauce!
Veggies cooking in a skillet.
Stuffing ad sausage added to a bowl with the cooked veggies.
All of the ingredients mixed together in a mixing bowl.
Stuffing balls ready to be baked on a baking sheet.

Alyssa’s Pro Tip

Getting the Perfect Texture: If your stuffing balls won’t hold together, the mix is off. Too dry? Add a splash of chicken broth. Too wet? Stir in a few extra bread crumbs until it holds its shape.

Print

Sausage Stuffing Balls

Sausage stuffing balls are the perfect appetizer or side dish for any holiday meal! You won't be able to stop at just one! 
Course Side Dish
Cuisine American
Keyword sausage stuffing balls, sausage stuffing balls recipe, stuffing balls, stuffing balls recipe, thanksgiving
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 servings
Calories 208kcal
Author Alyssa Rivers

Ingredients

  • 1 pound ground sausage
  • 1 tablespoon olive oil
  • ¼ cup finely diced onion
  • ¼ cup finely diced celery
  • ¼ cup finely diced carrots
  • 4 cups boxed stuffing bread crumbs
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon dried thyme
  • 1 large beaten egg
  • 1 cup chicken broth

Instructions

  • Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
  • In a medium-sized saucepan over medium-high heat, add 1 tablespoon olive oil, ¼ cup finely diced onion, ¼ cup finely diced celery, and ¼ cup finely diced carrots. Cook until the veggies are tender, about 3 minutes. Remove the pan from the heat and set it aside.
  • In a large bowl, combine the cooked veggies, 1 pound ground sausage, 4 cups boxed stuffing bread crumbs, 1 tablespoon fresh chopped parsley, 1 teaspoon dried thyme, 1 large beaten egg, and 1 cup chicken broth. Mix using your hands until combined.
  • Using a 2-inch scoop, scoop the mixture and roll it into a ball. Place each ball on the prepared pan.
  • Bake for 25-30 minutes or until golden brown and cooked through. Dip with gravy or cranberry sauce!

Notes

Storage & Reheating Instructions
  • Refrigerate: Once cooled, store sausage stuffing balls in an airtight container for up to 3–4 days.
  • Reheat: Warm in the oven at 350°F for 6–8 minutes, or microwave for about 1 minute until heated through.

Nutrition

Serving: 2balls | Calories: 208kcal | Carbohydrates: 20g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 440mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
Someone dipping a sausage ball into some gravy.

More Stuffing Recipes To Try

]]> https://therecipecritic.com/stuffing-balls/feed/ 11 150502 Stuffed Mushroom Dip https://therecipecritic.com/stuffed-mushroom-dip/ https://therecipecritic.com/stuffed-mushroom-dip/#comments Sun, 02 Nov 2025 13:00:00 +0000 https://therecipecritic.com/?p=317695 Trust me, this Stuffed Mushroom Dip is way easier (and honestly better) than making stuffed mushrooms. You skip all the…]]>

Trust me, this Stuffed Mushroom Dip is way easier (and honestly better) than making stuffed mushrooms. You skip all the filling and baking but still get that creamy, cheesy, herby, sausage flavor everyone’s obsessed with.

Someone is pulling out a bite of stuffed mushroom dip.

What Sets This Recipe Apart

  • Tested to Perfection: I’ve made this recipe multiple times to get the texture just right. It’s creamy but not greasy, rich without feeling heavy.
  • Simple, Effective Techniques: Letting the mushrooms fully cook down (and their water evaporate) gives deep, restaurant-level flavor.
  • No Shortcuts on Taste: Real ingredients, balanced seasoning, and small touches, like fresh herbs and browned sausage, make every bite so good!

Stuffed Mushroom Dip Ingredients

Overhead shot of labeled stuffed mushroom dip ingredients.
  • Add Onion: You can add ⅓- ½ cup of minced onion or shallot.
  • Use your favorite sausage! Spicy, mild, pork, chicken, leftover breakfast sausage. Whichever you prefer.
  • Bring on the Heat! Add some heat with ⅛-¼ teaspoon red pepper flakes, and use hot sausage.
  • Mushrooms: Use your favorite! Make sure to wash them. For fast, even chopping, pulse the mushrooms in a food processor. You may need 1–2 batches, depending on size.
  • Sour Cream Swap: You can use plain Greek yogurt instead of sour cream.
  • Herb Swap: If you would like to use dried herbs instead of fresh, use 1 teaspoon of dried parsley and ⅛ teaspoon dried thyme.

