Sometimes one of my favorite recipes to post is a recipe like today’s super simple (and very delicious) Masago Sauce! I love condiment recipes and the overall versatility. This one in particular is creamy, tangy, bright, and briny. Our recipe only requires 4 ingredients. It can be minute in just 2 minutes. We love using this sauce for dipping, drizzling and spreading. It’s creamy, slightly briny, and tangy, and has a fun texture from the…
Sometimes one of my favorite recipes to post is a recipe like today’s super simple (and very delicious) Masago Sauce! I love condiment recipes and the overall versatility. This one in particular is creamy, tangy, bright, and briny.
Our recipe only requires 4 ingredients. It can be minute in just 2 minutes. We love using this sauce for dipping, drizzling and spreading. It’s creamy, slightly briny, and tangy, and has a fun texture from the masago (fish eggs).
How to Make Masago Sauce
Ingredients
Process
Place all ingredients into a mixing bowl.
Stir together and serve as dipping or drizzling sauce, or spread.
Storing Instructions
For the Sauce
Store the masago sauce in an airtight container, in the refrigerator. Store it for 2 to 3 days.
For Masago
Store unopened masago for up to 2 weeks or frozen for up to 6 months. Once masago is opened, use it within 2 days.
What to Serve with Masago Sauce
Some of our favorite things to serve with this sauce are:
A very simple and delicious recipe for Masago Sauce! The perfect dipping or drizzle sauce for a variety of dishes like onigiri, poke, hand rolls, and much more!! This tasty sauce has the ability to turn an okay dish into an great one and a great dish into an outstanding one!
If you’ve never had Honey Toast before, you’re in luck! We have a super simple and ridiculously delicious recipe for you all today!! It’s similar to a funnel cake in that you pile the base with lots of toppings of choice! We promise this dessert will be a hit every single time! What is Honey Toast? Honey Toast (also known as, honey brick toast, brick toast, shibuya toast, and hanito) is a Japanese dessert consisting…
If you’ve never had Honey Toast before, you’re in luck! We have a super simple and ridiculously delicious recipe for you all today!! It’s similar to a funnel cake in that you pile the base with lots of toppings of choice! We promise this dessert will be a hit every single time!
What is Honey Toast?
Honey Toast (also known as, honey brick toast, brick toast, shibuya toast, and hanito) is a Japanese dessert consisting of a thick slice of hollowed out bread (or half loaf), usually a sturdy but soft bread like pain de mie . The shell of the bread is then caramelized and filled with a variety of things like nuts, macerated fruit, whipped cream, and ice cream.
Our version today is a smaller, more “individual” sized version made with crosshatched slices of thick-cut bread that is caramelized with a custard mixture and simply topped with whipped cream, macerated strawberries, lightly toasted coconut, and a drizzle of honey!
How to Make Honey Toast
Honey Toast Ingredients
Honey Toast Process
Preheat oven to 350˚F. Place butter, condensed milk and honey into mixing bowl and whisk together until fully combined. Add egg yolk, vanilla and salt and continue to whisk together. Set aside.
Make crosshatch patterned diagonal cuts through each slice of bread (3/4-1 inch apart), making sure not to slice completely through to the bottoms.
Transfer sliced bread onto a parchment lined baking sheet about 1/2 inch apart (may need 2 baking sheets). Spread 2 to 3 tablespoons honey batter over each slice of bread until fully covered. Allow brioche to sit for about 10 minutes.
Transfer to the oven and bake for 14 to 16 minutes or until brioche has to a golden brown. Remove toasts from oven and cool, about 10 minutes.
Topping Ingredients
Topping Process/Assembly
Combine strawberries, lemon juice and sugar into another mixing bowl and toss together.
Top brick toast with about ¼ cup of whipped cream a couple spoonfuls of strawberries, a sprinkle of coconut flakes, and a drizzle of honey. Serve immediately.
Tips and Tricks for Honey Toast Success
If you’re worried about slicing through the bottom of the bread, place 2 wooden spoons on either side of the bread slice. Then slice just until you hit the spoons. This will ensure even depth cuts every time, without having to worry about slicing through the bottom!
Once the custard mixture is spread onto the bread slices, gently open the slits up to ensure the custard seeps in between every nook for maximum caramelization, crunch and flavor!
Allow the toast to cool for several minutes before topping and serving. This will give the toasts time to cool and the sugars to harden, creating the crisp and crackling crust!
Prep Ahead Instructions
Prep Ahead
The custard mixture for honey toast can be made up to 2 days ahead of time. Store it in the refrigerator in an airtight container until ready to use. When ready to use, remove mixture from refrigerator about 15 minutes before using. Stir mixture until smooth before spreading.
Honey Toast Topping Suggestions
For this recipe we top our toasts with a big dollop of whipped cream, macerated strawberries, lightly toasted coconut flakes, and a generous drizzle of honey! There are SO many things to top your honey toasts with, including but not limited to:
ice cream
sprinkles
crushed cookies
a drizzle of condensed milk
your favorite sugary cereal
chocolate sauce
fruit syrup sauce
other (macerated) fruit
crushed freeze dried fruit (to be served immediately if using)
Honey Toast is an easy to make, very delicious treat! The sugar-custard topping creates a sweet crust right onto the surface of the soft milk bread (or brioche). There are a large variety of toppings that can be used, but we keeps ours simple with some fluffy whipped cream, macerated strawberries, a drizzle of honey, and some toasted coconut!
Place butter, condensed milk and honey into mixing bowl and whisk together until fully combined. Add egg yolk, vanilla and salt and continue to whisk together. Set aside.
Make diamond patterned diagonal cuts through each slice of bread (about 1 inch apart), making sure not to slice completely through to the bottoms.
Spread 2 to 3 tablespoons honey batter over each slice of bread until fully covered.
Transfer brioche onto a parchment lined baking sheet about 1/2 inch apart (may need 2 baking sheets).
Allow brioche to sit for about 10 minutes, then transfer to the oven and bake for 14 to 16 minutes or until brioche has to a golden brown.
While brioche is toasting, combine strawberries, lemon juice and sugar into another mixing bowl and toss together.
Remove from oven and cool, about 10 minutes.
Top brick toast with about ¼ cup of whipped cream a couple spoonfuls of strawberries, a sprinkle of coconut flakes, and a drizzle of honey. Serve immediately.
Notes
Tips and Tricks for Honey Toast Success
If you’re worried about slicing through the bottom of the bread, place 2 wooden spoons on either side of the bread slice. Then slice just until you hit the spoons. This will ensure even depth cuts every time, without having to worry about slicing through the bottom!
Once the custard mixture is spread onto the bread slices, gently open the slits up to ensure the custard seeps in between every nook for maximum caramelization, crunch and flavor!
Allow the toast to cool for several minutes before topping and serving. This will give the toasts time to cool and the sugars to harden, creating the crisp and crackling crust!
