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Pulled Pork Sandwiches in the Slow Cooker

This easy recipe comes from my cousin Barb Keller, who’s a fabulous cook – I always leave her house with a new favorite! Like so many of her recipes, this pulled pork is super easy, using just a few ingredients, yet it delivers big flavor. Just set it and forget it, then return to a kitchen filled with mouthwatering aromas and pork so tender it pulls apart with a fork. After shredding, the pork is stirred back into the slow cooker with a generous amount of BBQ sauce for a second round of slow cooking, so every bite is infused with smoky, tangy, saucy goodness.

What Makes This Recipe Great

• Low and slow magic. Cooking the pork on low heat in the slow cooker for several hours gently breaks down the connective tissues, resulting in juicy, fall-apart tender meat.
• Super easy prep. Just four ingredients and a few minutes of active time – that’s it!
• BBQ sauce cooked right in. The pulled pork simmers in the sauce, soaking up all that savory-sweet, smoky flavor. 
• Make-ahead friendly. Cook it a day or two in advance, then reheat when you’re ready to serve.
• Versatile serving options. Serve on hamburger buns, slider rolls, ciabatta rolls, or even over baked potatoes or nachos. Add coleslaw, pickles, or sliced cheese on the side as optional toppings.
• Perfect for a crowd. Whether it’s game day or another casual gathering, this dish feeds 8 or more and is always a hit.

Ingredients in This Pulled Pork Sandwich Recipe

Here’s all you need to create these delicious sandwiches (quantities are provided in the recipe card below):

• Pork. Barb’s recipe calls for pork loin roast – a leaner cut than boneless pork shoulder or pork butt – but it still turns out juicy and tender thanks to her two-step slow cooking method. It’s a bit lighter, but just as flavorful.
• BBQ Sauce. A good BBQ sauce brings that sweet, spicy, smoky vibe that makes pulled pork irresistible. Store-bought sauces work just fine, but if you want to take it up a notch, use our Oklahoma BBQ Sauce, or your favorite homemade BBQ sauce.
• Onions. Sliced yellow onions subtly enhance the pork’s flavor. I wouldn’t use sweet onions.
• Sandwich Buns. Soft, sturdy buns or rolls hold up well to the juicy pork without falling apart. Brioche or potato buns add a subtle touch of sweetness, but regular hamburger buns or sliders work perfectly fine.

Ingredient Additions

Our BBQ sauce packs so much flavor, no extra seasoning is needed. If using another sauce, you may want to rub the pork with one or more of these spices before cooking:

• Smoked paprika, cumin, salt, garlic powder, and pepper for that classic pulled pork taste.
• Chili powder or cayenne pepper if you want to dial up the heat.

How Do You Make Pulled Pork Sandwiches

In three easy steps, and with just a few minutes of prep, you can create the most delicious Pulled Pork with BBQ Sauce! Here’s an overview of what to do (more detailed instructions are included in the recipe card):

1. Cook onions and pork roast in water in the slow cooker for 8 – 10 hours on low or 4 – 5 hours on high.
2. Remove pork and onions; drain the slow cooker, reserving some of the cooking liquid. Let the pork rest, then shred with two forks.
3. Place shredded pork, onions, and reserved cooking liquid back in the slow cooker with BBQ sauce and additional chopped onion (if using). Cover and cook on low for 4 – 6 hours. 

Tips for Success

1. Let the pork rest before shredding. Once it’s cooked, let the pork rest for around 10 minutes to let the juices redistribute. 
2. Shred the pork while still warm. The meat will be more tender and easier to pull apart, and the juices will be better distributed.
3. Don’t skimp on the sauce. After shredding, mix the pork with plenty of BBQ sauce to keep it moist for the second round of cooking, but leave some sauce to serve on the side so your guests can add more if they want. 
4. Butter and toast the buns. Brushing sandwich buns with melted butter and giving them a little toast adds texture and helps prevent them from soaking up too much sauce. 
5. Use two forks for shredding. Trust me, using two forks to pull the pork apart is way easier than trying to chop it with a knife. It also gives that classic shredded look.

Pulled Pork Sandwich Toppings

These toppings add crunch, creaminess, brightness, or heat. Serve them on the side and let your guests build their perfect bite:

• Classic Coleslaw – cool and crunchy; a tangy slaw is a traditional go-to.
• Pickles – dill slices, bread-and-butter chips, or spicy pickles all work.
• Red onion – Thinly sliced for sharpness and crunch.
• Pickled Red Onions – A quick homemade option adds color and bright acidity (find directions on how to make in our Steak Salad recipe)
• Jalapeño slices – Fresh or pickled, for a little heat.
• Cheddar cheese – A slice of sharp cheddar melts slightly over warm pork.
• Creamy horseradish sauce – Adds a peppery kick and cuts through the richness.
• Avocado slices – Creamy and mellow, especially nice with spicier BBQ sauces.
• Crispy fried onions – For a salty crunch.

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What Sides Go With Pulled Pork Sandwiches

In addition to the classic sides of pickles and potato chips, here are a few suggested dishes to serve with these sandwiches:

• Lemon Mayonnaise Coleslaw
• Potato Salad
• Green Bean Salad with Feta and Pecans
• Corn and Prosciutto Salad
• Cucumber and Tomato Salad
• Pasta Salad
• Grilled Corn Salad

Easy Make-Ahead Desserts to Serve with Pulled Pork Sandwiches

• Lemon Cheesecake Squares
• Mini Chewy Oatmeal Raisin Cookies
• Lemon Bars 
• Chocolate Pecan Pie Bars
• Chewy Chocolate Brownies 
• Frozen Strawberry Pie
• Peach Ice Cream

Freezing and Storing Pulled Pork

Storing: Cool the pulled pork completely before transferring it to an airtight container and refrigerating for up to 4 days. 

Freezing: Place the pulled pork in an airtight container or freezer bag and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge.

How To Reheat

• In the oven. Preheat oven to 325 degrees F. Place the pulled pork in an oven-safe dish, add a splash of water or BBQ sauce, and cover with foil (to keep it from drying out). Heat for 20 minutes or until warmed through, stirring halfway.
• On the stovetop. Place the pulled pork in a large skillet or saucepan. Stir in a splash of water or BBQ sauce, cover, and heat over medium-low heat until warmed through, stirring occasionally.
• In the microwave. Place pulled pork in a microwave-safe dish and cover with a damp paper towel to trap moisture. Heat on medium (50%) power for 1-2 minutes, stirring halfway to ensure it heats evenly without drying out.
• In the slow cooker. Place the pork back into the slow cooker, stir in a splash of water or BBQ sauce, cover, and reheat on low for 1-2 hours, stirring occasionally.

Pulled Pork Sandwiches in Slow Cooker FAQs

Slow Cooker Pulled Pork Sandwiches with BBQ Sauce

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Tender, juicy, and full of flavor, these Slow Cooker Pulled Pork Sandwiches are a crowd favorite – and couldn’t be easier to make. With just 4 ingredients, shredded slow-cooked pork is simmered in BBQ sauce for a second round of cooking that makes it irresistibly saucy and melt-in-your-mouth tender. Perfect for game day, casual gatherings, or make-ahead meals, and easy to customize with your favorite toppings and sides.

• Prep Time: 10 minutes
• Cook Time: 720 minutes
• Total Time: 12 hours 10 minutes
• Yield: 8 to 10 servings

Ingredients

• 2 medium yellow onions, thinly sliced
• 4 pounds pork loin roast
• 1 1/2 cups water
• 1 cup chopped yellow onion (no need to add with our Oklahoma BBQ sauce as it has chopped onions in it)
• 32 ounces (4 cups) of Oklahoma BBQ Sauce or other barbecue sauce
• Hamburger buns, Ciabatta rolls, or other soft, sturdy sandwich buns for serving

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Instructions

1. Place 1/2 of the sliced onions on the bottom of the slow cooker. Add pork, 1 1/2 cups water, then scatter remaining onions on top. Cover and cook on the low setting for 8 to 10 hours, or on high for 4 to 5 hours.
2. Remove pork and onions; drain the slow cooker, reserving about 1/2 cup liquid. Let the pork sit at room temperature for around 10 minutes.
3. Shred the pork with two forks; place back in the slow cooker with cooked onions. Stir in 2 cups BBQ sauce, chopped onion (if using), and reserved cooking liquid. Cover and cook on low for 4 to 6 hours.
4. Taste and stir in more sauce, if desired.
5. Serve on toasted hamburger buns or Ciabatta rolls, passing the remaining sauce on the side.