How to Make Stuffed Mushroom Dip

I LOVE stuffed mushrooms, but I rarely have the time or energy to make them. This dip solves everything! I get all the yummy flavor in a simple dip that everyone can enjoy!

  1. Prep and Cook Mushrooms: Preheat the oven to 375℉, and spray a 1 or 2-quart baking dish or oven-safe skillet with nonstick cooking spray and set aside. Add chopped mushrooms and unsalted butter to a large skillet and heat over medium heat. Cook for 7-10 minutes, until the mushrooms release their water and most of it evaporates from the pan.
  2. Add Sausage & Seasonings: Add cooked sausage, minced garlic, fresh parsley, fresh thyme, and season with a few pinches of salt and ground black pepper. Cook for 2 minutes, until heated through and fragrant, then remove from the heat.
  3. Add & Combine Cheese: Combine softened cream cheese, sour cream, and 1 cup of the 1 ½ cups of shredded parmesan cheese in a large bowl.
  4. Combine: Add the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed.
  5. Spread, Top, Bake: Add the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining ½ cup of Parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling. Let the stuffed mushroom dip sit for about 5 minutes before serving. Serve with sliced baguette (toasted or not toasted), crostini, crackers, tortilla chips, pita chips, or fresh vegetables.
Mushrooms and. butter cooking in a skillet.
Sausage and seasonings added to the cooked mushrooms.
Sour cream and cream cheese added to a mixing bowl.
Mushroom and sausage mixture added to the cream cheese mixture.
Dip ingredients layered in a baking dish.

Alyssa’s Pro Tips

  • Mushrooms: Let the mushrooms cook long enough for them to become watery, then let the water almost completely evaporate before moving on. 
Print

Stuffed Mushroom Dip

This creamy, cheesy dip has all the rich, savory flavor of stuffed mushrooms, but half the work!
Course Appetizer
Cuisine American
Keyword 5 minute million dollar dip recipe, appetizer dip, mushroom dip, mushroom recipe, party dip, party recipe, sausage stuffed mushroom dip, sausage stuffed mushrooms, stuffed mushroom dip, stuffed mushroom dip recipe, stuffed mushrooms
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 servings
Calories 327kcal
Author Alyssa Rivers

Ingredients

  • 16 ounces washed, destemmed, and finely chopped baby bella mushrooms
  • ½ pound cooked and crumbled sausage hot or mild
  • 2 tablespoons unsalted butter
  • 1 tablespoon minced garlic about 3 cloves
  • 1 tablespoon finely chopped fresh parsley
  • ½ teaspoon finely chopped fresh thyme
  • 8 ounces softened cream cheese
  • ½ cup sour cream
  • 1 ½ cups shredded parmesan cheese divided
  • salt to taste
  • ground black pepper to taste

Instructions

  • Preheat the oven to 375 degrees Fahrenheit and spray a 2 or 3-quart baking dish or oven-safe skillet with nonstick cooking spray and set aside.
  • Add 16 ounces washed, destemmed, and finely chopped baby bella mushrooms and 2 tablespoons unsalted butter to a large skillet and heat over medium heat. Cook for 7-10 minutes, until the mushrooms release their water and it mostly evaporates from the pan.
  • Add ½ pound cooked and crumbled sausage, 1 tablespoon minced garlic, 1 tablespoon finely chopped fresh parsley, ½ teaspoon finely chopped fresh thyme, and season with a few pinches of salt and ground black pepper, and cook for 2 minutes, until heated through and fragrant, then remove from the heat.
  • Combine 8 ounces softened cream cheese, ½ cup sour cream, and 1 cup of the 1 ½ cups shredded parmesan cheese in a large bowl.
  • Add the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed.
  • Add the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining ½ cup of parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling.
  • Let the dip sit for about 5 minutes before serving with baguette slices, crackers, or fresh vegetables.

Notes

Make Ahead & Storage Instructions
  • Make Ahead: Prepare the dip through Step 6, stopping before baking. Cover and refrigerate for up to 24 hours. When ready to bake, add about 5 extra minutes to the bake time to heat through.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in 20–30 second increments in the microwave, or cover with foil and bake at 350°F for 10–12 minutes until hot.
  • Freezing: Not recommended. The cream cheese and sour cream don’t thaw well, and the mushrooms can become mushy.

Nutrition

Calories: 327kcal | Carbohydrates: 5g | Protein: 15g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 578mg | Potassium: 332mg | Fiber: 1g | Sugar: 3g | Vitamin A: 774IU | Vitamin C: 3mg | Calcium: 272mg | Iron: 1mg
Overhead shot of the baked stuffed mushroom dip.

More Stuffed Mushroom Appetizers

]]> https://therecipecritic.com/stuffed-mushroom-dip/feed/ 5 317695 Texas Cowboy Stew https://therecipecritic.com/texas-cowboy-stew/ https://therecipecritic.com/texas-cowboy-stew/#comments Sat, 25 Oct 2025 12:00:00 +0000 https://therecipecritic.com/?p=315086 My Texas Cowboy Stew actually fills up my always–hungry boys! That’s because it’s loaded with smoky bacon, spicy sausage, ground…]]>

My Texas Cowboy Stew actually fills up my always–hungry boys! That’s because it’s loaded with smoky bacon, spicy sausage, ground beef, and potatoes. They all simmer together in a rich broth for a hearty stew.

Bowl of Texas cowboy stew with some corn bread and a gold spoon.

What Sets This Texas Stew Recipe Apart

  • Flavor First! Rendering the bacon first builds flavor that carries through every bite.
  • Different Textures: Potatoes give the stew its thickness, while the corn and beans keep it hearty without being heavy.
  • Flexible Cooking Methods: Works perfectly on the stovetop, in the crockpot, or in the Instant Pot.
  • True Texas Flavor: Cumin, chili powder, and green chiles give it a kick without overpowering the stew.

Texas Cowboy Stew Ingredients

Overhead shot of labeled Texas cowboy stew ingredients.
  • Bring on the HEAT! Use a medium or hot can of diced green chiles or add a few pinches of red pepper flakes to add some heat
  • Topping Ideas: Top it with sour cream, avocado, shredded cheese, tortilla chips, or whatever you like!
  • Sausage: Instead of smoked sausage, you can use kielbasa sausage.
  • Broth Options: You can use chicken broth, veggie broth, or water. But, beef broth adds the richest flavor and goes best with the meat.
  • Add-ins: Add extra beans or veggies like green beans, carrots, jalapeños, bell peppers, or black beans. If it gets too thick, stir in ½ cup more beef broth.

How To Make Texas Cowboy Stew

You are going to love this easy cowboy stew recipe! Pro tip: if you make this a day ahead, the flavors will deepen overnight! Then you can reheat for a quick and easy dinner the next day! Serve with a side of my sweet, fluffy corn bread!

  1. Cook Bacon: Dice the bacon into small pieces, then add it to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels to drain. Drain off most of the grease in the pot.
  2. Cook Ground Beef: Add the ground beef to the pot and cook and crumble until no pink remains, about 5-7 minutes.
  3. Add: Add the chopped onion, garlic, and sausage, and continue to cook until the onion is translucent and the sausage is browned.
  4. Combine & Simmer: Lower to medium heat, then add the diced tomatoes, beans, green chilies, corn, potatoes, broth, cumin, chili powder, and cooked bacon to the pot. Season with salt and ground black pepper to taste. Once bubbling, reduce the heat to medium-low and cover the pot. Simmer Texas cowboy stew for 45 minutes to an hour, stirring occasionally.
Bacon cooking in the bottom of the dutch oven.
Ground beef cooking in some of the bacon grease.
Sausage, onions, and garlic added to the cooked beef.
Veggies, beans, bacon, broth, and seasonings added to the cooked meat mixture.

