They’re Lovin’ It! Here’s what They’re Sayin’:

“I LOVED this glaze! I followed the directions and it turned out perfect.”

—ERIKA

Let me just tell ya, this honey glazed ham recipe makes a main course that will get rave reviews for holidays and special occasions boos. Instead of picking up a honey baked ham from the store, make this right at the crib for your next Easter, Thanksgiving or Christmas celebration! It’s perfectly sweet yet salty, always tender and sticky on the fingers. Let’s get into it.

The Lowdown of This Honey Glazed Ham Recipe

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Baking (with a Slow Cooker option too!)

Dietary Info: Gluten-Free

Key Flavor: Sweet, Sticky, Perfectly Flavorful Tender Ham Vibes

Skill Level: Easy y’all (No Sweat Fam!)

Flavors on Flavors

A sticky, sweet, and salty glaze that’ll have everyone reaching for seconds ya dig? Plus as the ham cooks in its own juices, it gets super juicy, tender and irresistible.

Ultimate Holiday Showstopper

When you need the perfect centerpiece for your holiday menu, this honey ham is the one you pull out. Before you reach for the number to order a honey baked ham, try this one and see how much more you love it!

Versatile Cooking

You can either slow cook this baby or roast it in the oven. You can do you boo! It’s your world. Both options are super stress-free and no-fuss too.

Ingredients You’ll Need to Make Honey Baked Ham

• Unsalted Butter: Ham is already a bit salty so we go with unsalted. The butter aids in melting the sugar and adds a richer flavor to the ham glaze.
• Brown Sugar: The sugar helps create that sweet, caramel-like glaze with it’s molasses-ey and super sticky notes.
• Honey: It adds floral, fruity and sometimes, buttery essence as well as more stickiness when paired with the sugar sticking to the skin of the ham.
• Dijon Mustard: Dijon mustard is a milky mixture of onion, garlic, salt, white wine, mustard powder and a touch of honey. It adds a little heat and brightness to the mix.
• Pineapple Juice: This gives necessary acidity cutting through all the sugar.
• Ham: Let’s not forget the ham y’all. Choose a precooked, spiral-cut, bone-in ham. It’s crucial to make sure you get one that doesn’t already have a glaze on it.

WARNING: Pork is inherently a very salt-forward protein. Some store-bought hams will have also already been brined in salt water. As with any other recipe, salt and pepper your ham as needed. Just go easy on it so you don’t get too salty with it.

How To Make Honey Glazed Ham

Step 1: Make the Honey Glaze

1

Melt the butter in a large saucepan. Whisk in the brown sugar, honey, mustard, pineapple juice, garlic powder and paprika until combined. 

2

Allow the mixture to cook for about 5-7 minutes or until it bubbles and somewhat thickens. Remove the saucepan and allow to continue thickening.

Step 2: Prep the Ham

3

Place the ham cut side down in the pan (or slow cooker). Score the ham by making shallow cuts along the top of the thicker skin. This allows the delicious honey glaze for ham to penetrate the skin of the ham.

4

Brush one-third of the glaze over the top of the ham.

Step 3: Time To Bake It

5

Bake the ham for 1 ½ hours. Then turn the oven temperature to 425 degrees F.

6

Brush Brush the ham again with half of the remaining glaze. Bake for an 15 additional minutes, then finally brush ham with remaining glaze you have.

7

Place the ham under broiler for 3-5 minutes to allow glaze to get sticky. The brown sugar glaze should be super seeped in and delicious.

How to Make Slow Cooker Honey Ham

As if this recipe couldn’t get any easier, this baked ham recipe is a slow-cooker friendly.

The low, slow heat of the slow cooker gently braises the ham which makes for the best melt-in-the-mouth pork you’ve ever had.

TOP TIP: Use the Right Ham! You don’t wanna use a boneless ham in a slow-cooker. Instead, buy a spiral-cut ham that is fully cooked and has the bone in. Butt-end hams fit into slow-cooker a bit more easily. A 10-pound ham is as big as you can fit into a 6-quart slow-cooker.  Make sure you spray it completely with non stick spray.

1. Place the ham in the slower cooker. Make sure you’ve already prepped it!
2. Once the ham is cozy in the slow-cooker, pour the glaze over the ham and try to cover as much ground as possible. Don’t worry if there are uncovered portions.
3. The key here is LOW AND SLOW. Set a timer for about 8 hours (it might take 5 depending on size of ham) and cook on the low setting. Do your best to baste the ham with glaze every hour or so. I would also suggest flipping the ham halfway through cooking.

What to Serve with Honey Bake Ham

• Sunday Supper: Serve this honey ham up with mashed sweet potatoes, fried corn and fried cornbread. Easy peasy yet delish meal.
• Sandwich It Up: Make some delish no-knead bread or some Hawaiian sweet rolls and add slices of honey glazed ham to the center.
• Easter Celebration: Serve this honey baked ham recipe with honey glazed carrots, cheesy scalloped potatoes, deviled eggs, deviled ham, green bean casserole and don’t forget the bomb carrot cake boos.

Meal Plan: Ultimate Southern Holiday Dinner with Honey Glazed Ham

Southern cornbread dressing is the ultimate side for any holiday dinner menu.

Mama’s collard greens are essential for your soul food menu. Plus that potlikker is the perfect thing to serve with honey ham.

Candied sweet potatoes add so much flavor and perfect sweetness to compliment this ham.

A southern corn spoonbread is the ultimate twist on cornbread that has a wonderful texture.

Recipe Substitutions

• Unsalted Butter: Go with ghee which will give you that butter flavor.
• Honey: Swap in maple syrup for some more intense and deep notes.
• Dijon Mustard: Go with plain yellow mustard or even a honey mustard if you wanna add even more sweetness to the mix.
• Pineapple Juice: Replace with orange juice or apple cider for some wonderful fruity vibes that add brightness.

Recipe Variations and Additions

• Spice It Up: Just a bit of sriracha or even some cayenne added to the glaze can add some heat to the sweet.
• Brighten: Adding in some fresh orange or lime zest can really add a contrast to the sweetness in the glaze.
• Booze It Up: Just a little bourbon or whiskey add to the glaze will add some complexity and grown up vibes.
• Get Smoky: Swap in smoked paprika for the paprika and add a little liquid smoke to the glaze to add some bomb smokey notes.

Expert Tips and Tricks

• Slow Cooker Tips: Butt-end hams fit into slow-cooker a bit more easily. Above all, take into consideration the size of your slow-cooker. A 10-pound ham is as big as you can fit in
• Choose a spiral cut ham for the best pineapple honey glazed ham.
• Score the ham before adding the glaze so the flavors penetrate more of the meat.

How to Store Honey Ham

Leftover ham is rare because for reals, it goes quickly. But, if you find yourself with a few extra slices, it’s important to store it properly. Store the ham (in its juices) in an airtight container in the refrigerator for up to 5 days.

BONUS TIP: This ham makes for the best next-day ham sandwiches. Make sure you’ve got good bread and some extra mustard on hand. Dipping the sandwiches in the juices takes it to a new level.

Frequently Asked Questions

More Holiday Recipes

• Fried Turkey Recipe
• Turkey Gravy
• Southern Pecan Pie
• Southern Caramel Cake
• Oyster Dressing
• Garlic Mashed Potatoes
• Southern Cornbread

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Honey Glazed Ham Recipe

This tender, moist and perfectly sweet Honey Glazed Ham recipe is cooked in its own juices and glazed with a mixture of honey, pineapple juice and brown sugar.

Course Main Course

Cuisine American, south, Southern

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 25 servings

Calories 425kcal

Author Jocelyn Delk Adams

Ingredients

• 1/4 cup unsalted butter
• 1 cup brown sugar packed
• 1/2 cup honey
• 2 tbsp dijon mustard
• 1/4 cup pineapple juice
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Cooking spray
• 8-10 lb Plain fully cooked spiral sliced bone in ham make sure it does not already have a glaze

Instructions

• In a large saucepan over medium heat, melt butter then whisk in brown sugar, honey, mustard, pineapple juice, garlic powder and paprika until combined. Allow the mixture to cook for about 5-7 minutes or until it bubbles and somewhat thickens. Take off heat. It will continue to thicken as it stands.
• Preheat the oven to 350 degrees F. Cover a 9" x 13" pan with lots of foil going up the sides as well then thoroughly spray with cooking spray.
• Place the ham cut side down in the pan. Next score the ham if you desire. To score, simply make shallow cuts along the top of the thicker skin to get the glaze to seep through even more.
• Brush the ⅓ of the glaze over the top of the ham.
• Bake for 1 ½ hours then turn oven to 425 degrees F and brush ham again with half of the remaining glaze.
• Bake 15 additional minutes, then finally brush ham with remaining glaze you have. Place ham under broiler for 3-5 minutes to allow glaze to get sticky. The sugar should be super seeped in and delicious.
• Rest ham for 10 minutes and then serve.

Slow Cooker Instructions

• Thoroughly spray the inside of a 6 or 7 quart slow cooker with your cooking spray.
• Carefully place the ham inside. Prepare ham according to instructions.
• Cover and cook on low for 8 hours.

Notes

Slow Cooker Tips: Butt-end hams fit into slow-cooker a bit more easily. Above all, take into consideration the size of your slow-cooker. A 10-pound ham is as big as you can fit in

Make ahead: The glaze can be made up to 3 days in advance and stored in the refrigerator.

Choose a spiral cut ham for the best pineapple honey glazed ham.

Score the ham before adding the glaze so the flavors penetrate more of the meat.

Nutrition

Calories: 425kcal | Carbohydrates: 15g | Protein: 31g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 1740mg | Potassium: 435mg | Fiber: 1g | Sugar: 14g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

This post was originally published March 2020. It has been republished with new content.

The post Honey Glazed Ham Recipe (Oven and Slow Cooker) appeared first on Grandbaby Cakes.

Pork chops have always been one of my main choices for a no-fuss dinner. I just can’t go without smothered pork chops, peach pork chops, and of course, my beloved fried pork chops. But this pork chop casserole recipe? Easy, down-home comfort at its best! I give the chops a quick sear to trap the juices, then let them finish up in the oven with the rice and mushroom soup. The result is chops so tender, you’ll swear they’re the best thing since sliced bread. One of the best ways to cook them, if you ask me!

The Lowdown on This Pork Chop Casserole

Cuisine Inspiration: American

Primary Cooking Method: Stovetop and Baking

Dietary Info: Pork-Based

Key Flavor: Savory & creamy with pork and a hint of earthiness from the mushrooms

Skill Level: Intermediate

Packed with Goodness

This pork chop casserole with rice ain’t just filling – it’s a full-on feast in a pan! Loaded with hearty pork chops, it’s the kind of meal that keeps you full and happy.

Simpler Than Ya’d Think

At first glance, that list of ingredients might have you thinking twice, but don’t let it fool you. This recipe is as easy as pie! A little chopping here, some stirring there, and let the oven do the rest.

Leftovers That Don’t Disappoint

If you’re usually giving the side-eye to leftovers, this casserole will change your mind. It’s just as tasty the next day! Warm it up, and get ready for round two of deliciousness.

Ingredients to make Pork Chop Casserole

For the Rice

• Long Grain White Rice: It soaks up all those rich flavors from the pork drippings like nobody’s business!
• Cayenne Pepper: Just a hint for a little kick.
• Cream of Mushroom Soup: It brings a creamy, earthy base.
• Sour Cream: For that tangy richness.
• Low-Sodium Chicken Stock: We’re using this twice, so keep it handy! It helps cook the rice and adds flavor. Vegetable stock is a fine swap if you need it.
• Italian Parsley: A fresh pop at the end!
• Kosher Salt: For seasoning. We’re balancing flavors, so we’ll adjust as we go.

For the Pork Chops

• Thick Bone-In Center Cut Pork Chops: I can’t sing their praises enough! They stay juicy and tender after searing and baking.
• Seasoning Mix: Coarse ground black pepper, onion powder, garlic powder, smoked paprika, and dried thyme. This will make those pork chops FULL of flavor!

For the Mushrooms

• Neutral Oil & Unsalted Butter: For cooking. Canola or vegetable oil will do the trick.
• Cremini Mushrooms: Diced up small. I love these for their flavor, but white mushrooms are a good stand-in.
• Onion, Bell Pepper, & Celery: A classic trio that brings freshness and crunch. If you’re missing one, just double up on another.
• Garlic Cloves: Minced. Because garlic makes the world go ’round!
• Apple Cider Vinegar & Dijon Mustard: They add a nice tang and zip to balance the richness of the pork chop casserole with mushroom soup.

How to make Pork Chop Casserole

Step 1: Mix the rice ingredients in the pan

1

Place the uncooked rice, cayenne pepper, soup, sour cream, stock, parsley, and salt in the prepared 13×9 pan.

2

Stir together in the pan.

Step 2: Season the pork chops and sear them

3

Add salt, pepper, onion powder, garlic powder, smoked paprika, and dried thyme to a small bowl.

4

Stir together.

5

Season both sides of the pork chops with the seasoning mix.