Notes

Optional Step for Extra Flavor: If you have a few extra minutes, searing the pork before slow cooking adds even more flavor. Here’s how:
1. Pat the pork dry with paper towels and season lightly with salt and pepper.
2. Heat 2 tablespoons of oil (vegetable or canola) in a large cast-iron or heavy-bottomed skillet over medium-high heat.
3. Once the oil is hot and shimmering, sear the pork on all sides until nicely browned, around 2 to 3 minutes per side. Transfer to the slow cooker and continue with the recipe.
This step isn’t required, but the caramelization from searing adds depth and richness to the final dish, and is especially helpful when using lean cuts like pork loin roast.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Make ahead, Sandwiches, Dinner
• Method: Slow cooker, crock pot
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich (info excludes the bun)
• Calories: 562
• Sugar: 39.7 g
• Sodium: 905.1 mg
• Fat: 11.2 g
• Saturated Fat: 3.7 g
• Carbohydrates: 48.7 g
• Fiber: 1.7 g
• Protein: 62.5 g
• Cholesterol: 169.2 mg

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Why This is the Best Split Pea Soup

Following the tradition established by my mom many years ago, every December I order up a country ham from Kentucky to serve over the holidays. One January, I decided to make a batch of Split Pea Soup with the bone and some of the leftovers. It was delicious! The ham added depth and smokiness to the flavor, making this soup a family favorite ever since.

Split Pea Soup Ingredients

How to Make Ham and Split Pea Soup

How to Serve Split Pea Soup with Ham

Reheat soup in a large stockpot over medium heat and thin with additional chicken broth, as needed (the soup will thicken as it sits). Taste and add salt as needed. Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.

Split pea is a very hearty soup, so some bread and/or a light salad on the side make it a meal. Here are a few suggestions:

• Quick Homemade Drop Biscuits
• Parsley Parmesan Crostini
• Quick Herb Bread Recipe
• Parmesan Cornbread Recipe with Buttermilk
• Anise Bread
• Mixed greens with Dijon Vinaigrette

Make Ahead Directions for Homemade Split Pea Soup

Soup can be prepared up to 4 days ahead, cooled, placed in an airtight container, and refrigerated. Can also be frozen for up to 2 months. Reheat per instructions above.

Split Pea Soup Recipe with Leftover Ham

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Warm up with this hearty Split Pea Soup Recipe with Ham! It’s full of smoky, earthy flavor balanced by a hint of sweetness, with a creamy yet textured consistency that’s oh-so-satisfying. Made with everyday ingredients, this soup is easy to prepare and perfect for using up leftover ham. Whether it’s for a cozy family dinner or meal prep, this recipe delivers comfort in every bowl. Tips, FAQs, and directions for stovetop or slow cooker methods are all included.

• Yield: 6 servings
• Diet: Gluten Free

Ingredients

• 2 cups dried split peas, rinsed and picked over
• 2 tablespoons olive oil (can use EVOO)
• 1 cup (1 to 2 large) peeled and chopped carrots
• 1 cup (1/2 large) chopped yellow onion
• 1 cup (2 medium) chopped leeks (white, and light green portions)
• 1/4 cup (1/2 large stalk) chopped celery
• 2 to 3 quarts chicken broth
• 1 ham bone, preferably country ham – optional
• 1 cup chopped or diced ham, trimmed of fat
• Kosher or sea salt, to taste
• Optional garnish: dry sherry and sour cream

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Instructions

In a medium mixing bowl, cover dried peas with water with 1-inch on top. Soak overnight. Drain, rinse and set aside. (See Note below.)

Split Pea Soup on the Stovetop

1. In a large soup pot, heat the olive oil over medium heat. Add the carrots, onion, leeks, and celery. Sauté, stirring occasionally, for 15 minutes or until soft and just beginning to brown.
2. Add 2 quarts of the chicken broth and ham bone (if using). Bring to a boil, partially cover, reduce heat, and simmer for 30 minutes.
3. Stir in the peas; reduce heat to low, uncover, and simmer, stirring occasionally, for 1 1/2 hours or until the peas are tender. The longer you cook it, the creamier the consistency of the soup.
4. Remove the ham bone. Remove soup from heat, stir in ham, cover, and let sit for at least 30 minutes or refrigerate overnight.
5. Reheat over medium heat and thin with additional chicken broth, as needed. Taste and add salt as needed (often doesn’t need any). Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.

Split Pea Soup Recipe Slow Cooker

1. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the carrots, onion, leeks and celery. Sauté, stirring occasionally, for 15 minutes or until soft and just beginning to brown.
2. Transfer vegetables to a slow cooker. Add 2 quarts of the chicken broth, ham bone (if using), and peas. Cover and cook on low for 6 to 8 hours or on high for around 4 hours. Taste to confirm the peas are tender and not crunchy.
3. Remove the ham bone. Remove soup from heat, stir in ham, cover, and let sit for at least 30 minutes or refrigerate overnight.?
4. Reheat over medium heat and thin with additional chicken broth, as needed. Taste and add salt as needed (often doesn’t need any). Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.

Notes

Gluten free: Use gluten-free chicken broth.

Note on soaking peas: Soaking split peas isn’t always necessary, but I recommend it for this recipe. Soaking helps the peas cook faster and ensures an even, creamy texture. It can also make the soup easier to digest. If you’re short on time, you can skip soaking, but be prepared for a slightly longer cooking time.?

Make ahead: Soup can be prepared up to 4 days ahead, cooled, placed in an airtight container, and refrigerated. Can also be frozen for up to 2 months.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Soup, main dish
• Method: stovetop
• Cuisine: Southern

Nutrition

• Serving Size: 1 bowlful (without garnishes)
• Calories: 368
• Sugar: 9.5 g
• Sodium: 1471.9 mg
• Fat: 8.4 g
• Saturated Fat: 1.6 g
• Carbohydrates: 50.1 g
• Fiber: 18.1 g
• Protein: 25.1 g
• Cholesterol: 27.8 mg

Note: This post was originally shared in January 2012, then significantly updated in January 2025 with additional information and process photos.

The post Split Pea Soup Recipe with Ham appeared first on A Well Seasoned Kitchen.

Elevate Your Pork Chop Game with This Irresistible Recipe

Ingredients Needed for This Pork Chops With Mushrooms Recipe

How to Make Grilled Pork Chops with Mushrooms

Here’s a step-by-step description of how to make mom’s mushroom bourbon sauce and then how to grill the pork chops:

Mushroom Bourbon Sauce

1. Cook bacon.
   In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble. Pour off fat from skillet (don’t wipe out). 
2. Sauté garlic and mushrooms; add bourbon.
   Add butter to skillet and melt over medium heat. Add garlic and mushrooms and cook for 5 to 7 minutes or until the mushrooms are soft. Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (around 3 minutes). 
3. Add remaining ingredients.
   Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until mushrooms are a deep brown, moisture is cooked off, and the juice is syrupy (see photo below) – around 3 to 4 minutes. Reduce heat, stir in crumbled bacon, parsley, and thyme. Season to taste with salt and pepper. Remove from heat and set aside (leave in pan).