Prep Ahead InstructionsThe custard mixture for honey toast can be made up to 2 days ahead of time. Store it in the refrigerator in an airtight container until ready to use. When ready to use, remove mixture from refrigerator about 15 minutes before using. Stir mixture until smooth before spreading.
Our Korean BBQ Beef (Bulgogi) is an easy, flavorful dinner option that will quickly become a favorite! Thinly sliced beef, marinated in a rich blend of soy, sesame, ginger, sherry, and garlic, cooks up tender and packed with flavor. Best of all, you don’t need any fancy equipment—just a skillet or sauté pan. Whether you’re…
Our Korean BBQ Beef (Bulgogi) is an easy, flavorful dinner option that will quickly become a favorite! Thinly sliced beef, marinated in a rich blend of soy, sesame, ginger, sherry, and garlic, cooks up tender and packed with flavor. Best of all, you don’t need any fancy equipment—just a skillet or sauté pan. Whether you’re feeding the family or looking for something to impress, this dish brings bold, comforting flavors to your table with minimal effort.
Inspired by my cousin Dave’s take on the classic Korean Beef Bulgogi, this recipe is a winner for busy nights. It captures the essence of traditional Korean BBQ with familiar, pantry-friendly ingredients like soy sauce, sesame oil, ginger, and garlic. While many Korean BBQ Beef recipes require grilling, Dave’s version simplifies things without losing that delicious depth of flavor. You’ll love how easy it is to prepare, all while savoring the rich, savory-sweet taste that makes Korean BBQ Beef so beloved.
What is Korean BBQ Beef?
Korean BBQ Beef, or Beef Bulgogi, is a classic dish whose origins can be traced back literally thousands of years. Simply put, it’s thinly sliced beef marinated in a pungent Asian sauce, then cooked over high heat (traditionally over an open flame). Today, it’s a popular dish worldwide – it’s that delicious!
Why This Recipe Works
Here’s why I love this recipe and think you will too:
Bold flavors. The marinade, with soy sauce, sesame oil, garlic, ginger, cilantro, and sherry infuses the beef with savory, sweet, and aromatic notes.
Tender beef. Marinating the thinly sliced beef ensures it’s flavorful and tender once cooked.
Minimal equipment No need for special tools like a food processor, grill or wok – just a skillet or sauté pan.
Easy to prepare. Simple, pantry-friendly ingredients (no trips to the Korean grocery store needed!) and straightforward cooking method make this recipe approachable for any home cook.
Perfect for meal prep. The beef can marinate ahead of time, making dinner quick and stress-free when ready to cook. Alternatively, the marinated beef can be frozen, then thawed and prepared at a later date.
Korean BBQ Beef Bulgogi Marinade Ingredients
Here’s what you’ll need to make this amazing marinade (quantities are provided in the recipe card below):
Fresh ginger
Yellow onion
Fresh cilantro
Garlic
Light brown sugar
Sherry
Soy sauce
Light sesame oil
Dash oyster sauce (optional)
Dash Tabasco sauce
Flank steak
Vegetable or other high smoke point oil
Kosher or sea salt
Fresh ground black pepper
Green onions, for garnish
Toasted sesame seeds, for garnish
Cooked brown rice, for serving
One ingredient in many Korean BBQ marinades that’s not in this recipe is Asian pear. Frankly, I don’t miss it. The brown sugar adds just the right amount of sweetness for my taste.
How Do You Marinate Beef Slices?
Marinating the beef is super easy! Here’s all you have to do:
Mix marinade ingredients. In a 7-by-11 inch glass baking dish, stir together ginger, onion, cilantro, garlic, sugar, sherry, soy sauce, sesame oil, oyster sauce (if using) and tabasco.
Add beef. Add the steak slices and stir to coat the meat.
Cover and refrigerate. Cover the dish with plastic wrap and marinate in the refrigerator for 2 to 24 hours, stirring occasionally.
Alternatively, you can stir the marinade ingredients together in a mixing bowl, then place in a zip top baggie with the steak slices. Seal well and place in the refrigerator to marinate. Turn the bag over every once in awhile, to make sure all the slices are getting evenly the marinaded.
How to Make Korean BBQ Beef
Not only is it scrumptious, this Korean beef recipe is also easy to prepare, with only 15 minutes of prep time plus around 15 minutes of cook time once the beef has marinated for at least 2 hours. Here’s all you have to do:
Once marinated (see directions above), sauté beef. Remove the steak slices from the marinade and place on a plate, letting the excess drip back into the dish, reserving the marinade. Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high to high heat. Add a handful of the sliced steak and cook to sear the outside. Remove and repeat until all the steak has been seared, adding additional oil as needed.
Add reserved marinade; simmer. Put all the steak pieces back into the skillet, stir in the reserved marinade, and simmer over medium to medium-low heat for 10 to 15 minutes, or until the sauce reduces a bit. Season to taste with salt and pepper.
Remove from heat and serve. To serve, spoon meat and sauce over brown rice. Garnish with chopped green onion and toasted sesame seeds.
Quick Tip
Don’t have 2 hours to marinade the beef? No problem. With my cousin Dave Berry’s recipe, shorter marinating time is okay,because you finish cooking the beef in the marinade! Once it’s ready to go, you sear the beef in a hot skillet or sauté pan, then add back in the marinade and cook for 10 to 15 minutes. And, it’s okay to reuse marinade as long as you boil it before serving. That will kill any bacteria.
How to Serve Korean BBQ Beef
I like to serve this dish over cooked brown rice. White rice can also be used. Alternatively, you can wrap it in lettuce leaves (Bibb/butter lettuce or iceberg).
What Goes on Korean BBQ?
You don’t need too many garnishes on Korean BBQ Beef. Just a sprinkling of chopped green onion (white, light and dark green portions) and some toasted sesame seeds are the perfect finishing touch!
How to Store, Freeze and Reheat Korean BBQ Meat
You can actually prepare, but not cook, this dish ahead of time and toss it in the freezer to have on hand for later. Simply prepare through step 2: place beef and marinade mixture in a freezer-safe zip top baggie and freeze for up to 2 months. Thaw in the refrigerator then follow the recipe starting with step 3.
If you have any leftovers, place in an airtight container and refrigerate for up to 4 days. Reheat in the microwave or a saucepan, covered, over medium heat.
Variations and Substitutions
While I love Dave’s recipe as is, you can modify it to suit your tastes or dietary needs. Here are a few suggestions:
Substitute green onion for the yellow onion, reserving some for the garnish.
Use fresh parsley in place of the cilantro.
Follow a more traditional recipe for Bulgogi beef marinde and:
use chopped Asian pear instead of brown sugar,
substitute rice wine for the sherry, and
replace the Tabasco sauce with Gochugaru or gochujang paste.
Instead of Flank steak, use rib eye, sirloin, pork or even chicken.
Korean BBQ Recipe FAQ
What kind of beef is used in Korean BBQ?
There are literally hundreds of different recipes for Korean BBQ Beef. Many recipes call for using rib eye, or other tender cuts of beef (like sirloin). Dave’s recipe calls for less expensive flank steak, which works well in this recipe as long as it’s cut very thin and across the grain.