6

Heat oil in a skillet over medium-high heat. Once hot, add pork chops and cook on the first side until golden brown.

7

Flip and continue cooking.

8

Remove the pork chops from the pan and set aside on a plate.

Step 3: Cook the mushrooms and add them to the pan

9

Add butter, mushrooms, onion, bell pepper, and celery to the pan.

10

Cook until the onions become translucent, the celery softens, and the mushrooms have given up their liquid. Add in garlic, remaining thyme, and salt, and continue cooking.

11

Pour in the remaining stock, vinegar, and mustard.

12

Quickly bring to a boil, then remove from heat and stir into ingredients in the 13×9 pan.

Step 4: Add the pork chops to the pan and bake

13

Nestle pork chops partway into the creamy mixture.

14

Cover with foil.

15

Bake until rice is cooked and pork chops reach 145F on a digital thermometer.

16

Remove from the oven, and let sit for a couple of minutes before serving. Uncover, garnish with parsley, and serve!

Tips for making the best pork chop casserole with rice

1. Let Those Chops Sizzle: When you’re searing the pork chops, resist the urge to fiddle with ’em. Moving them around too much or flipping them too early means you’ll miss out on that perfect golden crust.
2. Let the Casserole Rest: Letting it rest for about 10 minutes after pulling it out of the oven not only makes it easier to serve but also allows all those savory flavors to meld together just right.
3. Check Your Chops: Depending on their size and your oven, cooking times can vary. So, I suggest you use a meat thermometer to ensure they’ve reached an internal temp of 145F.
4. Don’t Rush the Mushrooms: Give them time to brown nicely in the pan. Seriously boo, this adds a depth of flavor to the casserole that you don’t want to miss!

Popular substitutions & additions

• Cheese It Up: For an extra layer of flavor and gooey goodness, sprinkle your favorite shredded cheese (like cheddar or gouda) over the casserole right before it’s done. Pop it back in the oven and broil briefly until the cheese is bubbly and golden.
• Soup Swap: Swap out the cream of mushroom soup for cream of chicken. It’ll still give you that creamy, comforting base but with a lighter, chicken-y twist.
• Sour Cream Alternative: If you want a tangier and slightly lighter baked pork chop casserole, use Greek yogurt in place of sour cream. It’s a great way to cut some fat without sacrificing the creamy texture!
• Veggie Volume: Toss in more veggies to boost the nutrition of the dish! Think chopped spinach, diced carrots, or even some sweet peas.

What to serve with this pork chop casserole recipe

• Throw together a quick coleslaw or a simple green salad for a bit of a fresh crunch. Both can be a palate cleanser between those savory bites of casserole.
• Don’t forget the power of some good ol’ bread on the side! Garlic bread, fluffy dinner rolls, or buttery biscuits aren’t just delicious – they’re perfect for sopping up all that creamy sauce.
• Steamed veggies or crisp green beans also make a great pair. They add a pop of color and a crunch that complements the tender, flavorful pork and creamy rice.
• No Southern table is complete without a slice of cornbread, y’all! Its slight sweetness and crumbly texture are just the things to round out your meal.

Menu Option Complete Meal With Pork Chop Casserole

Honey Glazed Carrots Coated with a honey, brown sugar and orange juice sweetened glaze.

Southern Fried Corn Fresh corn is shucked, scraped and fried in a cast iron skillet with flavorful bacon drippings and sugar

Cheddar Rosemary Dinner Rolls No meal is complete without soft, pillowy Cheddar and Rosemary Dinner Rolls on the table.

Apple Brown Betty Sweet, tart, and juicy apples coated in spice and layered with buttery crisp crumble!

How to store & reheat Pork Chop Casserole

Once you’ve had your fill of the pork chop casserole, let it cool down to room temperature first. Then, scoop any leftovers into an airtight container (or cover the pan tightly with plastic wrap), and store it in the fridge.

The best way to reheat this casserole is to cover it with aluminum foil and warm it in the oven at 350F until it’s heated through, usually about 20 minutes. But if you’re in a hurry or don’t want to fire up the oven, individual portions can be microwaved on a medium setting for a couple of minutes.

How long will Pork Chop Casserole last in the fridge?

This tasty casserole will keep its charm in the fridge for up to 3 to 4 days. If you have plenty of leftovers, that means you won’t have to worry about cooking dinner for a while!

Can I freeze pork chop casserole with mushroom soup?

When it comes to freezing, I gotta say… I don’t really recommend it. The pork chops freeze just fine, but the creamy mushroom base and the rice can get a weird texture once thawed. It’s best enjoyed fresh or reheated from the fridge within those few days.

Frequently asked questions

This Pork Chop Casserole is sure to bring a little warmth and a lot of flavor to your table! With its juicy pork chops, creamy mushroom goodness, and that perfectly fluffy rice, it’s a dish that speaks to the heart of comfort food. A go-to for anytime you need a hearty, easy and tasty home-cooked dinner!

More casserole recipes

• Lemon Chicken And Rice Casserole
• Dorito Casserole
• Southern Sweet Potato Casserole
• Broccoli Cheese Casserole
• Biscuits And Gravy Casserole

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Pork Chop Casserole

This pork chop casserole has got juicy, bone in pork chops, seared and then placed on top of a bed a rice mixed with creamy mushroom soup and veggies!

Course Main Course

Cuisine Southern

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 637kcal

Author Jocelyn Delk Adams

Ingredients

For the Rice:

• 1 cup long grain white rice
• 1/8 teaspoon cayenne pepper
• 1 10 ounce can cream of mushroom soup
• ½ cup sour cream
• 1 ½ cup low-sodium chicken stock divided
• 2 tablespoons finely chopped Italian parsley
• 3 ½ teaspoons kosher salt divided

For the Pork Chops:

• 3 ½ pounds thick bone-in center cut pork chops 1 inch thick
• 1/2 teaspoon coarse ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 ½ teaspoon smoked paprika
• 1 teaspoon dried thyme leaves divided

For the Mushrooms:

• 2 tablespoons neutral oil
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms diced small
• 1 cup small diced onion
• 1 cup small diced bell pepper
• 3 stalks celery diced small
• 3 garlic cloves minced
• 1 tablespoon apple cider vinegar
• 2 teaspoons Dijon mustard

Instructions

• Preheat oven to 350F. Place rack in middle position. Spray 13×9 pan with nonstick spray.
• In prepared pan, place uncooked rice, cayenne pepper, soup, sour cream, and 1 cup of stock, 1 tablespoon of parsley, and ½ teaspoon salt. Stir together in pan.
• Combine 2 ½ teaspoons salt, pepper, onion powder, garlic powder, smoked paprika, and ½ teaspoon dried thyme in a small bowl. Stir together. Season both sides of the pork chops
• In a 12-inch skillet, heat 2 tablespoons oil over medium-high heat. Once hot, add pork chops and cook for about 3 minutes on the first side until golden brown. Flip and continue cooking for 2 minutes. Remove from pan and set aside on a plate.
• Quickly add butter, mushrooms, onion, bell pepper, and celery to the pan. Cook until the onions become translucent, the celery softens, and the mushrooms have given up their liquid, about 5-6 minutes. Add in garlic, remaining ½ teaspoon thyme, and final ½ teaspoon of salt and continue cooking for about 1 minute. Pour in remaining ½ cup stock, vinegar, and mustard. Quickly bring to a boil, then remove from heat and stir into ingredients in 13×9 pan.
• Nestle pork chops partway into creamy mixture. Cover with foil. Bake for about 45-50 minutes, until rice is cooked and pork chops reach 145F on a digital thermometer. (Depending on thickness of pork chops, they may be finished cooking before the rice is ready. Check them at 30 minutes, and remove them from the pan, if necessary. Recover the rice and continue cooking.)
• Remove from the oven, let sit for 10 minutes before serving. Uncover, garnish with final 1 tablespoon of parsley and serve.

Notes

• Let Those Chops Sizzle: When you’re searing the pork chops, resist the urge to fiddle with ’em. Moving them around too much or flipping them too early means you’ll miss out on that perfect golden crust.
• Check Your Chops: Depending on their size and your oven, cooking times can vary. So, I suggest you use a meat thermometer to ensure they’ve reached an internal temp of 145F.
• Don’t Rush the Mushrooms: Give them time to brown nicely in the pan. Seriously boo, this adds a depth of flavor to the casserole that you don’t want to miss!
• Let the Casserole Rest: Letting it rest for about 10 minutes after pulling it out of the oven not only makes it easier to serve but also allows all those savory flavors to meld together just right.

Nutrition

Calories: 637kcal | Carbohydrates: 37g | Protein: 49g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 161mg | Sodium: 1867mg | Potassium: 1207mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1500IU | Vitamin C: 37mg | Calcium: 107mg | Iron: 3mg

The post Pork Chop Casserole appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Hands down, the best pork chops I’ve ever made!!”

—ERIN.

When your mama is from Mississippi, you know a thing or two about fried pork chops. You grow up eating quite a few a week because its just the Southern way. And you learn how to fry them up right. This recipe is an ode to my mama’s teachings with a little Grandbaby Cakes flava!

The Lowdown of The Best Fried Pork Chop Recipe

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Pan-Fried

Dietary Info: This ain’t for my calorie-conscious boos but it can be made Gluten-Free with substitutions

Key Flavor: Savory with a hint of spice that’s crispy and tender

Skill Level: Intermediate

Crispy on the Outside, Juicy on the Inside

It takes legit skill to achieve this textural combo but my technique will teach you exactly how to guarantee moist pork wrapped in a crispy, flavorful crust.

Crowd-Pleaser

It’s straight up Southern hospitality when you serve these pork chops up. They stay winning at family suppers, cookouts and any place where folks want to eat well.

Pairs with Anything

Flexibility is key! Serve with mashed potatoes, collard greens, or any side you love. These chops ain’t picky. They are at home with whatever you pair them with.

Great for Leftovers

If you have any left (and that’s a big if!), they make great next-day lunches or dinner do overs.

Ingredients You’ll Need to Make Southern Fried Pork Chops

• Pork chops: Make sure you grab bone-in about an inch in thickness for these with some fat marbling peeking through. That bone is gonna retain juiciness while they fry as well as give you more flavor.
• Buttermilk: This liquid is gonna tenderize and add some delish tang to those chops.
• Hot sauce: You gotta add a kick boos! That spice ups the overall taste.
• Self-rising flour: The leavening creates a lighter yet still crispy coating when they are fried up.
• Seasoned salt: We gotta get these chops well-seasoned so this is the first step.
• Black pepper: This balances the salt with a mild bounce of heat.
• Ground garlic powder: This adds a savory depth of flavor to the flour mixture.
• Cayenne pepper: This provides more heat and is the perfect spicy compliment to the hot sauce.
• Paprika: Grab smoked paprika. It’s giving vibrant color and more flavor.
• Canola oil: We use these to fry the pork chops so we get that golden-brown and crispy crust.

How to Make Fried Pork Chops

Step 1: Let’s Season, Marinate and Prep Our Dry Ingredients

1. Start by seasoning the pork chops with salt and black pepper on both sides.
2. Next, let’s get into the wet ingredients. Whisk hot sauce into buttermilk and add the pork chops to the buttermilk. Let those babies soak for about an hour to flavor and tenderize.
3. Mix up the dry next. In a large zip top bag, add flour, salt, pepper, garlic powder, cayenne pepper, and paprika and mix until combined.

PRO TIP: Pat those pork chops down with paper towels before you start the recipe. This will make sure dredging ingredients will stick well.

PRO TIP: For easier clean up, I opted to use a large plastic bag to dredge the pork chops in seasoned flour. Alternatively, you could mix the seasoned flour into a large bowl and individually dip/coat each piece. 

Step 2: Dredge the Pork Chops and Set

1. Put pork chops into seasoned flour and coat really well. If you want super crispy, add back into buttermilk and then back into seasoned flour.
2. Place on a parchment lined baking sheet. Let the chops set for at least 20 minutes with the flour before frying.

Step 3: Fry Those Pork Chops and Drain

1. Heat oil over medium high heat of about 350 F.  
2. Fry until golden brown on both sides.  This can take about 3-4 minutes each side for thinner chops and up to 7 minutes per side for chops that are 1-inch thick.
3. Once fried, remove and add to wire rack with paper towel lined baking sheet to drain. Let them drain for at least 10 minutes before serving.

What to Serve with Buttermilk Fried Pork Chops

• This fried pork chops recipe is a cozy weeknight dinner just waiting to happen. Pair them with a bright summer salad, succotash, roasted vegetables or Baked mac and cheese for that extra dose of comfort.
• For a super down home Southern meal, pair with these Chitterlings. Also try these Collard Greens or Mustard Greens , Pinto Beans and some Hot Water Cornbread or Corn Muffins for a true down home meal.

Recipe Substitutions

• Pork Chops: While bone-in is my fave to use here, boneless works just fine. Just make sure you don’t overcook since they tend to be dryer.
• Flour: If ya ain’t got self-rising flour, all-purpose is just fine. You can also make your own self-rising too! For every cup of all-purpose flour needed, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt, whisk it up and use it up.
• Buttermilk: If you ran out of buttermilk, create this substitution. Add 2 tablespoons of vinegar or lemon juice to 2 cups of regular milk. Let it sit for about 5 minutes until it curdles and use it for the marinade.
• Spices: Kosher salt along with additional spices can replace seasoned salt. Regular paprika is just fine to use instead of smoked and you can replace the cayenne with a pinch of red pepper flakes.
• Oil: You just need a neutral oil here so vegetable oil, canola oil or even peanut oil will work. Just don’t use olive oil boos.

Recipe Variations and Additions

• Gluten Free: Replace the self-rising flour with a 1:1 ratio gluten-free flour alternative. The crust might change slightly but they will still be hittin.
• Smother Them Up: After you fry them, create a gravy and make bomb smothered pork chops.
• Stuff Them: Use the stuffing from my crab stuffed salmon and create a incredible remix on the classic. That’s some good eatin!
• Crunch It Up: You can make the crust even crunchier if you add some bread crumbs, panko or even crushed cornflakes to the dry ingredients.

Expert Tips and Tricks for Pan Fried Pork Chops

• Dry The Pork: Make sure you give those chops a nice pat down with paper towels before you start the recipe. This is going to ensure that the coating sticks well.
• Adjust As Needed: The spices in this recipe are like a guideline. You can adjust baed on your preferences so it tastes just how you like it.
• Let the Chops Chill: After you bread the pork chops, let them rest for about 20 minutes. This is going to let that crust build and stay put when you fry.
• Frying Heat: Make sure that frying oil is around 350° before you get to sizzling. If you put them in too early, the skin will be soggy. If the temperature is higher than 375°F, your crust could burn before your chops even cook on the inside.
• Don’t Overcrowd: Too many pork chops will give you an undercooked and greasy result, and we ain’t got time for that.
• Be Safe: Make sure your chops are cooked to an internal temperature of 145°F before you serve them up. Grab the meat thermometer to check.
• Drain: I like to add my fried pork chops to a wire rack over a paper towel lined baking sheet. This removes extra oil and allows the chops to rest and redistribute their juices. 

How to Store Breaded Fried Pork Chops

• Fridge: Make sure your Southern fried pork chops are cooled to room temp then wrap tightly in foil or plastic wrap or add to an air-tight container and pop in the fridge. They will last for up to 4 days.
• Freezer: You can store the same way but I prefer to add to a zip-top resealable bag releasing as much air as possible to prevent freezer burn. Label with the date stored and store up to 3 months. When ready to reheat, thaw in the fridge overnight.
• Reheating: You can either reheat in the oven or the air fryer. Preheat the oven to 350°F and bake up to 15 minutes until heated through. My preferred way is to use the air-fryer, The crust stays super crunchy that way.

Frequently Asked Questions

More Fried Recipes to Try

• Chicken Fried Steak
• Fried Chicken Gizzards
• Buttermilk Fried Chicken
• Fried Catfish
• Fried Pickles
• Fried Onion Rings

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Southern Fried Pork Chops Recipe

Tender and juicy and downright addictive, these fried pork chops are marinated in a spicy buttermilk then breaded in a flavorful flour dredge creating the ultimate crunch and deliciousness.

Course Main Course

Cuisine soul food, Southern

Prep Time 1 hour hour 25 minutes minutes

Cook Time 15 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 5 servings

Calories 396kcal

Author Jocelyn Delk Adams

Equipment

• large skillet
• Sheet Pans

Ingredients

• 1 lb bone in pork chops (about 3/4 inch in thickness) patted dry with paper towels
• 2 cups buttermilk
• 2 tsp hot sauce
• 1 1/4 cup self rising flour
• 1 tbsp plus 1 tsp seasoned salt plus to taste
• 1 1/2 tsp black pepper plus to taste
• 1/2 tsp ground garlic powder
• 1/2 tsp cayenne pepper can go up to 3/4 tsp if you like a lot of spice
• 1/2 tsp smoked paprika can go up to 1 teaspoon
• 2 cups canola oil

Instructions

• Season pork chops with salt and black pepper to taste on both sides.
• Next whisk hot sauce into buttermilk and dip pork chops into buttermilk mixture. Allow to soak for an hour.
• In a large plastic bag, add flour, salt, pepper, garlic powder, cayenne pepper, and paprika and mix until combined.
• Put pork chops into seasoned flour and coat really well. If you want super crispy, add back into buttermilk and then back into seasoned flour. Place on a parchment lined baking sheet. Let the chops set for at least 20 minutes with the flour before frying.
• Heat oil over medium high heat of about 350 F.  
• Fry until golden brown on both sides, about 2-4 minutes on each side depending on thickness of the chops.  Make sure your chops are cooked to an internal temperature of 145°F before you serve them up.
• Once fried, remove and add to a wire rack with a paper towel lined baking sheet before it to drain.
• Let the chops rest for 10 minutes to get back juicy them serve them up.

Notes

Make sure you season both the pork chops and also the flour.  Using seasoned salt is a nice element to add additional flavor. It is usually salt seasoned with additional spices to create more depth for your dish.

Feel free to adjust spice elements like cayenne, hot sauce and paprika based on your preference.  If you prefer more spice, definitely add a bit more. Just be careful when adding cayenne because it can pack major spice.  

Nutrition

Calories: 396kcal | Carbohydrates: 28g | Protein: 26g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 1590mg | Potassium: 507mg | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 1.4mg | Calcium: 124mg | Iron: 0.8mg

The post Fried Pork Chops appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“I mastered this recipe on the 1st try and it was divine. Doubled the recipe for a family dinner and they were begging for more. The gravy was so good and the chops were ever so tender. I will keep this one for the record books because it definitely hits out of the park. Thanks for sharing your family gems.”

—BETH E.

One of my fave dishes growing up was my mama’s smothered pork chop recipe. Ain’t nothing like it y’all. She would serve it for Sunday Supper after church letting those breaded chops bubble away in that crazy delish onion gravy. I would add them to white rice and let that gravy soak into every grain. Now I’m giving you a chance to get at the best one you will find on the internet, in a restaurant or basically anywhere. Let’s get into it!

What are Smothered Pork Chops?

Smothered pork chops are about as classic Southern comfort as possible. Pork chops are either pan-fried Southern-style or seared before being cooked slowly in a thick flavorful brown gravy that coats the pork chops and makes them beyond tender.

The Lowdown on the Best Smothered Pork Chops Recipe

Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Pan-Fried and Simmered
Dietary Info: Meat Lovers stay winning with this recipe (Sorry this ain’t for my Vegetarian boos but it can be made Gluten-Free with a few substitutions)
Key Flavor: Rich, Savory, and Melt-In-Your-Mouth Tender with Ample Flavor and a Hint of Spice
Skill Level: Intermediate

• Flavor Building: Starting with a good ole seasoned flour coating before we pan-fry sets the stage for layers of flavor building.
• One-Pot: We fry up those chops and create the gravy all in the same pan, saving you from bussing so many suds.
• Budget-Friendly: We stay keeping the cost down by using simple ingredients that pop the flavors without spending too much loot.
• Gravy Goodness: Our pork chops and gravy recipe starts with a classic roux that picks up all the delish browned bits, creating a toffee-colored gravy that’s silky and so bomb.

Ingredients You’ll Need to Make Southern Smothered Pork Chops

• Vegetable Oil: This neutral oil is gonna give that pan-fry a nice golden brown finish
• Pork Chops: Grab you some bone-in for additional flavor and juiciness boos
• Seasoned Salt & Black Pepper: Season to taste and don’t be shy. Do you boos!
• All-Purpose Flour: We use this for our seasoned coating and to create our roux base to thicken up the gravy to the perfect consistency.
• Onion: They give us texture, depth of flavor and a bit of sweetness y’all.
• Minced Garlic: If garlic ain’t in it, it ain’t poppin like it should. That aromatic kick improves everything.
• Chicken Stock: This, along with water, helps create a flavorful saucy gravy.
• Worcestershire Sauce: This is my secret ingredient y’all. It gives savory pizazz to anything and everything you add it to.
• Creole Seasoning: When you wanna make the best smothered pork chops, you gotta season em up right! The blend of spices adds such a unique Southern kick of flavor.
• Hot Sauce: While this is optional, I love to add just a dash to get a tiny hint of fiery taste in the mix.

How to Make Smothered Pork Chops

Step 1: Season, Dredge, and Pan-Fry Those Chops

1. Season up those chops with salt and pepper.
2. Next, dredge the chops in flour, brown on both sides, then set aside.
3. Heat the oil in a large pan over medium heat. Brown the chops in the skillet on both sides, about 2-3 minutes per side. Then remove the pork chops and drain that oil on paper towels.

PRO TIP: Don’t overcrowd the pan. It will drop the heat. The pork chops won’t cook evenly resulting in them being soggy. Fry in batches or grab a bigger skillet.

Step 2: Build That Flavor and Get The Roux Started

1. Add in the onions and sauté until they are browned.
2. Toss in that garlic and let it go for about 30 seconds.
3. Now let’s get going on the roux. Shift the garlic and onions to the side and add in the remaining oil so you can brown up that flour. We want to get a good toffee color. This can take about 5-8 minutes.

Step 3: Gravy it Up!

1. Now that the roux is done, stir in the chicken stock and water to get that gravy liquid going.
2. Bring to a boil then add in the Worcestershire sauce, Creole seasoning, and hot sauce. Reduce heat, return the pork chops to the skillet then cover and simmer until tender and sauced up.

How to Serve Pork Chops and Gravy

• Rice: The real Southern way to serve smothered pork chops with brown gravy is on a bed of fluffy white rice. It’s always the solid move boos.
• Mashed Potatoes: Those pork chops and gravy can get perfectly sopped up with garlic mashed potatoes, sour cream mashed potatoes, or cream cheese mashed potatoes.
• Full Southern Feast: Serve them up with some baked mac and cheese, collard greens, candied yams, cornbread, and soul food sweet potato pie recipe y’all.
• Sandwiches: Y’all can turn this into the best sandwich you’ve ever had by adding a smothered chop in between slices of garlic bread or no-knead bread. Slice off the bone for easier eating.
• Pork it up!: While you are making these, you might as well serve up a feast of pork chops with this pork chop casserole, fried pork chops and maple peach pork chops.
• Classic Comfort: Serve these up with green bean casserole, mashed sweet potatoes, glazed carrots and angel biscuits with a dessert of caramel cake.

Made this for dinner today, followed recipe exactly, this was delicious. Pork chops were tender and the gravy was amazing. Thank you for a great recipe that will be in our rotation.– Terri Blackburn

Recipe Substitutions

• Pork Chops: We use bone-in here but you can grab boneless pork loin chops or even pork shoulder steaks.
• Oil: Canola or another neutral oil works best in this recipe.
• Stock: Broth is fine to use if you don’t have stock. You can also grab beef or vegetable flavored instead as well.
• Onions: Shallots work great here boos. They will be a bit milder in flavor however.
• Worcestershire: Soy sauce or Tamari are great subs in you are missing this.
• Seasonings: You can omit the creole seasoning and use a combo of cayenne, garlic powder, onion powder and paprika to make your own blend or create a homemade cajun seasoning to sub in.

Recipe Variations and Additions

• Gluten-Free: Replace the all-purpose flour with a 1:1 ratio gluten-free flour for the breading and for the roux.
• Add Mushrooms: Mushrooms add additional texture and flavor. Mix in some chopped mushrooms like portobello, cremini or even oyster mushrooms for more meaty flavor when you cook the onions and garlic.
• Cream Up That Gravy: Just a splash of heavy cream will create a super rich, buttery and creamy sauce here.
• Add some Herbs: Crust those chops up with a mix of herbs like rosemary, parsley and thyme for a fresh earthy twist.
• Add Fruity Acid: Replacing some of the chicken stock with apple cider and a pinch of apple cider vinegar will really liven up the flavors giving you sweetness and a bit of tartness. Toss in some apple slices when fall hits for the perfect Autumn dish.

Expert Tips and Tricks

• Grab the Right Chops: We use bone-in pork chops for this recipe because they tend to be more flavorful, juicy and less dry. Try getting center-cut for even more flavor.
• Don’t Overcrowd: Make sure you don’t overcrowd your pan so all of your chops can cook evenly and not get soggy. You may have to fry in batches or use a larger pan for them all to fit.
• Searing: Make sure you pan-fry those chops getting a nice golden flavor and crust so you can seal in the juiciness.
• Simmer Until Tender: Don’t stop cooking those smothered pork chops until those chops are tender and cooked through. The sauce needs to thicken as well. If it doesn’t coat the back of a spoon, don’t stop the heat.
• Don’t Overcook: Chops can get tough if you cook them too long. A safe internal temp of 160°F (71°C) is a good move.
• Taste Before Serving: Make sure you taste your gravy and adjust until the spices and flavors meet your personal standards. That’s how all the home cooks in the South do it!

