12 inch skillet

Quick and easy, always juicy, boneless pork chops ready in just 10 minutes! Perfect for a weeknight meal and easy to double or triple for company.

Pan Fried Boneless Pork Chops

pork chops (1.25 pounds total)

olive oil

Tablespoons butter

salt

paprika

garlic powder

black pepper

Remove pork chops from their packaging and allow to come to room temperature on a plate for at least 20 minutes. Dab with a paper towel to remove any excess moisture.

Add the spices to a small bowl and whisk to combine. Season generously with your blend of spices. Rub all over the sides and ends of your pork chops.

Preheat your skillet to 350-400F. Add oil and butter to the skillet as it heats. Your oil and butter will bubble and look as though it’s dancing when it’s ready.

Using tongs, add your pork chops to the skillet. Press the top lightly with your tongs to ensure the entire face of the pork chop is touching the skillet. Allow searing without moving the pork chop for 2-3 minutes.

After 3 minutes, flip the pork chops in the order you laid them in the skillet. Press slightly and again allow to cook for 2-3 minutes.

Remove immediately from the skillet when done. Check with an instant-read thermometer into the center, thickest portion of the pork chop. The temperature should be between at least 140F. Cover with tinfoil and the chops will continue to cook slightly as well as redistribute the juices inside as it rests. Let rest for 5-10 minutes.

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Pan Seared Boneless Pork Chops Recipe in Cast Iron Skillet

Sweet, tangy, crunchy, and slightly charred - these roasted brussels sprouts have all the fresh flavors of fall for your favorite holiday meals.

Roasted Brussels Sprouts with Apple and Bacon

bacon

brussels sprouts

pepper

cayenne

Honeycrisp apple (cored and diced, skin on)

shallot (sliced to 1/8 inch in thickness)

pecans (halved

maple syrup

lemon juice (optional)

Preheat the oven to 400F.

While the oven is preheating, cook the bacon in the skillet. Remove and set on a paper towel to drain. Remove the skillet from the heat and reserve the excess bacon grease to a small bowl. Allow to cool slightly.

In a large bowl toss the brussels sprouts with bacon grease, salt, pepper, paprika, and cayenne. Once fully coated, pour into the skillet and fix the brussels sprouts to be halved side down and on the skillet as best as possible. Transfer to the oven for 40 minutes.

With 10 minutes left, add the shallots, diced apple, pecans, and maple syrup. Toss and return to oven.

Add lemon juice and crumbled bacon. Lightly toss and serve in the skillet or in a serving bowl while warm.

A quick, easy, use-what-is-in-refrigerator kind of a meal! It&#39;s easy to cook and eat as-is, serve with noodles, or rice for a full, hearty meal. Skip the take-out and make one of your favorite Asian dishes right at home.

Beef Stir Fry with Noodles

steak (sliced 1/4 inch thick)

cornstarch

peanut oil

onion

red pepper

broccoli

carrots (sliced diagonal 1/4 inch thick)

mushroom (sliced 1/4 inch thick)

garlic (minced)

Tablespoon fresh ginger (grated)

scallions

bundles of udon noodles (optional)

soy sauce

brown sugar

Tablespoons rice wine vinegar

Tablespoon fish sauce

Tablespoon sesame oil

Once all the ingredients are prepared, toss the sliced beef in a large bowl with the cornstarch, salt, and pepper. Use tongs to ensure each piece is fully coated.

Cook the noodles in a separate pot if using and drain of excess starch and water.

Heat oil in a cast iron wok, braiser skillet, or Dutch Oven. Sear the meat on both sides and remove to a plate while cooking the vegetables.

Add the heartier vegetables such as the carrots and peppers and sauté for about 5 minutes. Add the remaining vegetables (minus the green onions and sesame seeds) and sauté another five minutes.

Whisk the sauce ingredients in a medium bowl to combine. Add the meat, cooked noodles if using, and sauce to the vegetable skillet. Cook and continue to toss for 5-10 minutes until all is coated and sauce has thickened.

Top with green onions and sesame seeds for garnish.

In less than 30 minutes get thick, saucy, hearty homemade sloppy joes on toasted burger buns and to the table for an easy and budget-friendly weeknight meal.

The Best Sloppy Joes

beef (80/20)

yellow onion, small (finely diced)

green pepper (finely diced)

tomatoes

Worcestershire sauce

Tablespoons mustard

chili powder

burger buns

Preheat the oven to 350F. Toast the buns while cooking the sloppy joe mix, open face up. Toast to your liking.

Heat a skillet over medium-high heat with no oil, and brown ground beef, onion, and bell pepper using a meat masher, about 10 minutes.

When 90% browned add the remaining ingredients and stir with a wooden spoon until thick and glossy, about 10 minutes.

A rich mushroom and onion gravy take perfectly fried pork chops and turn them into a new classic: Salisbury Pork Chops.

Salisbury Pork Chops

butter

bone-in pork chops (1/2 inch to 1 inch in thickness)

flour

yellow onion

bella mushrooms

beef stock

thyme

thyme (for garnish)

Heat a 12-inch skillet over medium-high heat with olive oil and half of the butter.

Salt and pepper on both sides of all the pork chops. Sear the pork chops on each side for 3-5 minutes until the crust appears golden brown. Remove from the skillet and set to the side on a plate.

Add the remaining butter, onions sliced into thin rings, sliced mushrooms, and dried thyme into the skillet. Saute for 5 minutes until onions and mushrooms are tender.

Dust in the flour and stir to absorb the remaining liquid.

Pour in the beef stock and stir to create the gravy.