Can I use chicken instead of beef?
Yes, Korean BBQ marinade is also delicious with chicken or pork.
What does Korean BBQ consist of?
As mentioned earlier, Korean BBQ traditionally refers to marinated, thinly sliced meat that’s cooked over high heat. In today’s Korean BBQ restaurants, the meat is cooked on a hot grill that’s right in the middle of your table. And, the meat used can be beef, pork or chicken.
What spices are used in Korean BBQ?
Korean BBQ features a variety of spices and seasonings; the most commonly used are soy sauce, sesame oil, garlic, ginger, sugar or Asian pear, rice wine, sesame seeds, green onion, and a Korean chili powder called Gochugaru.
Korean BBQ Beef (Bulgogi) is an easy, flavorful dinner option that will quickly become a favorite! Thinly sliced beef, marinated in a rich blend of soy, sesame, ginger, and garlic, cooks up tender and packed with flavor. Best of all, you don’t need any fancy equipment—just a skillet or sauté pan. Whether you’re feeding the family or looking for something to impress, this dish brings bold, comforting flavors to your table with minimal effort.
Prep Time:15 mins
Cook Time:15 mins + 2 hours (marinade)
Total Time:2 hours 30 minutes
Yield:3 to 4 servings
Diet:Gluten Free
Ingredients
(See gluten-free adaptation in the Notes section below.)
1 1/2 to 2 tablespoons grated or finely chopped fresh ginger
1 cup chopped yellow onion
1/3 cup chopped fresh cilantro
1 teaspoon chopped garlic
2 tablespoons light brown sugar
1/2 cup sherry
1/4 cup soy sauce
3 tablespoons light sesame oil
Dash oyster sauce (optional)
Dash Tabasco sauce
1 pound flank steak, sliced thinly across the grain (1/8 to 1/4-inch thick) and cut in half crosswise
1 to 2 tablespoons vegetable or other high smoke-point oil
3 to 4 teaspoons chopped green onion(white, light green and some of the dark green portion), for garnish
3 to 4 teaspoons toasted sesame seeds, for garnish
Cooked brown rice, for serving
Instructions
In a 7-by-11 inch glass baking dish, stir together ginger, onion, cilantro, garlic, sugar, sherry, soy sauce, sesame oil, oyster sauce (if using) and tabasco.
Add the steak slices and stir to coat the meat. Cover and marinate in the refrigerator for 2 up to 24 hours, stirring occasionally.
Remove the steak slices from the marinade and place on a plate, letting the excess drip back into the dish, reserving the marinade. (See Note below.)
Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high to high heat. Add a handful of the sliced steak and cook to sear the outside. Remove and repeat until all the steak has been seared, adding additional oil as needed.
Put all the steak back into the skillet, stir in the reserved marinade, and simmer over medium to medium-low heat for 10 to 15 minutes, or until the sauce reduces a bit.
To serve, spoon meat and sauce over brown rice. Garnish with chopped green onion and toasted sesame seeds.
Notes
Gluten free: Use gluten free soy sauce.
Note on reusing marinade: It’s okay to reuse marinade as long as you boil it before serving. That will kill any bacteria.
Author:From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
Category:main dish, meats, easy
Method:stir fry
Cuisine:Asian
Nutrition
Serving Size:(Excludes brown rice)
Calories:362
Sugar:9 g
Sodium:677.2 mg
Fat:20.5 g
Saturated Fat:6.8 g
Carbohydrates:15.5 g
Fiber:1.1 g
Protein:26.5 g
Cholesterol:68 mg
Note: this recipe was originally posted in September 2020, then significantly updated with additional information in September 2024.
Smoked salmon dip is an easy appetizer that takes just 10 minutes to make, using just a handful of ingredients. It’s our favorite for those last-minute get-togethers or summer nights when no one feels like cooking. But don’t let the simplicity fool you– this dip is absolutely bursting with fresh flavor from dill, chives, and tarragon, flaked, salty salmon, and a hint of bright citrus flavor to round everything out. While we have plenty of…
Smoked salmon dip is an easy appetizer that takes just 10 minutes to make, using just a handful of ingredients. It’s our favorite for those last-minute get-togethers or summer nights when no one feels like cooking. But don’t let the simplicity fool you– this dip is absolutely bursting with fresh flavor from dill, chives, and tarragon, flaked, salty salmon, and a hint of bright citrus flavor to round everything out.
While we have plenty of dip recipes, none are quite as versatile and insanely delicious as our Smoked Salmon Dip. You can serve it with brunch, right next to the savory breakfast rolls and sausage strata, or on a plate with crackers or crostini as an evening appetizer, along with bruschetta and prosciutto-topped cucumbers. It’s simple enough for a summer evening app for two and elegant enough to bring as a passing dish for a dinner party or holiday brunch. This salmon dip really does it all.
How to Make Smoked Salmon Dip
Ingredients
Process
Place smoked salmon, cream cheese, mayo, garlic, lemon zest, and lemon juice into a food processor. Process until smooth.
Transfer the salmon mixture to a bowl and add dill, chives, and tarragon (if using). Season with pepper.
Fold together until fully incorporated.
Transfer to a serving bowl, top with herbs, and serve with crackers of choice.
Cold Smoked Salmon vs Hot Smoked Salmon
We like using hot smoked salmon in this salmon dip because it has a more intense smoky flavor and a firmer texture than cold smoked salmon.
If you’re wondering what the difference between the two is, it’s not the actual temperature of the salmon—we add “hot” smoked salmon that’s cold straight from the fridge! The difference between the two comes from the temperature used in the smoking process.
Cold-smoked salmon is smoked at lower temperatures, which gives it a smoother, almost silky texture and more mild flavor. This type of smoked salmon is good for piling on bagels. Hot smoked salmon is smoked at higher temperatures, giving it more of a “cooked” texture and a deeper flavor. It flakes well and adds a richer flavor to the dip.
How Long Will Smoked Salmon Dip Stay Fresh and Storing Instructions
You can enjoy this smoked salmon dip straight away, but we think it tastes best when it’s had the chance to sit for a bit, letting the flavors really meld together for at least a few hours. If you’re not serving it immediately, add it to an airtight container and store it in the refrigerator for 3 to 4 days.
Simple Variations
Make it lighter and higher in protein by swapping the mayonnaise with plain Greek yogurt. This adds a bit of a tangier flavor without taking away any of the creaminess.
Add a little spice with a dash of hot sauce, a teaspoon of horseradish, or a sprinkle of cayenne pepper or red pepper flakes.
Switch up the herbs to change the tone of this smoked salmon dip. The tarragon, dill, and chives add a nice, herby flavor with just a hint of sweetness to this dish. Try swapping this combination for basil and parsley, mint and cilantro, rosemary and thyme, or oregano and dill for a new and unique flavor.
Add a tablespoon or capers to the mix for a briney, tangier flavor.