How to Store Smothered Pork Chops in Gravy

1. Fridge: First let everything cool to room temp then add the smothered pork chops to an airtight container. Lay them flat then cover with the gravy so they maintain that moisture. It will last for 3-4 days.
2. Freezing: For longer storage, you can freeze the pork chops and gravy. Use a freezer-safe airtight container or a heavy-duty freezer bag. They should be all good for about 2-3 months.
3. Reheating: You can reheat the smothered pork chops in the microwave, on the stovetop, or in the oven. If reheating from frozen, it’s best to thaw them in the fridge overnight before reheating.

Frequently Asked Questions

More Smothered Recipes

• Smothered Steak
• Salisbury Steak
• Southern Smothered Chicken
• Turkey Chops
• Hamburger Steak
• Smothered Turkey Wings
• Smothered Potatoes

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Smothered Pork Chops Recipe

This Southern Smothered Pork Chops Recipe is pure comfort food.  Lightly breaded pork chops are smothered in a rich savory and well seasoned brown gravy resulting in the perfect Southern classic.

Course Main Course

Cuisine Southern

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 492kcal

Author Jocelyn Delk Adams

Equipment

• large skillet

Ingredients

• 1 lb bone in pork chops patted dry with paper towels
• Seasoned salt to taste
• Black pepper to taste
• 6 tbsp vegetable oil separated
• 1/2 cup all-purpose flour plus 1 tablespoon separated
• 1 medium sized onion diced
• 2 tsp minced garlic
• 3 cups chicken stock
• 2 tbsp Worcestershire sauce
• 1/4 tsp creole seasoning
• 1/2 tsp hot sauce
• Rice for serving

Instructions

• Season your dried pork chops with salt and pepper to taste.  Dredge pork chops lightly in ½ cup of flour then let the chops sit for about 15 minutes to set.
• Heat 4 tablespoons of oil (or a little more if you have a super large pan) in large pan over medium heat. Pan-fry in skillet on both sides, about 2-3 minutes each side. Once browned, remove pork chops from skillet and drain on paper towels. Set aside.
• Next scrape the bottom of the pan getting up all of the browned bits. Add the onion to the pan and sauté for about 5 minutes until a bit browned and tender. Add minced garlic and sauté for 30 seconds so they don't burn..  
• Push onions and garlic to one side of the pan then add remaining 2 tablespoons of oil to skillet then sprinkle in remaining flour. Constantly stir allowing the flour to brown until it reaches a toffee color (about 5-8 minutes) then pour in chicken stock and a 1/2 cup of water and whisk together until smooth.  
• Turn heat to high to bring the gravy to a boil and season with salt and pepper. Whisk in Worcestershire sauce, creole seasoning and hot sauce then turn heat down to medium.  
• Add back in pork chops and put lid on pan for about 25-35 minutes or until sauce has thickened up (don't stop if it is still too thin of a gravy) and coats the back of the spoon and pork chops are nice and tender.. 
• Serve over rice and garnish with parsley if you desire.

Video

Notes

Make sure you really allow the gravy to thicken.  Take the time to let it simmer until it coats the back of a spoon.  It will also continue to thicken once the heat is turned off if it is resting.

1. Let it Cool: First, allow the pork chops and gravy to cool to room temperature. This helps to maintain their texture and prevent condensation inside the storage container, which could make the gravy watery.
2. Airtight Container: Transfer the pork chops and gravy into an airtight container. If possible, lay the pork chops flat and cover them with gravy to help retain their moisture and flavor.
3. Refrigerate Promptly: Place the airtight container in the refrigerator. Smothered pork chops will last for 3-4 days when stored properly in the fridge.
4. Freezing Option: For longer storage, you can freeze the pork chops and gravy. Use a freezer-safe airtight container or a heavy-duty freezer bag. They should maintain their best quality for about 2-3 months.
5. Reheating: When you’re ready to enjoy again, you can reheat the pork chops in the microwave, on the stovetop, or in the oven. If reheating from frozen, it’s best to thaw them in the refrigerator overnight before reheating.

Nutrition

Calories: 492kcal | Carbohydrates: 23g | Protein: 30g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 81mg | Sodium: 413mg | Potassium: 736mg | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 4.4mg | Calcium: 31mg | Iron: 2.2mg

The post Smothered Pork Chops appeared first on Grandbaby Cakes.

Listen boos, I’ve had my fill of rib tips. Living on the Southside of Chicago meant ample access to the good stuff. From Lem’s Bar-B-Q to Honey 1’s, I’ve ordered a bucket of Southside rib tips just to enjoy while watching Hulu. I guess you could say I’m an expert. And trust me, I won’t steer you wrong with this rib tip recipe.

What are Rib Tips?

Rib tips are the super meaty and succulent ends of pork spare ribs or St. Louis style ribs. Because they are super cartilage rich, they are also more chewy. Folks love them because they are pretty affordable, and they have such a tender texture and great flavor once cooked. These delicious morsels of meat are considered a delicacy when it comes to Southern and Chicago barbecue culture. They are usually smoked, grilled or baked up.

The Lowdown on the Best BBQ Rib Tip Recipe Online!

Cuisine Inspiration: Southern and Chicago Style BBQ
Primary Cooking Method: Grilling or Baking
Dietary Info: Meat lovers, this goes out to you! Can be Gluten Free based on the ingredients you use.
Key Flavor: Savory, Sweet, Smoky, Tender, Juicy
Skill Level: Intermediate

• Fall-Off-The-Bone Tender: Low and slow cooking creates melt-in-your-mouth deliciousness y’all.
• Intense Flavors: The dry rub gives those rib tips all the sweet, savory and smoky notes we like in bbq.
• Versatile: You can cook these up on the grill or in the oven based on your mood. Do you boos!
• Budget-Friendly: Rib tips are an affordable way to enjoy BBQ.
• Endless Customization: Get creative with your favorite BBQ sauce or homemade rubs! It’s your world!

Ingredients Needed to Make This Pork Rib Tips Recipe

• Rib tips: Pork rib tips are straight-up known for their richness and melt-in-your-mouth texture. You can find these bad boys at any local grocery store or butcher shop. You can also grab beef rib tips for this as well.
• Brown sugar: This is a key ingredient in our rub. It adds sweetness and complexity that balances the heat and savory vibes from all the spices.
• Dry rub seasonings: Listen, I like my big, bold, smoky flavors so I grabbed my onion powder, garlic powder, Cajun seasoning, black pepper, smoked paprika, salt, cumin, chili powder and mustard powder. That’s gonna infuse those ribs with so much goodness, you won’t even need a sauce unless you want it.
• Cooking spray: We are gonna use this to prevent the ribs from sticking when we grill. The foil wrap helps with this too! I also spray the rib tips with this to make sure our dry rub really sticks.
• BBQ sauce: And for that final basting, use your fave store-bought or homemade BBQ sauce. It’s gonna give that final sticky, tangy and sweet goodness we all crave boos.

How to Make Rib Tips

Step 1: Prep the Pork Rib Tips

1. Make sure you remove the membrane, extra fat and skin on the tips with a sharp knife so they can cook evenly. We want to leave mostly just the meaty part. Start by rinsing and drying the rib tips. Grab some paper towels and get out as much moisture as you can.
2. Add all the dry rub sugar and spices to a plastic bag and shake it up good so they all blend super well.

Step 2: Apply the Dry Rub

1. Next lay the rib tips on a foil lined baking sheet. Make sure the sheet of foil is much longer than the tips. We are going to use it to wrap them up later on.
2. Spray the ribs with the oil spray then massage that delish dry rub into each and all sides of the Southside rib tips. Get em good.
3. Cover em up with the foil super well then add them to the fridge and let those babies marinate for at least 6-8 hours. Let them go overnight if you can.

Step 3: Cook Up the BBQ Rib Tips

1. To grill the BBQ rib tips, lightly oil the grates then cook them over indirect heat for about 3 to 4 hours, turning and basting with BBQ sauce during the last 30 minutes. For the most tender result, aim for an internal temperature of 190-220F.
2. To bake the BBQ rib tips, bake them low and slow at 300F for at least 2 ½ hours. Toward the end, broil them with BBQ sauce to achieve a sticky glaze. For the most tender result, aim for an internal temperature of 190-220F.

Step 4: Rest then let those rib tips up!

1. Allow the rib tips to rest for at least 10 minutes, which helps the juices redistribute resulting in a juicier texture.
2. Chop them into small pieces (about 1 1/2 to 2 inches is good!) and serve them with extra BBQ sauce and your fave sides.

How to Serve BBQ Rib Tips

• Try a Fun BBQ Sauce: You can definitely go with a classic store bought or try this chipotle bbq sauce for a ton of flavor.
• Classic Summer BBQ Vibes: Ain’t nothing like serving up this rib tip recipe with Southern potato salad, fried corn, coleslaw, baked beans, and ambrosia.
• Get Southern With It: Serve it up with classic sides like collard greens, baked macaroni and cheese, Southern corn muffins, sweet tea and don’t forget the peach cobbler.
• Build a Sandwich: Throw the meat on a delish brioche bun and add some sauteed onions, cheese and serve it up with sweet potato fries and onion rings.
• Make a Bowl: Serve the tips on a delish bed of rice.
• Get Tex Mex with It: I love these BBQ rib tips served on top of Mexican rice with a side of guacamole, Mexican corn and salsa verde.

Recipe Substitutions

• Rib Tips: If you can’t find pork rib tips or beef rib tips, you can easily sub in baby back ribs, country-style ribs, pork shoulder or brisket. Just cut it all up in the end.
• Spice Ingredients: You can definitely have a little fun with the ratios of this dry rub along with the components boos. Sub in chili flakes for cayenne or try an already made steak or rib seasoning at the store to save time and get with the fun.
• Brown Sugar: You can sub in another sweetener like maple syrup or honey but it will now be a wet rub. To keep it dry, use granulated sugar. It just won’t get as caramelized in the end.
• Oil Spray: While oil spray keeps the process a little cleaner, you can just use some olive oil or melted butter instead. Just spread on the tips and keep it moving.

Recipe Additions and Variations

• Jerk it Up: Switch out the dry rub for some jerk seasoning flavor. Then pair them with fried plantains and rice and peas.
• Change the Sauce: Instead of barbecue sauce, try a honey mustard or teriyaki sauce.
• Spice it up: Y’all can turn up the heat by adding cayenne, chipotles in adobo, or Sriracha hot sauce. You can even add in chili powder and crushed red pepper flakes to the dry rub. Remember to taste as you go along so you don’t turn the heat up too dang on high.
• Asian-inspired: Add rich, savory flavors with a hoisin or soy sauce-based glaze.
• Smoke it up: This pork rib tips recipe tastes so bomb when you smoke them too! Use applewood, mesquite or hickory wood chips to really get that bomb smokiness in there.

Expert Tips and Tricks for this Perfect Rib Tip Recipe

• Get Quality Meat: If you have an amazing butcher, try going there first. You want a nice amount of marbling in the meat with good fat too. That’s gonna give that juicy flavor y’all.
• Remove the membrane boos: Remove that silvery membrane before starting this rib tip recipe y’all. And get all that extra fat. This is gonna make for better flavor absorption and a more tender result.
• Let the ribs marinate: For maximum flavor absorption and the juiciest textures, allow the rib tips to marinate for at least 6 hours, but I recommend leaving them overnight.
• Cook low and slow: Whether you’re using a grill or the oven, keep the ribs over low heat to get that tender, juicy meat. Not rushing is the name of the game.
• Test them out: If you wanna make sure they are super tender, grab two forks and try to pull the meat apart after its been cooking a while. If it shreds super easily, it’s good to go boos.
• Let the ribs chill out: Resting cooked rib tips gives the juices time to redistribute so they get all juicy y’all. Don’t nobody want any tough dry meat.

How to Store Leftover Southside Rib Tips

• Fridge: Store the leftovers in an airtight container for up to 4-5 days in the fridge.
• Freezer: You can wrap the rib tips tightly in plastic wrap and freeze them for up to 3 months.
• Reheating: Reheat this rib tips recipe in the oven or on the grill over low heat for the best texture and flavor. You can even add them to an air fryer for a quick and convenient option.
• Prep ahead: Marinate rib tips ahead of time and freeze them until you are ready to fire up the grill!

Frequently asked questions

Best Rib Recipes

• BBQ Baby Back Ribs
• Pomegranate Braised Short Ribs
• Chipotle Short Ribs
• Coke Braised Beef Short Ribs

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Rib Tips

Rib Tips are a juicy, mouthwatering, finger-licking delicacy that every barbecue lover needs to try at least once! If you’re a cookout fan, serve these tender, flavorful bites smothered in BBQ sauce for the ultimate crowd-pleasing recipe.

