Pork Chops and Apples Sheet Pan Dinner

Pork Chops and Apples Sheet Pan Dinner - perfect for fall!

Am I the only one who thinks of Peter Brady when I say the title of the recipe today?

This recipe doesn’t have apple sauce, but it does have that great combo of pork and apples.  It all gets made on a sheet pan, so it’s super simple.

Here’s what you’ll need for this recipe:

Pork Chops and Apples Sheet Pan Dinner ingr

Any type of apple will work for this.  A tart apple might be best, if you have that option, but any apples you have on hand are fine.

I love using these thin, boneless pork chops.  They cook so fast! Serve roasted green beans, brussels sprouts or other green vegetable with this meal.

Pork Chops and Apples Sheet Pan Dinner

Serves: 6 servings

  • 1-2 Tbs. olive oil
  • 1.5 - 2 lbs. boneless pork chops, thin cut
  • salt and pepper to taste
  • 4-6 apples, peeled and sliced
  • 1 Tbs. honey
  • ½ tsp. cinnamon
  • dash nutmeg
  1. Brush sheet pan with olive oil.
  2. Place pork chops on pan and sprinkle with salt and pepper.
  3. Stir apples together with honey, cinnamon and nutmeg.
  4. Pour apples onto sheet pan with pork chops.
  5. Bake at 425 degrees for 25-30 minutes, until pork chops are cooked through and apples are tender.


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Boneless Pork Chops and Veggies Sheet Pan Dinner

Chipotle pork chop sheet pan dinner


I really like using these thin cut boneless pork chops.  They’re relatively inexpensive (groceries are getting crazy high in price!), they’re versatile and easy to use.  I need to do a post with lots of different ways to cook with these chops.

I’ve made this sheet pan dinner several times now.  It’s easy and it cooks in just about 30 minutes or a bit less.

To keep the prep quick, I used very small potatoes that didn’t require any chopping.  The green beans took longer to prep.  Brussels sprouts would work well and might be quicker.  Or try slices of cabbage.

One benefit to using thin cut pork chops is that they cook in the same amount of time the vegetables need. With a thicker cut of meat, you would need to put the meat in first and then add the veggies to the pan later.  This way it all goes in at the same time.

I have a really big sheet pan that I bought at Walmart.  I love it, because it fits a whole meal for a family.  My sheet pan is similar to this one.  If you don’t have a large pan, use two regular sized ones.

Here’s what you’ll need to make this meal.  Keep in mind that the veggies and seasonings can be swapped for other things.

Boneless pork chop sheet pan dinner ingr

This time I used McCormick’s Smokehouse Maple seasoning on the chops.  I love this stuff!  We flew through the first container of it and when I saw it in the store, I grabbed another.

I kept the seasoning on the veggies simple with kosher salt and black pepper.  Sometimes I like to sprinkle McCormick’s Montreal Steak seasoning over everything though.  That’s another favorite for my family.

Boneless Pork Chops and Veggies Sheet Pan Dinner

Cook time: 

Total time: 

Serves: 6 servings

  • olive oil
  • 3-4 cups small potatoes or chopped potatoes
  • 3-4 cups green beans, trimmed and cleaned
  • kosher salt
  • black pepper
  • 2 lbs. boneless thin cut pork chops
  • Smokehouse Maple seasoning or other seasoning blend
  1. Brush one large or two small rimmed baking sheets with olive oil.
  2. Toss potatoes with a drizzle of olive oil, salt and pepper. Add them to a section of the pan.
  3. Toss green beans with a drizzle of olive oil, salt and pepper. Add them to a section of the pan.
  4. Brush pork chops with olive oil and place in the remaining space on the pan. Sprinkle chops with seasoning.
  5. Place pan in a 425 degree oven for 25-30 minutes until meat is cooked through and potatoes are tender.



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Ginger Peach Pork Tenderloin

Ginger Peach Pork Tenderloin


One of my goals for this summer is to increase my grilling skills.  I’ve been wanting a ceramic grill for a while, but now is not the time for us to buy.  So I’m committed to really learning to use the gas grill.

I’ve cooked on a gas grill for years, but I’ve never really tried to learn any techniques.  But this year, I’ve really been working on seeking out good grilling methods.

Enter this 7-6-5 Method for grilling pork tenderloins.  This is so easy and so full of flavor!  I’ve done this multiple times already.  The process involves brining the pork for about 45 minutes.  Brining just means pouring cool water mixed with kosher salt and sugar over the pork and letting it sit in the fridge.  It couldn’t be simpler.

After the brine, I pat the meat dry and usually give it a generous sprinkle of McCormick Montreal Steak Seasoning or McCormick Maple Smokehouse Seasoning.  But this time I decided to give it an extra summery flare and use peaches.