Our Smoked Salmon Dip is bursting with flavor from fresh herbs, a hint of lemon, and salty flaked salmon with a creamy, cool mayonnaise and cream cheese base.
Place smoked salmon, cream cheese, mayo, garlic, lemon zest, and lemon juice into a food processor and process until smooth.
Transfer salmon mixture to a bowl.
Fold in dill, chives, and tarragon (if using). Season with pepper. Season with salt only if needed (start with a tiny pinch since the smoked salmon is salty).
Transfer to a serving bowl, top with herbs, and serve with crackers of choice.
Yaki Udon is one of my favorite weeknight meals to make. Not only is it quick and easy to make, but it’s delicious and can be make a million different ways. We’ve made our version today with lots of vegetables, but it can be made with some diced/ground chicken, beef or shrimp for some added protein. What is Yaki Udon? Yaki udon is a Japanese stir-fry dish using udon noodles and a soy sauce based…
Yaki Udon is one of my favorite weeknight meals to make. Not only is it quick and easy to make, but it’s delicious and can be make a million different ways. We’ve made our version today with lots of vegetables, but it can be made with some diced/ground chicken, beef or shrimp for some added protein.
What is Yaki Udon?
Yaki udon is a Japanese stir-fry dish using udon noodles and a soy sauce based sauce. It can contain a variety of vegetables such as carrots, bok choy, cabbage, onion, mushrooms, etc as well and protein such as chicken, beef, shrimp, tofu, pork.
How to Make Yaki Udon
Process
In a small bowl whisk together sauce ingredients. Set aside.
Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse in cool water and set aside.
Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.
Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce. Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.
Remove yaki udon from heat and top with green onions. Serve.
What is Dark Soy Sauce?
Dark soy sauce is a more viscous soy sauce with a darker color and sweeter taste. It’s often used as a marinade, sauce or glaze rather than in a dipping sauce. Although dark soy sauce contains more salt than light soy sauce, it has a more distinct soy flavor that makes it taste less salty.
Tips for Making the Best Yaki Udon
Don’t overcook the noodles and make sure to give them a small rinse once boiled, to prevent the noodles from becoming gummy.
Although it may not seem like a lot of sauce it’ll be just enough to coat the noodles (you don’t want to overdo it with the sauce or the dish will become too salty).
There’s no need to season with salt or pepper because the sauce itself is very salty and will provide enough for the yaki udon.
You can find fresh udon noodles at most grocery stores these days, in the refrigerated section usually by the tofu.
A simple and delicious recipe for Yaki Udon, made in under 30 minutes! Our recipe is packed full of flavor, vegetarian friendly and can be easily customized based on personal preference! We promise you will love this easy weeknight dinner!
In a small bowl whisk together sauce ingredients. Set aside.
Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse with cool water and set aside.
Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.
Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce.
Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.
Remove from heat and top with green onions. Serve.
Video
Notes
**If using light soy sauce increase amount to 1 ½ to 2 tablespoons.**Tips for Making the Best Yaki Udon
Don’t overcook the noodles and make sure to give them a small rinse once boiled, to prevent the noodles from becoming gummy.
Although it may not seem like a lot of sauce it’ll be just enough to coat the noodles (you don’t want to overdo it or the dish will become too salty).
There’s no need to season with salt or pepper because the sauce itself is very salty and will provide enough for the yaki udon.
You can find fresh udon noodles at most grocery stores these days, in the refrigerated section usually by the tofu.
Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy…
Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy bacon adds a delightful crunch, while fresh herbs provide a vibrant burst of freshness. Overall, this rustically elegant dish is a perfect way to savor a restaurant quality dinner in the comfort of your own home!
Elevate Your Pork Chop Game with This Irresistible Recipe
While sifting through Mom’s recipe files one afternoon, I stumbled upon a fabulous mushroom sauce – a delightful blend of sautéed mushrooms with garlic, butter, and a splash of Jack Daniels (her go-to winter drink), finished with crispy bacon, Worcestershire sauce, parsley, and thyme. The rich, earthy notes of these bourbon-soaked mushrooms seemed like the perfect complement to grilled tender pork chops – and I wasn’t wrong!
Why This Easy Pork Chop Recipe Works
Classic pairing. Mushrooms and pork are an ideal combination, offering a balanced blend of savory flavors and textures.
Bold flavor. When infused with the caramelized notes of bourbon, the sauteed mushrooms take on a depth of flavor that elevates the entire dish to new heights.
Quick cooking. Boneless pork chops cook faster and tend to be leaner, making them a convenient, healthier choice for a speedy dinner.
Versatile. These pork chops can be cooked on a grill, in sous vide, or pan-seared to perfection (directions for all 3 methods included!). And, you can substitute apple juice or apple cider for the bourbon for a non-alcohol version.
No cream or canned soup. Unlike many pork and mushroom recipes that rely on cream or canned soup, Mom’s sauce is cleaner, fresher, and brimming with rich mushroom flavor.
Quick and easy. With just one pan for the sauce and no marinating required, this dish is quick and easy to prepare with pantry ingredients. Even the pork chop seasoning calls for only 4 ingredients!
Ingredients Needed for This Pork Chops With Mushrooms Recipe
Here’s all you need to create this impressive and easy pork chop recipe (details, including quantities, are provided in the recipe card below):
Mushroom Bourbon Sauce
Butter
Bacon
Garlic
Button or cremini (baby bella) mushrooms
Bourbon (preferably Jack Daniels)
Chicken broth or chicken stock
Worcestershire sauce
Fresh parsley
Fresh thyme leaves
Kosher or sea salt
Fresh ground black pepper
Grilled Pork Chops
Boneless pork loin chops
Extra virgin olive oil
Garlic powder
Onion powder
Paprika
Dried parsley
Vegetable, canola, or other high smoke point oil
How to Make Grilled Pork Chops with Mushrooms
Here’s a step-by-step description of how to make mom’s mushroom bourbon sauce and then how to grill the pork chops:
Mushroom Bourbon Sauce
Cook bacon. In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble. Pour off fat from skillet (don’t wipe out).
Sauté garlic and mushrooms; add bourbon. Add butter to skillet and melt over medium heat. Add garlic and mushrooms and cook for 5 to 7 minutes or until the mushrooms are soft. Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (around 3 minutes).
Add remaining ingredients. Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until mushrooms are a deep brown, moisture is cooked off, and the juice is syrupy (see photo below) – around 3 to 4 minutes. Reduce heat, stir in crumbled bacon, parsley, and thyme. Season to taste with salt and pepper. Remove from heat and set aside (leave in pan).
Grilled Boneless Pork Chops
Prep grill. Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on high. When hot, bank the coals to one side of the grill or turn off one burner on a gas grill.
Season chops. Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it.) Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
Grill chops on one side. Dip a wadded-up paper towel into vegetable oil and, using long tongs, brush the grill grates. Place the chops in one layer and not touching on the hottest part of the grill. Cook, covered, for about 3 minutes or until seared.