Instant Pot & Crockpot Instructions

  • Texas Cowboy Stew Instant Pot Instructions
    1. Cook Meat: Use the Sauté setting for steps 1–2: crisp bacon, then brown beef, sausage, onion, and garlic.
    2. Combine: Add all remaining ingredients; stir to combine.
    3. Cover and Seal: Secure the lid and seal the valve.
    4. Cook: Cook on Manual (High) for 4 minutes.
    5. Release: Manually release the steam and test the potatoes before serving.
  • Texas Cowboy Stew Crockpot Instructions
    1. Brown Meat: In a skillet, crisp bacon and brown beef, sausage, onion, and garlic (steps 1–2).
    2. Add to Crockpot: Transfer to a 6–7 quart slow cooker.
    3. Combine: Add the remaining ingredients and stir.
    4. Cook: Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Print

Texas Cowboy Stew

Smoky, beefy, and beyond easy! My Texas Cowboy Stew is the one-pot dinner every busy mom needs in her weeknight rotation.
Course Dinner, entree, Main Course, main dish
Cuisine American, Southern, Texan
Keyword Comfort Food, Cowboy Soup, Cowboy Stew, Cowboy Stew Recipe, fall recipes, Hearty Stew, soup recipes, Texas Cowboy Stew, Texas Cowboy Stew Recipe, Texas Soup
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10 servings
Calories 426kcal
Author Alyssa Rivers

Equipment

  • 1 Large Pot or Dutch Oven

Ingredients

  • 6 slices bacon
  • 1 pound lean ground beef
  • 1 cup diced onion about half a large onion
  • 2 teaspoons minced garlic about 2 cloves
  • 14 ounces smoked sausage sliced into ¼-inch thick rounds
  • 1 (14.5-ounce) can diced tomatoes not drained
  • 1 (15.5-ounce) can pinto beans drained and rinsed
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes and green chiles not drained
  • 1 (15-ounce) can whole kernel corn drained
  • 3 cups peeled and diced Yukon Gold potatoes about 2-3 medium potatoes cut into 1-inch pieces
  • 2 ½-3 cups beef broth
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • salt to taste
  • ground black pepper to taste

Instructions

  • Dice 6 slices bacon into small pieces, then add to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels to drain. Drain off most of the grease in the pot.
  • Add 1 pound lean ground beef to the pot and cook and crumble until no pink remains, about 5-7 minutes. Add 1 cup diced onion, 2 teaspoons minced garlic, and 14 ounces smoked sausage, and continue to cook until the onion is translucent and the sausage is browned.
  • Lower the heat to medium and add 1 (14.5-ounce) can diced tomatoes, 1 (15.5-ounce) can pinto beans, 1 (15-ounce) can black beans, 1 (14.5-ounce) can diced tomatoes and green chiles, 1 (15-ounce) can whole kernel corn, 3 cups peeled and diced Yukon Gold potatoes, 2 ½-3 cups beef broth, 2 teaspoons cumin, 2 teaspoons chili powder, and reserved bacon to the pot. Season with salt and ground black pepper to taste.
  • Once bubbling, reduce the heat to medium-low and cover the pot, then simmer for 45 minutes to an hour, stirring occasionally.

Video

Notes

Storing & Reheating Instructions
  • Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freezing: Cool completely, then freeze in a freezer-safe container or bag for up to 3 months.
  • Reheating: Thaw overnight in the fridge and warm on the stovetop until heated through.

Nutrition

Calories: 426kcal | Carbohydrates: 38g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 1103mg | Potassium: 1086mg | Fiber: 8g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 5mg
Overhead shot of a pot of Texas Cowboy Stew

More Hearty Stews to Try!

Looking for more budget-friendly hearty stews? Make my Hobo Stew next and try these other favorites!

]]> https://therecipecritic.com/texas-cowboy-stew/feed/ 18 315086 Super Easy Biscuits and Gravy Casserole https://therecipecritic.com/sausage-and-biscuit-casserole/ https://therecipecritic.com/sausage-and-biscuit-casserole/#comments Mon, 13 Oct 2025 12:00:00 +0000 https://therecipecritic.com/?p=118041 Forget the usual biscuits and gravy, this version takes everything you love and turns it into a hearty casserole. Creamy…]]>

Forget the usual biscuits and gravy, this version takes everything you love and turns it into a hearty casserole. Creamy sausage gravy, buttery biscuits, and zero stress.

Casserole dish with biscuits and gravy casserole baked to perfection and a wooden spoon taking a scoop out.

A Reader’s Review

My family loves this recipe! It’s our new Christmas morning breakfast, and I also make it for dinner. Thanks so much for a yummy, easy recipe!

– Dottie

Your New Favorite Biscuits and Gravy Upgrade

  • Flavor Packed: Baking the biscuits in the gravy gives you buttery bottoms, golden tops, and the best flavor in every bite.
  • Simple Brunch Idea: Fancy enough for holidays but easy enough for any morning. It feeds a crowd, stays warm, and everyone will love it!
  • Southern Classic: You’ll get all the flavor of the classic in a casserole! Brown the sausage, layer it up, and bake! It’s comfort food made simple.

Biscuits and Gravy Casserole Ingredients

Overhead shot of labeled ingredients.
  • Biscuits: Pre-made biscuits make this quick and easy, but homemade biscuits also work. Cook them with the sausage and gravy, whole or cut into pieces.
  • Sausage: Use your favorite flavor of sausage. You can use turkey, chicken, or even spicy sausage.
  • Custom: Add mushrooms, cooked bacon, or shredded cheese to the sausage gravy for some pizazz!

How to Make Biscuits & Gravy Casserole

If you love biscuits and gravy, you’ll love the casserole version! Rich sauce with buttery biscuits baked together for a simple, hearty breakfast or dinner!

  1. Prep: Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside. In a small bowl, whisk together all purpose flour, kosher salt, garlic powder, onion powder, and black pepper.
  2. Cook Sausage: Add the breakfast sausage to a large skillet over medium high heat, cook and crumble until no longer pink.
  3. Make Roux: Add the unsalted butter to the pan and melt. Whisk in the flour mixture, stirring until coated.
  4. Add Milk, Cream, & Simmer: Slowly add the whole milk and whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
  5. Add Gravy to Baking Dish: Pour the gravy into the prepared 9×13 pan.
  6. Add Biscuit Pieces & Bake: Add the cut biscuits to the sausage gravy mixture, then bake for 20-30 minutes, or until the biscuits are golden brown.
Seasonings and flour in a small bowl.
Sausage cooking in a skillet.
Flour mixture spread over the cooked sausage.
Milk and cream added to the sausage and flour mixture.
Sausage gravy added to the bottom of the baking dish.
Pieces of the cut up biscuits on top of the sausage gravy.

Make Ahead Instructions

When you make this ahead, you can wake up, pop the biscuits and gravy casserole in the oven, and enjoy a hot breakfast without the morning rush.

  1. Assemble the casserole (according to the instructions up to the point where you are supposed to bake it) the night before.
  2. Refrigerate covered overnight.
  3. Bake as directed, but add an additional 10–15 minutes in the morning to make sure it is heated through.
Print

Biscuits and Gravy Casserole

Fluffy biscuits and creamy, peppery sausage gravy come together for a rich, comforting breakfast perfect for any occasion.
Course Dinner
Cuisine American
Keyword breakfast casserole, sausage and biscuit, sausage and biscuit casserole
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 People
Calories 371kcal
Author Alyssa Rivers

Ingredients

  • 1 pound ground breakfast sausage
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 ½ cups whole milk
  • ½ cup whipping cream
  • 1 tube Pillsbury Grand Biscuits, cut into quarters

Instructions

  • Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside.
  • In a small bowl, whisk together ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper.
  • Add 1 pound ground breakfast sausage to a skillet over medium-high heat, cook and crumble until no longer pink. Add 2 tablespoons unsalted butter to the pan and melt. Whisk in the flour mixture and stir until coated.
  • Slowly add 2 ½ cups whole milk and ½ cup whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
  • Pour the gravy into the bottom of the prepared pan. Add 1 tube Pillsbury Grand Biscuits, cut into quarters on top of the sausage and gravy mixture, and bake for 20-30 minutes or until the biscuits are golden brown.

Video

Notes

Storage Instructions

  • Fridge: Store leftovers up to 4 days in the pan covered with foil or in an airtight container.
  • Freezer: Freeze up to 2 months in a freezer-safe container. Thaw in the fridge overnight before baking.
  • Reheat: Warm in the microwave or bake at 300°F until heated through.
  • Make Ahead: Assemble the night before, refrigerate, and bake 10–15 minutes longer in the morning to heat through.
  • Biscuit Recipe Link: You can make homemade biscuits with this recipe.

Nutrition

Calories: 371kcal | Carbohydrates: 12g | Protein: 13g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 642mg | Potassium: 336mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg
Bowl with a serving of biscuits and gravy casserole.

More Breakfast or Brunch Ideas

You can turn any breakfast into a dinner or a hearty brunch. Serve with Lemon Poppyseed Muffins, or Cinnamon Coffee Cake, and Honey Lime Poppyseed Fruit Salad for the perfect meal.

]]> https://therecipecritic.com/sausage-and-biscuit-casserole/feed/ 4 118041 Pork Chop Marinade https://therecipecritic.com/pork-chop-marinade/ https://therecipecritic.com/pork-chop-marinade/#comments Thu, 02 Oct 2025 12:00:00 +0000 https://therecipecritic.com/?p=213896 Stop making boring pork chops. You NEED this pork chop marinade, with soy sauce, brown sugar, garlic, Dijon, and citrus!…]]>

Stop making boring pork chops. You NEED this pork chop marinade, with soy sauce, brown sugar, garlic, Dijon, and citrus! It all comes together for the most juicy, tender, flavor-packed pork chop you’ve ever had!

4 pork chops marinating in a Ziploc bag.

The Secrets to Juicy, Flavor-Packed Pork Chops

  • The Secret Ingredient? Orange juice! It isn’t just for flavor; it’s acidity that tenderizes the meat, giving you melt in your mouth juicy pork chops.
  • No More Dry Pork Chops: This marinade locks in moisture so every chop turns out tender and flavorful, no matter how you cook it.
  • Versatile & Family-Friendly: Not just for pork! Use it on chicken or veggies for easy, delicious dinners everyone will love.

Pork Chop Marinade Ingredients

Overhead shot of labeled ingredients.
  • Soy sauce as brine: Soy sauce adds savory umami and helps brine the meat. Substitute with tamari (gluten free) or coconut aminos (soy free) if needed.
  • Citrus: Citrus juice not only brightens flavor but also tenderizes the meat. Orange juice is preferred, but pineapple or lemon juice works.
  • Pork chops: The marinade works for about 4 pork chops. Both bone-in and boneless cuts are great! You can choose your favorite.

How to Make Pork Chop Marinade

It’s so simple, all you need to do is mix a few pantry staples together! You’ll never buy store bought marinade again. Other must try marinades include my steak, chicken, and salmon marinades.

  1. Combine Ingredients: In a medium bowl, whisk together soy sauce, orange juice, brown sugar, minced garlic, Dijon mustard, and black pepper. *Set aside a little marinade before adding raw pork. Then, brush it over the pork chops in the last few minutes of cooking for extra flavor and juiciness.
  2. Marinate: Pour your marinade into a sealable plastic bag, then add the pork chops and allow them to marinate for at least an hour. *Marinating for a few hours or even overnight will make the pork chops extra tender and flavorful. Cook your pork chops with your preferred method. You can grill, air fry, or cook them on the stovetop. Discard any used marinade.
Marinade ingredients whisked together in a bowl.
Pork chops in marinade in a sealed gallon sized zip lock bag.