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 4 hours hours 15 minutes minutes

Servings 12 servings

Calories 305kcal

Author Jocelyn Delk Adams

Equipment

• Large baking sheet

Ingredients

• 4-5 lbs rib tips

For the Dry Rub

• 1/3 cup brown sugar packed
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp cajun seasoning
• 2 tsp black pepper
• 2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp cumin
• 1/4 tsp chili powder
• 1/4 tsp mustard powder
• Oil cooking spray

For Final Basting

• BBQ sauce use your fave or homemade

Instructions

• Remove the membrane or extra skin or fat if there is any on the tips. Properly rinse rib tips and pat dry with paper towels.  Dry super well.
• In a plastic bag, shake together brown sugar, onion powder, garlic powder, cajun seasoning, black pepper, smoked paprika, kosher salt, cumin, chili powder, and mustard powder until combined.
• Line a large baking sheet with non-stick foil and lay the rib tips on top. Make sure the foil is longer than the rib tips.
• Spray the outside of the rib tips with oil spray then massage dry rub into each side of the ribs.
• Cover the rib tips with the foil and wrap tightly then store in the refrigerator for at least 6 hours or overnight.

To Grill Ribs

• Make sure to properly oil the grates of the grill so the meat won’t stick.
• Once the grill is ready and hot, place the ribs bone side down on the grill over indirect heat. Grill covered for an 1 ½ hours then turn them over and grill for an additional 1 ½ hours still over indirect heat.
• Make sure you are checking every now and again on the ribs to make sure they don’t stick or burn if they get close to direct heat. After 3 hours or so, the ribs should be super tender. If not, continue for an additional 30 minutes. The ribs should have an internal temperature of 145°F.
• Transfer the rib tips to direct heat and brush with bbq sauce on both sides. Grill uncovered for 5-10 minutes then remove. For the most tender result, aim for an internal temperature of 190-220F.

To Bake Ribs

• Preheat the oven to 300 degrees F.
• Bake rib tips for 2 ½ hours. Check to see if they are incredibly tender. If not, leave covered and allow to bake an additional 30-45 minutes. For the most tender result, aim for an internal temperature of 190-220F.
• Drain the excess fat from the ribs then apply bbq sauce to both sides.
• Turn your oven on to broil and allow the sauce to stick to the ribs then remove.

When Ready to Serve

• Once rib tips are cooled for about 10-15 minutes letting the juices reabsorb, chop into smaller pieces (about 1 1/2- 2 inch length) and serve them up.

Notes

• Fridge: Store the leftovers in an airtight container for up to 4-5 days in the fridge.
• Freezer: You can wrap the rib tips tightly in plastic wrap and freeze them for up to 3 months.
• Reheating: Reheat this rib tips recipe in the oven or on the grill over low heat for the best texture and flavor. You can even add them to an air fryer for a quick and convenient option.
• Prep ahead: Marinate rib tips ahead of time and freeze them until you are ready to fire up the grill!

Nutrition

Calories: 305kcal | Carbohydrates: 18g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 528mg | Potassium: 340mg | Fiber: 1g | Sugar: 14g | Vitamin A: 541IU | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 1mg

The post Rib Tips appeared first on Grandbaby Cakes.

This bacon quiche recipe is bomb and bakes up perfectly.  I replaced the traditional pie crust with a crunchy and tender hash brown crust that will make you go bananas!  This dish quiche is going to make an appearance every weekend in my house because it is that good.

The Heart & Soul Of This Bacon Quiche

Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: This breakfast quiche is perfect for anyone eating a wide range of different types of foods and is made with bacon, cheese, and eggs.
Key Flavor: A light and fluffy egg filling is baked into a crispy hash brown crust with hints of smoky bacon.
Skill Level: Beginner

Sweet Spots

• Different Than Your Average Quiche. Rather than a standard pastry crust, we’re swapping it for a hash brown crust!
• Versatile Recipe. You can easily swap the bacon and spinach for other breakfast meats and veggies to create different combinations or to use up ingredients you have on hand.
• Perfect for Breakfast, Brunch, or a Light Lunch. Quiche makes a flexible meal you can enjoy just about any time of day. It’s packed with protein and satisfying flavors.
• Hearty Egg Recipe. A spin on the basic breakfast casserole when you’re craving something a bit more out of the ordinary.
• Great Combination of Flavors. Smoky bacon infuses the quiche, while the combination of eggs, sour cream, and heavy cream creates a silky egg quiche filling that’s like no other.

Ingredients to Make Bacon Quiche

• Olive Oil: We will be using this to cook the hash brown potatoes. Feel free to swap it for any neutral oil you prefer using.
• Veggies: Onions are cooked with the bacon for flavor and we will add some fresh spinach for color and texture. Finish it off with halved cherry tomatoes for a contrasting splash of color.
• Refrigerated hash browns: They’re the crispy foundation of this edible masterpiece.
• Bacon Bits: It’s the smoky, meaty VIP in this quiche club.
• Eggs: Crack open some eggs – we’re going full-on with eight large eggs to bind this party together.
• Creaminess: Dollops of sour cream plus half-and-half gives your quiche that lush texture.
• Seasoning: Salt, white pepper, and a whisper of nutmeg (if you’re feeling fancy) to spice things just right.
• Cheese: Enjoy a mix of mozzarella and Swiss cheese or swap your favorite cheese combination.

How to Make Bacon Quiche With A Hash Brown Crust

Step 1: Make the Hash Brown Crust

1. Add the hash browns to a skillet with olive oil.
2. Cook the hash browns until they’re tender and golden brown.
3. Press them into the bottom of a pie plate or skillet creating the crust for the quiche.

Step 2: Cook the Bacon and Onions

1. Add the onion and bacon to a large skillet.
2. Cook until the onion is tender and the bacon is crisp. Transfer it to a paper towel to drain.

Step 3: Make the Quiche Filling

1. Combine the onion mixture, eggs, sour cream, half-and-half, salt, pepper, and nutmeg in a bowl.
2. Stir everything together until mixed.

Step 4: Bake the Quiche

1. Pour the egg mixture into the hash brown crust and bake until a knife inserted near the center comes out clean.

Tips for Making the Best Bacon Quiche

• Prevent Over Browning the Crust. If the edge of the hash brown crust begins to brown too quickly cover the edge with foil to prevent it.
• Let it Rest. After removing the quiche from the oven, let it stand for about 10 minutes before serving. This gives it time to set up a bit more.
• Drain the Fat. It’s important to drain the bacon (or sausage if you use it instead) before mixing into the quiche.
• Grate Your Cheese. Grating a block of cheese may seem like a pain but it melts better than pre-shredded options, so I highly encourage grating it fresh.
• Cook the Potatoes For the Crust. This may feel a bit “extra” but cooking them before shaping them into a crust actually removes the excess water. This way your crust will bake up crispier.

Popular Substitutions & Additions

• Different Types of Bacon: Swap the pork bacon with turkey or veggie bacon if you prefer a lower-calorie option.
• Sausage Quiche: Instead of bacon, use your favorite crumbled sausage and cook it with the onions instead. You can also use chopped ham instead of the bacon. If you go this route, you won’t need to cook the ham, so saute the onions in some olive oil and then combine them with the ham.
• Heavy Cream: If you want a slightly less rich quiche you can swap the heavy cream for regular milk and even use low fat sour cream.
• Spicy: If you want to spice things up you can add a pinch or two of red chili flakes to the egg mixture or swap the Swiss cheese for pepper jack instead.
• Swap the Spinach: An easy substitute is to replace it with kale or arugula. You can also use mushrooms, bell pepper, and chopped cooked broccoli if you want.

What to Serve with Quiche

Enjoy your quiche for holiday breakfasts, weekend brunch, or even a light lunch. Here are some pairings to consider to complete your meal.

• Enjoy a Festive Drink: Consider serving a glass of Peach Punch, some Mint Juleps, or traditional Sweet Tea with it!
• Simple Salads: Ambrosia salad, harvest fall salad, or your favorite sliced fruits all work well.
• Other Breakfast and Brunch Favorites: Whether it’s Southern biscuits and gravy, Southern grits, or breakfast flautas you can’t go wrong.
• Something Sweet: Enjoy a stack of apple pancakes, eggnog French toast, or orange blueberry muffins along with your quiche.

How to Store & Reheat Hash Brown Quiche

Before storing allow your hash brown quiche to cool completely to room temperature. Once it’s cool you can slice it into individual pieces or sections for storage. Cover it tightly with plastic wrap or aluminum foil and pop it in the refrigerator.

For reheating, place individual slices on a microwave-safe plate and heat for 1 to 2 minutes or until warmed through. If you prefer the oven, cover the slices with foil and reheat at 350°F for about 10-15 minutes. This way it heats up without losing its magical texture.

How long will hash brown quiche last in the fridge?

Your leftover quiche will stay fresh for about 3 to 4 days so try to enjoy it before then.

Can I freeze a hash brown crust quiche?

Sure! I recommend double wrapping it in plastic wrap and aluminum foil to protect it from freezer burn and store it for up to one month. Thaw it out in the fridge overnight before reheating.

Frequently Asked Questions

This spinach and bacon hash brown quiche will shine at your next brunch with it’s deliciously creamy texture and smoky bacon flavor all baked into a crispy hash brown crust. It will be everyone’s new favorite and works beyond great for holiday breakfasts and weekend brunches. Serve it up boos!

More Favorite Breakfast Recipes

• Candied Bacon
• Brown Sugar Bacon
• Drop Biscuits
• Angel Biscuits
• Fluffy Pancakes
• Chicken Potato Frittata

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Bacon Quiche

This bacon quiche uses hash browns instead of pie crust and is bomb! If you're looking to step out of the ordinary with your quiche recipe this is it!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

0 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 338kcal

Author Jocelyn Delk Adams

Equipment

• 1 large skillet
• 1 pie plate

Ingredients

• 2 tablespoons olive oil
• 20 ounces refrigerated hash browns
• ½ cup chopped onion 1 medium
• 6 slices bacon chopped
• 8 large eggs beaten
• ½ cup sour cream
• ½ cup half-and-half light cream, or milk
• ¼ teaspoon salt
• ⅛ teaspoon ground white pepper
• Dash ground nutmeg optional
• 3 cups lightly packed chopped fresh spinach
• ⅔ cup shredded mozzarella cheese about 3 ounces
• ½ cup shredded Swiss cheese 2 ounces
• Cherry tomatoes cut up (optional)

Instructions

• Begin by heating olive oil over medium high heat in a non-stick skillet.
• Add hash browns and continue to cook until tender and golden brown. Press hashbrowns into the bottom of a pie plate or skillet creating a crust.
• Meanwhile, in a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels.
• In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, cheeses and tomatoes.
• Pour egg mixture into the hashbrown crust. Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes.

Notes

• Prevent Over Browning the Crust. If the edge of the hash brown crust begins to brown too quickly cover the edge with foil to prevent it.
• Let it Rest. After removing the quiche from the oven, let it stand for about 10 minutes before serving. This gives it time to set up a bit more.
• Drain the Fat. It’s important to drain the bacon (or sausage if you use it instead) before mixing into the quiche.
• Grate Your Cheese. Grating a block of cheese may seem like a pain but it melts better than pre-shredded options so I highly encourage grating it fresh.
• Cook the Potatoes For the Crust. This may feel a bit “extra” but cooking them before shaping them into a crust actually removes the excess water. This way your crust will bake up crispier.

Nutrition

Calories: 338kcal | Carbohydrates: 16g | Protein: 14g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 223mg | Sodium: 367mg | Potassium: 433mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1590IU | Vitamin C: 10mg | Calcium: 183mg | Iron: 2mg

The post Bacon Quiche appeared first on Grandbaby Cakes.

Today I’m diving deep into a dish that’s a real blast from the past, but is making quite the comeback: Hog Maws. Now, I get it, the name alone might not have you rushing to the kitchen, but hear me out for reals boos. If you grew up like I did, you might remember your grandma or your aunties talking about how hog maws were the central highlight in the South every New Year’s Day.

If you want to know what are hog maws, these bad boys are basically the stomach of the pig. And y’all, when it comes to flavor, hog maws don’t play around! They’re like the unsung hero of the soul food world, often used to infuse stews and broths with an extra layer of richness. So, if your taste buds are curious, but you’re a bit hesitant, just give them a try! Go grab your biggest pot, and let’s get cooking!

Why you’ll love this hog maws recipe

• Simple Ingredients, Big Flavors: We’re working with basic pantry staples here—seasoning salt, garlic powder, black pepper, and maybe a few red pepper flakes for some kick. These simple ingredients work wonders on the hog maws, turning them into a flavor-packed dish.
• Tradition in Every Bite: This isn’t just food, y’all; it’s history and culture served up on a plate! Whether you grew up eating it or you’re a first-timer, this recipe is a delicious way to honor a time-tested tradition in Southern cuisine.
• Waste-Not Mentality: This hog maws recipe truly embraces the “use every part” philosophy. By cooking it, you’re paying homage to generations who believed in making the most out of every bit they had.
• Versatile Serving Options: While traditionally paired with collard greens, chitterlings, and cornbread, these hog maws are versatile. Want to mix things up? Serve them with rice, roasted veggies, or even a bowl full of butter beans!