Flip chops and finish cooking. Turn chops over and cook for 2 to 3 minutes or until both sides are seared. Move chops to the cooler part of the grill, cover, and cook for 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees.
Rest; serve. Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.
Variations: How to Sear Pork Chops on the Stove Top or Cook in a Sous Vide
Here are two alternative methods for easily cooking boneless pork chops – one on the stove top, the other in a sous vide:
A. How to Sear Pork Chops
Season chops. Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it.) Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
Heat skillet. Place a large, heavy-bottom skillet, preferably cast iron, over medium-high heat. Add vegetable canola, or other high smoke point oil to the pan (enough to coat the bottom) and heat until hot and shimmering but not smoking
Sear chops on one side. Place the chops in one layer and not touching in the hot pan. Cook, without moving, for about 3 to 4 minutes or until a golden brown crust forms on the bottom.
Flip chops and finish cooking. Turn chops over and sear the other side for 3 minutes. Check the internal temperature with an instant-read thermometer inserted in the thickest portion. If it reaches 145 degrees, the chops are done. If not, reduce heat to medium and continue cooking for another 1 to 2 minutes.
Rest; serve. Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.
B. How to Sous Vide Pork Chops
I have an entire post devoted to Mastering the Art of Sous Vide Boneless Pork Chops. Follow those directions, using the seasoning recommended in this post.
Pork Chop Cooking Tips
Here are my tips for ensuring your chops come out perfectly tender and moist:
Choose thicker chops. Boneless pork loin chops can dry out quickly, so select thicker ones (around 1 to 1 1/2 inches) to help retain moisture during cooking.
Bring meat to room temperature. Let the chops sit at room temperature for 20 to 30 minutes before cooking. This ensures even cooking and helps prevent the exterior from overcooking before the interior is done.
Pat dry. Pat the chops dry with paper towel before seasoning to ensure a nice crust.
Season generously. Since boneless chops have less fat and can be leaner, be sure to season them well with salt, pepper, and other spices.
Monitor doneness closely. Boneless pork loin chops can overcook quickly! Check the temperature with an instant-read thermometer inserted in the thickest portion of the meat. Remove from heat when it reached 145 degrees.
Rest chops before serving. Let the cooked chops rest off heat for 10 minutes to allow the juices to redistribute, resulting in a more tender and juicy meat.
Variations in Seasoning the Pork Chops
While I love this recipe as is, it is also very flexible and you can modify the pork chop seasoning to fit your tastes. You can spice it up a bit and use my Spicy Pork Chop Rub. I’ve also made this recipe using prepared meat spice rubs, including Wash Park Garlic Pepper Seasoning from Savory Spice.
Side Dishes For Pork Chops With Mushrooms
Here are few suggested sides to serve with these quick pork chops:
You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stovetop over medium-low heat before serving. I don’t recommend making the chops ahead.
Pork Chops With Mushrooms Recipe FAQs
How do you keep boneless pork chops from drying out on the grill?
To prevent grilled chops from drying out: 1) Use a thicker cut, about 1 to 1 1/2 inches. 2) Per my directions above, sear both sides of the pork chops over high heat for 2 to 3 minutes, then move them to indirect/low heat to finish cooking. 3) Monitor doneness closely. Check the temperature with an instant-read thermometer inserted in the thickest portion of the meat and remove from heat when it reaches 145 degrees.
Can I use bone-in pork chops for this recipe?
Yes you can use bone-in chops, just keep in mind the cooking time will be longer.
Why use bourbon in cooking?
Bourbon adds a rich, caramelized flavor, enhancing the depth of savory ingredients like mushrooms. The alcohol also helps release the flavors of other ingredients, intensifying the overall taste of the dish. As it cooks, the alcohol evaporates, leaving behind the warm, smoky notes that make the dish unique.
Can I make this recipe without alcohol?
Yes, you can substitute the bourbon with an equal amount of apple cider, apple juice, or more chicken broth. While the flavor will differ, these alternatives still add a pleasant depth to the dish.
Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in under 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy bacon adds a delightful crunch, while fresh herbs provide a vibrant burst of freshness. Overall, this rustically elegant dish is a perfect way to savor a restaurant quality dinner in the comfort of your own home!
Prep Time:10 minutes
Pork Resting Time:10 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:4 servings
Diet:Gluten Free
Ingredients
See Note below for gluten free.
Mushroom Bourbon Sauce
4 tablespoons butter
2 slices bacon
1 teaspoon chopped garlic
1/2 pound button or cremini (Baby Bella) mushrooms, sliced
1/2 cup bourbon (preferably Jack Daniels)
1/2 cup chicken broth
6 tablespoons Worcestershire sauce
1/4 cup chopped fresh parsley
2 tablespoons fresh thyme leaves
Kosher salt, to taste
Fresh ground black pepper, to taste
Grilled Pork Chops
4 (1-inch thick) boneless pork loin chops
Extra virgin olive oil
Garlic powder
Onion powder
Paprika
Dried parsley
Vegetable, canola, or other high smoke point oil (for the grill)
Instructions
Mushroom Bourbon Sauce
In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble. Pour off fat from skillet (don’t wipe out).
Add butter to skillet and melt over medium heat. Add garlic and mushrooms and cook for 5 to 7 minutes or until the mushrooms are soft.
Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (around 3 minutes).
Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until mushrooms are a deep brown, moisture is cooked off, and the juice is syrupy – around 3 to 4 minutes.
Reduce heat, stir in crumbled bacon, parsley, and thyme. Season to taste with salt and pepper. Remove from heat and set aside (leave in pan).
Grilled Boneless Pork Chops
When grill is hot, bank the coals to one side of the grill or turn off one burner on a gas grill.
Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it. Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
Dip a wadded-up paper towel into vegetable oil and, using long tongs, brush the grill grates. Place the chops in one layer and not touching on the hottest part of the grill. Cook, covered, for about 3 minutes or until seared.
Turn chops over and cook for 2 to 3 minutes or until both sides are seared. Move chops to the cooler part of the grill, cover, and cook for 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees.
Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.
Notes
Gluten free: Use Gluten-free Worcestershire sauce and chicken broth.
Make ahead: You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stove top over medium-low heat before serving. I don’t recommend making the chops ahead.
Author:From “Fresh Tastes” by Lee Clayton Roper
Category:quick and easy
Method:Grill and Saute
Cuisine:American
Note: This recipe was originally published on this site in 2016, then significantly updated in 2024.
Cooking pork chops in an air fryer may be our new favorite easy dinner! Just like our air fryer chicken breast and air fryer salmon, it only takes a few minutes of prep work to get perfectly crispy on the outside and juicy on the inside results. Our simple marinade of fresh herbs, ground spices, and oil infuses it with a herby flavor that bakes into every bite as it cooks. We love that you…
Cooking pork chops in an air fryer may be our new favorite easy dinner! Just like our air fryer chicken breast and air fryer salmon, it only takes a few minutes of prep work to get perfectly crispy on the outside and juicy on the inside results.