 Grilled Boneless Pork Chops

1. Prep grill.
   Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on high. When hot, bank the coals to one side of the grill or turn off one burner on a gas grill. 
2. Season chops. 
   Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it.) Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper. 
3. Grill chops on one side.
   Dip a wadded-up paper towel into vegetable oil and, using long tongs, brush the grill grates. Place the chops in one layer and not touching on the hottest part of the grill. Cook, covered, for about 3 minutes or until seared. 
4. Flip chops and finish cooking.
   Turn chops over and cook for 2 to 3 minutes or until both sides are seared. Move chops to the cooler part of the grill, cover, and cook for 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees. 
5. Rest; serve.
   Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

Variations: How to Sear Pork Chops on the Stove Top or Cook in a Sous Vide

Here are two alternative methods for easily cooking boneless pork chops – one on the stove top, the other in a sous vide:

A. How to Sear Pork Chops

B. How to Sous Vide Pork Chops

I have an entire post devoted to Mastering the Art of Sous Vide Boneless Pork Chops. Follow those directions, using the seasoning recommended in this post.

Variations in Seasoning the Pork Chops

While I love this recipe as is, it is also very flexible and you can modify the pork chop seasoning to fit your tastes. You can spice it up a bit and use my Spicy Pork Chop Rub. I’ve also made this recipe using prepared meat spice rubs, including Wash Park Garlic Pepper Seasoning from Savory Spice.

Side Dishes For Pork Chops With Mushrooms

Here are few suggested sides to serve with these quick pork chops:

• Quick and Easy Recipe for Sauteed Asparagus
• Instant Pot Red Potatoes Recipe with Herb Butter
• Easy Spinach Salad Recipe With Zesty Curry Dressing
• Easy Corn Pudding Recipe
• Cheesy Broccoli Rice Casserole
• Lemon Green Beans with Dijon Mustard
• Broccoli Side Dish with Bacon
• Mashed Potatoes with Parsley and Chives

Make Ahead and Storage Instructions

You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stovetop over medium-low heat before serving. I don’t recommend making the chops ahead.

Other Easy Dinner Recipes to Try:

• Easy Korean BBQ Bulgogi) Recipe
• Layered Chicken Enchilada Casserole
• Grilled Chicken with Tomatoes and Goat Cheese
• Leftover Pork Chop Quesadilla Recipe
• Easy Baked Pistachio Crusted Fish Recipe
• Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes
• Baked Shrimp Recipe with Breadcrumb Topping
• Easy White Fish Piccata with Artichokes

Pork Chops With Mushrooms Sautéed in Bourbon

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Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in under 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy bacon adds a delightful crunch, while fresh herbs provide a vibrant burst of freshness. Overall, this rustically elegant dish is a perfect way to savor a restaurant quality dinner in the comfort of your own home!

• Prep Time: 10 minutes
• Pork Resting Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Gluten Free

Ingredients

See Note below for gluten free.

Mushroom Bourbon Sauce

• 4 tablespoons butter
• 2 slices bacon
• 1 teaspoon chopped garlic
• 1/2 pound button or cremini (Baby Bella) mushrooms, sliced
• 1/2 cup bourbon (preferably Jack Daniels)
• 1/2 cup chicken broth
• 6 tablespoons Worcestershire sauce
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh thyme leaves
• Kosher salt, to taste
• Fresh ground black pepper, to taste

Grilled Pork Chops

• 4 (1-inch thick) boneless pork loin chops
• Extra virgin olive oil
• Garlic powder
• Onion powder
• Paprika
• Dried parsley
• Vegetable, canola, or other high smoke point oil (for the grill)

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Instructions

Mushroom Bourbon Sauce

1. In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble. Pour off fat from skillet (don’t wipe out).
2. Add butter to skillet and melt over medium heat. Add garlic and mushrooms and cook for 5 to 7 minutes or until the mushrooms are soft.
3. Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (around 3 minutes).
4. Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until mushrooms are a deep brown, moisture is cooked off, and the juice is syrupy – around 3 to 4 minutes.
5. Reduce heat, stir in crumbled bacon, parsley, and thyme. Season to taste with salt and pepper. Remove from heat and set aside (leave in pan).

Grilled Boneless Pork Chops

1. When grill is hot, bank the coals to one side of the grill or turn off one burner on a gas grill.
2. Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it. Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
3. Dip a wadded-up paper towel into vegetable oil and, using long tongs, brush the grill grates. Place the chops in one layer and not touching on the hottest part of the grill. Cook, covered, for about 3 minutes or until seared.
4. Turn chops over and cook for 2 to 3 minutes or until both sides are seared. Move chops to the cooler part of the grill, cover, and cook for 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees.
5. Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

Notes

Gluten free: Use Gluten-free Worcestershire sauce and chicken broth.

Make ahead: You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stove top over medium-low heat before serving. I don’t recommend making the chops ahead.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: quick and easy
• Method: Grill and Saute
• Cuisine: American

Note: This recipe was originally published on this site in 2016, then significantly updated in 2024.

The post Easy Pork Chops with Mushrooms Sautéed in Bourbon appeared first on A Well Seasoned Kitchen.

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Why Robert and I Love This Recipe (and how it was created)

Avocado, Mango and Pork Salad Ingredients

How to Make Pork and Avocado Mango Salad 

What to Serve with Avocado Mango and Pork Salad

Variations and Substitutions

Other Delicious Main Dish Salads

• Chicken Blueberry Salad Recipe with Mango Salad Dressing
• Grilled Steak, Roasted Potato and Tomato Salad
• Grilled Tarragon Chicken with Pasta, Pecans and Spring Greens
• Tarragon Chicken Salad
• Cold Salmon Salad with Avocado Dressing

Avocado Mango Salad with Pork FAQs

Avocado Mango Salad with Pork Tenderloin Recipe

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Elevate your summer dining with this unexpected and refreshing Avocado Mango Salad with Pork Tenderloin. The perfect harmony of creamy avocado, sweet mango, and savory, succulent pork creates a flavor explosion that’s both satisfying and sophisticated. A bright Sesame Ginger Dressing tops it all off. Whether you’re simply preparing a weeknight dinner or hosting an outdoor gathering, this dish is sure to impress.

• Prep Time: 25 minutes
• Pork Resting Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Gluten Free

Ingredients

• 1 (1.5 to 2 pound) pork tenderloin, silver skin and excess fat removed
• 2 tablespoons olive oil
• Kosher salt
• Fresh ground black pepper
• 4 cups mixed greens, torn into bite-sized pieces
• 2 large ripe mangoes, peeled, pit removed, and sliced
• 2 large ripe avocados, peeled, pit removed, and sliced
• 1 medium red onion, peeled and thinly sliced
• 1 cup cilantro leaves
• 1/2 cup coarsely chopped roasted pistachios (salted or unsalted)
• 3/4 cup Sesame Ginger Dressing (see Note below)
• Lime wedges, optional

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Instructions

1. Remove silver skin and excess fat (detailed directions under Preparing the Pork Tenderloin).
2. Brush tenderloin all over with oil and season with salt and pepper.
3. Roast or grill tenderloin to desired doneness. I prefer grilling, for it’s smoky flavor. Let rest for 10 minutes, then slice pork into 1/2-inch rounds.
4. In a large bowl, toss together the mixed greens and cilantro leaves. Lightly drizzle with salad dressing, season with salt and pepper, and toss. Spread evenly on either a large platter or 4 dinner plates.
5. Place pork slices on top of lettuce.
6. Arrange mango and avocado slices around the pork. Scatter sliced onion and pistachios over the top.
7. Drizzle lightly with dressing; sprinkle with salt and pepper. If desired, drizzle with a squeeze of lime.
8. Serve immediately, passing additional dressing on the side.

Notes

Salad dressing: I like to use Primal Kitchen Sesame Ginger Dressing that I find at my local City Market (part of Kroger stores).  My Mango Salad Dressing or Lemon Basil Tahini Dressing. would also be delicious on this salad.

Make ahead: Pork can be cooked up to 24 hours ahead, cooled, placed in an airtight container, and refrigerated. Bring to room temperature before slicing and serving.

• Author: Lee Clayton Roper
• Category: Main dish salads, quick & easy
• Method: Grill

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Why This Recipe Works

Ingredients Needed for This Stuffed Pork Tenderloin Recipe

Preparing the Pork Tenderloin for Stuffing

Before diving into the stuffing process, you’ll need to prep the tenderloins by removing the fat and silver skin, then butterflying them:

A. Removing excess fat

Using a sharp knife or kitchen scissors, trim off any excess fat from the pork tenderloin. (This helps the meat cook evenly and prevents any chewy or tough bits.)

B. Removing silver skin from pork tenderloin

1. Silver skin is very tough connective tissue that, when cooked, will tighten and can cause the tenderloin to twist. Look for a strip of membrane that looks like reinforced tape; it will run lengthwise of only one side of the tenderloin.
2. Using a sharp knife, put the pointy end under one end of the silver skin.
3. Slowly cut toward the middle, keeping the knife blade just under the skin, horizontal to the tenderloin, and not cutting into the meat as much as possible. While cutting, use your other hand to gently pull away the silver skin.
4. Slowly keep cutting until all the silver skin is removed.
5. You may have to repeat the above to remove all of it.

C. Butterflying the pork tenderloin

1. Cut lengthwise down the center of the tenderloin without cutting all the way through. Open it up so the tenderloin lies flat in one piece. 2. Cover with wax paper (or a freezer-safe large baggie) and pound to an even thickness with a meat mallet or a heavy skillet (cast iron works well).

How to Stuff a Pork Tenderloin

Here’s an overview of how prepare the stuffed pork tenderloin; detailed directions are provided in the recipe card at the end of this post.

1. Make the stuffing.
   Start with cooking the garlic in some of the oil from the sundried tomato jar. Add the sun-dried tomatoes, green onion, lemon zest, and spinach. Cook, stirring, until heated through and any moisture remaining on the spinach is cooked out. Turn heat to low, add goat cheese, and keep stirring until the cheese is well incorporated and begins to melt. Remove from heat and stir in more sundried tomato oil; season with salt and pepper.
2. Spread stuffing on pork.
   Place one butterflied tenderloin on a cutting board. Season with salt and pepper. Spread the spinach stuffing evenly in the middle, omitting the narrower ends and leaving a 1/2-inch border on the long sides. Trim off the scraggly or very narrow ends.
3. Roll pork.
   Beginning with one long side, roll up the tenderloin. Apply gentle pressure as you roll to ensure a tight and secure seal.
4. Secure.
   Once rolled, use toothpicks, kitchen twine, or food loops to secure it and ensure the stuffing stays inside.
5. Make the sauce.
   In a small bowl, whisk together the remaining garlic, lemon juice, and Dijon mustard.

How to Roast Stuffed Pork Tenderloin

Stuffed Pork Tenderloin Grilled

Substitutions and Variations

Serving Suggestions and Accompaniments

How to Store Stuffed Pork Tenderloin

Spinach and Cheese Stuffed Pork Tenderloin Recipe

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Easy, elegant, and impressive, this Stuffed Pork Tenderloin recipe is the perfect main dish to serve at your next gathering. Whether you prefer the mouthwatering goodness of a roasted dish or the smokey notes from grilling, I’ve got you covered. And, while making a stuffed tenderloin might seem intimidating at first, my step by step instructions will guide you through the entire process from beginning to end!

• Prep Time: 25 minutes
• Resting Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

• 1/4 cup chopped sun-dried tomatoes packed in olive oil, drained and oil reserved
• 2 teaspoons chopped garlic, divided
• 1/4 cup chopped green onion
• 1 teaspoon lemon zest
• 2 packages (10 ounce) frozen chopped spinach, thawed, drained, and squeezed dry
• 4 ounces goat cheese crumbles
• 2 pork tenderloins (around 1 pound each), rinsed and dried with paper towel
• Kosher salt
• Ground black pepper
• 2 tablespoons fresh lemon juice
• 5 teaspoons Dijon mustard

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Instructions

Prepare Stuffing

1. Heat 1 tablespoon of the oil from the sundried tomatoes in a large skillet over medium heat. When hot, add 1 teaspoon of the chopped garlic and sauté for just 1 minute.
2. Add the sun-dried tomatoes, green onion, lemon zest, and spinach. Cook, stirring, until heated through and any moisture remaining on the spinach is cooked out.
3. Turn heat to low, add goat cheese, and keep stirring until the cheese is well incorporated and begins to melt. Remove from heat and stir in 1 tablespoon sundried tomato oil; season with salt and pepper.

Prep Pork Tenderloins

1. Using a sharp knife, remove the excess fat and silver skin from the pork tenderloins. (See detailed instructions in post.)
2. Place one tenderloin on a large cutting board and cut it in half length-wise, cutting mostly but not all the way through. Open it up so the tenderloin lies flat in one piece. Cover with wax paper (or a freezer-safe large baggie) and pound to an even thickness. Repeat with the second tenderloin.

Stuff Pork Tenderloins

1. Season the pork with salt and pepper. Take half of the spinach mixture and spread it evenly in the middle of one tenderloin, omitting the narrower ends and leaving a 1/2-inch border on the long sides. Trim off any tail ends.
2. Beginning with one long side, roll up the tenderloin and secure with toothpicks, kitchen twine, or food loops. Repeat with the second tenderloin.
3. In a small bowl, whisk together the remaining garlic, lemon juice and Dijon mustard. Set aside.

Roasting Stuffed Pork Tenderloin

1. Preheat oven to 375 degrees.
2. Place stuffed tenderloins in a greased baking dish, side by side without touching each other – the size of the pan is dependent on the size of your tenderloin. I usually use a 7 by 11-inch dish, but if the tenderloins are very long, you may need to use a 9 by 12-inch dish.
3. Brush the lemon-mustard mixture over the top and sides of the stuffed tenderloins. Bake until the tenderloins reach 145 to 150 degrees with an instant-read thermometer, approximately 45 minutes (make sure you are measuring the temperature of the tenderloins and not the stuffing).
4. Remove to a cutting board and let rest for 5 minutes. Remove any toothpicks, twine, or food loops. With a sharp knife, cut into 1-inch slices.

Grilling Stuffed Pork Tenderloin

1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high.
2. When grill is hot, using tongs, dip a folded paper towel in canola oil and rub it over the grill grates. Stand back from the grill, in case of any flare-ups. (I also wear an oven mitt.) Then, if using a gas grill, reduce heat to medium.
3. Brush the lemon-mustard mixture over the top and sides of the stuffed tenderloins. Place tenderloins grill rack, side by side without touching and cook, covered, for 10 minutes.
4. Turn tenderloins over and continue cooking, covered, for another 5 to 10 minutes or until a meat thermometer inserted into the thickest portion registers 145 to 150 degrees.
5. Remove to a cutting board and let rest for 5 minutes. Remove any toothpicks, twine, or food loops. With a sharp knife, cut into 1-inch slices.

Notes

Make ahead: Pork can be stuffed but not baked earlier in the day, covered and refrigerated.  Bring to room temperature before roasting or grilling.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Main dish
• Method: Roast or Grill

The post How to Make Stuffed Pork Tenderloin – Roasted or Grilled appeared first on A Well Seasoned Kitchen.

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You’ll Love These Sous Vide Pork Chops 

The Benefits of Cooking Boneless Pork Chops Sous Vide

Choosing the Right Cut of Pork Chops

Overview of How to Cook Boneless Pork Chops Sous Vide

The following six sections provide step-by-step guidance on seasoning and preparing the pork chops, setting up the sous vide equipment, cooking time and temperature, then ending with instructions on swiftly finishing the chops on the grill for an appealing presentation. And, at the end of this post, you’ll find a recipe card with a specific Pork Chop Sous Vide Recipe that includes a vibrant sauce as well as a quick and easy side dish.

A. How to Season Boneless Pork Chops

B. Preparing Boneless Pork Chops for Sous Vide Cooking

1. Remove chops from their packaging, rinse under cold water, and pat dry with paper towels.
2. Season chops with salt and pepper on both sides and place in a resealable bag (or bags), making sure they are in a single layer.
3. Add your seasoning ingredients to the bag.
4. Remove as much air as possible from the bag by using a vacuum sealer. Alternatively, place the chops and seasonings in a ziptop baggie and seal with the water displacement method: Partially seal the baggie,  leaving a small corner open. Slowly lower the bag into the water bath, allowing the water pressure to push out the air. Once most of the air is out, seal the bag completely.