Ingredients to make Hog Maws

• Hog Maws: These are the real showstoppers of the dish, but here’s the thing: they need a good scrubbing. You’ll want to get them nice and clean before cooking, but don’t worry—I’ll walk you through that!
• Yellow Onion: I’m using a small yellow onion here for its sweet, aromatic profile that’s perfect for building a flavor base. Feel free to use white onions if that’s what you’ve got on hand.
• Green Bell Pepper: This adds a subtle, mild pepperiness to the dish without being overwhelming. Plus, it adds a pop of color!
• Seasoned Salt: I like Lawry’s, but use what you have. This is your shortcut to a blend of flavors like salt, garlic, and additional herbs that make a great seasoning foundation for your hog maw.
• Garlic Powder: Because, let’s be real, is it even a Southern dish without garlic?
• Black Pepper: It adds that touch of heat and spice to balance out the other flavors.
• Crushed Red Pepper Flakes: Optional, but if you’re like me and you love a little kick, sprinkle them in!
• Apple Cider Vinegar: Also optional, but a teaspoon of ACV can cut through the richness of the hog maws and add a tangy twist.
• Hot Sauce: For serving. Now, this is where you get to be picky and choose your favorite. Whether you like it tangy, fiery, or smoky, a good hot sauce can elevate your hog maws to the next level. Drizzle as much (or as little) as you like!

How to make Hog Maws

Cleaning the Hog Maws:

1. Prepare a double sink or two separate wash sinks for the cleaning process. Start by rinsing the hog maws one by one under room temperature water to remove any excess debris. Carefully inspect each hog maw and remove any visible grit or black substances, then move to the other sink.
2. Repeat the rinsing process 2 or 3 more times, ensuring they are clean and free from any impurities. Once they are clean, set them aside.

Cooking the Hog Maws:

3. In a very large pot, fill it with water, then add the onion and green pepper along with salt, garlic powder, black pepper, and red pepper flakes or apple cider vinegar if using.
4. Mix the ingredients, turn heat to high and bring to a rapid boil.
5. Once boiling, turn heat to medium and add the cleaned hog maws one at a time to the pot. Stir gently to distribute the seasonings evenly.
6. Cover the pot and cook the hog maws over medium heat until they are very tender and the flavor of the remaining liquid should be concentrated. Occasionally check the pot to check on them.

Serving the Hog Maws:

Once the hog maws are cooked and tender, taste for flavor and adjust before removing from the heat.

Serve the hog maws hot or even make them along with the Chitterlings next time as a part of a larger meal. They are usually served with hot sauce to enjoy.

Tips for making the best Hog Maws

1. Use the Double Sink Method: When cleaning hog maws, this method is a game-changer for keeping your prep area hygienic. By using two sinks (or two large bowls if you don’t have double sinks), you can keep the cleaning process efficient. First, rinse in one sink to remove initial debris, then move to the second for a thorough cleanse.
2. Texture Test: Around the 2-hour mark, gently poke the hog maws with a fork to check for tenderness. They should be tender but not falling apart. Overcooking them might make them mushy, and nobody wants mushy hog maws!
3. Skim the Broth: After cooking, you’ll notice the remaining liquid is concentrated in flavor. This is a good time to skim off any excess fat from the top. It enhances the overall texture and makes for a lighter bite.
4. Check the Water Level Occasionally: During the 2-3 hours of cooking, make it a point to occasionally check the water level in the pot. If it’s reducing too quickly, you might want to add a bit more to prevent the hog maws from drying out or sticking to the bottom.
5. Let Them Rest After Cooking: Once your hog maws are tender and cooked to perfection, let them rest for a few minutes before serving. This allows the flavors to meld further.

Popular substitutions & additions

• Smoked Paprika: If you love a smoky flavor, consider adding a teaspoon of smoked paprika to the pot. It gives a beautiful color and a smoky undertone that pairs wonderfully with the richness of the hog maws.
• Jalapeño Peppers: Want to turn up the heat? Swap out the green bell pepper for a couple of sliced jalapeños. This will give your hog maws a kick that spice enthusiasts will love!
• Celery: For added crunch and a different texture, throw in a couple of chopped celery stalks. They will lend a refreshing crispness that complements the tender hog maws.
• Sliced Smoked Sausage: As the hog maws are simmering, adding some smoked sausage can provide a complementary flavor and texture. It also bulks up the dish, making it even more hearty!
• Throw in Some Vegetables: To make it a wholesome one-pot meal, consider adding chunks of potatoes, carrots, or even green beans during the last hour of cooking. They’ll absorb the flavors!

What to serve with Hog Maws

• I can’t stress it enough—Hog Maws and Chitterlings go together like biscuits and gravy. If you’ve already committed to cooking hog maws, go all out and add some chitterlings to the mix. Their contrasting textures and flavors make for a great Southern food experience!
• There’s nothing quite like the comfort of warm, crumbly Cornbread to pair your hog maws. The mild sweetness and grainy texture of the cornbread make it the perfect sidekick, great for soaking up that flavorful broth left in the pot.
• To bring a splash of color to the table, pair them with Collard Greens. The slightly bitter, earthy taste of the greens complements the rich and savory hog maws.
• Last but not least, throw in some creamy Butter Beans. They are a classic Southern side that can round out your hog maws meal beautifully!

How to store & reheat Hog Maws

After allowing the hog maws to cool to room temperature, transfer them to an airtight container, ensuring there’s a bit of broth or juices to keep them moist. Then, seal the container tightly to prevent any air from getting in, which helps retain their tenderness and flavor.

When you’re ready for round two, the best way to reheat your hog maws is on the stovetop. Pour them into a pot, cooking liquid and all, and warm them up over low heat. Stir occasionally to make sure they heat evenly. If they seem a bit dry, you can add a splash of water or broth to bring them back to life.

How long will Hog Maws last in the fridge?

Your hog maws should last for about 3-4 days in the fridge when stored properly. After that period, the flavors will start to decline, and you run the risk of spoilage. So, it’s best to enjoy them within that timeframe!

Can I freeze Hog Maws recipe?

Yes, you can freeze this hog maws recipe! Place them in a freezer-safe airtight container, again along with some of their cooking liquid for moisture. Label the container with the date, and they should keep well for up to 3 months. When you’re ready to defrost, it’s best to let them thaw overnight in the refrigerator before reheating.

Frequently asked questions

Can I use an Instant Pot to speed up the cooking process?
Absolutely! Using a pressure cooker or Instant Pot can significantly reduce the cooking time. Just make sure to adjust the cooking time according to your appliance’s guidelines. Generally, 1 to 1 and a half hours on high pressure should do the trick.

Is it okay to cut the hog maws into smaller pieces?
Yes, you can cut them into smaller pieces if you’re pressed for time. Just bear in mind that smaller pieces will cook faster, so you’ll need to adjust your cooking time accordingly. Also, smaller pieces may not hold their texture as well as larger chunks, so it’s a trade-off.

What can I do with the leftover cooking liquid?
Don’t throw it away! The cooking liquid is packed with flavor and can be used as a base for soups, gravies, or even as a broth for cooking rice and other grains. Just strain out any solids and store it in the fridge for up to a week or freeze it for longer use.

If you’re looking to learn how to cook hog maws, this is your go-to guide for transforming this often-overlooked cut into a dish that’ll have everyone coming back for seconds! The best part? You don’t need to be a chef to whip this up baby! With the right ingredients and a pinch of patience, you can recreate this Hog Maws recipe right in your own kitchen and keep the Southern family traditions alive—or start a new one!

More Classic Southern recipes

• Southern Green Beans Recipe
• Fried Green Tomatoes Recipe
• Southern Potato Salad
• Old-Fashioned Southern Peach Cobbler
• 26 Southern Comfort Food Recipes

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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Hog Maws Recipe

Hog maws are a Southern delicacy! Slow stewed until tender with bell peppers and onions these hog maws are simple and delicious!

Course Main Course

Cuisine American

Prep Time 5 hours hours

Cook Time 3 hours hours

0 minutes minutes

Total Time 8 hours hours

Servings 4 servings

Calories 71kcal

Author Jocelyn Delk Adams

Equipment

• Large Pot

Ingredients

• 3-5 lbs hog maws thawed and cut into 1 inch pieces
• 1 small yellow onion chopped
• 1/2 green bell pepper chopped
• 1 1/2 tsp seasoned salt like a Lawry’s
• 1 tsp garlic powder
• 1/4 teaspoon black pepper
• 1/2-1 tsp crushed red pepper flakes optional
• 1 tsp apple cider vinegar optional
• Hot sauce for serving

Instructions

Cleaning the Hog Maws:

• Prepare a double sink or two separate wash sinks for the cleaning process.
• Ensure the sinks are thoroughly cleaned before adding the hog maws.
• Start by rinsing the hog maws one by one under room temperature water to remove any excess debris.
• Carefully inspect each chitterling and remove any visible grit or black substances then move to the other sink.
• Repeat the rinsing process 2 or 3 more times, ensuring they are clean and free from any impurities.

Cooking the Hog Maws:

• In a very large pot (we use a 5 gallon pot), fill it with 1/2-1 gallon of water then add quartered onion and green pepper along with salt, garlic powder and black pepper and red pepper flakes or apple cider vinegar if using, and turn to high heat and bring to a rapid boil.
• Once boiling, turn heat to medium and add the cleaned hog maws one at a time to the pot.
• Stir gently to distribute the seasonings evenly.
• Cover the pot and cook the hog maws over medium heat for about 2-3 hours, or until they are very tender and the flavor of the remaining liquid should be concentrated. Occasionally check the pot to check on them.

Serving the Hog Maws:

• Once the hog maws are cooked and tender, taste for flavor and adjust before removing from the heat.
• Serve the hog maws hot or even make them along with the chitterlings next time as a part of a larger meal. They are usually served with hot sauce so enjoy.

Notes

Tips for making the best Hog Maws

1. Use the Double Sink Method: When cleaning hog maws, this method is a game-changer for keeping your prep area hygienic. By using two sinks (or two large bowls if you don’t have double sinks), you can keep the cleaning process efficient. First, rinse in one sink to remove initial debris, then move to the second for a thorough cleanse.
2. Texture Test: Around the 2-hour mark, gently poke the hog maws with a fork to check for tenderness. They should be tender but not falling apart. Overcooking them might make them mushy, and nobody wants mushy hog maws!
3. Skim the Broth: After cooking, you’ll notice the remaining liquid is concentrated in flavor. This is a good time to skim off any excess fat from the top. It enhances the overall texture and makes for a lighter bite.
4. Check the Water Level Occasionally: During the 2-3 hours of cooking, make it a point to occasionally check the water level in the pot. If it’s reducing too quickly, you might want to add a bit more to prevent the hog maws from drying out or sticking to the bottom.
5. Let Them Rest After Cooking: Once your hog maws are tender and cooked to perfection, let them rest for a few minutes before serving. This allows the flavors to meld further.

Nutrition

Calories: 71kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 3513mg | Potassium: 331mg | Fiber: 4g | Sugar: 6g | Vitamin A: 522IU | Vitamin C: 56mg | Calcium: 42mg | Iron: 1mg

The post Hog Maws appeared first on Grandbaby Cakes.

Now, if you’re not familiar with chitlins, they’re a soul food staple, especially popular around the holidays like Christmas and New Year’s Day. My daddy is from Mississippi, where serving up a pot of chitlins is as common as sweet tea at a summer picnic. As for the taste? Imagine a tender, not-too-chewy delight that’s subtly porky and mild, soaking up all the flavors you throw at it. But hey, don’t just take my word for it. Head to your kitchen and let’s dive right into this special recipe!

Why you’ll love these chitlins

• Deep Cultural Roots: This recipe is steeped in rich Southern and soul food culture. It’s a passed-down family classic from my daddy’s kitchen in Mississippi. When savor it, you’re not just tasting food, but history and heart as well!
• Melt-in-Your-Mouth Tender: If you’ve got concerns about chitlins being chewy or tough, worry no more! These chitterlings cook low and slow to perfection, becoming so tender they practically melt in your mouth.
• Customizable Flavor: This recipe starts off simple, letting you adjust the seasonings to your heart’s content. Wanna kick it up a notch? Add some more red pepper flakes! Prefer it milder? Stick with just the seasoned salt, garlic, and pepper. The chitlins absorb whatever flavors you throw at them!
• Spicy Heaven: Let’s not forget about that hot sauce! My daddy’s recipe encourages to drizzle a little —or a lot—over your chitterlings to really bring the dish to life. It’s like the cherry on top of a sundae!