Our simple marinade of fresh herbs, ground spices, and oil infuses it with a herby flavor that bakes into every bite as it cooks. We love that you can prep the pork chops the day before or just an hour before cooking if you’re short on time. Either way, you’ll have mouthwatering, juicy, perfectly seasoned pork chops.
And don’t forget the icing on the cake (or sauce on the pork chop) after they’ve finished air frying. The creamy mustard sauce is rich and indulgent and truly makes this recipe rival any restaurant pork chop.
How to Make Air Fryer Pork Chops
Pork Chop Ingredients
Pork Chop Process
In a small mixing bowl combine chives, thyme, garlic powder salt onion powder, coriander, pepper, and oil and whisk together until fully combined.
Place pork chops into an airtight resealable bag and top with herb mixture. Seal and mix until fully combined. Refrigerate and marinate for at least 1 hour and up to 24 hours
Spray air fryer basket with avocado cooking spray (high heat cooking spray with on additives). Place marinated chops into the air fryer basket.
Air fry at 400˚F for 10 to 12 minutes depending on desired doneness.
Mustard Cream Sauce Ingredients
Mustard Cream Sauce Process
Place a small pan over medium heat and melt 2 1/2 tablespoon butter. Add shallots and garlic and sauté for 3 to 4 minutes.
Stir in mustard and cook for 1 minute.
Deglaze the pan with cognac and simmer until most of the liquid has evaporated.
Stir in cream and season with salt and pepper. Lower heat to medium-low and simmer until cream has reduced by almost half and sauce has thickened. Remove from heat and stir in remaining butter, in small amounts, constantly stirring, until fully incorporated and sauce is glossy. Add more salt and pepper if needed.
Remove pork chops from air fryer and top with mustard sauce. Finished with sliced chives and serve.
Air Fryer Pork Chops Marinade Variations
Our marinade recipe is simple and heavy on herby flavors. This combination pairs really well with the mustard cream sauce, but if you want to try a different marinade, here are a few options:
To store leftover pork chops, let them cook to room temperature, then place them in a covered container in the refrigerator for up to 3 days.
To reheat in the air fryer, preheat the air fryer to 350°F and air fry the pork chops for 5 minutes or until warmed through.
To reheat in the oven, preheat the oven to 350°F. Wrap the pork chops in tin foil and place them on a sheet pan. Bake for approximately 10 minutes or until heated through.
Mustard Cream Sauce
Store any leftover mustard cream sauce in an airtight container or jar in the refrigerator for up to 3 days.
Reheat the sauce in a small pot on the stove over low heat, stirring or whisking frequently. If the sauce seems too thick, add a splash of cream to thin it out.
Non-alcoholic Substitutes for Mustard Cream Sauce
While the alcohol in the cognac (or brandy) will mostly cook out of the mustard cream sauce, if you choose to abstain from the alcohol altogether, there are plenty of other options you can use! Here are a few alcohol-free substitutions:
Mix 2 tablespoons of apple cider or white wine vinegar with 2 tablespoons of water.
Use 1/4 cup of chicken or vegetable broth.
Substitute apple juice for the cognac, adding a little fruity sweetness. You can dilute it (3 tablespoons apple juice and 1 tablespoon water) for a less-sweet option.
What to Serve with Air Fryer Pork Chops
For a balanced weeknight meal, try these simple sides that pair perfectly with pork chops:
Perfectly seasoned and marinated, these air fryer pork chops are juicy and tender are taken to the next level with our creamy mustard sauce spooned on top. A simple and seriously flavorful weeknight dinner!
In a small mixing bowl combine chives, thyme, garlic powder salt onion powder, coriander, pepper, and oil and whisk together until fully combined.
Place pork chops into an airtight resealable bag and top with herb mixture. Seal and mix until fully combined. Refrigerate and marinate for at least 1 hour and up to 24 hours
Spray air fryer basket with avocado cooking spray. Place marinated chops into the air fryer basket.
Air fry at 400˚F for 10 to 12 minutes depending on desired doneness.
mustard cream sauce
Place a small pan over medium heat and melt 2 1/2 tablespoon butter. Add shallots and garlic and sauté for 3 to 4 minutes.
Stir in mustard and cook for 1 minute.
Deglaze the pan with cognac and simmer until most of the liquid has evaporated.
Stir in cream and season with salt and pepper. Lower heat to medium-low and simmer until cream has reduced by almost half and sauce has thickened.
Remove from heat and stir in remaining butter, in small amounts, constantly stirring, until fully incorporated and sauce is glossy. Add more salt and pepper if needed.
assembly
Remove pork chops from air fryer and top with mustard sauce. Finished with sliced chives and serve.
Notes
Storing and Reheating LeftoversAir Fryer Pork ChopsTo store leftover pork chops, let them cook to room temperature, then place them in a covered container in the refrigerator for up to 3 days.To reheat in the air fryer, preheat the air fryer to 350°F and air fry the pork chops for 5 minutes or until warmed through.To reheat in the oven, preheat the oven to 350°F. Wrap the pork chops in tin foil and place them on a sheet pan. Bake for approximately 10 minutes or until heated through.Mustard Cream SauceStore any leftover mustard cream sauce in an airtight container or jar in the refrigerator for up to 3 days.Non-alcoholic Substitutes for Mustard Cream SauceWhile the alcohol in the cognac (or brandy) will mostly cook out of the mustard cream sauce, if you choose to abstain from the alcohol altogether, there are plenty of other options you can use! Here are a few alcohol-free substitutions:
Mix 2 tablespoons of apple cider or white wine vinegar with 2 tablespoons of water.
Use 1/4 cup of chicken or vegetable broth.
Substitute apple juice for the cognac, adding a little fruity sweetness. You can dilute it (3 tablespoons apple juice and 1 tablespoon water) for a less-sweet option.
Reheat the sauce in a small pot on the stove over low heat, stirring or whisking frequently. If the sauce seems too thick, add a splash of cream to thin it out.
I love love love this One Pot Pasta Recipe with sausage and zucchini. One-pot dinners are our favorite type of weeknight meal. Like our other one-pot meals, Mulligatawny Soup and Fettuccine Alfredo, cooking is as easy as cleaning up with everything being one in one dish. While any one-pot pasta is a clear winner, we’ve combined savory spicy sausage with fresh zucchini, seasonings, plenty of parmesan cheese, and of course, pasta! We love using bucatini…
I love love love this One Pot Pasta Recipe with sausage and zucchini. One-pot dinners are our favorite type of weeknight meal. Like our other one-pot meals, Mulligatawny Soup and Fettuccine Alfredo, cooking is as easy as cleaning up with everything being one in one dish.
While any one-pot pasta is a clear winner, we’ve combined savory spicy sausage with fresh zucchini, seasonings, plenty of parmesan cheese, and of course, pasta! We love using bucatini for this recipe since its thicker texture holds up well with the chunky sausage and half-moons of zucchini. For an extra special weeknight dinner, serve with a big loaf of garlic bread and a simple side salad.