Add the pork chops back to the skillet along with the juices from the plate. Simmer another 5 minutes. Garnish with fresh thyme or parsley.

A multi-layered, hearty casserole dish with two layers of mashed potatoes and minced meat lamb featuring sauted vegetables and red wine gravy.

Authentic Irish Cottage Pie Recipe

ground lamb (or ground beef)

yellow onion (medium, fine diced)

carrots (chopped)

peas

garlic

thyme (leaves removed from stems)

rosemary (chopped fine)

tomato paste

Tablespoon worcestershire sauce

red wine

chicken stock

potatoes

cheese (shredded, parmesan or Irish cheddar)

To a skillet over medium-high heat brown the ground lamb for about 10 minutes, allowing the fat to release. Remove most of the excess grease.

Once brown, add the onion and carrots to the skillet with the meat and saute for 5 minutes until onions become translucent.

Add the peas, garlic, herbs, salt and pepper to the skillet and saute for 2 minutes. Add the tomato paste and stir in to cook for 1 minute.

Pour in red wine to deglaze the skillet. Cook for 5 minutes to remove alcohol and reduce the wine. Add the worcestershire sauce followed by the chicken stock. Reduce by half. Remove from heat and set aside.

Mince Meat Filling

Peel and dice the potatoes. Add to a pot of boiling water. Boil for about 10 minutes until fork tender. Time will depend on size of potatoes. Drain and add to a large bowl.

Add the chicken stock, butter, egg yolks, half of the cheese, salt, and pepper to the bowl of hot potatoes. Use a hand held stand mixer to mash and cream the potatoes.

Mashed Potatoes

Spread half of the mashed potatoes into the bottom of a casserole dish. Layer the entire meat filling next, spread evenly. Top with the remaining mashed potatoes, texturize with a fork, and sprinkle the remaining cheese over the top.

Bake at 350F for 40 minutes until golden brown and cheese is melted. Top with fresh herbs and serve.

To Assemble

Crispy Pork Tenderloin Sandwich is the ultimate in fair food and quick weeknight meals! Loaded with crunch and flavor, topped with tang and bite, kids and adults love this midwestern favorite!

Crispy Pork Tenderloin Sandwich

vegetable oil (for frying)

pork loin chops (pork chops) (1 inch thick)

flour (all-purpose)

eggs

oyster crackers

Italian seasoning

onion powder

pickle chips

onions

mayonnaise (ketchup etc.)

Butterfly the pork loin chops and pound with a meat mallet between two pieces of plastic wrap until about 1/4 inch in thickness.

In a large Ziploc bag with a rolling pin, or in a food processor, crush the oyster crackers by about 50%.

Add the spices to the bag with the crushed oyster crackers and mix.

Add flour to a rimmed plate and dredge the pork chops.

Whisk the eggs in a separate rimmed plate. Dredge floured pork chops in egg and coat fully.

Add the oyster cracker coating to another rimmed plate and dredge. Set pork chop on a plate or wire rack lined sheet pan and repeat with remaining chops.

Add enough oil to the skillet, about 3 cups, to coat the bottom of a 10 or 12 inch skillet about 1/2 inch. Heat over medium heat. Oil should simmer and dance when ready. The temperature should be about 350F.

Use tongs to fry pork chops 2 at a time in the oil until the bottom is golden brown, about 4 minutes. Flip gently using the tongs and fry for an additional 2 minutes. Repeat with remaining pork chops.

Remove from the oil and set on the wire rack to drain of excess oil.

Prepare sandwich and enjoy.

Easy chili and refrigerator croissant dough make this dish simple enough to make in 30 minutes and tastey enough to satisfy a crowd! This mild recipe is one even the kids will enjoy.

Ground Beef Chili Pot Pie

onion (yellow, diced medium-small)

beef

cumin

green chilis

tomato sauce

croissant dough (I used Pillsbury 8 count)

Monterey Jack cheese

Preheat the oven to 375F. Dice the onion into medium-small pieces, set aside. Heat the skillet over medium-low heat for 2 minutes. Add the ground beef and seasonings. Use a meat chopper to break up the meat and brown.

When the meat is almost completely browned, add the diced onion and green chili peppers.* Stir and cook for approximately 5 minutes until the onions are tender.

Remove from heat. Drain the excess grease and move contents to a large bowl. Add the pasta sauce and stir until combined. Wipe the inside of your skillet with a paper towel or cloth napkin to remove any excess grease or meat mixture. Allow the skillet a few minutes to cool to the touch.

Open the croissant dough (or other pastry dough) and leaving as a sheet rusticly place the dough in the skillet with excess hanging over the edges.** Fill with your meat mixture.

Top with cheese and fold excess dough on top of the meat and cheese. Bake for 12-15 minutes until the top is golden brown.

Top 8 12 inch skillet recipes from across the web

The most viewed 12 inch skillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pan Fried Boneless Pork Chops

Roasted Brussels Sprouts with Apple...

Beef Stir Fry with Noodles

The Best Sloppy Joes

Salisbury Pork Chops

Authentic Irish Cottage Pie Recipe

Crispy Pork Tenderloin Sandwich

Ground Beef Chili Pot Pie

Top 8 12 inch skillet recipes from across the web

The most viewed 12 inch skillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan Fried Boneless Pork Chops

Roasted Brussels Sprouts with Apple...

Beef Stir Fry with Noodles

The Best Sloppy Joes

Salisbury Pork Chops

Authentic Irish Cottage Pie Recipe

Crispy Pork Tenderloin Sandwich

Ground Beef Chili Pot Pie

The most viewed 12 inch skillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine