Spring Dinner Ideas

As much as I’m all about cozy, comfort food recipes, there’s something exciting about the springtime shift in weather… and time! 

Longer days and extra sunshine mean out with stews or heavy casseroles and in with colorful, garden-fresh meals. It also means I can finally get out on the patio and fire up the grill and smoker.

We’ve rounded up over 20 of our favorite spring dinner recipe ideas, from pasta and chicken to pork and seafood. 

There are even a few veggie-heavy soups mixed in if you aren’t quite ready to say goodbye to your stockpot.

Many of these recipes come together in 30 minutes or less, so dinner can fit nicely into your busy springtime schedule.

EASY SPRING DINNERS

Simple doesn’t have to mean boring. Pasta and gnocchi are easy standbys that guarantee full bellies with minimal effort. Eating low carb? Zucchini noodles solve that problem! 

Lemon Pasta

Simplicity at its finest! Tender spaghetti tossed in a bright, buttery lemon sauce with plenty of garlic flavor, perfect as a side or light meal. Add chicken, shrimp, or veggies to make it more filling.

Cheesy Skillet Gnocchi Recipe with White Sauce

A little cream, a little garlic, and plenty of shredded cheese transform humble gnocchi into one of the most crave-worthy dinners for spring. The texture of these potato dumplings is absolutely incredible, with a golden, bubbly topping of gruyere. 

Zucchini Noodles with Sausage

Swap traditional pasta with zoodles for a lighter, veggie-packed dinner. Sausage links bring plenty of Italian flavor, tomatoes add juicy bursts of freshness, and everything cooks in one skillet

Easy Roasted Vegetables and Pasta

A drool-worthy parmesan sauce coats every inch of tender eggplant, zucchini, tomatoes, and penne. This recipe is about as hands-off as it gets! Combine roasted veggies with boiled pasta, then toss with oil, garlic, and cheese.

CHICKEN DINNERS FOR SPRING

These recipes all have one thing in common (besides chicken)… and that’s cheese! You’ll find everything from creamy sauces and melty toppings to tangy crumbles atop savory salads.

Alice Springs Chicken Outback Copycat Recipe

Honey mustard chicken smothered in bacon, cheese, and mushroom sauce… all the best flavors in one incredible bite! Perfect with a crisp side salad or a quick batch of air fryer French fries.

Creamy Pesto Chicken Pasta Recipe

An easy 20-minute meal that doesn’t skimp on flavor. With a creamy pesto sauce coating perfectly cooked pasta and tender bites of chicken, it’s filling enough for a meal with some crusty bread to soak up every last drop.

Cheesy Chicken Pasta

One pot spring dinners are a favorite around here! More time chatting around bowls of cheesy noodles and less time washing dishes. Spinach and sun-dried tomatoes bring depth while white wine brightens the sauce in the best way.

30-Minute Creamy Chicken Lazone Recipe

Pan fried chicken breasts are seasoned to perfection, complemented perfectly by creamy fettuccine. It’s a simple, flavor-packed meal that’s easy to get on the table fast.

Panera Green Goddess Salad with Chicken

Hearty and fresh with a bright, herbaceous dressing… this one’s a winner for meals or prepping lunches! It’s even better than Panera’s and can be made at a fraction of the cost.

Italian Sheet Pan Chicken Thighs

Grab one pan, a handful of seasonings, fresh veggies, and juicy chicken thighs. Throw it all together and bake for one of the easiest dinner ideas for spring.

PORK & BEEF 

Too often, these cuts are reserved for BBQs and cookouts when there are so many delicious ways to make them on the stovetop. Dinner is ready in no time, without the need for several different sides.

Parmesan Baked Pork Chops

Weeknight simple with big weekend flavor. Juicy pork coated in a savory crust made from cheese, breadcrumbs, and seasonings. Delicious with potatoes, pasta, or a simple salad.

Cast Iron Pork Chops with Apples

This one tastes fancy but is so easy to make… and in only 20 minutes! Perfectly seared chops simmer in an apple cinnamon pan sauce, balancing sweet with savory for the perfect bite.

Copycat PF Chang’s Chicken Lettuce Wraps Recipe

Saucy, crunchy, and deeply savory. If you’re looking for lighter dinner ideas for spring, this one is it. The ground meat filling is low-carb but just as delicious in a rice bowl. And you can easily swap the chicken for ground pork or beef!

Low Carb Egg Roll in a Bowl Recipe

Everything you love about egg rolls without the wrapper! Savory ground meat, shredded cabbage and carrots, and all the best Asian flavors combine into a filling, keto-friendly meal.

Beef and Vegetables Chop Suey

This easy stir fry recipe delivers takeout flavors to your kitchen in 30 minutes or less. Ultra-tender steak pairs with crisp veggies and a luscious sauce that’s got all the tastes: salty, sweet, sour, bitter, and umami.

SEAFOOD DINNER IDEAS FOR SPRING

If you’re tired of the same old chicken and pork, add some seafood into the mix! These salmon and shrimp recipes are filling but not heavy, perfect for easy springtime meals when you’re craving something different.

Lemon Pepper Salmon

Flaky fish meets a thick crust of tangy, smoky seasoning in this hot smoked salmon recipe. Made with just 4 ingredients, it’s one of the simplest spring dinner ideas on this list!

Orange Glazed Salmon

This one skillet recipe delivers perfect seared fillets coated in a sticky-sweet citrus glaze. Pomegranate arils add gorgeous color and juicy pops of tart flavor for a dish that’s dinner-party worthy but weeknight easy.

Lemon Garlic Shrimp

An absolute favorite that pairs well with sides and combines well with other recipes like lemon pasta. Juicy shrimp pan sears quickly in a bright, buttery garlic sauce. Honestly, it takes longer to prep than it does to cook!

SOUPS

Springtime brings warmer weather, but there are still plenty of blustery days that make you want to hunker down at home. These cozy spring dinner ideas make the most of garden vegetables without demanding too much effort.

Creamy Tomato Bisque Soup

Made with whole tomatoes, rich cream, and a hint of peppery heat, this 25-minute recipe delivers big flavor in a simple bowl. Delicious with grilled cheese or a crisp salad for a light, springtime meal.

Vegetable Tortellini Soup

This one rides the line of cozy but light in just the right way. A basil-forward broth envelops tender, cheese-stuffed pasta and colorful veggies, while fire-roasted tomatoes bring that “simmered all day” flavor.

Chicken Vegetable Soup

Rotisserie chicken, frozen veggies, and pasta deliver satisfying results in an easy stovetop recipe. This soup is forgiving too, so you can use up what you have on hand for something equally delicious.

Homemade Sausage and Gnocchi Soup Recipe

Italian sausage, pillowy gnocchi, vegetables, and savory tomato broth come together in the best way. One of our favorite 30 minute spring dinner recipe ideas for a light lunch or dinner… especially with crusty bread to soak up every last drop!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Spring Dinner Ideas appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BONELESS PORK CHOPS IN AIR FRYER

• Crispy, caramelized exterior
  
• Juicy, tender center
  
• Ready in under 25 minutes
  
• Bold herb rub with sweet balance
  
• Reliable, repeatable results

Air Fryer Pork Chops

Pork chops get a bad reputation. And honestly? It’s usually deserved. They get overcooked. They get dry. They get forgotten in the back of the fridge.

But thick-cut pork chops in the air fryer? That’s a different story.

The brown sugar in the rub melts and caramelizes just enough to create that savory-sweet crust. The herbs wake everything up.

And cooking them to 145°F (and not a minute more!) is what keeps these air fryer pork chops juicy instead of chewy.

Thickness matters. Temperature matters. Resting matters. Do those three things, and suddenly pork chops aren’t boring. They’re dependable.

And when dinner is on the line, dependable always wins.

INGREDIENT NOTES

• Thick-Cut Boneless Pork Chops: Aim for 1½ to 2 inches thick for best juiciness.
  
• Light Brown Sugar: Helps create caramelization and balances savory herbs.
  
• Dried Thyme & Oregano: Bring earthy depth that pairs beautifully with the natural pork flavor.
  
• Garlic & Onion Powder: Build flavor without overpowering.
  
• Extra Virgin Olive Oil: Helps the rub adhere and promotes browning. Avocado oil is a good substitute.

VARIATIONS

Spicy Sweet: Add ½ teaspoon of cayenne to the rub.

Maple Swap: Replace the brown sugar with maple sugar.

Smoky: Add 1 teaspoon of smoked paprika to the mix.

Italian Style: Include freshly grated Parmesan in the rub.

BBQ Finish: Brush BBQ sauce lightly over each pork chop in the air fryer during the last 2 minutes.

SERVING SUGGESTIONS

• Pair with our Honey Glazed Air Fryer Carrots.
  
• Serve over garlic mashed potatoes or with cheesy Potatoes au Gratin.
  
• Add a crisp side salad with our Balsamic Vinaigrette.
  
• Slice air fryer pork chops and serve over rice bowls.
  