Alyssa’s Pro Tips

  • Cooking Options: This recipe works great on the grill, skillet, or in the air fryer. Each method gives a slightly different texture and flavor.
  • Don’t Overcook: Pork is perfectly done at 145°F. Let it rest for 5 minutes before slicing so the juices can settle back into the meat.
Print

Pork Chop Marinade

Bright, zesty, and full of flavor, this Pork Chop Marinade transforms pork chops into tender, juicy perfection, with a secret citrus twist!
Course pantry staple
Cuisine American
Keyword easy pork chop marinade, pork chop marinade, pork chop marinade recipe, pork marinade
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 pork chops
Calories 252kcal
Author Alyssa Rivers

Ingredients

  • ¼ cup soy sauce
  • ¼ cup orange juice
  • 2 tablespoons brown sugar
  • 3 cloves minced garlic
  • 1 tablespoon Dijon mustard
  • ½ teaspoon black pepper
  • 4 pork chops

Instructions

  • In a medium bowl, whisk together ¼ cup soy sauce, ¼ cup orange juice, 2 tablespoons brown sugar, 3 cloves minced garlic, 1 tablespoon Dijon mustard, and ½ teaspoon black pepper.
  • Pour your marinade into a sealable plastic bag and place 4 pork chops into the bag with the marinade and allow them to marinate for at least an hour.
  • Cook your pork chops with your preferred method, you can grill, bake or cook them on the stovetop.
  • Discard any used marinade.

Video

Notes

Storing Unused Marinade
Unused pork chop marinade can be stored in an airtight bag or container in the refrigerator for up to 1 week. If the marinade has already been used on raw meat, discard it; don’t reuse it.

Nutrition

Calories: 252kcal | Carbohydrates: 9g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 918mg | Potassium: 588mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 41IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg
Closeup of grilled pork chops.

My Favorite Pork Chop Recipes

Pork chops were a staple dinner growing up, but I’ll be honest, I didn’t love them. They’ve always had a reputation for being boring or dry. Oh, how I wish I had these recipes back then!

]]> https://therecipecritic.com/pork-chop-marinade/feed/ 17 213896 Chicken and Sausage Gumbo https://therecipecritic.com/chicken-and-sausage-gumbo/ https://therecipecritic.com/chicken-and-sausage-gumbo/#comments Wed, 24 Sep 2025 12:00:00 +0000 https://therecipecritic.com/?p=312435 Gumbo is one of those recipes everyone makes differently, but this chicken and sausage gumbo keeps it simple. A dark…]]>

Gumbo is one of those recipes everyone makes differently, but this chicken and sausage gumbo keeps it simple. A dark roux, andouille sausage, and rotisserie chicken give you big flavor with minimal effort.

Bowl of chicken and sausage gumbo with white rice.

Why You’ll Love This Classic Gumbo

  • Big flavor, less drama. I whisk up a dark, rich roux and throw in precooked smoked sausage and rotisserie chicken to save you time!
  • Pick your battles. I keep my gumbo tomato and okra free, but I show you how to add them if that’s how your family does it.
  • No gatekeeping here. Gumbo purists can debate all they want, but my version is easy enough for first timers and bold enough that nobody at the table complains.

Chicken and Sausage Gumbo Ingredients

Overhead shot of labeled chicken and sausage gumbo ingredients.
  • Easy proteins: Use precooked sausage and shredded rotisserie chicken to make your life easier!
  • Thickening Option: Stir in ½–1 teaspoon of Gumbo File (filé powder) after cooking; let it simmer until thickened.
  • Okra option: Add 10–12 chopped fresh or frozen okra during the last 15–20 minutes if you like okra!
  • Spices swap: You can use either Cajun or Creole seasoning.
  • Need More Heat? Try spicy sausage, extra Cajun seasoning, a pinch of cayenne pepper, or hot sauce on top.

How to Make Chicken and Sausage Gumbo

No matter how you make it, gumbo is one of those soups and stews that always hits the spot. This sausage gumbo is my take on the classic. Rich, flavorful, and ready for your own spin. Feel free to tweak it and share your version in the comments!