C. Sous Vide Equipment Needed

To cook boneless pork chops sous vide, you’ll need:

• Sous vide immersion circulator
• Large container or stock pot to hold the water. The container needs to be deep enough for the chops to be completely submerged in the water. And, you can use a container custom made for sous vide, or a deep stock pot.
• Container lid (recommended), or a towel, foil or some other way to cover the top.
• Container top rack (recommended) for clipping the food bags to hold them in place. Can also clip to sides of the container.
• Food vacuum sealer or zip top baggies.

Recommended Equipment For Sous Vide Cooking

Anova Sous Vide (Precision Cooker)

Anova Sous Vide Container with Top Rack and Lid

Food Saver brand Vacuum Sealer

D. Setting up the Sous Vide Equipment – and How to Make Sous Vide Pork Chops

1. Fill the container with water, ensuring that it’s above the minimum level and enough water to fully submerge the pork chops without overflowing.
2. Attach the sous vide immersion circulator to the container and set the desired temperature.
3. Once the water has reached the desired temperature, carefully lower the sealed bags of pork chops into the water bath. Make sure the chops are submerged and not touching the water circulator. If you are using a ziptop baggie, then make sure the zipper top is out of the water.
4. Clip the top of the bag onto a sous vide rack or the top of the container to keep the bags submerged.
5. Cover the container with a lid or plastic wrap to minimize evaporation and heat loss.
6. Let the pork chops cook in the sous vide water bath for the recommended time (see next section).

E. Boneless Pork Chops Sous Vide Cooking Temperature and Time

F. Grilling Sous Vide Pork Chops for an Eye-Catching Finish

What to Serve with Boneless Sous Vide Pork Chops

Storing Boneless Pork Chops Sous Vide

If you have any leftover pork chops, place cooled chops in an airtight container and refrigerate. They will keep for up to 4 days. Tip: they are excellent in my Leftover Pork Quesadillas!

Boneless Pork Chops Sous Vide with Arugula

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In this step-by-step guide, I’ll show you how to achieve tender, moist, and flavorful pork chops every time using the sous vide method.

• Prep Time: 10 minutes
• Resting time: 5 mins
• Cook Time: 60 mins
• Total Time: 1 hour 15 minutes
• Yield: 4 pork chops
• Diet: Gluten Free

Ingredients

Sous Vide Boneless Pork Chops

• 4 boneless pork loin chops, 1 to 1 1/2-inch thick
• Kosher salt
• Fresh ground pepper
• 1 tablespoon extra virgin olive oil
• 1 large (3 to 4 inches) sprig fresh parsley
• 1 to 2 long (3 to 4 inches) chive stems
• 1  (2 inch) sprig fresh tarragon
• Canola, vegetable, or other high smoke point oil, for searing after cooking

Dijon Sauce

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoon Dijon mustard
• 1 tablespoon fresh chopped parsley
• 1 1/2 teaspoons chopped fresh chives
• 1 1/2 teaspoons chopped fresh tarragon

Serving

• 1 bunch baby arugula, cleaned and stems removed

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Instructions

Sous Vide Boneless Pork Chops

1. Remove chops from their packaging, rinse under cold water, and pat dry with paper towels.
2. Season with salt and pepper and place in a resealable bag (or bags), making sure they are in a single layer.
3. Add olive oil, parsley, chive, and tarragon.
4. Remove as much air as possible from the bag by using a vacuum sealer. Alternatively, place the chops and seasonings in a ziptop baggie and seal with the water displacement method: Partially seal the baggie, leaving a small corner open. Slowly lower the bag into the water bath, allowing the water pressure to push out the air. Once most of the air is out, seal the bag completely.
5. Fill the sous vide container with water, ensuring that it’s above the minimum and enough water to fully submerge the pork chops without overflowing.
6. Attach the sous vide immersion circulator to the container and set the temperature to 140 degrees for medium-rare or 145 degrees for medium. 
7. Once the water has reached the desired temperature, carefully lower the sealed bag of pork chops into the water bath. Make sure the chops are submerged and not touching the water circulator. If you are using a ziptop baggie, then make sure the zipper is out of the water. Clip the top of the bag on a sous vide rack or the top of the container to keep the bags submerged. Cover the container with a lid or plastic wrap to minimize evaporation and heat loss.
8. Set the cook time between 1 and 4 hours.

Dijon Sauce

1. While the chops are cooking, in a small bowl whisk together the vinegar, oil, mustard, parsley, chives, and tarragon. Cover and set aside.

Searing and Serving

1. When the chops are done, preheat a grill on high. Can also use a grill pan on the stovetop.
2. Once grill is hot, using tongs, dip a folded paper towel in the canola oil and rub it over the grill grates. Stand back from the grill, in case of any flare-ups. (I also wear an oven mitt.)
3. Carefully remove the pork chops from the sealed bags and pat them dry with paper towels. (The drier the surface of the meat, the better the sear will be.)
4. Place the pork chops on the hot grill and sear, without moving, for 45 seconds to 1 minute, or until the bottom develops nice grill marks. (Gently lift up one corner to see the marks.) Using a pair of tongs, flip the chops and continue cooking for an additional 45 secondes to 1 minute to sear and mark the second side.
5. Remove chops from the grill and let rest for 5 minutes before serving, allowing the juices to redistribute.
6. While the chops are resting, toss the arugula with enough Dijon Sauce to lightly coat. Season with salt and pepper to taste.
7. Divide arugula between 4 dinner plates. Top with the chops. Spoon Dijon sauce over top. Serve immediately.

Notes

Variation: If you don’t want to cook the chops sous vide, then you can just grill them:

1. Preheat grill on medium.
2. In a small bowl, whisk together the vinegar, oil, mustard, parsley, chives and tarragon.
3. When grill is hot, oil grill grates (see instruction above).
3. Place chops on grill and brush top liberally with mustard mixture. Cook for 5 to 8 minutes, turn and brush again with mustard mixture. Cook an additional 5 to 8 minutes or until done (when the chops reach 140 to 145 degrees on an instant read thermometer). Watch carefully – they will dry out if overcooked.

• Author: Lee Clayton Roper
• Category: Main dish, cooking tips
• Method: Sous Vide, Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 chop
• Calories: 231
• Sugar: 0.1 g
• Sodium: 370.1 mg
• Fat: 22.2 g
• Saturated Fat: 3.2 g
• Carbohydrates: 0.5 g
• Fiber: 0.2 g
• Protein: 6.5 g
• Cholesterol: 17.9 mg

The post Step-by-Step: Mastering the Art of Sous Vide Boneless Pork Chops appeared first on A Well Seasoned Kitchen.

Why You’ll Love This Left Over Pork Chop Recipe

What to do with Leftover Pork Chops

One night when my husband Robert and I were camping in our Airstream trailer, I created these super quick and easy Leftover Pork Quesadillas for dinner. We had arrived late at our campsite (just outside Cincinnati – read about our traveling adventures on that trip here) and didn’t finish setting up until after 7 pm, so I wanted a meal that I could quickly create with leftovers. And, we had just had pork chops the night before. So, quesadillas seemed like the perfect idea. Crispy on the outside, full of flavor on the inside, these Leftover Quesadillas will be your new go-to for easily and creatively using up leftovers.

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Leftover Pork Chop Quesadillas Ingredients

Can This Recipe be Made with Leftover Pork Tenderloin or Leftover Pork Roast?

Yes, this recipe can be made with any type of leftover cooked pork – or any leftover protein for that matter!