• Pair with roasted green beans for a simple plate.

AIR FRYER BONELESS PORK CHOPS FAQ

Pork chops come from the loin, which is a lean cut of meat. And that means it dries out quickly if overcooked.

The key to the juiciest air fryer boneless pork chops is pulling them at 145°F and allowing them to rest. During that rest, carryover heat finishes cooking gently while juices redistribute throughout the meat.

Brown sugar in the rub helps with surface browning and creates a subtle crust under high air fryer heat.

Proper spacing in the basket allows hot air to circulate, which prevents steaming and promotes even caramelization.

This recipe isn’t complicated. It’s controlled heat and attention.

TOOLS NEEDED

• Air Fryer: Basket style preferred.
  
• Instant-Read Thermometer: Essential for perfect doneness.
  
• Small Mixing Bowl: For making the dry rub.
  
• Paper Towels: To pat dry the pork before adding the rub.
  
• Tongs: For safely flipping boneless pork chops in air fryer.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Air Fryer Recipes

Print

Air Fryer Pork Chops

These boneless Air Fryer Pork Chops come out tender and juicy with a smoky-sweet brown sugar herb rub. Simple, flavorful, and so easy!

Course Main

Cuisine American

Method Air Fryer

Prep Time 5 minutes minutes

Cook Time 17 minutes minutes

Total Time 22 minutes minutes

Servings 4

Calories 315cal

Author Donna Elick

Ingredients

• 4 thick-cut boneless pork chops about 1 ½ to 2 pounds total
• 2 tablespoons extra virgin olive oil

FOR THE RUB

• 2 tablespoons light brown sugar
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon dried thyme

Instructions

• PREHEAT AIR FRYER: Preheat the air fryer to 400°F for 5 minutes.
• PREP PORK: Pat the 4 thick-cut boneless pork chops dry with paper towels.
• OIL: Drizzle 2 tablespoons extra virgin olive oil evenly over the pork chops and rub to coat all sides.
• MIX RUB: In a small bowl, combine 2 tablespoons light brown sugar, 1 tablespoon dried oregano, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon kosher salt, 1 teaspoon fresh ground black pepper, and 1 tablespoon dried thyme. Stir well.
• SEASON: Sprinkle about 1 tablespoon of the rub mixture onto each pork chop, pressing gently to adhere and coating all sides evenly.
• COOK: Lightly spray the air fryer basket with oil. Place pork chops in a single layer with space between them. Air fry at 400°F for 14 to 17 minutes, flipping halfway through, until the internal temperature reaches 145°F.
• REST: Transfer pork chops to a plate and let rest for 5 minutes before serving.
• SERVE: Garnish with fresh thyme if desired.

Video

Notes

Thickness Matters:
1 ¼-inch pork chops cook in about 14 minutes.
1 ¾-inch pork chops cook closer to 17 minutes.

Internal Temperature: Pork is done at 145°F. Remove slightly early to prevent overcooking.

Rub Yield: This rub recipe generously coats 4 thick chops. If using thinner chops, you may have a little leftover.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 350°F air fryer for 3 to 4 minutes.

Nutrition

Serving: 1 | Calories: 315cal | Carbohydrates: 11g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 1814mg | Sugar: 6g | Fiber: 2g | Calcium: 69mg | Iron: 3mg

Originally published August 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Air Fryer Pork Chops + Video appeared first on The Slow Roasted Italian.

Easter Dinner Ideas

How is it that the holidays come around every year, and I still find myself scrambling to decide what to cook??

Add in changes like guest lists, weather (chilly, sunny, something in between), and however the garden decides to behave…

Now our best ideas for Easter dinner are all in one place, broken down by category, so pulling a menu together is easier than ever.

There’s everything from traditional mains and sides to Southern and Italian staples. Plus easy starters, homemade breads, and more salads than you can choose from.

And when the Easter eggs and Easter baskets are done and over, you’ll have a sweet treat or two ready and waiting.

EASTER MENU INSPIRATION (SIMPLE & STRESS-FREE)

There are endless ways to mix and match these Easter dinner dish ideas into a complete menu, but it can be overwhelming if you’re new to hosting or don’t know where to start.

Here are a few options to get you started, and you can always add extra sides to round out the meal!

Classic Easter Ham Menu

• Glazed ham
• Potato side
• Spring vegetable
• Rolls
• Dessert

Easy Chicken Easter Dinner

• Baked chicken main
• Vegetable side
• Salad
• Freshly baked bread
• Dessert

Light and Fresh Easter Dinner

• Small bites to start
• Lighter protein (salmon or seafood)
• Fresh spring vegetable
• Salad
• Lighter Dessert

APPETIZERS AND STARTERS

Set out a few Easter-friendly dips and spreads or have a few small bites that can be made ahead. Deviled eggs are always a winner, while cups of broth-based soups are perfect if it’s still chilly outside.

• Baked Ricotta with Sun-Dried Tomatoes
  Looks elegant but is easy to make. Great on a cracker board!

• Sheet Pan Bruschetta
  The ultimate holiday appetizer made easy.

• Olive Garden Spinach Artichoke Dip Copycat
  Gobble this one up with crackers, bread, veggies, or a spoon.

• Veggie Pizza with Crescent Rolls
  Fresh toppings and a creamy spread on flaky pastry. Make-ahead friendly!

• Air Fryer Goat Cheese Balls
  Drizzle with honey or sprinkle with herbs and watch these disappear.

• Copycat Costco Pinwheels
  Skip the long lines and make these finger food favorites from scratch.

MAIN DISH IDEAS FOR EASTER DINNER

Showstopping holiday centerpieces, a mouthwatering Sunday roast, or traditional Italian lasagna. Start with one of these easy Easter dinner ideas, then choose sides to match!

• Orange Glazed Ham
  Sweet, tangy, and utterly divine. Leftovers are great in tons of other recipes.

• Herb Roasted Pork Tenderloin
  Comforting flavors with an elegant presentation. Works with any sides.

• Beef Chuck Roast Recipe
  A one-pot recipe that delivers melt-in-your-mouth bites and Sunday dinner flavor.

• Quick and Easy Italian Lasagna
  Have this one on the table in 40 minutes! No Italian Easter is complete without it.

• Pan Seared Beef Steak
  Serve with a red wine sauce for an elegant way to celebrate the holiday.

• Oven Baked Meatballs
  Tender, juicy, and batch-cooked. A must for easy Easter dinner ideas.

• Baked Lemon Rosemary Chicken Breasts
  So much flavor infused into such a simple dish, and with a handful of ingredients.

NON-TRADITIONAL OPTIONS

Looking for more unique Easter dinner dish ideas? Try seafood mains or slow cooker and oven options to free up any stovetop space you need for other recipes.

• Sheet Pan Salmon
  This one’s got the main and veggie side in one easy dish.

• Lemon Garlic Shrimp
  Coated in an irresistible butter sauce and ready in 20 minutes.

• Orange Glazed Salmon
  Flaky fish with a sticky-sweet citrus and herb glaze with juicy pops of pomegranate.

• Shrimp Scampi
  Garlic, Old Bay, white wine, and lemon. What’s not to love?

• Crockpot Pork Chops
  These are super tender and juicy, smothered in a thick, savory gravy.

• Turkey Breast in the Crockpot
  A holiday hack! Tender poultry infused with citrus and herb flavor, and completely hands-off.

• Sausage and Ravioli Skillet
  One of the most nontraditional Easter dinner ideas, but perfect for a relaxed meal.

EASTER SIDE DISHES

We’ve got all the classics here, from potatoes and stuffing-style casseroles to baked vegetable sides and crowd-friendly dishes that hold well.

• Cheesy Potatoes Au Gratin
  Buttery Yukon Gold potatoes smothered in cheddar sauce and baked until bubbly.

• Garlic Mashed Potatoes
  Rich, creamy, and oh so buttery. It’s the best mashed potato recipe!

• Boston Market Sweet Potato Casserole
  This one just screams holidays with marshmallows and streusel on top.

• Cheesy Potato Casserole
  Also known as funeral potatoes, this one’s stuffed with bacon and 3 types of cheese.

• Bacon Hasselback Potatoes
  These are fully loaded and pair perfectly with Easter dinner mains like lamb, glazed ham, and roast turkey.

• Crockpot Mac and Cheese with Cream Cheese
  Another 3 cheese winner! Layer everything in the slow cooker and let it do its thing.

• Mexican Red Rice
  Just enough spice to be interesting, and it tastes great with ham, chicken, or beef.

• Chipotle Cilantro Lime Rice
  Try a lighter side that’s just as cozy and won’t compete with the other dishes.

• Chicken Rice Recipe
  Moist, flavorful, fluffy. This one goes with anything on the table.

• Italian Mac and Cheese
  A family favorite, this one’s extra creamy but not as heavy as other macs.

• Crockpot Creamed Corn
  So much better than canned and easy to make with fresh or frozen kernels.

• Sausage Cranberry Apple Stuffing
  The sweet, savory, and herb flavors are perfect for any Easter dinner.

• Oven Roasted Corn
  Bake enough corn on the cob for everyone in one go!

• Candied Bacon Wrapped Corn
  A perfect sweet-and-savory combo, made with 3 simple ingredients.

SPRING VEGETABLE SIDES

Make the most of the garden harvest, adding simple additions like lemon, herbs, and olive oil to bring out each veggie’s natural flavors. We have a full list of Spring dinner ideas right here.

• Grilled Asparagus
  This veggie tastes fantastic with everything from ham and chicken to salmon.

• Brown Sugar Roasted Carrots
  Perfectly caramelized with warmth from dried thyme.

• Garlic Roasted Brussels Sprouts
  These turn out tender and flavorful, not mushy at all!

• Baked Zucchini Chips
  Crispy breaded veggies, perfect for snacking or dipping.

• Garlic Roasted Broccoli
  Ready in 30 minutes or less with fresh broccoli, garlic, red onion, and spices.

• Rosemary Roasted Onions
  Sweet, caramelized onions baked in a tangy lemon Dijon dressing.

• Sweet and Spicy Pan Fried Brussel Sprouts
  Add a kick to your holiday spread with these Asian-style sprouts.

• Green Beans with Garlic
  No mushy beans here! These are perfectly tender-crisp with bright color and a hint of lemon.

• Pico de Gallo
  Easy to make in a few minutes, this flavorful condiment doubles as an appetizer if needed.

EASTER SALADS

Whenever I’m imagining new ideas for Easter dinner, my mind always goes to salads first.

There are just so many ways to mix and match flavors, from green salads with seasonal produce to lighter, vinegar-based recipes that contrast heavier mains or sides.

• Spinach Strawberry Salad
  An incredible combination of sweet and tangy with creamy avocado and candied pecans.

• Easy Broccoli Salad
  Sweet pops of raisins, crunchy bites of onion, and a homemade dressing make this one extra special.

• Creamy Cucumber Salad
  Throw this one together in 10 minutes or less, including the dill dressing.

• Olive Garden Salad and Italian Dressing
  Even better than the restaurant version, this is a staple for Easter… Italian or otherwise!

• Cucumber Tomato Salad
  Brings garden-fresh flavors together with a bright and creamy lemon poppyseed dressing.

• Summer Slaw
  Light, flavorful, and goes with everything from pork to potatoes.

• Cucumber Onion Salad
  Pairs well with any of these Easter dinner ideas and is one of my personal favorites!

• Easy Vegetable Salad
  This one has a tangy basil vinaigrette that highlights the natural flavor of the veggies.

• Simple Cole Slaw
  A must-have for potlucks, this creamy and crunchy salad is great with ham or pork.

FRUIT SALADS

Always a winner to kids and adults alike! Fresh fruit brightens up the plate and lets you sneak a little sweetness in before making your way to the treat table.

• Orange Honey Rainbow Fruit Salad
  Vibrant flavors meet bright colors and a tangy, sweet honey citrus dressing.

• Tropical Fruit Salad
  A rich, cream cheese base plays well with the sweet and tangy fruit.

• Mojito Fruit Salad
  Inspired by classic cocktail flavors of lime and mint, plus honey to sweeten it all up.

• Strawberry Pineapple Ambrosia Salad
  A modern take on the vintage Easter recipe that brings sunshine to the table.

And don’t forget about our famous cheesecake salads. Sure, they might qualify as dessert… but no judgement here!

• Grape Salad
  Crisp, juicy grapes coated in cheesecake filling and topped with crunchy bits of granola.

• Hawaiian Cheesecake Salad
  A tropical blend of strawberries, mangoes, pineapple, kiwi, and mandarin oranges.

• Peach Cobbler Cheesecake Salad
  With heavenly bits of crunchy “cobbler” in every bite!

• Summer Berry Cheesecake Salad
  Enjoy sweet, triple berry flavor with just 5 ingredients.

• Pina Colada Cheesecake Salad
  Pineapple, strawberry, and mandarin fruit salad tossed with a coconut rum cheesecake filling.

• Strawberry Banana Cheesecake Salad
  Classic fruit combo smothered in a sweet and tangy pudding-like mixture.

• Millionaire Cheesecake Salad
  Not your grandma’s ambrosia salad! This one’s got pineapple, maraschino cherries, coconut flakes, marshmallows, and crunchy pecans.

• Lemon Berry Cheesecake Salad
  Tangy citrus cheesecake filling meets a juicy blend of strawberries, blueberries, raspberries, and blackberries.

• Banana Split Cheesecake Salad
  Sweet bananas and berries, plus pineapple chunks and maraschino cherries, with peanuts and a drizzle of chocolate sauce.

MAKE-AHEAD COLD SALADS

These recipes are life-savers when you’re preparing a feast. Work on these the day before, so it’s one less thing to worry about in the hustle and bustle.

• Southern Macaroni Salad
  Perfectly creamy, with a tangy dressing and some crunch from veggies.

• Hawaiian Tortellini Salad
  Like a party in your mouth! Great with Easter dinner or as a way to use up leftover ham.

• Southern Potato Salad
  This one tastes just like Nana used to make and is always a staple on our table.

• Greek Tortellini Pasta Salad
  Fresh veggies, tangy feta, and briny Kalamata olives meet cheese-stuffed pasta.

• Muffaletta Tortellini Salad
  All the flavors of the classic sandwich… and another great recipe for leftover ham!

• Antipasto Pasta Salad
  Looking for more Italian Easter dinner ideas? This one has everything you crave from an antipasto platter.

• Shrimp Pasta Salad
  Bring some Cajun flavor to your Easter table! This one tastes just like a Po’ Boy sandwich.

• Pizza Pasta Salad
  Combines pepperoni, bacon, olives, and parmesan with tender tortellini and fresh veggies.

• Chicken Bacon Ranch Pasta Salad
  This one has all the best casserole flavors, but in a refreshing, chilled dish.

• Tuscan Tortellini Salad
  A stress-free Easter potluck side that everyone will love, packed with classic Italian flavor.

BREADS AND ROLLS

With all the Easter dinner ideas and recipes, it can be easy for bread to get lost in the mix! Enjoy fluffy dinner rolls, sweet breads, and savory loaves for sharing.

• Italian Easter Bread
  A holiday staple in our house. Tender, sweet dough braided and baked with a colorful egg in the center.

• Texas Roadhouse Rolls
  Fluffy, buttery, and lightly sweetened with honey. Don’t forget the cinnamon butter!

• Beer Bread
  Super flavorful and wonderfully fluffy without any yeast. Easy to customize the flavor too.

• Red Lobster Cheddar Bay Biscuits
  Easier (and tastier) than a box mix and ready in 20 minutes!

• No Yeast Bread
  5 ingredients and no mixer needed. Make a couple of loaves for the table.

EASTER DESSERTS

Bring spring colors to the table with snackable bites, layered sweets, and easy crowd desserts that can be made ahead.

And of course, this list of easter dinner dish ideas wouldn’t be complete without carrot cake!

• Bunny Bait
  A sweet and salty popcorn mix pretzels, M&Ms, sprinkles, and colorful candy coating.

• Cadbury Egg-Inspired Easter Trifle
  Vanilla pudding, homemade marshmallow fluff, Oreo pieces, and chocolate layered into a colorful treat.

• Spring Pinwheel Cookies
  Make soft and chewy sugar cookies with a colorful swirl and sprinkles on the edges.

• Easter Crockpot Candy
  A simple yet impressive 3 ingredient dessert!

• Reese’s Fudge
  Luscious peanut butter fudge with chocolate drizzle and chopped candy cups.

• Strawberry Pretzel Salad Cups
  Buttery pretzel crumbs topped with fluffy cream cheese filling and fresh berry slices.

• Chocolate Covered Marshmallow Trifle
  A scrumptious 7 layer dessert inspired by Mallomars.

• Blue Ribbon Fudgy Brownies
  Hands down the best brownies, made from scratch in one bowl.

• Starbucks Lemon Loaf
  Tender, moist, and topped with a sweet lemon glaze. Better than the coffeehouse version!

SPRINGTIME CAKES

Find classic layer cakes that make the perfect centerpiece, easy dump cake recipes for something quick and sweet, and a few no bake options you can make ahead.

• Best Ever Carrot Cake
  A true showstopper with sweet carrot flavor, plenty of spice, and crunchy pecans.

• Triple Chocolate Cake
  Chocolate lovers rejoice! This one’s got triple cake layers with buttercream frosting and mini chocolate chips.

• Strawberry Icebox Cake
  A no bake dessert with layers of cookies, cream, and sweet berries.

• Lemon Pound Cake
  The perfect light bite after a heavy meal. Easy to dress up with powdered sugar and raspberries or blueberries.

• Peach Cobbler Dump Cake
  Transform canned peaches and pantry ingredients into a sweet and fluffy treat.

• Lemon Icebox Cake
  Cool and creamy layers of lemon and cheesecake pudding surround tender shortbread cookies.

• Cherry Dump Cake
  Who knew a 3-ingredient cake could be so delicious? Cherry filling, cake mix, butter, and done.

• Berry Icebox Cake
  Layer mixed berries with graham crackers, lemon cream cheese filling, and whipped cream. Like a shortcut shortcake!

• Lemon Dump Cake
  This one’s sunshine in a pan. Lemony freshness, gooey texture, and just enough crunch.

• Crockpot Cheesecake
  Let the slow cooker make dessert for you! This one’s great with a variety of toppings.

• Blueberry Lemon Cake
  Combine springtime flavors with a whipped cream cheese frosting. Make it from scratch or with a box mix.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easter Dinner Ideas (100 Recipes) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE INSTANT POT PORK CHOP RECIPES

• Fall-apart tender pork chops
  
• Rich, homemade gravy… no packets here!
  
• Fast enough for weeknights
  
• Reliable results every time
  
• Comfort food without babysitting the stove

Instant Pot Pork Chops

Pork chops get a bad reputation for being dry, and honestly… they’ve earned it. But this method fixes all of that.

The Instant Pot takes what used to be a hit-or-miss dinner and turns it into something you can actually trust. You get that quick sear for flavor, then the pressure does the rest.

No hovering. No guessing. No cutting into one chop and hoping for the best.

And the gravy? That’s where Instant Pot pork chop recipes really shine. All those browned bits come back into play, and suddenly it tastes like you worked a lot harder than you did.

This is real-deal comfort food. The kind that makes people quiet at the table.

INGREDIENT NOTES

• Boneless Pork Chops: One-inch thick is ideal for juicy results. Thinner chops will need less time, while bone-in will take longer.
  
• Light Brown Sugar: Helps caramelize pork chops in the Instant Pot and balances the savory spices.
  
• Smoked Paprika: Adds warmth and depth without spicy heat.
  
• Chicken Stock: Use a good one! It becomes the base of the gravy, so flavor matters.
  
• Cornstarch Slurry: Thickens the gravy cleanly without dulling the flavor.

VARIATIONS

Bone-In Chops: Increase pressure cook time to 15-18 minutes.

Thinner Chops: Reduce cooking time to about 6 minutes.

Spicy: Include a pinch of cayenne or chili powder with the other seasonings.

Onion Gravy: Sauté sliced onions in the Instant Pot after removing pork but before deglazing.

Garlic-Lover: Add fresh minced garlic with the chicken stock.

Mushroom Gravy: Stir in sautéed mushrooms before thickening with slurry.

SERVING SUGGESTIONS

• Plate Instant Pot pork chops and gravy over garlic mashed potatoes.
  
• Spoon the gravy over rice or egg noodles.
  
• Pair this protein with green beans or peas.
  
• Add buttered biscuits for soaking up anything left on the plate.

PORK CHOPS IN INSTANT POT FAQ

This pork chops Instant Pot recipe works because pressure cooking controls moisture and protein tightening.

Pork chops dry out when muscle fibers contract too quickly and squeeze out their juices.

Pressure cooking shortens cook time while raising the boiling point of liquid, which allows the meat to cook evenly without aggressive heat.

The brief sear triggers a mild Maillard reaction, creating flavorful compounds that dissolve back into the gravy during deglazing.

Cornstarch thickens by gelatinizing as it heats, forming a smooth emulsion with the fat in the cooking liquid. Adding it after pressure cooking prevents breakdown and keeps the gravy glossy instead of gluey.

Making Instant Pot pork chops isn’t magic. It’s controlled heat and timing doing exactly what they should.

TOOLS NEEDED

• Instant Pot: Any 6-quart model works.
  
• Tongs: For easy, clean searing and flipping.
  
• Wooden Spoon or Spatula: A must for deglazing! Scrapes up the browned bits better than plastic or silicone.
  
• Small Jar or Bowl: For mixing the slurry.
  
• Serving Platter: Keeps Instant Pot pork chops warm while the gravy thickens.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram

Other Easy Pork Dinners

Print

Instant Pot Pork Chops

Make Instant Pot Pork Chops with a rich, savory gravy in under an hour! They come out deeply flavorful and perfectly juicy every time.

Course Main

Cuisine American

Method Instant Pot

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 333cal

Author Donna Elick

Ingredients

• 4 boneless pork chops at least 1-inch thick
• 2 tablespoons light brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 2 cups chicken stock divided
• 3 tablespoons cornstarch
• Chopped fresh flat-leaf parsley for garnish (optional)
• 3 tablespoons chicken stock

Instructions

• PREP SEASONING: In a large bowl, add 2 tablespoons light brown sugar, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon fresh ground black pepper. Stir until evenly combined.
• SEASON PORK: Add 4 boneless pork chops to the bowl and toss until coated on all sides. The chops should look evenly dusted and slightly sticky from the sugar.
• PREP INSTANT POT: Select SAUTÉ on the Instant Pot. Once the pot feels hot when you hold your hand a few inches above the bottom, add 1 tablespoon extra virgin olive oil.
• SEAR PORK: Add the pork chops in a single layer. Sear for about 2 minutes per side, until lightly browned. You should hear a steady sizzle. Remove pork chops to a plate.
• DEGLAZE: Measure 3 tablespoons chicken stock into a small jar or bowl and set aside. Pour the remaining 2 cups chicken stock into the pot and use a spatula to scrape up the browned bits from the bottom. The liquid should look slightly cloudy and smell savory. Turn the pot OFF.
• PRESSURE COOK: Return the pork chops to the pot. Lock the lid in place and set the valve to SEALING. Cook on HIGH pressure for 8 minutes. The pot will take about 10 minutes to come to pressure.
• RELEASE PRESSURE: When cooking is complete, allow a natural pressure release for 10 minutes. Carefully switch the valve to VENTING to release any remaining pressure.
• MAKE SLURRY: While the pressure releases, add 3 tablespoons cornstarch to the reserved chicken stock. Seal the jar and shake until smooth with no lumps.
• THICKEN GRAVY: Remove the pork chops to a serving platter. Select SAUTÉ on the Instant Pot. Stir in the cornstarch slurry and cook, stirring constantly, until the gravy thickens enough to coat the back of a spoon.
• SERVE: Spoon gravy over the pork chops and garnish with Chopped fresh flat-leaf parsley if desired.

Notes

Thickness Matters:
This recipe is written for boneless pork chops about 1-inch thick.
• Thinner chops (¾-inch) may need closer to 6 minutes.
• Bone-in chops require 15 to 18 minutes.

Storage: Let pork chops and gravy cool to room temperature (about 30 minutes). Store pork chops with gravy in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently so the pork stays juicy. Warm pork chops and gravy in a covered skillet over medium-low heat for 6 to 8 minutes, stirring the gravy occasionally. Add 1 to 2 tablespoons chicken stock or water if the gravy is too thick. You can also microwave on 50 percent power in 1-minute intervals until hot.

Freezing: Freeze pork chops and gravy together in a freezer-safe container for up to 2 months. Leave a little space at the top for expansion. Thaw overnight in the refrigerator before reheating.

Beginner Tip: Always scrape the bottom of the pot before pressure cooking. If browned bits remain stuck, the Instant Pot may display a burn notice.

Nutrition

Serving: 1 | Calories: 333cal | Carbohydrates: 17g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 821mg | Sugar: 8g | Fiber: 1g | Calcium: 26mg | Iron: 1mg

Originally published August 2020, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Instant Pot Pork Chops appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BAKED PORK CHOPS WITH PARMESAN CHEESE

• Crispy crust without frying
  
• Juicy pork, not dry or tough
  
• Fast enough for weeknights
  
• One skillet, no mess
  
• Family-friendly but not boring

Parmesan Baked Pork Chops

This is one of those recipes I’ve been making forever. It’s simple. It’s reliable. It doesn’t ask much of you.

A skillet does the heavy lifting first. That crust sets, the cheese melts, and everything smells incredible. Then the oven takes over and finishes things gently… which is how each parmesan pork chop stays juicy.

Don’t rush the sear. Don’t skip the rest.

Baked parmesan pork chops look like more work than they are, which is honestly my favorite kind of dinner. Put ’em on the table with something green and call it a win.

INGREDIENT NOTES

• Boneless Pork Chops: One-inch thick is ideal for juicy results. Thinner cutlets sear faster, while thicker chops will need extra time in the oven.
  
• Grated Parmesan: Use finely grated, not shredded. It melts and browns better and sticks to the surface better too.
  
• Italian Breadcrumbs: Already seasoned, so you don’t need to drag out an armful of spice jars.
  
• Smoked Paprika: Subtle, but it adds depth. Regular paprika works for less heat.
  
• Olive Oil: Helps the crust brown evenly without burning.

VARIATIONS

Italian Herb: Add dried oregano or basil to the breadcrumb coating.