I pureed a couple of peaches, added McCormick ground ginger and rubbed the meat down with the peach sauce.  The sugar in the peaches gave the pork a nice char on the outside.

To serve along with the meat, I added a teaspoon each of brown sugar and soy sauce to the remaining puree and warmed it in the microwave for a minute.  The ginger, peach and pork make a wonderful combination!

Here’s what you’ll need:   [Read more…]

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Slow Cooker Korean BBQ Tacos

Slow Cooker Korean BBQ Tacos


This recipe came about due to two things.

First, a friend mentioned having Korean tacos and how good they were.  I’d never tried them, but it sounded great!

Second, I wanted a homemade alternative to this Korean BBQ Mix.  We love this mix, but it’s nice to be able to make something from scratch too.

I did a little research and then altered the recipe for Slow Cooker Honey Hoisin Chicken to come up with this version of Korean BBQ Tacos.  I make no claim that these are authentic.  But I do know they are good!  Really good.

I used pork loin instead of beef or chicken, but any of those meats will work.

Here’s what you’ll need:   [Read more…]

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15 Minute Italian Nachos

15 Minute Italian Nachos


We love all kinds of nachos.  These Italian Nachos are one of our favorites!

Italian sausage, tomatoes, red pepper, black olives, banana peppers and creamy Alfredo sauce come together in each crunchy bite.  They’re impossible to resist.

And it only takes 15 minutes to put them together.  That includes the time spent browning out the sausage.  You can’t beat that.

Here’s what you’ll need:   [Read more…]

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Slow Cooker Pork Chops and Baked Beans

Slow Cooker Pork Chops and Baked Beans


Pork Chops and Baked Beans is an easy recipe for a weeknight dinner.  The baked beans have a taste of molasses and the pork chops come out tender and juicy.

This recipe can actually be made in the oven or the slow cooker, so you can match it to your day and schedule.

The ingredients are all common, pantry ingredients.  And it won’t take longer than a few minutes to get it all assembled and ready to bake (or slow cook).

Here’s what you’ll need:   [Read more…]

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Sausage and Corn Quesadillas – a 15 Minute Meal (and a giveaway!)

15 minute Sausage and Corn Quesadillas


One way to make quick dinners is to wrap something – almost anything, really – in a tortilla.  I keep tortillas on hand in the pantry, because they’re great for nights when I’m wondering what I’m going to fix.

Oh yes.  I have those nights too, where I stand in front of the pantry and fridge surveying the contents.  Some of my best recipes come from those forced cooking sessions.

Here’s how I create those recipes.  I’m going to share my system so you can do the same thing.  Some of you already cook this way, but for others it’s a new experience.

Let’s say you’ve got a pack of tortillas handy.  Knowing a quick meal can be pulled together using those, we’ll start there.

Sausage and Corn Quesadillas ingr

Next, check your fridge and freezer for any meat you may have.  Leftover cooked chicken, ground beef or pork and even sausage can be used.  For this meal, I chose Italian sausage.  It doesn’t have to be Mexican to be wrapped in a tortilla.  No rules here!

You’re also going to want cheese.  Tortillas and cheese are like peanut butter and jelly.  They belong together!  For this recipe, I grabbed a block of Monterey Jack and started grating.

You could stop there if you wanted.  Sausage and cheese would be filling all on it’s own.  But since I had half a jalapeño and some frozen corn, I decided to add those.  You could also use red or green bell peppers, onion, garlic, zucchini…let your imagination and pantry guide you.

Now it’s just a matter of deciding how to cook what you’ve got.  This would make wonderful enchiladas.  Just add a simple red sauce to the top and bake.

But I was in a hurry, so I chose to make quesadillas.  Crispy on the outside and melty on the inside.  Everyone loves these!

Here’s the recipe, but keep reading for the giveaway!

Sausage and Corn Quesadillas – a 15 Minute Meal

Serves: 6 servings

  • 1 lb. Italian sausage
  • 1 cup corn
  • ½ jalapeño, seeds removed and diced
  • 8 oz Monterey Jack cheese, shredded
  • 8 - 10 Azteca tortillas
  • oil or cooking spray
  1. Cook sausage over medium heat in a skillet until done.
  2. Add corn and jalapeño and heat through.
  3. Spread sausage/corn mix on one half of tortilla.
  4. Top with cheese and fold tortilla over.
  5. Cook over medium heat in large skillet or griddle until toasted on the outside.

Azteca Tortilla Giveaway!

I love Azteca tortillas.  They have no preservatives, no high fructose corn syrup and no artificial flavors or colors.  Quick meals can be healthy!  Since I often shop at Walmart, I like that I can find Azteca products there.