How To Make This Leftover Pork Chop Recipe

These quesadillas are so quick and easy to prepare, you’ll have dinner on the table in less than 30 minutes:

1. Prep onions and peppers.
   Peel, cut off root end and slice 1/2 a large yellow onion into 1/4-inch wide slices. (Can also use red onion.) Cut the top and bottom off of 1/2 a large green or red bell pepper. Remove the core and seeds, then slice into 1/4-inch wide slices. 
2. Cook onions and peppers.
   In a large, flat bottomed skillet, heat 1 tablespoon oil over medium heat. Add  sliced onion and bell pepper; sprinkle with a coating of Mexican seasoning and cook, stirring frequently, until soft.
3. Add pork and sausage.
   Stir in chopped cooked pork and turkey sausage and continue cooking, stirring occasionally, until warmed through. Season to taste with salt and pepper.
4. Stuff quesadillas – first layer of cheese.
   Place tortillas side by side on a cutting board. Sprinkle 1/4 of cheese on half of each tortilla.
5. Add pork-onion mixture.
   Spoon pork filling on top of cheese, dividing evenly between the 2 tortillas.
6. Add second layer of cheese.
   Sprinkle remaining Cheddar cheese on top of filling.
7. Fold tortillas; cook.
   Fold tortillas in half around filling; brush one side with oil. Reheat the same large skillet (no need to clean it out) over medium heat. Add stuffed tortillas, oiled side down and side-by-side in the pan. Cook until until lightly browned on the bottom, around 3 to 4 minutes. Flip tortillas over and continue  cooking until lightly browned on the other side, around another 3 to 4 minutes
8. Slice and serve.
   Cut each tortilla in half or thirds and serve.

Quesadilla Variations

Serving Suggestions

I recommend serving these quesadillas with some or all of these garnishes:

• Tomato-Mango Salsa  (or purchased salsa)
• Sour cream
• Nonfat Greek yogurt
• Chopped ripe avocado
• Chopped cilantro

Leftover Pork Chop Quesadillas

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Quesadillas are an excellent way to use up leftovers – like these scrumptious Leftover Pork Quesadillas. Cooked pork is combined with sausage, peppers, onion, seasonings and lots of cheese then stuffed inside flour tortillas and sautéed. Crispy on the outside, full of flavor on the inside. You can use just about any leftovers – pork, steak, chicken, shrimp, even chopped vegetables!

• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 2 servings (can easily be doubled or tripled)

Ingredients

• 3 tablespoons olive or vegetable oil, divided use
• 1/3 large yellow or red onion, thinly sliced
• 1/2 green, red or orange bell pepper, thinly sliced
• Mexican seasoning
• 2 cooked pork loin chops (around 1/2-inch thick), chopped
• 2 cooked small breakfast turkey sausages (like Jimmy Dean), chopped
• 2 8-inch flour tortillas
• 1/2 to 3/4 cup shredded sharp Cheddar cheese, divided use
• Tomato-Mango Salsa  (or purchased salsa), for garnish
• Additional optional garnishes: sour cream, nonfat yogurt, chopped avocado, chopped cilantro

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Instructions

1. In a large, flat bottomed skillet, heat 1 tablespoon oil over medium heat.
2. Add  sliced onion and bell pepper; sprinkle with a coating of Mexican seasoning and cook, stirring frequently, until soft.
3. Stir in chopped cooked pork and turkey sausage and continue cooking, stirring occasionally, until warmed through. Season to taste with salt and pepper.
4. Place tortillas side by side on a cutting board. Sprinkle 1/4 of cheese on half of each tortilla.
5. Spoon pork filling on top of cheese, dividing evenly between the 2 tortillas.
6. Sprinkle remaining Cheddar cheese on top of filling.
7. Fold tortillas in half around filling, and brush one side of tortillas with oil.
8. Reheat the same large skillet (no need to clean it out) over medium heat. Add stuffed tortillas, oiled side down and side-by-side in the pan. Cook until until lightly browned on the bottom, around 3 to 4 minutes. Flip tortillas over and continue  cooking until lightly browned on the other side, around another 3 to 4 minutes..
9. Cut each quesadilla into wedges (3 or 4 wedges per quesadilla) and serve with any or all of the recommended garnishes.

• Author: Lee Clayton Roper
• Category: main dish, leftovers, quick and easy
• Method: Sauté
• Cuisine: Southwestern

Nutrition

• Serving Size: 1 quesadilla (excl. toppings)
• Calories: 680
• Sugar: 2.6 g
• Sodium: 1071.9 mg
• Fat: 41.7 g
• Saturated Fat: 11.7 g
• Carbohydrates: 34.8 g
• Fiber: 1.3 g
• Protein: 40.4 g
• Cholesterol: 113.7 mg

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The post Leftover Pork Chop Quesadilla Recipe appeared first on A Well Seasoned Kitchen.

I have always loved eggs Benedict, particularly when my mom made it because her Hollandaise sauce was sooo scrumptious. Unfortunately, I didn’t get her to give me her special recipe before she passed away, and I have not been able to find it amongst her recipe boxes or files. I know it was very lemony, without being too tart. So, when a local specialty store asked me to create breakfast and brunch recipes featuring their flavored olive oils and aged balsamic vinegars, I knew this was my opportunity to try and re-create mom’s both mom’s Eggs Benedict as well as her Hollandaise Sauce.

“Big Hit” Blender Hollandaise Sauce Recipe

Mom used the “quick and easy” method for making Hollandaise, which is to do it in a blender. So, I started with a basic blender Hollandaise sauce recipe, and began experimenting. After a few tries (probably 4 or 5!) I finally hit on the winning combination of butter, egg yolks, lemon juice, lemon balsamic vinegar and a lemon-herb flavored oil called Gremolata Olive Oil. Robert LOVED it – as did our friends whom I tried it out on. It was a big hit at one of my cooking classes as well!

What You Need for Eggs Benedict Sauce

You only need 6 ingredients to make this Easy Blender Hollandaise. My recipe starts with the four basic ingredients of a traditional hollandaise sauce, which on it’s own is also divine:

• Egg yolks
• Fresh lemon juice
• Kosher salt
• Unsalted butter

I then add in 2 more ingredients, to intensify the tangy lemon flavor and cut the rich buttery taste a bit:

• Lemon (or white) balsamic vinegar
• Gremolata (or Lemon) Olive Oil – can also use extra virgin olive oil and add lemon zest

How to Make Hollandaise Sauce in a Blender

You’ll be amazed at how easy it is to make hollandaise sauce when you prepare it with a blender. Here’s all you have to do:

1. Separate eggs.
   Separate eggs, placing the yolks in the jar of an electric blender. Place the whites in a sealed jar and refrigerate for another use.
2. Add lemon, vinegar and salt.
   To the egg yolks, add the lemon juice, balsamic vinegar and salt.  Process until well blended.
3. Heat butter and oil.
   Heat butter and oil in a small saucepan over medium heat, just until butter is melted, stirring constantly.
4. Add to blender.
   With the blender running, very slowly pour in warm butter mixture until blended. Taste and adjust lemon juice and salt as needed.

Variations of Eggs Benedict Hollandaise Sauce

While this sauce is excellent on its own, you can also get creative and make it your own by blending in one or more of these ingredients (as the last step):

• Dijon mustard – start with 1 teaspoon, taste and add a bit more as needed.
• Diced green chiles – start with 3 tablespoons.
• Curry powder or smoked paprika – start with 1/4 teaspoon.
• Chopped fresh herbs (tarragon, chives, parsley, cilantro) – start with 3 tablespoons.
• Puréed chipotle peppers in adobo sauce – start with 1/4 teaspoon (it’s very spicy!).

Hollandaise Recipe Storage & Reheating Instructions

If making ahead, place sauce in an airtight container and refrigerate for up to 2 days. Here are two options for reheating:

1. Rewarm in a microwave: Place hollandaise in a microwave safe bowl and zap for 10 seconds; whisk. If very thick, whisk in 1 tablespoon hot water. Place back in microwave and heat in 7 to 8 second increments, whisking in between, until just barely warm (usually just takes around 2 more times). Don’t overcook – it could separate and/or eggs could scramble.
2. Rewarm in a double boiler: Place hollandaise in the top of a double boiler (a pan set on top of simmering water). Heat, stirring constantly, just until barely warm. If very thick, whisk in 1 tablespoon hot water.

Whichever method you use, watch carefully and don’t overcook – it could separate and/or eggs could scramble.