Spicy: Include a pinch of red pepper flakes.

Lemon Parmesan: Finish each parmesan pork chop with lemon zest after baking.

Panko Swap: Use panko breadcrumbs (plus a pinch of Italian seasoning) for a crunchier crust.

Bone-In Chops: Prepare the same, then add a few extra minutes to the bake time.

Air Fryer Finish: Sear first, then air fry at 350°F until done.

SERVING SUGGESTIONS

• Pair parmesan baked pork chops with mashed potatoes or rice.
  
• Spoon pan drippings over the top.
  
• Add a simple green salad or some roasted vegetables.
  
• Great with lemon pasta or cacio e pepe.

BAKED PARMESAN CRUSTED PORK CHOPS FAQ

This recipe for baked pork chops with parmesan cheese works because it uses heat in stages.

A stovetop sear melts the parmesan just enough to bond it to the breadcrumbs and pork. That creates a crust that can actually survive the oven.

The oven heat then cooks the pork evenly without drying it out, which is especially important with lean cuts.

Pulling the pork at 145°F and letting it rest matters too. As the meat cools slightly, the juices redistribute instead of spilling out.

The result is pork that stays moist and tender, with a crust that still has bite. Simple steps. Very intentional results.

TOOLS NEEDED

• Oven-Safe Skillet: Cast iron or heavy stainless steel works best.
  
• Shallow Bowl: For easy coating.
  
• Tongs: Safer, cleaner flipping.
  
• Instant-Read Thermometer: Takes the guesswork out of cooking pork.
  
• Cutting Board: For resting before serving.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Pork Chop Recipes

Easy Sheet Pan Pork Chops with Potatoes Recipe

Slow Cooker Creamy Ranch Pork Chops Recipe + Video

Easy Crock Pot Pork Chops Recipe with Gravy + Video

French Onion Pork Chops

Print

Parmesan Baked Pork Chops

Crispy Parmesan Baked Pork Chops are tender and juicy, cooked in 20 minutes with just one skillet! Fast, easy, and family-friendly to boot.

Course Main

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 336cal

Author Donna Elick

Ingredients

• 1/3 cup grated Parmesan cheese
• 3 tablespoons Italian breadcrumbs
• 1/4 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 boneless pork chops about 1-inch thick
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Instructions

• PREP OVEN AND PAN: Preheat the oven to 350°F. Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons extra virgin olive oil.
• MIX COATING: In a shallow bowl, add 1/3 cup grated Parmesan cheese, 3 tablespoons Italian breadcrumbs, 1/4 teaspoon smoked paprika, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper. Stir to combine evenly.
• COAT PORK: Press each of the 4 boneless pork chops firmly into the Parmesan mixture, coating all sides well.
• SEAR: Place the coated pork chops into the hot skillet. Cook for 3 to 4 minutes per side, until golden brown and crusted.
• BAKE: Transfer the skillet to the oven. Bake for 12 to 15 minutes, until the pork reaches an internal temperature of 145°F in the thickest part.
• REST AND SERVE: Remove from the oven and let rest for 3 minutes before serving to keep the pork juicy.

Notes

Make-Ahead: The Parmesan coating can be mixed up to 24 hours ahead and stored covered at room temperature.

Storage: Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 325°F oven for 10 to 12 minutes, until warmed through. Avoid the microwave to keep the crust crisp.

Freezing: Freeze cooked pork chops for up to 2 months. Thaw overnight in the refrigerator before reheating.

Thickness Tip: This recipe is written for 1-inch boneless pork chops. Thicker chops will need additional baking time.

Nutrition

Serving: 1 | Calories: 336cal | Carbohydrates: 7g | Protein: 33g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 97mg | Sodium: 311mg | Sugar: 1g | Fiber: 1g | Calcium: 99mg | Iron: 1mg

Originally published September 2018, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Parmesan Baked Pork Chops appeared first on The Slow Roasted Italian.

Let’s say a big thank you for sheet pan meals! They’re fast, delicious, and have easy clean up, saving stress in the kitchen after dinner.

I love how this whole meal uses simple ingredients and is one of the best ways to make a delicious meal on busy weeknights. 

It’s so nice having an entire meal cooked and ready, without the stress of making extra side dishes. And minimal clean up? YES!

For the full recipe, check out the printable recipe card below. Give yourself a break tonight with these easy sheet pan pork chops. 

Sheet Pan Pork Chops

A hearty, flavorful sheet pan meal in under an hour? Sign me up!!

The mix of sweet, savory, and tangy flavors along with a variety of different textures and smells makes this dish everything I crave at the end of a long day.

I often feel like I’m juggling too many things at once, and this one pan pork chops and potatoes takes the guesswork out of dinner! 

Everything roasts together in the oven, freeing me up to work on other things without having to babysit the stove.

Plus, this recipe feels a little bit fancier than the usual chicken, and it’s easy to customize with what I have on hand.

If you’re loving easy sheet pan recipes, also try my Sheet Pan Steak Bites for a medley of delicious meat and vegetables!

Ingredient Notes and Substitutions

• Pork Chops – Look for 1-inch thick, bone-in chops for this recipe. They cook up pretty quickly and come out super tender, juicy, and flavorful.
  
  If yours are thinner or boneless, you’ll need to adjust the cooking time — likely adding them to the pan later so the veggies still roast for long enough.
  
• Olive Oil – Adds great flavor to roasted foods. Vegetable, canola, and avocado oils are also great for roasting.
  
• Baby Red Potatoes – These are smaller than the average red potato and typically come in a bag. Or, you can pick out the smallest red potatoes from the bulk section and use those!
  
  Other types of baby potatoes are fine, as are larger red or Yukon gold potatoes cut into 1-inch chunks.
  
• Red Onion – Pairs perfectly with sheet pan pork chops and potatoes, especially since it caramelizes in the oven! Feel free to substitute whatever onion you have on hand. Shallots would work too.
  
• Apples – Choose a firm, slightly tart variety such as Honeycrisp, Pink Lady, or Gala. They’ll hold their shape and become tender instead of mushy.
  
• Seasonings – Toss the potatoes with garlic powder and an Italian spice blend, then season the chops with salt and pepper.
  
  I also like to toss some fresh herb springs onto the potatoes. This is optional but sooo tasty! Choose from thyme, rosemary, sage — or all three.
  
• Honey Mustard Glaze – Whip this up real quick with honey, grainy (stone ground) mustard, and a little A1 sauce! 
  
  Not only do the flavors balance each other, but the honey helps caramelize the pork while the acidity in the mustard tenderizes the meat.

Tips and Tricks to Make Perfect One Pan Pork Chops and Potatoes

• Remove pork chops from the fridge ahead of time.

Let them sit on the counter for about 30 minutes before they go in the oven, which ensures they’ll cook more evenly.

Since the potatoes need to roast for a bit first, this means you can pull the chops out while you start prepping the produce and preheating the oven!

• Chop fruit and veggies to a similar size.

Especially the potatoes! If you’ve got a bunch of different sizes going on, then some will be cooked while others will still be raw.

Baby potatoes are already small, so you should be able to just slice them in half. But you may need to quarter any larger ones.

Cut the onion into thick slices, then cut those into large chunks. Apple slices should be about ¾-inch thick, but you may need to cut those in half if the apples are quite large.

• Drain off excess liquid and remove herbs before broiling.

Sheet pan pork chops will release liquid as they cook, so you’ll need to drain the pan when you flip them. 

Otherwise, the meat and veggies will steam and become soggy instead of roasting properly.

If anything is browning too quickly, cover with aluminum foil. And if things aren’t quite browned enough by the time the chops are done, you can switch on the broiler!

Just be sure to remove all sprigs of herbs from the pan before broiling so they don’t burn.

Prep Ahead

• Chop potatoes, onion, and apples
• Mix honey mustard glaze
• Warm pork chops on the counter

Kitchen Tools You Will Need

• Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all. I use the large bowl the most, but a small bowl is nice for mixing spices and sauces. 
• Basting Brush – I like this one over the silicone ones.

Serving Suggestions 

With meat and veggies cooked together, one pan pork chops and potatoes is a complete meal! That doesn’t mean you can’t add a green salad or a grain to round out your plate.

Try brown rice or pilaf to complement the flavors, or a risotto if you’re feeling fancy. The sweetness of creamed corn or corn casserole would be nice too.

I rarely buy just a few apples at a time, and I think an apple dessert would be so lovely after this meal — especially my easy crisp with oat topping!

Storing and Reheating Sheet Pan Pork Chops with Apples

Place cooled leftovers in an airtight container — I usually store the chops separately from everything else. You may also want to cut up leftover chops to make reheating easier.

Refrigerate sheet pan pork chops and potatoes for up to 3 days.

Warm leftovers in the microwave in 1-2 minutes intervals, or return everything to the oven and heat for 15-20 minutes at 350°F.