How to Make Our One Pot Pasta Recipe
Ingredients
Process
Place a large dutch oven over medium-high heat. Add the oil and sauté the sausage until browned and crumbled, 2 to 3 minutes.
Add onions and sauté for 4 to 5 minutes.
Add the zucchini, garlic and thyme and continue to sauté for 2 minutes, then season with salt and pepper.
Pour stock into the pot and bring to a boil. Add pasta and lower heat to medium.
Simmer for 15 to 20 minutes, stirring occasionally, until most of the liquid has evaporated and the pasta is al dente, then season with salt and pepper.
Top with freshly grated parmesan and toss together.
Adjust seasonings and serve one pot pasta with more fresh grated parmesan and thyme.
Tips for the BEST One Pot Pasta Recipe
Follow these tips for the best sausage and zucchini one pot pasta dinner!
When browning your sausage, crumble it as it cooks with a wooden spoon. We recommend leaving the crumbles a little larger (like in the pictures) to make it easier to get on the fork while eating.
Use freshly grated parmesan cheese. Pre-shredded parmesan can sometimes have anti-caking agents on it that prevent the cheese from melting into the smooth creamy sauce we’re after with this recipe.
If you’re substituting the bucatini with another type of pasta (might we recommend another long noodle like fettuccine or spaghetti), be sure to follow the directions on the box for how long to boil the particular noodles you’re using to prevent over-cooking them.
Variations
To mix things up a bit or use what you have, try these easy variations:
Use yellow summer squash instead of or in addition to the zucchini.
Along with parmesan cheese, you can also use pecorino romano or mozzarella cheese.
Swap the spicy Italian sausage with mild, or use chicken or turkey sausage instead.
If you don’t have bucatini, use spaghetti or fettuccini noodles instead.
Can swap the chicken stock with vegetable stock if needed.
Delicious Side Dishes to Serve with Our One Pot Pasta
While this dish can absolutely be a one-pot meal with the pasta, veggies, and meat in one dish, it also goes amazingly well with:
To store any leftovers, keep this pasta in an airtight container in the refrigerator for up to 4 days.
To reheat, you can either microwave the pasta in 30-second increments until heated through or reheat it on the stovetop over low-medium heat until warmed through. If the pasta seems a little dry, just add a splash of chicken broth, and be sure to top with more freshly grated parmesan before enjoying your leftovers!
Add this delicious and easy one pot pasta recipe to your weeknight menu (this week!) You'll love how simple and flavorful this dish is with spicy sausage, garden-fresh zucchini, and perfectly al dente bucatini pasta! And with only one pot to wash, clean up is just as easy!
Place a large pot over medium-high heat. Add oil and sauté sausage until browned and crumbled, 2 to 3 minutes.
Add oninos and sauté for 4 to 5 minutes.
Add zucchini, garlic and thyme and continue to sauté for 2 minutes. Season with salt and pepper.
Pour stock into the pot and bring to a boil.
Add pasta and lower heat to medium.
Simmer for 15 to 20 minutes, stirring occasionally, until most of the liquid has evaporated and pasta is al dente. Season with salt and pepper.
Top pasta with parmesan and carefully toss until well combined. Adjust seasonings and serve with more fresh grated parmesan and thyme.
Notes
Follow these tips for the best sausage and zucchini one-pot pasta dinner!
When browning your sausage, crumble it as it cooks with a wooden spoon. We recommend leaving the crumbles a little larger (like in the pictures) to make it easier to get on the fork while eating.
Use freshly grated parmesan cheese. Pre-shredded parmesan can sometimes have anti-caking agents on it that prevent the cheese from melting into the smooth creamy sauce we’re after with this recipe.
If you’re substituting the bucatini with another type of pasta (might we recommend another long noodle like fettuccine or spaghetti), be sure to follow the directions on the box for how long to boil the particular noodles you’re using to prevent over-cooking them.
Storing and Reheating LeftoversTo store any leftovers, keep this pasta in an airtight container in the refrigerator for up to 4 days.To reheat, you can either microwave the pasta in 30-second increments until heated through or reheat it on the stovetop over low-medium heat until warmed through. If the pasta seems a little dry, just add a splash of chicken broth, and be sure to top with more freshly grated parmesan before enjoying your leftovers!
I love love love this One Pot Pasta Recipe with sausage and zucchini. One-pot dinners are our favorite type of weeknight meal. Like our other one-pot meals, Mulligatawny Soup and Fettuccine Alfredo, cooking is as easy as cleaning up with everything being one in one dish. While any one-pot pasta is a clear winner, we’ve combined savory spicy sausage with fresh zucchini, seasonings, plenty of parmesan cheese, and of course, pasta! We love using bucatini…
I love love love this One Pot Pasta Recipe with sausage and zucchini. One-pot dinners are our favorite type of weeknight meal. Like our other one-pot meals, Mulligatawny Soup and Fettuccine Alfredo, cooking is as easy as cleaning up with everything being one in one dish.
While any one-pot pasta is a clear winner, we’ve combined savory spicy sausage with fresh zucchini, seasonings, plenty of parmesan cheese, and of course, pasta! We love using bucatini for this recipe since its thicker texture holds up well with the chunky sausage and half-moons of zucchini. For an extra special weeknight dinner, serve with a big loaf of garlic bread and a simple side salad.
How to Make Our One Pot Pasta Recipe
Ingredients
Process
Place a large dutch oven over medium-high heat. Add the oil and sauté the sausage until browned and crumbled, 2 to 3 minutes.
Add onions and sauté for 4 to 5 minutes.
Add the zucchini, garlic and thyme and continue to sauté for 2 minutes, then season with salt and pepper.
Pour stock into the pot and bring to a boil. Add pasta and lower heat to medium.
Simmer for 15 to 20 minutes, stirring occasionally, until most of the liquid has evaporated and the pasta is al dente, then season with salt and pepper.
Top with freshly grated parmesan and toss together.
Adjust seasonings and serve one pot pasta with more fresh grated parmesan and thyme.
Tips for the BEST One Pot Pasta Recipe
Follow these tips for the best sausage and zucchini one pot pasta dinner!
When browning your sausage, crumble it as it cooks with a wooden spoon. We recommend leaving the crumbles a little larger (like in the pictures) to make it easier to get on the fork while eating.
Use freshly grated parmesan cheese. Pre-shredded parmesan can sometimes have anti-caking agents on it that prevent the cheese from melting into the smooth creamy sauce we’re after with this recipe.
If you’re substituting the bucatini with another type of pasta (might we recommend another long noodle like fettuccine or spaghetti), be sure to follow the directions on the box for how long to boil the particular noodles you’re using to prevent over-cooking them.
Variations
To mix things up a bit or use what you have, try these easy variations:
Use yellow summer squash instead of or in addition to the zucchini.
Along with parmesan cheese, you can also use pecorino romano or mozzarella cheese.
Swap the spicy Italian sausage with mild, or use chicken or turkey sausage instead.
If you don’t have bucatini, use spaghetti or fettuccini noodles instead.