Can you freeze Eggs Benedict Sauce?

Yes you can freeze hollandaise. Place it in an airtight, freezer-safe container (zip top baggies work well) and freeze for up to 1 month. Thaw in the refrigerator overnight, or place frozen baggie in a bowl of warm water.

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More Ways to Use Hollandaise Sauce

In addition to serving over Eggs Benedict, other ways you can use Hollandaise sauce would be with the following dishes:

Other Sauce Recipes You Might Like

• Herb Mayo
• Green Mayo
• Cucumber Dill Sauce
• Parmesan Cheese Sauce
• Horseradish Mustard Sauce
• Creole Mustard Sauce
• Mustard Dill Sauce

Easy Blender Hollandaise Sauce

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Hollandaise Sauce is the perfect topping for Eggs Benedict, and is an excellent sauce to serve with poached fish, asparagus and broccoli as well. This version, preparing it with a blender, is quick and easy (5 minutes or less) and virtually foolproof. Plus, I add in a few special ingredients that both increase the lemony taste as well as reduce the richness from the butter. And, I include lots of “how to” – including make ahead, rewarming, thinning and thickening.

• Yield: 1 1/2 cups
• Diet: Gluten Free

Ingredients

Note: this recipe contains raw egg. Consuming raw egg may increase the risk of foodborne illness. If you prefer, cook the egg in 140-degree water for 3 minutes before using.

• 4 large egg yolks, at room temperature
• 2 tablespoons fresh lemon juice, or more to taste
• 1 tablespoon lemon balsamic vinegar (see Note)
• 1/2 teaspoon kosher salt
• 3/4 cup unsalted butter
• 1/4 cup Gremolata or Lemon Olive Oil (see Note)

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Instructions

1. In the jar of a blender, combine egg yolks, lemon juice, balsamic vinegar and salt.  Process until well blended. Set aside (leave in blender jar).
2. Heat butter and oil in a small saucepan over medium heat, just until butter is melted, stirring constantly.
3. With the blender running, very slowly pour in warm butter mixture until blended. Taste and adjust lemon juice and salt as needed. Set aside. If your sauce is too thick/thin, see directions under Notes below.

Notes

Note on lemon balsamic vinegar: it can be found in specialty stores or on line. You can aso substitute white balsamic vinegar and add a bit more lemon juice (to taste).

Note on Gremolata or lemon olive oil: it can be found in specialty stores or on line. You can substitute extra virgin olive oil and a bit of lemon zest.

How to fix thin/runny sauce: Keep in blender jar and continue processing for another 15 to 30 seconds. Then, let it sit for a few minutes. It should thicken as it sits.

Make ahead: If making ahead, place sauce in an airtight container and refrigerate for up to 2 days. Can also be frozen for up to 1 month. Here are two options for reheating:

1. Rewarm in a microwave: Place hollandaise in a microwave safe bowl and zap for 10 seconds; whisk. If very thick, whisk in 1 tablespoon hot water. Place back in microwave and heat in 7 to 8 second increments, whisking in between, until just barely warm (usually just takes around 2 more times). Don’t overcook – it could separate and/or eggs could scramble.
2. Rewarm in a double boiler: Place hollandaise in the top of a double boiler (a pan set on top of simmering water). Heat, stirring constantly, just until barely warm. If very thick, whisk in 1 tablespoon hot water.

Whichever method you use, watch carefully and don’t overcook – it could separate and/or eggs could scramble.

• Author: Lee Clayton Roper
• Category: quick and easy, sauces, breakfast, brunch
• Method: blender
• Cuisine: French

Note: this recipe was originally posted in 2014 and then significantly updated with new photos and more details in 2022.

The post Blender Hollandaise Sauce for Eggs Benedict appeared first on A Well Seasoned Kitchen.

Crowd-pleasing Ham and Cheese Biscuits are a variation of a traditional Southern recipe, adding in sliced cheese and Green Mayo. Savory ham and cheese slices are nestled inside of buttery, tangy buttermilk biscuits; a dollop of fresh, bright herb-flavored mayo is added to finish. Mouth-wateringly good, these biscuit sandwiches are a perfect addition to any brunch, lunch or cocktail buffet. They’re also perfect for picnics, potlucks and tailgating!

Ham Biscuits – Background

Biscuits stuffed with slices of ham (often country ham) are everywhere in the South. And, with a mother who was raised in Kentucky, we often ate ham biscuits in our family. My maternal grandmother’s moist, buttery Buttermilk Biscuits were stuffed with slices of salty country ham that mom had flown in from her favorite purveyor in Kentucky.  These little bites of deliciousness were served various ways – at tailgating gatherings before Denver Broncos’ games, as part of summer picnics, and at mom and dad’s cocktail parties.

Creating these Ham and Cheese Biscuits

A few years ago, when I was planning a summer picnic menu, I started playing around with mom’s ham biscuit recipe. Adding a slice of cheese was an obvious choice – turning them into a sort of ham and cheese slider. Then I decided to come up with a clever sauce, and thought a flavored mayo would be good.

I tossed a handful of fresh herbs that I had on hand (basil, parsley, chives) into the food processor along with some mayonnaise and whirled it all around until the herbs were chopped and the mayo was a pretty light green color. Well, it was perfect! Not only is it super-flavorful and delicious, this pretty green mayo’s fresh, herb-y piquancy is the perfect match for the salty ham and creamy cheese.

Ham and Cheese Biscuit Sandwiches Ingredients

Here’s what you’ll need to make my grandmother Nama’s Buttermilk Biscuits and the Green Mayo recipe, as well as the additional ingredients to assemble these delectable little sandwiches:

Buttermilk Biscuits

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Sugar
• Unsalted butter
• Buttermilk (liquid or powder)

Green Mayo

• Mayonnaise
• Fresh Italian (flat leaf) parsley
• Fresh basil
• Fresh chives

Ham and Cheese Biscuits

• Sliced ham
• Sliced cheese (American, Cheddar or Muenster) – optional
• Fresh basil leaves

Feel free to substitute and/or add other herbs to your taste. I’ve added in fresh tarragon and it was delicious. You can substitute other flavored mayos as well.

How to Make Ham and Cheese Sliders (aka Biscuits)

Nothing in this recipe is difficult to make, but you do need to allow around 1 hour to put together all the components (more detailed step-by-step instructions are provided in the recipe card further down this post):

1. Make biscuits.
   My grandmother Nama’s Buttermilk Biscuits are perfect for these mini sandwiches. Moist and tender but with enough texture to hold together as a mini sandwiches (some biscuits are too flaky and won’t work well). You’ll need around 10 minutes prep time, 15 minutes cook time and around 30 to 45 minutes cooling time. I use an electric stand mixer; Nama mixed them by hand and I’ve included alternative instructions in the recipe card.
   
2. Make green mayo.
   You can use whatever fresh herbs you have on hand – my favorite combo is basil, parsley and chives. Just put the herbs and mayonnaise in a blender or food processor and process until the herbs are all finely chopped and the mayo is a light green color. You can also chop the herbs by hand and stir them into the mayo (but it won’t be the pretty green color). Only takes around 5 minutes and you can make the mayo while the biscuits are in the oven (or up to 24 hours ahead). Cover and refrigerate.
   
3. Assemble sandwiches.
   Up to 3 hours before serving, assemble the sliders. I keep the biscuits in one large piece, slice the whole slab horizontally, spread the inside generously with the green mayo and then layer on the ham and cheese slices. Last, I add some basil leaves for a bit more brightness. Slice between the biscuit tops to create the sandwiches.

Ham and Cheese Biscuits FAQs

What goes with Ham and Cheese Sliders?

These little bites of deliciousness are the perfect addition to almost any picnic, potluck or tailgate. Serve them with:

• Dorothy’s Potato Salad
• Curried Pea Salad
• Grilled Corn, Zucchini and Tomato Salad
• Tomato Salad

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Ham and Cheese Biscuits with Green Mayo

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For these crowd-pleasing Ham and Cheese Biscuits, salty ham and creamy cheese slices are nestled inside of buttery, tangy buttermilk biscuits; a dollop of fresh, bright herb-flavored mayo is added to finish. Mouth-wateringly good, these biscuit sandwiches are a perfect addition to any brunch, lunch or cocktail buffet. They’re also perfect for picnics, potlucks and tailgating!