Sheet Pan Pork Chops and Potatoes FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Sheet Pan Recipes

Sheet Pan Philly Cheesesteak Recipe

Steak Sheet Pan Dinner

Easy Italian Sheet Pan Chicken Thighs Recipe

Sheet Pan Sausage and Veggies Recipe

Print

Easy Sheet Pan Pork Chops with Potatoes Recipe

Sheet Pan Pork Chops come out juicy and flavorful thanks to fresh herbs and a homemade honey mustard glaze.

Course Main

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 33 minutes minutes

Total Time 48 minutes minutes

Servings 4

Calories 538cal

Author Donna Elick

Ingredients

• 1 pound baby red potatoes halved
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 5-6 sprigs of fresh herbs such as thyme rosemary, or sage, optional but so good!
• 4 bone-in pork chops 1-inch thick
• salt and pepper to taste
• 2 tablespoons honey
• 2 tablespoons grainy mustard
• 1 teaspoon A1 sauce
• 1 medium red onion chopped in chunks
• 2 medium apples such as Honeycrisp or Pink Lady sliced about 3/4 inch thick

Instructions

• Preheat oven to 425°F.
• Lightly spray a large sheet pan with oil. Dump the potatoes on the sheet pan. Drizzle with olive oil, then sprinkle on the seasonings and 3-4 herb sprigs. Toss to coat. Turn the potatoes cut- side down in a single layer and place in oven. Roast in oven for 15 minutes.
• While potatoes are roasting, pat the pork chops dry with a paper towel. Season both sides with salt and pepper to taste.
• Mix together the honey, grainy mustard and A1 sauce in a small bowl. Brush over pork chops on both sides, reserving one tablespoon for basting. Set pork aside until time has run out on the potatoes.
• Remove sheet pan from the oven. Discard the herb sprigs and give the potatoes a stir. Move them to one side of the pan and add the onions on top. Drizzle the onions with a teaspoon of olive oil. Place the pork chops on the other side of the sheet pan. Nestle the apple slices around the pork chops. If desired, add more fresh herb sprigs if desired.
• Return pan to the oven and cook for 15 minutes. Drain excess liquid from the pan. Flip the pork chops over and baste with remaining honey mustard. Bake for another 3-5 minutes, or until pork chops have reached an internal temperature of 145°F. If desired, place under the broiler for 1-3 minutes during the last few minutes of cooking for a nice browning. Be sure to remove any herb sprigs if broiling to avoid burning.
• Let pork rest for 5 minutes before serving.

Notes

If possible, remove pork chops from the refrigerator about 30 minutes prior to cooking. This will allow for more even cooking.

Make sure potatoes are about 1 ½ inches in diameter or cut into smaller pieces. This will ensure they all cook at the proper time. As a general rule, baby potatoes take about 30 minutes to roast in a 425°F oven.

This can be made with any type of pork chops, however bone-in are better because they are juicier and more flavorful than boneless. Cooking times will differ depending on the cut and size of the meat.

For 1-inch-thick bone-in pork chops, bake time is approximately 18-20 minutes at 425°F.
For 1/2-inch-thick bone-in pork chops, bake time is approximately 8-10 minutes at 425°F.

While roasting, the pork chops will release liquid. It’s important to drain it when the time comes to flip them. This will help the pork and vegetables to roast properly, rather than steam cook and become soggy.

Remove any sprigs of herbs prior to broiling to prevent burning.

If any ingredients are browning too quickly, cover them with aluminum foil.

Nutrition

Serving: 1 | Calories: 538cal | Carbohydrates: 45g | Protein: 39g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 767mg | Sugar: 20g | Fiber: 6g | Calcium: 78mg | Iron: 3mg

Originally published February 2025, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Sheet Pan Pork Chops with Potatoes Recipe appeared first on The Slow Roasted Italian.

Slow cooker recipes are perfect for those nights when you’re just too busy to cook.  (and they also typically make leftovers the are great the next day, too!) 

Just toss everything in when you start your day, and it’s ready and waiting at dinner time!

If you’re a fan of tender pork chops, and this to your list of must-make new recipes. 

This slow cooker recipe will have you hooked the first time you make it because the flavor is so delicious! 

You can quickly and easily create some simple side dishes to pair as well, like red potatoes, green beans, egg noodles, thick gravy, and more. 

Any side dish that you want to pair with these crockpot pork chops is just the icing on the cake to making this a simple, hearty meal! 

The next time that you’re at the grocery store, gather the ingredients needed to make this simple pork recipe. It’s one of my favorite ways to use my slow cooker – and I think you’ll agree! 

Crockpot Ranch Pork Chops

These fall apart slow cooker pork chops come out perfectly cooked, which means no more checking temperatures or having to put it back in the oven.

Making slow cooker ranch pork chops is so simple! Just mix together the ranch sauce and pour it evenly over the pork chops. The slow cooker does the rest!

While low and slow tends to yield the most tender, fall-apart meat, you can cook these on High in half the time if you don’t have all day.

If you love the tangy and salty flavor of crock pot pork chops with ranch, try my Baked Parmesan Pork Chops or another easy one, Pork Chops with Mushroom Soup! 

The cheese creates a crispy crust for the meat, and it’s ready in under 30 minutes.

Or, try Air Fryer Pork Chops for something a little lighter. A sweet and savory rub is all you need to add plenty of flavor to an easy weeknight dinner.

Crock Pot Ranch Pork Chops Ingredient Notes and Substitutions

• Pork chops – I use boneless pork chops for this recipe, but bone-in would work just as well. 
  Just keep in mind that a hard bone can sometimes cause the meat to fall apart when serving.
  
• Condensed cream of mushroom soup – Use your favorite brand or use homemade condensed chicken soup instead or even store-bought cream of chicken soup.
  
• White wine – Replaced with an equal amount of chicken broth if needed.
  
• Herbs – We skipped the ranch dressing mix and opted to use our own mixture of herbs and seasoning but you can use a packet of dry ranch seasoning instead of the herbs listed.
  
  However, you may need to increase the amount of wine to get the right flavor. 
  
  Start with the amount listed and slowly add more as needed, up to 1 cup, until you get the right balance. 

If you add too much liquid, then you’ll have more of a soup mixture than you want. You’re going for a creamy ranch sauce, not one that is super thin and liquidy. 

What to Serve with Slow Cooker Ranch Pork Chops

These fall apart slow cooker pork chops taste delicious with rice, pasta, or even mashed potatoes. 

Add a side of roasted vegetables or a spinach salad to make it a complete meal.

You can really pair this tender meat with any easy side dish that you want, which is just another reason that these are the best pork chops, ever. 

Storage and Reheating

Transfer any leftover crockpot ranch pork chops to a sealed container along with the sauce. Keep in the refrigerator and use within 3 to 4 days.

For best results, reheat in the oven or simmer the pork chops in the sauce on the stove until warmed through.

Slow Cooker Pork Chops Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Weeknight Crockpot Meals

Print

Slow Cooker Creamy Ranch Pork Chops Recipe + Video

Crockpot ranch pork chops are tender and juicy with a scrumptious cream sauce. Make this recipe for an easy meal the whole family will love!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

Calories 312cal

Author Donna Elick

Ingredients

• 7.5 ounces condensed cream of mushroom soup 1 can
• 4 ounces cream cheese softened
• 2 tablespoons dried parsley
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/3 cup white wine or chicken broth
• 6 boneless pork chops
• chopped Italian flat leaf parsley for garnish (optional)

Instructions

• In a medium bowl, add cream of mushroom soup, dried parsley, dried dill, garlic powder, onion powder, dried basil, and black pepper.

  Use a hand mixer on LOW speed (or a spatula and some elbow grease) to combine the ingredients, until only small clumps of cream cheese remain, about 2-4 minutes.
• Add white wine (or chicken broth) to the bowl with the soup mixture and use a large spoon or mixing spatula to gently fold it in until absorbed, about another 2-4 minutes.
• Place pork chops in the bottom of a 6-quart crock pot and arrange in an even layer. Pour ranch mixture on top and spread evenly until the tops of the pork chops are covered.
• Cover crock pot and cook on LOW for 8 hours or HIGH for 4 hours.
• Serve pork chops on a bed of rice or pasta and garnish with parsley (optional).

Video

Nutrition

Serving: 1pork chop | Calories: 312cal | Carbohydrates: 4g | Protein: 32g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 380mg | Sugar: 1g | Fiber: 1g | Calcium: 45mg | Iron: 1mg

Originally published August 2018, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Slow Cooker Creamy Ranch Pork Chops Recipe + Video appeared first on The Slow Roasted Italian.

I love this simple slow cooker recipe! Not only does this make some of the best pork chops out there, but it’s such an easy recipe to enjoy as well. 

I use this to feed the whole family, and it’s a great way to have dinner waiting and ready at the end of a long day. 

Pair this crock pot pork chips recipe with red potatoes, or a side salad or steamed vegetables. 

You’ll appreciate that it has the best flavor, and makes one of those delicious dinners that gives you leftover crockpot pork chops throughout the week! 