Ingredients to make chitterlings

• Chitterlings: Chitlins can sometimes play hard-to-get. They might not be in your local supermarket, but a trip to a Latin or Asian market could lead you straight to them. Also, if you buy them pre-cleaned, you’ll want to clean them thoroughly again.
• Yellow Onion: Opt for a large, fresh onion; it’ll break down over the long cook, infusing the chitlins with its delightful flavors.
• Green Bell Pepper: This crunchy veggie has a mild, slightly tangy flavor. When it simmers with the chitterlings, it offers a subtle freshness and color contrast.
• Seasoned Salt (like Lawry’s): More than just salt, this seasoning blends various herbs and spices to enhance the overall taste. Lawry’s, for instance, is a popular (and great) choice!
• Garlic Powder: A staple in many kitchens, garlic powder brings a robust garlicky aroma without the fuss of peeling and mincing fresh cloves.
• Black Pepper: A dash of black pepper adds a little kick. Freshly ground is always best, but pre-ground will do the trick in a pinch!
• Crushed Red Pepper Flakes (optional): For those who like a bit more kick! Adjust according to your heat tolerance; remember, it’s easier to add more later than to take it away.
• Apple Cider Vinegar (optional): This one’s optional, but it brings a tart, zesty edge to the dish. Plus, it can help mellow out the strong scent of the chitterlings while they cook.
• Hot Sauce (for serving): This is where you make it your own! A classic like Tabasco or a Southern specialty like Crystal Hot Sauce brings a fiery touch that takes these chitterlings to the next level.

How to make chitterlings

You should always start by cleaning the chitlins. This step is the most crucial and, if not done properly, can make you and others very sick. Below you will find two methods the first is how my Daddy does it, the second is how a Grandbaby Cakes follower, Mr. Pickett cleans his. Both are good methods! You should pick whichever one is easier for you.

Cleaning the Chitterlings:

1. Prepare a double sink or two separate wash sinks for the cleaning process.
2. Ensure the sinks are thoroughly cleaned before adding the chitterlings.
3. Start by rinsing the chitterlings one by one under room temperature water to remove any excess debris.
4. Carefully inspect each chitterling and remove any visible grit or black substances, then move to the other sink.
5. Repeat the rinsing process 2 or 3 more times, ensuring they are clean and free from any impurities.

Reader Tip: One of Grandbaby Cakes’ readers, Mr. Pickett, reached out to me with some great tips on how to clean chitlins. His method is a little different than mine, but I wanted to share it because I think it will work well too!

1. Select a Single Chitterling: Start by taking one chittering at a time.
2. Remove the Membrane: Carefully remove the inner membrane from the chitterling. This step is crucial as retaining the membrane can result in a strong odor and an undesirable taste.
3. Inspect for Debris: Check the chitterling thoroughly for any leftover debris.
4. Initial Boiling: Place the chitterlings in a pot and boil them for 15 to 20 minutes.
5. Check the Water: You’ll notice a film appearing on the surface of the water, which is an indication that impurities are being released.
6. Drain the Water: Pour off the water after boiling to remove the impurities.
7. Inspect Each Chitterling: Check each chitterling again, one by one.
8. Look for Curls: If you observe any curls on the chitterlings, pull them off. These curls are parts of the membrane.
9. Repeat If Necessary: Depending on the initial state of the chitterlings, you may need to repeat the boiling and checking process one more time before cooking.

Cooking the Chitterlings:

1. In a very large pot (we use a 5 gallon pot), fill it with 1 1/2- 2 gallons of water then add quartered onion and green pepper along with salt, garlic powder and black pepper and red pepper flakes or apple cider vinegar if using, and turn to high heat and bring to a rapid boil.
2. Once boiling, turn heat to medium and add the cleaned chitterlings one at a time to the pot.
3. Stir gently to distribute the seasonings evenly.
4. Cover the pot and cook the chitterlings over medium heat for about 3 hours, or until they are tender and the flavor of the remaining liquid should be concentrated. They should also be white in color and fluffy in texture.
5. Occasionally check the pot to check on them.

Serving the Chitterlings:

1. Once the chitterlings are cooked and tender, taste for flavor and adjust before removing from the heat.
2. Serve the chitterlings hot, either as a main dish or as a part of a larger meal. They are usually served with hot sauce to enjoy.

Tips for making the best chitlins

1. The Double Sink Method: When cleaning your chitterlings, set up a “clean station” and a “dirty station” in two separate sinks or large bowls. This ensures you’re not mixing cleaned chitterlings back in with ones that still need a good rinse. Back in the day, the elders would spend the whole day cleaning them, so don’t skimp on this step. Heck, even if you buy them pre-cleaned, you’ll want to go through them a couple more times. It might take you 4-5 hours to clean, but trust me, it’s worth it—not just for the flavor but for your safety, too.
2. The Potato Trick: A quick tip about that infamous chitlin smell; If your nose isn’t as fond of it as your taste buds will be, toss a peeled, chopped russet potato into the boiling water. Some folks even prefer cleaning or cooking them outside, or in the basement, to keep that strong scent at bay.
3. Use Small Pieces: Different brands of chitterlings offer different thicknesses. For example, Aunt Bessie’s tend to be thicker and might require a bit more cooking time to tenderize. Feel free to cut them into smaller pieces (no larger than an inch, folks) for easier handling and quicker cooking.
4. Low and Slow is the Way to Go: Resist the urge to crank up the heat to get things done faster. Cooking chitlins is a labor that requires time. Keep that stove at medium heat and let them simmer gently for that tenderness we’re aiming for.
5. Check the Water Level: During the long cooking process, you’ll want to make sure the water level doesn’t get too low, which can cause your chitlins to dry out or stick to the pot. If the water is reducing too quickly, add a little more—just make sure it’s hot so you don’t mess with the cooking temperature.

Popular substitutions & additions

• Jalapeño Peppers: If crushed red pepper flakes just aren’t cutting it for you, toss in some sliced jalapeños to get that extra zing!
• Veggies: Add some sliced carrots or celery into the pot for added color, crunch, and nutrition. Plus, they’ll soak up the seasonings and serve as tasty little flavor bombs!
• Chicken Broth: Looking for a richer flavor? Substitute some or all of the water with chicken broth. It brings in a whole new depth that water just can’t provide. Just make sure to adjust your salt and seasoning accordingly!
• Smoked Paprika: For a smoky undertone that complements the chitlins beautifully, sprinkle in a bit of smoked paprika. It adds complexity and a mild heat that’s hard to resist.
• White Wine: If you’re feeling a bit fancy, add a splash of dry white wine to the pot. The acidity and fruity notes can enhance the flavors. Just remember, don’t cook with any wine you wouldn’t drink!

What to serve with chitlins

• Collard Greens are the leafy green superstar of Southern cooking. Their slightly bitter and earthy taste is the perfect counterpoint to the rich, savory chitterlings.
• Keep the Southern vibes going strong with a side of hearty Pinto Beans. They bring a creamy texture and mellow, nutty flavor that complements the spicy and robust chitterlings. And let’s be honest, beans are a staple in Southern cooking for a reason—they just make everything better!
• Buffalo Wings might seem like an unexpected choice, but hear me out! The tangy, spicy kick of buffalo wings can actually complement the subtle pork flavor of your chitlins.
• Last but certainly not least, what Southern meal would be complete without a slice (or two) of Cornbread? Its sweet, crumbly goodness can be the ideal palate cleanser between bites of spicy, savory chitterlings. Plus, cornbread is fantastic for soaking up those flavorful juices left on your plate!

How to store & reheat chitterlings

Once your chitterlings have cooled down, transfer them into an airtight container along with some of their cooking liquid to keep them moist. Pop that container into the fridge, and you’re all set for some delicious leftovers.

When it comes to reheating, slow and steady wins the race. Place the chitlins in a saucepan along with a little bit of the saved cooking liquid or some water. Heat them over low to medium heat, stirring occasionally until they’re warmed through. This ensures they maintain their tender texture and don’t dry out.

How long will chitterlings last in the fridge?

Your chitterlings will stay fresh in the fridge for about 3 to 4 days. Beyond that, you’re pushing it, and you’ll want to consider freezing them instead. Nobody wants to mess with spoiled chitlins!

Can I freeze chitlins?

Yes, you can absolutely freeze chitterlings! Make sure they are completely cool, and then transfer them into airtight, freezer-safe containers or freezer bags. Try to squeeze out as much air as possible to prevent freezer burn. Properly stored, they can last up to 2 to 3 months in the freezer. Just remember to thaw them in the fridge before reheating.

Frequently asked questions

What are chitterlings?

Chitterlings, commonly called “chitlins” in the Black community, are the small intestines of a pig. They are enjoyed for their unique texture and ability to soak up flavors, but they do require a lot of love and attention during the cleaning and cooking process.

Do chitterlings smell? How can I reduce the smell?

Yes, chitterlings do have a strong, distinct smell that some people find off-putting. To help reduce the smell, you can add a peeled and chopped russet potato to the boiling water. Some people even opt to clean and cook them outside or in the basement to keep the smell from filling the house.

What do chitlins taste like?

Chitlins have a mild, subtle pork flavor and are not overpoweringly meaty. They’re tender—not super chewy—and really take on the flavors you cook them with. Imagine something that’s melt-in-your-mouth soft but also has a touch of savoriness.

From my daddy’s Mississippi kitchen right to yours, that’s the heartwarming tale (and taste) of chitlins. Perfect for holidays like Christmas and New Year’s, but honestly, they’re a welcome delight any time you’re in the mood for some authentic Southern comfort!

If you’re new to chitlins, don’t be intimidated. Start small, experiment with the spices, maybe even involve the whole family in the cleaning ritual (it’s a great bonding activity, I promise!). And for the chitlin veterans out there, maybe this recipe will add a new twist to your time-tested traditions.

More Classic Southern Recipes

• 26 Southern Comfort Food Recipes
• Fried Chicken Gizzards Recipe
• Old-Fashioned Southern Peach Cobbler
• Fried Corn Recipe (Southern Fried Corn)
• Southern Sweet Potato Casserole

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Chitterlings Recipe

This chitlins aka chitterlings recipe is a Southern delicacy. This is my Daddy's recipe passed down for generations!

Course Main Course, Side Dish

Cuisine soul food, south, Southern

Prep Time 5 hours hours

Cook Time 3 hours hours

0 minutes minutes

Total Time 8 hours hours

Servings 12 servings

Calories 882kcal

Author Jocelyn Delk Adams

Equipment

• Large Pot

Ingredients

• 10 lbs of chitterlings thawed
• 1 large yellow onion chopped
• 1 green bell pepper chopped
• 1 tbsp seasoned salt like a Lawry’s
• 2 tsp garlic powder
• 1/2 teaspoon black pepper
• 1-2 tsp crushed red pepper flakes optional
• 1 tbsp apple cider vinegar optional
• Hot sauce for serving

Instructions

Cleaning the Chitterlings:

• Prepare a double sink or two separate wash sinks for the cleaning process.
• Ensure the sinks are thoroughly cleaned before adding the chitterlings.
• Start by rinsing the chitterlings one by one under room temperature water to remove any excess debris.
• Carefully inspect each chitterling and remove any visible grit or black substances then move to the other sink.
• Repeat the rinsing process 2 or 3 more times, ensuring they are clean and free from any impurities.

Cooking the Chitterlings:

• In a very large pot (we use a 5 gallon pot), fill it with 1 1/2- 2 gallons of water then add quartered onion and green pepper along with salt, garlic powder and black pepper and red pepper flakes or apple cider vinegar if using, and turn to high heat and bring to a rapid boil.
• Once boiling, turn heat to medium and add the cleaned chitterlings one at a time to the pot.
• Stir gently to distribute the seasonings evenly.
• Cover the pot and cook the chitterlings over medium heat for about 3 hours, or until they are tender and the flavor of the remaining liquid should be concentrated. They should also be white in color and fluffy in texture.
• Occasionally check the pot to check on them.

Serving the Chitterlings:

• Once the chitterlings are cooked and tender, taste for flavor and adjust before removing from the heat.
• Serve the chitterlings hot, either as a main dish or as a part of a larger meal. They are usually served with hot sauce to enjoy.

Notes

How to store & reheat Chitterlings

Once your chitterlings have cooled down, transfer them into an airtight container along with some of their cooking liquid to keep them moist. Pop that container into the fridge, and you’re all set for some delicious leftovers.

When it comes to reheating, slow and steady wins the race. Place the chitlins in a saucepan along with a little bit of the saved cooking liquid or some water. Heat them over low to medium heat, stirring occasionally until they’re warmed through. This ensures they maintain their tender texture and don’t dry out.

How long will Chitterlings last in the fridge?

Your chitterlings will stay fresh in the fridge for about 3 to 4 days. Beyond that, you’re pushing it, and you’ll want to consider freezing them instead. Nobody wants to mess with spoiled chitlins!

Can I freeze chitlins?

Yes, you can absolutely freeze chitterlings! Make sure they are completely cool, and then transfer them into airtight, freezer-safe containers or freezer bags. Try to squeeze out as much air as possible to prevent freezer burn. Properly stored, they can last up to 2 to 3 months in the freezer. Just remember to thaw them in the fridge before reheating.

Nutrition

Calories: 882kcal | Carbohydrates: 2g | Protein: 5g | Fat: 76g | Saturated Fat: 36g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 1039mg | Sodium: 585mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 9mg | Calcium: 5mg | Iron: 0.1mg

The post Chitlins (Chitterlings) appeared first on Grandbaby Cakes.

Why you’ll love this Recipe

Easy to follow steps – We know the kiddos love these, let them help out! Less than 10 steps between them and fresh corndogs.

Make ahead – Make a bunch of corndogs, cool, and freeze for later! Pop them in the oven to crisp them up.