• Prep Time: 20 mins
• Biscuit cooling time: 30 mins
• Cook Time: 15 mins
• Total Time: 1 hour 5 minutes
• Yield: 15 mini biscuit sandwiches

Ingredients

Buttermilk Biscuits

• 2 cups all-purpose flour, plus more for rolling and cutting
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup cold unsalted butter, cut into small (1/4 -inch) squares
• 1 cup cold buttermilk (see Note)
• 2 tablespoons butter, melted

 Green Mayo

• 1 1/2 cups mayonnaise
• 3/4 cup fresh Italian (flat leaf) parsley leaves
• 1/2 cup fresh basil leaves
• 1/2 cup coarsely chopped fresh chives

Ham Biscuit Sandwiches

• 4 large slices ham
• 6 slices American, Cheddar or Muenster Cheese – optional
• 15 to 20 fresh basil leaves (medium to large size) 

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Instructions

Buttermilk Biscuits – Using an Electric Mixer

1. Preheat oven to 450 degrees.
2. In the bowl of an electric mixer using the whisk attachment, combine flour, baking powder, baking soda, salt and sugar. Add butter to flour mixture and mix on medium speed, just until butter is incorporated (it should resemble course meal – it’s okay if there are a few small hunks of butter).
3. Switch whisk to the dough hook and with the machine running, add buttermilk all at once and mix just until dough begins to form a ball on the hook.
4. Turn dough out onto a heavily floured work surface (dough will be very wet). Sprinkle flour over the top and flour your hands, then pat dough to roughly a 7 by 11-inch rectangle (it should be around 1/2-inch thick).
5. Using a sharp knife, cut the dough into 15 (2-inch) square biscuits (3 biscuits across by 5 down).
6. Place biscuits in a buttered 7 by 11-inch baking dish (don’t use glass). Brush top of biscuits with melted butter.
7. Bake 12 to 14 minutes, or until the biscuits are light golden brown on top. Cool in pan.

Buttermilk Biscuits – Mixing By Hand

1. Preheat oven to 450 degrees.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt and sugar. Add butter to flour mixture and, using two knives or a pastry cutter, blend in butter just until it’s incorporated (it should resemble course meal – it’s okay if there are a few small hunks of butter).
3. Make a well (hole) in the middle of the flour mixture and add buttermilk. Fold together until the milk is incorporated and the dough has started to come together. Don’t overwork. (Dough will be very wet.)
4. Turn dough out onto a heavily floured work surface. Sprinkle flour over the top and flour your hands, then knead, folding the dough over and then turning 1/4 of a circle, then folding again, etc. Fold it over a total of 4 times. It should come together and feel like a baby’s bottom or your earlobe.
5. Again using floured hands, pat dough to roughly a 7 by 11-inch rectangle (it should be around 1/2-inch thick).
6. Using a sharp knife, cut the dough into 15 (2-inch) square biscuits (3 biscuits across by 5 down).
7. Place biscuits in a buttered 7 by 11-inch baking dish (don’t use glass). Brush top of biscuits with melted butter.
8. Bake 12 to 14 minutes, or until the biscuits are light golden brown on top. Cool in pan.

Green Mayo

1. Place all ingredients in the bowl of a food processor and blend until the herbs are finely chopped and the mayonnaise is a light green color.
2. Cover and refrigerate for at least 30 minutes before serving.

Assembling Biscuit Sandwiches

1. When ready to assemble sandwiches, using large spatulas remove biscuits from pan in one large piece and place on a cutting board. (If not using right away, leave in pan and wrap with foil and refrigerate. Will keep for up to 2 days.) Carefully cut whole slab of biscuits in half horizontally.
2. Carefully flip the entire piece of biscuit tops over and set next to bottoms. It’s okay if a few of the biscuit tops separate from the others – just place them where they would be if they were still attached.
3. Generously spread mayonnaise on inside of biscuits top and bottom.
4. Place ham slices over mayo on biscuit bottom to cover, placing flat end of each slice on the outside longer edge of biscuits. Top with cheese slices (if using), spreading evenly.
5. Top with fresh basil leaves, placing so that one basil leaf will end up in each slider.
6. Carefully flip over biscuit tops and place on top (I use large spatulas). Using a sharp knife, cut between the biscuit tops, to separate into 15 sliders.

Notes

Note on buttermilk: Recipe also works with powdered buttermilk. Mix 4 tablespoons powder in with other dry ingredients and add 1 cup cold water when the recipe calls for buttermilk.

Make ahead – Green Mayo: Mayonnaise can be prepared up to 24 hours in advance, covered and refrigerated.

Make ahead – biscuits: Biscuits can be prepared, baked and cooled up to 2 days ahead. Leave in pan, cover and refrigerate. Bring to room temperature before using.

To freeze biscuits: Prepare but don’t bake, place in baking dish and freeze. When frozen, remove from pan and place in a zip top baggie and return to freezer. Biscuits will keep for up to 1 month. To bake, place frozen biscuits on a buttered baking sheet and bake, increasing baking time to 16 to 18 minutes. Can also freeze baked biscuits in a zip top baggie for 1 month. Thaw in refrigerator.

• Author: Lee Clayton Roper
• Category: Sandwiches, potlucks, picnics
• Method: Bake
• Cuisine: Southern

The post Ham and Cheese Biscuits with Green Mayo appeared first on A Well Seasoned Kitchen.

One evening when Robert and I were at our mountain home, we had an impromptu cocktail gathering with a few friends. I quickly went to my kitchen in search of something to serve, and pulled out some prosciutto and cheese to put together a simple charcuterie platter.

Prosciutto and Mozzarella – A Simple 3-Ingredient Appetizer

Then I remembered those prosciutto or salami-wrapped cheese sticks they sell in our grocery store and realized I had all the right ingredients to make my own version! What’s more, one of my cheeses was smoked Mozzarella, which is a great match with prosciutto.

Even though everything was coming together well for such short notice, I thought they needed a little something more and glanced around my kitchen for another fun ingredient to add. That’s when the fresh basil caught my eye! Earlier that day, I had made my Lemon-Basil Vinaigrette dressing so I had fresh basil sitting on the kitchen counter. I stuck a basil leaf into the prosciutto rolls and voilà! The resulting flavor combination was exactly what I was looking for. A bit smoky from the cheese, a bit sweet from the basil and a bit salty from the prosciutto.

Prosciutto and Cheese FAQs

Prosciutto Wrapped Mozzarella Appetizers

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Prosciutto Wrapped Mozzarella Sticks are a quick and easy, 3-ingredient appetizer that can be prepared ahead of time.

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 12 sticks
• Diet: Gluten Free

Ingredients

8 ounces smoked Mozzarella cheese (brick style)

6 ounces thinly sliced prosciutto

1 small packet (around 3/4 ounce) fresh basil

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Instructions

1. Cut Mozzarella cheese into 3 to 4-inch long matchstick pieces, around 1/2-inch thick. Set aside.
2. Lay one piece of prosciutto on a cutting board. Using a sharp knife, cut into a rectangle, and trim fat off the edges.
3. Place a large basil leaf (or 2 if small) parallel to one short side of the prosciutto, leaving around 1/2-inch border. Place a cheese stick on top of the basil.
4. Tightly roll prosciutto around cheese and basil.
5. Repeat with remaining prosciutto, cheese and basil.
6. Place sticks on a platter and serve!

Notes

Make ahead: Can be made up to 2 days ahead, covered and refrigerated.

• Author: Lee Clayton Roper
• Category: quick and easy appetizers, gluten free, easy entertaining, make ahead
• Method: No bake
• Cuisine: Mediterranean

The post Prosciutto Appetizers with Mozzarella and Basil appeared first on A Well Seasoned Kitchen.