This has to be my absolute favorite way to use my programmable crock pot because the cooking process is a breeze! 

Crock Pot Pork Chops and Gravy

When life starts to get busy, slow cooker recipes come to the rescue! Slow cooker recipes are great — not only because they taste fantastic, but also because they are so easy to make! 

This recipe is perfect for busy weeknights and literally creates a delicious recipe that you’ll be craving until next time.

You will love how simple it is to make this smothered pork chops crock pot recipe. All you need is 10 ingredients and 5 minutes of prep time. 

Watch the helpful video in this post to see how easily everything is put together.

Love how tender meat is when made in the crockpot? You’ll also love these slow cooker honey sriracha meatballs and this recipe for slow cooker beef brisket. 

Or for something different our Iowa pork tenderloin sandwich recipe will knock your socks off!

Smothered Pork Chops Ingredients and Notes

• Boneless Pork Chops – This cut comes from the loin of a pig, located between the pig’s hip and shoulder. 
  
  While quite lean, pork chops are still full of flavor! You can also use bone-in chops, but they may take longer to cook.
  
  Pork is great for weeknight meals, like our Boneless Pork Roast! It comes out tender and juicy every single time with minimal effort!
  
• Red Chile Paste – I typically use the Garden Gourmet brand, which can be found in the produce section of the grocery store.
  
• Garlic, Black Pepper, & Kosher Salt – Simple seasonings bring out the flavors of the pork chops. 
  I recommend using minced garlic, but you can also use garlic powder if you have that on hand. 
  
• Soy Sauce – Since this recipe already includes salt, opt for low sodium soy sauce. If regular is all you have, then reduce the amount of salt.
  
• Light Brown Sugar – Brown sugar adds the right amount of sweetness to your sauce. Using light brown sugar is preferred, as it is more mild than darker brown sugar.
  
• Ketchup – This adds rich, tangy flavor to balance out the sweetness and saltiness of the sauce.
  
• Cornstarch – Use this to help thicken the gravy. You will need to mix it with equal parts water to make a slurry, or you’ll end up with lumps!

How to Make Crock Pot Boneless Pork Chops

• Check internal temperature. Use an instant-read digital thermometer — pork chops are done when they reach at least 145°F in the center.
  
• Adjust the heat level. If you prefer a spicier sauce, add 2 to 3 tablespoons of chile paste instead of 1 tablespoon. 
  
  Want to skip the spice? You can omit the chile paste and enjoy a sweeter gravy sauce instead.
  
• Watch those chops! Since cooking time can vary based on your slow cooker and the thickness of your chops, check the meat when adding the cornstarch slurry. 
  
  You may not need the full extra hour of cooking after that.

Serving Suggestions

Pork can be paired with rice and vegetables for a whole meal.

I’ll add some steamed veggies and rice for an easy meal, but really anything and everything pairs well with this easy crock pot pork chops recipe. Egg noodles would also pair with this for an easy dinner! 

Some tasty veggie dishes that I recommend pairing crock pot boneless pork chops with include my best ever garlic roasted broccoli or air fryer green beans. 

Not a fan of rice? Try mashed potatoes on the side instead.

Storing and Reheating Leftover Pork Chops and Gravy

Allow cooked pork chops to cool, then transfer to an airtight container. They will keep in the refrigerator for 3 to 4 days or in the freezer for up to 6 months.

Reheating leftover pork is a quick and easy process! Simply place the chops in a baking pan with a few splashes of water or beef broth, then cover with foil. 

Cook for 10 to 15 minutes at 350°F, until warmed through.

Kitchen Tools You Will Need

• Slow Cooker – Great not only for crock pot pork chops and gravy, but also for soups, roasts, shredded chicken, and more! 
  
  I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
• Meat Thermometer – A digital version will be easiest to read.

Crock Pot Pork Chops and Gravy FAQ 

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Crock Pot Recipes

Print

Easy Crock Pot Pork Chops Recipe with Gravy + Video

Crock Pot Pork Chops and Gravy are so tender and juicy — they practically melt in your mouth! This pork chops recipe is packed with flavor.

Course Main

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 5 minutes minutes

Servings 8

Calories 530cal

Author Donna Elick

Equipment

• slow cooker
• mason jars
• instant-read digital cooking thermometer

Ingredients

• 1/2 cup light brown sugar packed
• 1/2 cup ketchup
• 1/4 cup low sodium soy sauce
• 1 tablespoon red chile paste 1 – 3 tablespoons, I used Gourmet Garden
• 1 teaspoon minced garlic
• 1 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 5 pounds boneless pork chops 3 to 5 pounds, thick cut 1"- 1 1/2"
• 1/4 cup cornstarch

Instructions

• Add ingredients (except pork chops and corn starch) to a 6-quart slow cooker. Stir to combine. Add pork chops. Toss to coat with the sauce. Cook on low 4 hours.
• After 4 hours, combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake the living tar out of it, to create a slurry. Add the slurry to the crockpot. Stir and cover, cook 1 more hour.
• Check for doneness with an instant-read digital cooking thermometer. The internal temperature of the chops should be at least 145°F. If the pork chops need longer, cover the pot and continue cooking.
• Serve and enjoy!

Video

Notes

Add chili paste according to your desired heat level. We used 3 tablespoons as we like a little kick. If you prefer it more mild add less, or omit it altogether. It is fabulous either way.

Cook times will vary based on your slow cooker and the thickness of your pork chops.

*Cook time has been changed from 7 hours total. After further testing in different slow cookers we found the best results come in about 5 hours total.

Nutrition

Serving: 1 | Calories: 530cal | Carbohydrates: 23g | Protein: 62g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 190mg | Sodium: 709mg | Sugar: 17g | Fiber: 1g | Calcium: 38mg | Iron: 2mg

Originally published December 2014, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Crock Pot Pork Chops Recipe with Gravy + Video appeared first on The Slow Roasted Italian.

Crispy chicken sandwiches are super popular right now, but they’re no match for a juicy and flavor-packed breaded pork sandwich!

And this one is huge. The pork chop won’t even fit on the bun… Just the way we like it!

This great pork tenderloin sandwich is one of those comfort foods that you’ll love after your first bite. 

Add your favorite standard toppings like dill pickle slices, lettuce, tomato, and more. And don’t forget the onion! 

The recipe card below shows my favorite way to cook up this pork sandwich, but don’t forget to vary it and make it your own! 

And if you have some leftovers, store it in an airtight container and keep it in the fridge. This sandwich makes the perfect late night snack! 

Pork Tenderloin Sandwich

This sandwich recipe got its start in the “Hoosier” state – Indiana – at the restaurant Nick’s Kitchen, in Huntington. 

It’s super  popular across the Midwest though, including Iowa, Missouri, and Illinois.

The recipe varies a bit from state to state. Being that Chad is from Iowa, we love the Iowa pork tenderloin sandwich recipe! It’s literally golden brown perfection. 

It’s a bit different from Indiana’s version – Iowa tenderloin is made with boneless pork loin chops rather than pork tenderloin, so they are a little smaller in size.

When I want to layer on the sauces and toppings, I like to use a pretzel bun. 

Try it out – I promise you’ll love it! If you are looking for a quick and delicious meal try this air fryer burger recipe.

Ingredient Notes and Substitutions

• Pork Loin Chops – Go with boneless cuts that are about 1-inch thick – we’ll flatten and tenderize them later.
  
• White Pepper – I use this when I want a deeper, earthier flavor, and it’s great to use in creamy soups and gravies, where you don’t want to see those little black specks. 
  
  But, if black pepper is all you have, it’ll work just fine.
  
• Paprika – Cayenne and chili seasoning are a couple of good substitutes for extra spiciness, if you’re into that.

You can also add other spices like garlic powder, or any spice mix that you want. And as far as the bun goes? A ciabatta roll is a great texture to pair with the thickness of the meat! 

Take Your Pork Tenderloin Sandwiches to The Next Level!

Using simple ingredients, you can created the perfect fried pork tenderloin sandwich! 

• Toppings to Try – Instead of raw red onions, make caramelized onions – they are fabulous! 
  
  Lettuce and tomato, of course, are always good, and I’ve heard native Midwesterners swear by a slice of swiss cheese on top!
  
• A Classic Crust – The original Indiana recipe includes crushed oyster crackers for the breadcrumbs. 
  
  I personally don’t think crackers lend as much flavor or hold up for the best crunch, but feel free to try if you want the traditional taste and texture! Saltines work, too.
  
• Sauces to Slather On! BBQ sauce is always killer. Ranch dressing or a barbecue ranch sauce add a nice cool freshness. 
  
  Or try a sweet honey mustard or a spicy chipotle sauce!

Storing and Reheating Breaded Pork Tenderloin

Cooked pork can be refrigerated for up to 4 days. 

This is a freezer-friendly pork tenderloin recipe, too! (be sure to store the leftover piece of tenderloin in an airtight container) 

You can freeze the cooked meat for up to 3 months. If you want to freeze them breaded but uncooked, you can do so for up to 5 months.