Can swap the chicken stock with vegetable stock if needed.
Delicious Side Dishes to Serve with Our One Pot Pasta
While this dish can absolutely be a one-pot meal with the pasta, veggies, and meat in one dish, it also goes amazingly well with:
To store any leftovers, keep this pasta in an airtight container in the refrigerator for up to 4 days.
To reheat, you can either microwave the pasta in 30-second increments until heated through or reheat it on the stovetop over low-medium heat until warmed through. If the pasta seems a little dry, just add a splash of chicken broth, and be sure to top with more freshly grated parmesan before enjoying your leftovers!
Add this delicious and easy one pot pasta recipe to your weeknight menu (this week!) You'll love how simple and flavorful this dish is with spicy sausage, garden-fresh zucchini, and perfectly al dente bucatini pasta! And with only one pot to wash, clean up is just as easy!
Place a large pot over medium-high heat. Add oil and sauté sausage until browned and crumbled, 2 to 3 minutes.
Add oninos and sauté for 4 to 5 minutes.
Add zucchini, garlic and thyme and continue to sauté for 2 minutes. Season with salt and pepper.
Pour stock into the pot and bring to a boil.
Add pasta and lower heat to medium.
Simmer for 15 to 20 minutes, stirring occasionally, until most of the liquid has evaporated and pasta is al dente. Season with salt and pepper.
Top pasta with parmesan and carefully toss until well combined. Adjust seasonings and serve with more fresh grated parmesan and thyme.
Notes
Follow these tips for the best sausage and zucchini one-pot pasta dinner!
When browning your sausage, crumble it as it cooks with a wooden spoon. We recommend leaving the crumbles a little larger (like in the pictures) to make it easier to get on the fork while eating.
Use freshly grated parmesan cheese. Pre-shredded parmesan can sometimes have anti-caking agents on it that prevent the cheese from melting into the smooth creamy sauce we’re after with this recipe.
If you’re substituting the bucatini with another type of pasta (might we recommend another long noodle like fettuccine or spaghetti), be sure to follow the directions on the box for how long to boil the particular noodles you’re using to prevent over-cooking them.
Storing and Reheating LeftoversTo store any leftovers, keep this pasta in an airtight container in the refrigerator for up to 4 days.To reheat, you can either microwave the pasta in 30-second increments until heated through or reheat it on the stovetop over low-medium heat until warmed through. If the pasta seems a little dry, just add a splash of chicken broth, and be sure to top with more freshly grated parmesan before enjoying your leftovers!
One of my favorite takeout dishes is Szechuan beef. It’s so delicious and I could easily eat it twice a week. It wasn’t until recently that I learned how easy it is to make at home! Our recipe for this easy Szechuan beef only takes 30 minutes to make and results in a tender and flavor packed beef dish. This Szechuan beef recipe is so easy to make that it can be pulled off for…
One of my favorite takeout dishes is Szechuan beef. It’s so delicious and I could easily eat it twice a week. It wasn’t until recently that I learned how easy it is to make at home! Our recipe for this easy Szechuan beef only takes 30 minutes to make and results in a tender and flavor packed beef dish.
This Szechuan beef recipe is so easy to make that it can be pulled off for dinner on a busy weeknight. While this dish packs a little heat, it’s not overwhelming and the spice can be scaled up or down depending on personal preference.
What Does Szechuan Beef Taste Like?
It has a savory and spicy garlic flavor with a hint of sweetness and has a soft and tender texture.
How To Make Our Szechuan Beef Recipe
Ingredients
Process
Place sliced steak, egg and salt into a mixing bowl.
Toss together until beef is fully coated. Allow mixture to sit.
Pour all sauce ingredients into a mixing bowl.
Whisk together. Set aside.
Drain any excess egg from bowl of beef, sprinkle cornstarch over beef.
Toss together until evenly coated.
Place large skillet over medium-high heat and add some oil. Add beef in a single layer and sear. Flip and sear, then transfer beef to a plate.
Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers.
Add ginger and garlic and stir together until evenly distributed.
Lower heat to medium-high and stir in sauce. Continue to stir together until sauce thickens.
Add beef back to skillet.
Toss together until evenly coated.
Remove skillet from heat, top with toasted sesame seeds and serve with steamed rice.
Variations for Our Szechuan Beef Recipe
Adjust the spiciness by adding more chile peppers or less. We don’t recommend adding more of the spicy fermented bean paste since it’s salty and adding more will make your dish too salty. You can reduce the amount of the paste, but we recommend supplementing with a couple pinches of extra kosher salt.
We keep our dish fairly simple with the beef, sliced bell pepper and onion, but you can add more vegetables to the dish to bulk it up. Some of our favorite additions are, broccoli florets, sliced mushrooms, spinach, and thinly sliced (julienne) carrots.
Although we love this dish best when it’s freshly made, it can be fully made up to 2 days ahead of time. Cool the finished dish before transferring to an airtight container and refrigerating.
Reheating
When ready to use, place a large skillet over medium heat. Pour mixture into skillet along with 1 to 2 tablespoons water. Simmer mixture, occasionally stirring, until heated through.
Our easy 30 minute Szechuan beef is a tasty dish that it's a little sweet, and salty, but loaded with flavor. Served over a bed of rice and topped with sesame seeds, this is a great recipe for the family!
Place sliced steak, egg and salt into a mixing bowl and toss together until beef is fully coated. Allow mixture to sit for 10 minutes.
Pour all sauce ingredients into a mixing bowl and whisk together. Set aside.
Drain excess egg from bowl of beef, sprinkle cornstarch over beef and toss together until evenly coated.
Place large skillet over medium-high heat and add 2 tablespoons oil. Add beef in a single layer and sear for 3 minutes. Flip and sear for an additional 2 minutes. Then transfer beef to a plate.
Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers, about 2 to 3 minutes.
Add ginger and garlic and stir together until evenly distributed.
Lower heat to medium-high and stir in sauce. Allow sauce to thicken, about 1 minute.
Add beef back to skillet and toss together until evenly coated.
Remove skillet from heat, top with toasted sesame seeds and serve.
Notes
Variations
Adjust the spiciness by adding more chile peppers or less. We don’t recommend adding more of the spicy fermented bean paste since it’s salty and adding more will make your dish too salty. You can reduce the amount of the paste, but we recommend supplementing with a couple pinches of extra kosher salt.
We keep our dish fairly simple with the beef, sliced bell pepper and onion, but you can add more vegetables to the dish to bulk it up. Some of our favorite additions are, broccoli florets, sliced mushrooms, spinach, and thinly sliced (julienne) carrots.
Make Ahead and ReheatingMake AheadAlthough we love this dish best when it’s freshly made, it can be fully made up to 2 days ahead of time. Cool the finished dish before transferring to an airtight container and refrigerating.ReheatingWhen ready to use, place a large skillet over medium heat. Pour mixture into skillet along with 1 to 2 tablespoons water. Simmer mixture, occasionally stirring, until heated through.
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