  1. Make Roux: Combine the flour and vegetable oil in a large 6 to 8-quart pot, then cook over medium low heat for 30-60 minutes. Whisking occasionally, until the roux becomes a dark chocolate brown color.
  2. Cook Vegetables: Increase the heat to medium and add the sausage, celery, bell pepper, and onion to the pot. Cook for about 5 minutes, until the vegetables have softened. Add the garlic and cook for another minute, until fragrant.
  3. Add Broth & Seasonings: Slowly stir in the chicken broth, then add the bay leaves, Cajun seasoning, dried thyme, salt, and pepper to taste. Return the heat to medium low and simmer uncovered for about an hour.
  4. Add Chicken & Simmer: Add the chicken and continue simmering for an additional 45-60 minutes. If you would like the gumbo to be thicker, combine the cornstarch with water in a small bowl to form a slurry. Then, stir the slurry slowly into the pot during the last 5-10 minutes of simmering. Discard the bay leaves before serving chicken and sausage gumbo with white rice, green onions, fresh parsley, and hot sauce.
Pot of dark roux and a whisk.
Sausage and veggies added to the pot of roux.
Someone pouring chicken broth into the roux mixture and seasonings.
All of the ingredients simmering in a big pot on the stove.

Alyssa’s Pro Tip

Make your roux in the microwave! Mix 1 cup of flour and 1 cup of oil in a large heatproof bowl. Microwave for 6–7 minutes, whisk, then cook for 1–2 minutes more, until it’s a rich chocolate brown. Just be careful, the roux and bowl will be very hot.

Print

Chicken and Sausage Gumbo

A rich, flavorful gumbo made with a dark roux, smoky andouille sausage, and tender chicken.
Course Dinner, entree, Main Course, main dish
Cuisine American, cajun, creole, louisiana, Southern
Keyword andouille sausage gumbo with chicken, cajun sausage and chicken gumbo, Chicken and Sausage gumbo, Chicken and Sausage gumbo recipe, creole sausage and chicken gumbo, gumbo, Gumbo recipe, gumbo with sausage and chicken
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8 servings
Calories 640kcal
Author Alyssa Rivers

Equipment

  • 1 6 to 8-quart pot or dutch oven

Ingredients

  • 1 pound sliced, cooked Andouille sausage sliced ¼-inch thick
  • 4 cups shredded rotisserie chicken
  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 1 cup diced celery about 3-4 large ribs
  • 1 ½ cups diced green bell pepper about 1 large bell pepper
  • 1 ½ cup diced onion about 1 large onion
  • 2 tablespoons minced garlic about 6 cloves
  • 6 cups chicken broth
  • 3 bay leaves
  • ½ teaspoon Creole or Cajun seasoning more or less to taste
  • ¼ teaspoon dried thyme
  • salt to taste
  • ground black pepper to taste
  • 1-2 tablespoons cornstarch for slurry, if needed
  • 2 tablespoons water for slurry, if needed

Instructions

  • Combine 1 cup all-purpose flour and 1 cup vegetable oil in a large 6 to 8-quart pot, then cook over medium-low heat for 30-60 minutes, whisking occasionally, until the roux is a dark chocolate brown color.
  • Increase the heat to medium and add 1 pound sliced, cooked Andouille sausage, 1 cup diced celery, 1 ½ cups diced green bell pepper, and 1 ½ cup diced onion to the pot and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic and cook for another minute, until fragrant.
  • Slowly stir in 6 cups chicken broth before adding 3 bay leaves, ½ teaspoon Creole or Cajun seasoning, ¼ teaspoon dried thyme, and salt and ground black pepper to taste. Return the heat to medium-low and simmer uncovered for about an hour.
  • Add 4 cups shredded rotisserie chicken and continue to simmer for another 45-60 minutes.
  • If you would like the gumbo to be thicker before serving, combine 1-2 tablespoons cornstarch (1 tablespoon for a little thickening, 2 for more) with 2 tablespoons water in a small bowl to make a slurry, then stir the slurry slowly into the pot during the last 5-10 minutes of simmering.
  • Discard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce.

Notes

Make Ahead & Storage Instructions
  • Make Ahead: Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.
  • Store: Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.
  • Freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.

Nutrition

Calories: 640kcal | Carbohydrates: 21g | Protein: 32g | Fat: 48g | Saturated Fat: 11g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 1181mg | Potassium: 540mg | Fiber: 2g | Sugar: 4g | Vitamin A: 281IU | Vitamin C: 26mg | Calcium: 43mg | Iron: 3mg
Large pot of chicken and sausage gumbo with a wooden spoon.

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