I recommend reheating in the oven at around 400°F on a layer of foil. The microwave always works in a pinch, but won’t bring the same crunch back to the crust.

The key to reheating leftover pork tenderloin so that the breaded tenderloin is crunchy and delicious is to use the air fryer. 

Add the piece of pork tenderloin to the air fryer basket and reheat. This will give the sandwich back that crunch! 

Pork Tenderloin Sandwich FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Sandwich Recipes

Print

Breaded Pork Tenderloin Sandwich (Best Iowa Recipe)

Pork tenderloin sandwich is a Midwestern favorite! Our Iowa style pork sandwich recipe creates juicy pork loin chops with crispy breading.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4

Calories 2512cal

Author Donna Elick

Equipment

• meat mallet
• shallow bowls
• sheet pan
• wire rack
• large skillet

Ingredients

• 4 boneless pork loin chops 1-inch thick
• 1 cup all-purpose flour
• 2 large eggs
• 1 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 1/2 cups panko bread crumbs
• 4 cups vegetable oil

For Serving

• 4 buns
• 1 large red onion peeled and thinly sliced
• 12 pickle chips
• condiments of choice (mayo, mustard, etc.)

Instructions

• Butterfly the pork loin chops and place each one between two pieces of plastic wrap. Using a meat mallet, pound each chop to a thickness of ¼-inch.
• Using 3 rimmed plates or pie plates, set up a breading station. In a small bowl, whisk together the flour and spices, then transfer the mixture to one of the plates. In the second plate, whisk the eggs. Add panko breadcrumbs to the third plate.
• Dredge one pork chop through the flour, then the egg, and lastly, the panko bread crumbs, being sure to completely coat both sides of the meat at each station.
• Transfer breaded pork to a baking sheet with a wire rack set over it. Repeat, one at a time, with remaining chops.
• Add enough oil to the skillet to cover the bottom and come up the sides ½-inch. Place skillet over medium heat and bring to a temperature of 350°F. If you don’t have an instant-read cooking thermometer, you’ll know the oil is hot enough when it starts to shimmer.
• Using tongs, carefully slide 2 pork chops into the hot oil. Cook on the first side until the bottom is golden brown, about 4 minutes. Use the tongs to flip the breaded pork tenderloin chops over and fry for an additional 2 minutes. Remove chops from the skillet and set on the wire rack to drain off excess oil. Repeat with remaining pork chops.
• Serve breaded loin chops warm on buns with condiments and toppings of choice. Enjoy!

Nutrition

Serving: 1 | Calories: 2512cal | Carbohydrates: 66g | Protein: 43g | Fat: 233g | Saturated Fat: 38g | Cholesterol: 183mg | Sodium: 1231mg | Sugar: 6g | Fiber: 4g | Calcium: 152mg | Iron: 5mg

Originally published October 2022, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Breaded Pork Tenderloin Sandwich (Best Iowa Recipe) appeared first on The Slow Roasted Italian.

French Onion Pork Chops

This one’s got that “Oh. My. Gosh. What is THAT smell?” kind of magic coming from the skillet. The minute you start caramelizing those onions, the whole house knows something good is happening.

And you know me… if I love French onion soup, I’m gonna find a way to make it dinner-worthy. 

So here we are, my friends: juicy pork chops bathed in that sweet-savory onion gravy, crowned with cheese, and baked until gloriously bubbly and golden.

And listen… you know how I feel about Gruyère, but if all you’ve got is Swiss or baby Swiss, don’t let that stop you. This is comfort food, not the Queen’s dinner table.

I’d serve this French onion pork chop recipe with mashed potatoes the size of my head and call it a Tuesday miracle.

You’re gonna want to lick the pan. And honestly? I support that.

INGREDIENT NOTES

• Yellow Onions: These caramelize beautifully, but sweet or red onions can be used if needed.
  
• Baking Soda: My secret helper to speed up the caramelization process. You only need a pinch!
  
• Oil: For searing the chops. Vegetable or canola oil are perfect.
  
• Pork Chops: Boneless chops cook quickly and evenly. Look for ones about 1-inch thick and close to the same size.
  
• Thyme & Rubbed Sage: Dried herbs will melt seamlessly into the sauce, especially fluffy rubbed sage. If all you have are fresh herbs, use a bit more and chop them very finely.
  
• Beef Stock: Always use stock over broth when making a pan sauce. The flavor is so much deeper! Vegetable stock will work in a pinch, but add a few dashes of Worcestershire for some beefy flavor.
  
• Red Wine Vinegar: This adds a light tang that complements the savory beef stock. For a slightly sweeter and richer flavor, substitute balsamic vinegar.
  
• Gruyère Cheese: Look for a block or wedge and shred it by hand. The flavor will be better, and the cheese will melt down a lot smoother than the pre-shredded stuff.

VARIATIONS 

Herb-Lovers: Add fresh rosemary with the thyme for a fragrant boost.

Swiss Style: Swap Gruyère with baby Swiss or regular Swiss cheese.

Onion-Lovers: Use 3 large onions to go big on the caramelized flavor.

Low Carb: Skip the flour and use 1 tablespoon cornstarch mixed with a splash of stock.

Spicy Kick: Add a pinch of red pepper flakes to the sauce.

FRENCH ONION PORK CHOP FAQ 

TOOLS NEEDED

• Large oven-safe skillet
  
• Whisk
  
• Sharp knife or mandolin
  
• Cutting board
  
• Measuring spoons
  
• Cheese grater

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Pork Chop Recipes

Cast Iron Pork Chops with Apples (20 Minute Recipe)

Pan Seared Italian Pork Chops

Baked Ranch Pork Chops (Easy Boneless Recipe)

Easy Crock Pot Pork Chops Recipe with Gravy + Video

Print

French Onion Pork Chops

French Onion Pork Chops transform all the luscious flavor of French onion soup into a hearty main dish. Add fluffy mashed potatoes and dig in!

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 492cal

Author Donna Elick

Ingredients

• 2 tablespoons unsalted butter
• 2 large yellow onions thinly sliced
• 1/8 teaspoon baking soda
• 2 tablespoons vegetable oil
• 4 boneless pork chops about 1-inch thick
• 3 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon granulated white sugar
• 1/2 teaspoon kosher salt plus more to taste
• 1 1/2 cups beef stock
• 1 teaspoon red wine vinegar
• 4 ounces Gruyère cheese shredded (about 1 cup)
• Fresh chopped parsley or thyme for garnish (optional)

Instructions

• Preheat the Oven: Preheat oven to 375°F. If using a stainless or cast iron skillet, ensure it is oven-safe.
• Caramelize the Onions: In a large oven-safe skillet over medium heat, melt 2 tablespoons unsalted butter. Add 2 large yellow onions and 1/8 teaspoon baking soda. Cook, stirring occasionally, for 25 to 30 minutes until onions are deep golden brown and caramelized.
• Set Onions Aside: Transfer the onions to a plate or bowl and set aside.
• Sear the Pork Chops: Add 2 tablespoons vegetable oil to the skillet. Sear 4 boneless pork chops for 2–3 minutes per side, until golden brown. They do not need to be fully cooked. Remove from skillet and set aside.
• Make the Roux: Sprinkle 3 tablespoons all-purpose flour, 1 teaspoon dried thyme, 1/2 teaspoon rubbed sage, 1/2 teaspoon granulated white sugar, and 1/2 teaspoon kosher salt into the skillet. Whisk to combine with pan drippings and form a roux.
• Build the Sauce: Slowly pour in 1 1/2 cups beef stock and 1 teaspoon red wine vinegar, whisking constantly to avoid lumps. Simmer for 3 to 5 minutes until the sauce thickens slightly.
• Layer the Flavors: Return caramelized onions to the skillet and stir into the sauce. Nestle pork chops back in and spoon some onion mixture over the top.
• Add the Cheese: Sprinkle 4 ounces Gruyère cheese evenly over the pork chops.
• Bake: Transfer the skillet to the oven. Bake for 5 to 10 minutes, or until the pork chops are cooked through (internal temp of 145°F) and cheese is melted and bubbly.
• Rest and Serve: Remove from the oven and let rest for 5 minutes. Garnish with parsley or thyme if desired and serve hot.

Notes

Make-Ahead Tips: You can caramelize the onions a day in advance and store them in the fridge to save time.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a covered skillet over low heat with a splash of stock to loosen the sauce.

Freezing: This dish is freezer-friendly! Cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

Customization Ideas: Don’t have Gruyère? Swiss or baby Swiss works like a charm. You can also use bone-in pork chops, just add a few minutes to the bake time.

Nutrition

Serving: 1 | Calories: 492cal | Carbohydrates: 11g | Protein: 40g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 136mg | Sodium: 773mg | Sugar: 3g | Fiber: 1g | Calcium: 323mg | Iron: 2mg

Originally published August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post French Onion Pork Chops appeared first on The Slow Roasted Italian.