Nostalgia – Can’t you already smell the corn dogs in the air? Whether you’re going to a local fair, amusement park, or visiting a food truck. That fried cornmeal batter smell is enough to make you salivate.

Ingredients

Chances are you already have the ingredients necessary to make these family favorites!

• The wet ingredients: A delicious combination of buttermilk, golden egg yolk, and sweet honey.
• The dry ingredients: Can’t have corndogs without yellow cornmeal. We will mix this with all purpose flour, white sugar and baking powder.
• Seasonings: Salt, cayenne pepper, and smoked paprika make these corndogs stand out from the rest.
• The meat: Sausages or Hot dogs, use the brand you love the most.

Recommended tools for making corn dogs

• Large skillet, 4 inches deep is best.
• Candy thermometer, to pinpoint the precise temperature needed.
• Corn dog sticks. Choose sticks that when inserted will still fit inside the pan, and are sturdy enough not to break.
• Tongs to help turn and remove corndogs from the hot oil.
• Cooling rack with paper towels.

How to make homemade corn dogs

Less than 10 steps away from those golden brown carnival favorites!

1. Add 2 inches of oil to a deep frying skillet over medium heat and heat until it reaches 265.
2. Add buttermilk, egg, and honey to a small bowl and combine.
3. Add cornmeal, flour, sugar, baking powder, and salt to a separate large bowl and whisk.
4. Stir the wet ingredients into the dry until combined then dip the sausages in the batter.
5. Drip off excess then fry for 3-4 minutes or until light and golden and flip halfway through.
6. Repeat until everything is fried then drain on a cooling rack or paper towels then serve.

Storing

Batter: You can make this batter ahead of time and keep refrigerated until ready to use. Use within 2 days.

Corn Dogs: Store cooled leftover corndogs in an airtight container, refrigerated for up to a week.

Freeze: Freezing leftover corndogs is perfect if you plan to keep some around for a couple of months. Allow fried corndogs to cool completely before storing them in a freezer-safe Ziploc or container.

• Reheat frozen hot dogs on a baking sheet in a 350 F oven for 15-20 minutes.

Recipe Variations

Swap in different sausages – From cheesy and smoky to spicy, beer, or chorizo. You can even use any leftover batter to make mini corn dogs with cocktail sausages. Speaking of spice, try drizzling your favorite hot sauce at the end.

How to serve this kid-friendly snack

Keep it simple and serve with a generous helping of ketchup, mustard, or even mayo! Dip into buttermilk ranch if you have a ranch connoisseur in the house.

Incorporate your fresh corndogs into your dinner and serve it will a nice bowl of chili. And yes, dip it in the chili!

For a kids snack or lunch, serve with a side of cut veggies and chips. Try a fun flight of dipping sauces!

Expert Tips And FAQs

• Everyone loves corn dogs with a crispy exterior and tender interior, right?! My best advice is to transfer the batter to a tall glass, then dip your sausages in. Make sure the sausages are completely covered. If there are air pockets or parts of the sausage peeking through, you’ll end up with cracked corn dogs.

More fun snack recipes

• Mozzarella Sticks (Air Fried!!!)
• Bacon Popcorn (With Video!)
• Elote Corn Dogs
• Hush Puppies
• Corn Fritters

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Corn Dogs

These homemade corn dogs will have a beautiful golden-brown exterior that is perfectly crisp yet maintains an airy texture on the inside.

Course Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 5 Corn Dogs

Calories 284kcal

Author Jocelyn Delk Adams

Ingredients

• 3/4 cup Buttermilk
• 1 Egg yolk
• 1 tablespoon Honey
• 2/3 cup Yellow cornmeal
• 1/3 cup All-purpose flour
• 1 1/2 tablespoon Granulated sugar
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1/4 teaspoon Smoked paprika
• 1/4 teaspoon Cayenne pepper
• 5 Sausages or Hot dogs cut into thirds

Instructions

• Add 2 inches of oil to a deep frying skillet over medium heat and heat until it reaches 265.
• Add buttermilk, egg, and honey to a small bowl and combine.
• Add cornmeal, flour, sugar, baking powder, and salt to a separate large bowl and whisk.
• Stir the wet ingredients into the dry until combined then dip the sausages in the batter.
• Drip off excess then fry for 3-4 minutes or until light and golden and flip halfway through.
• Repeat until everything is fried then drain on a cooling rack or paper towels then serve.

Notes

• Drip Off That Excess: Once you dip the sausages, let any extra batter drip back into the bowl. Too much batter makes them heavy and clumpy.
• Check for Full Coverage: Make sure every inch of those sausages is covered in batter before they hit the oil. If you see any gaps, patch ’em up or you’ll end up with cracks in your homemade corn dogs.
• Test the Oil First: Before diving in, drop a little bit of batter into the oil. If it sizzles and floats up, you’re good to go. If it sinks or doesn’t bubble, wait a bit longer.
• Handle the Batter Like Pancakes: Don’t overmix, boos! Just stir until the dry ingredients disappear.

Nutrition

Serving: 1g | Calories: 284kcal | Carbohydrates: 39g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 63mg | Sodium: 550mg | Potassium: 202mg | Fiber: 2g | Sugar: 9g | Vitamin A: 202IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 2mg

The post Homemade Corn Dogs appeared first on Grandbaby Cakes.

Trust me when I say this is not your average chicken pot pie or turkey pot pie. This pie has a great NOLA touch thanks to the fully cooked Andouille sausage and spices used in the pot pie sauce.

But it doesn’t stop there! We’re also adding in some diced vegetables and chicken to make it even heartier. It’s a true winner, and easier to make than you’d think homemade pot pie from scratch would be.

Why You Will Love This Recipe

• Celebrate New Orleans style! It’s perfect to serve up for a Fat Tuesday or Mardi Gras celebration. You will swear you were right in New Orleans.
• Way better than your ordinary chicken pot pie recipe. This one comes in with a bang!
• An easy recipe that even the most beginner cook will be able to manage without any struggles.
• A wholesome, hearty dinner the whole family will love.

Ingredients

Let’s look at the main ingredients that go into making this tasty cajun chicken and sausage pie! Most grocery stores will have them available.

• Roux: The start of the creamy, spicy sauce for this sausage pie recipe is flour and chicken stock.
• Aromatics: This creole pot pie wouldn’t be the same without the holy trinity of creole cooking, onion, celery, and green pepper. We’re also adding in some garlic for flavor too.
• Veggies: We’re also adding some potatoes and carrots along with the chicken and sausage to make these creole pot pies.
• Chicken: Use shredded or chopped cooked chicken. 
• Sausage: For a more authentic flavor, you want to use andouille sausage, a cajun sausage that’s a little bit spicy. 
• Worcestershire sauce: Adds more umami flavor to the sauce.
• Hot sauce: For some heat! Adjust to make it more or less spicy, depending on your tastes.
• Spices: Use a blend of cajun seasoning and creole seasoning to add a unique flavor to the pot pie sauce. 
• Puff pastry: Use pre-made puff pastry for this pot pie recipe. Be sure if it’s frozen to thaw it out in the fridge the night before cooking up these chicken and sausage pies. 

How to Make Creole Chicken and Sausage Pot Pie

Here’s an overview of the main steps for making this chicken and sausage recipe. Be sure to check the recipe card for the details.

1. Cook the flour in butter creating a brown roux. This takes some time so be prepared to cook the flour and butter for up to nine minutes.
2. Add the chopped onion, celery, and green pepper to the pot and cook until tender. Then add the garlic and cook for 30-60 seconds. 

3. Whisk in the chicken stock. Add the potatoes, carrots, shredded chicken, and andouille sausage. Cook over low heat until the stew has thickened and the vegetables are tender.
4. Add the Worcestershire, hot sauce, all seasonings, and parsley. Stir together and season with salt and pepper to taste.

5. Transfer the chicken and sausage mixture into oven-safe ramekins.
6. Roll out the puff pastry on a floured surface and cut the puff pastry into rounds larger than the size of the ramekins.
7. Brush the sides of the ramekins with egg wash and place puff pastry rounds on top of each ramekin.
8. Brush the tops of each puff pastry round with egg wash and add two small slits to the top of each pot pie

9. Bake until the puff pastry has puffed, is golden brown, and the inside filling is bubbly.

10. Remove the pot pies from the oven to cool for 5-10 minutes. Then serve them up and enjoy.

How to Store

Leftovers: If you happen to have leftovers, they hold up great to serve again. Store the ramekins with the pot pie in a container or wrap them well. If made with freshly cooked chicken and opened sausage they will last up to five days. You can also freeze them for up to three months. Thaw them out overnight in the fridge before reheating.

Reheat: Return the ramekins to a baking tray and heat at 350° F for 20-25 minutes until heated through and bubbly. If the crust begins browning too much, lightly place some foil on top!

Can you make pot pies ahead?

Yes, you can! The filling can be made up to three days in advance. Reheat it slightly to loosen up the roux and then fill up the ramekins and proceed with the steps to add the puff pastry.

Another option is to fully prepare the pot pies up to the step of adding the puff pastry. When you’re ready to cook them, remove them from the fridge and let them sit for 30 minutes. Brush with egg wash and then cook as directed. They may take a bit longer to cook since they are cold.

What to Serve With Pot Pie

This sausage and chicken pot pie has a little bit of everything so it’s a great main course but I generally like to add on a side dish to go with it. Here are some favorites:

• No southern meal is complete without a glass of Sweet Tea!
• If I want more potatoes as a side I usually prefer to serve Mashed Sweet Potatoes or Sweet Potato Grits.
• A simple green salad or this tasty Ambrosia Salad goes great!
• Bulk up the meal with more veggies. From Fried Corn Recipe, Steamed Vegetables, to my Collard Greens Recipe, you can’t go wrong.

Expert Tips

• I love heat, especially in this spicy pot pie recipe but feel free to adjust the cajun seasoning and hot sauce ratios if you want a milder flavor.
• Don’t skip the egg wash! It’s what gives the pot pie its signature golden brown color and shiny appearance.
• Don’t forget to cut slits in each pie’s crust. This allows the steam to escape.
• Allow the pies to sit before serving. This allows them to cool down a bit so they can be eaten without scalding anyone!

FAQs

More Easy Comfort Food Recipes

• Steak and Ale Pot Pie
• Seafood Gumbo
• Shrimp Etouffee
• Jambalaya Pasta
• Dutch Oven Pot Roast
• Southern Chicken and Dumplings
• Chicken Fried Steak Recipe

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Creole Chicken and Andouille Sausage Pot Pie

Enjoy the flavors of New Orleans for a Mardi Gras celebration or any time of year with this tasty creole chicken and sausage pot pie!

Course Main Course

Cuisine Cajun/Creole

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 3 (10 ounce) ramekins

Calories 826kcal

Author Jocelyn Delk Adams

Ingredients

• ½ stick butter
• 4 tablespoons all-purpose flour
• 1 cup chopped onion, celery and green pepper
• 1 teaspoon minced garlic
• 2 cups chicken stock
• 2 small red skinned potatoes diced
• 1 cup diced carrots
• 1 cup shredded chicken
• Half-package of Johnsonville Andouille Split Rope Sausage diced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 2 teaspoons cajun seasoning
• ¼ teaspoon creole seasoning
• 1 teaspoon parsley
• Salt and pepper to taste
• 1 roll puff pastry thawed in the refrigerator the night before
• 1 large egg beaten with 1 tablespoon of water

Instructions

• Preheat oven to 375 degrees.
• In a medium sized pot, melt butter over medium low heat until a mildly browned.
• Whisk in flour and continue to cook over heat creating a brown roux (about 7-9 minutes total).
• Next add in chopped onion, celery and green pepper and cook until tender.
• Add in minced garlic and only cook for 30-60 seconds (do not burn).
• Whisk in chicken stock then add in potatoes, carrots, shredded chicken and Johnsonville Andouille Sausage and simmer on low until stew has thickened and ingredients have become tender.
• Lastly add in Worcestershire, hot sauce, all seasonings and parsley and lightly stir together. Salt and pepper to taste.
• Ladle stew into oven safe ramekins.
• Next roll out puff pastry on floured surface.
• Cut out puff pastry rounds larger than the size of the ramekins.
• Brush the sides of the ramekins with egg wash and place puff pastry rounds on top of each ramekin.
• Brush the tops of each puff pastry round with egg wash and add two small slits to each pastry.
• Bake for 30-35 or until puff pastry has puffed and is golden brown and inside filling is bubbly.
• Remove pot pies from oven to cool for 5-10 minutes and enjoy warm.

Nutrition

Serving: 1g | Calories: 826kcal | Carbohydrates: 60g | Protein: 25g | Fat: 54g | Saturated Fat: 19g | Cholesterol: 145mg | Sodium: 829mg | Potassium: 610mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8415IU | Vitamin C: 8.1mg | Calcium: 59mg | Iron: 4mg

This post was originally published in March 2014. It has been republished with new images and content.

The post Andouille Sausage and Chicken Creole Pot Pie appeared first on Grandbaby Cakes.