Azteca is giving away a Back to School Prize Pack to one lucky winner.  The prize pack includes:

·         $50 Walmart Gift Card

·         Azteca Free Product Coupon

·         Meal Planning Notepad

·         Tupperware Container

·         Dry Erase Wall Decal Calendar

Azteca prize pack

To enter:

Leave a comment telling me how long you usually spend cooking a weeknight dinner.  Winner will be chosen randomly on 8/28 and notified by email.

Disclosure:  I have been compensated by Azteca for my time, but all opinions are my own.

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Italian Sausage Skillet over Acorn Squash or Pasta

Italian Sausage Skillet over Acorn Squash or Pasta

In case you don’t catch it right away, this is an attempt to please both the kids and adults.  Not that the adults in this house don’t like pasta.  But Jim and I are both attempting a Whole 30, which means no pasta for us.

And actually, we both agreed that the acorn squash tasted much better than the pasta for this dish.  Pasta doesn’t have much flavor of it’s own really, but the squash lent a slight bit of sweetness that balanced the sausage, peppers and tomatoes.

This is a Whole 30 compliant meal (as far as I can tell).  We really enjoyed this one.

Here’s what you’ll need to make it:   [Read more…]

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Peach Pork BBQ Sliders Topped with Apple Cole Slaw

When King’s Hawaiian asked me to create a recipe using their dinner rolls, I had a couple of ideas.  I first made sticky pecan rolls.  They were marvelous, but not very photogenic.  So, I went back to the drawing board and decided to try a twist on bbq sliders.

These little sandwiches make use of one of the slow cooker freezer meals that is part of our November plans.  The Peach BBQ Pork couldn’t be easier and the flavor is outstanding.

I paired the pork with Apple Cole Slaw with sweet vinegar dressing.  It’s really easy to make, but the addition of the apple gives a great flavor.  It goes great with the pork and the King’s Hawaiian rolls too.

Here’s what you’ll need to make them:

The pork and bbq ingredients aren’t in the photo.  I already had it going in the slow cooker.

For the Pork

  • 2 1/2 – 3 lbs. pork roast or tenderloin
  • 16 oz bottle barbecue sauce
  • 16 oz peach salsa
  1. Put all the ingredients in the slow cooker.
  2. Cook on high 5-6 hours or low for 7-8 hours.
  3. Shred cooked meat to serve.

For the Apple Cole Slaw

  • 16 oz bag cole slaw mix
  • handful chopped parsely
  • ​1 apple, chopped
  • 1/3 cup vegetable oil
  • 3 Tbs. vinegar
  • 4 Tbs. sugar
  • salt and pepper to taste
  1. Stir cole slaw mix, parsley and apple together.
  2. Put the remaining ingredients in a container with a tight fitting lid.  Give it a good shake to combine.
  3. Pour dressing over slaw and toss.

Two Packs of King’s Hawaiian Dinner Rolls

Serve Peach BBQ Pork on split King’s Hawaiian dinner rolls.  Top bbq with slaw.


This is a sponsored conversation written by me on behalf of King’s Hawaiian®. The opinions and text are all mine.

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Slow Cooker Pork and Gravy Sandwiches

This is another one of those super simple, easily adaptable recipes.  In fact, I can think of three different ways to serve it.  All of them would be delish.  We chose the simplest serving method – sandwiches.

But you could also make the pork and gravy and serve it as whole pork chops with your favorite sides.  Then repurpose the leftovers as sandwiches.

Or you could make open-faced sandwiches with mashed potatoes. Like a Manhattan.  I think there are other terms for this type of sandwich, but I can’t think of them right now.  Leave a comment if you know of some.

Slow Cooker Pork and Gravy Sandwiches


I used 2.5 lbs of boneless pork chops and 1 jar of gravy.  If you like it more gravy-ish, just add a second jar.  And if you’re serving them as open-faced sandwiches with mashed potatoes, you’ll want the second jar of gravy.

For a side dish, I cooked some farmer’s market veggies in a skillet.  It was a quick meal that we really liked.

Pork and Gravy Sandwiches ingr


This really can’t get any easier!  I love recipes like this.

Slow Cooker Pork and Gravy Sandwiches

Serves: 6-8 servings

  • 2.5 lbs. boneless pork chops
  • salt and pepper to taste
  • ½ tsp. thyme, optional
  • 12 oz jar pork gravy (use a second jar if you like more gravy)
  • buns
  1. Place all ingredients except buns in the slow cooker.
  2. Cook on high 5-6 hours or low 7-8 hours.
  3. Shred meat and serve on buns.
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