Category: Sauté

Easy Korean BBQ Beef (Bulgogi) Recipe – With Video

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…

The post Easy Korean BBQ Beef (Bulgogi) Recipe – With Video appeared first on A Well Seasoned Kitchen.

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.

Blue plate holding Korean BBQ Beef, sitting on two napkins.
Table of Contents
  1. Cousin Dave’s Korean BBQ Beef Recipe
  2. What is Korean BBQ Beef?
  3. Why This Recipe Works
  4. Korean BBQ Beef Bulgogi Marinade Ingredients
  5. How Do You Marinate Beef Slices?
  6. How to Make Korean BBQ Beef
  7. How to Serve Korean BBQ Beef
  8. What Goes on Korean BBQ?
  9. How to Store, Freeze and Reheat Korean BBQ Meat
  10. Variations and Substitutions
  11. Korean BBQ Recipe FAQ
  12. Other Easy Dinner Recipes to Try:
  13. Pin it now to save for later!
  14. More Asian-Inspired Recipes
  15. Korean BBQ Beef

Cousin Dave’s Korean BBQ Beef Recipe

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.
Blue plate showing Korean BBQ Beef over brown rice. Place is sitting on a napkin

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:

  1. 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.
  2. Add beef.
    Add the steak slices and stir to coat the meat.
  3. 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:

  1. 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.
  2. 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.
  3. 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.

Blue plate holding Korean BBQ Beef over brown rice. Plate is sitting on a brown napkin

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.

blue plate holding Korean BBQ Beef over brown rice. Plate is on a wood background

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.

Other Easy Dinner Recipes to Try:

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Blue plate holding Korean BBQ Beef over brown rice. Plate is sitting on a napkin

More Asian-Inspired Recipes

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Blue plate showing Korean BBQ Beef over brown rice. plate is sitting on a napkin

Korean BBQ Beef

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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

  1. 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.
  2. Add the steak slices and stir to coat the meat. Cover and marinate in the refrigerator for 2 up to 24 hours, stirring occasionally.
  3. 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.)
  4. 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.
  5. 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.
  6. 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

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

Note: this recipe was originally posted in September 2020, then significantly updated with additional information in September 2024.

The post Easy Korean BBQ Beef (Bulgogi) Recipe – With Video appeared first on A Well Seasoned Kitchen.

Easy Pork Chops with Mushrooms Sautéed in Bourbon

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…

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

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!

Four pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

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
Close up of pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

How to Make Grilled Pork Chops with Mushrooms

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

Mushroom Bourbon Sauce

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

 Grilled Boneless Pork Chops

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

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

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

A. How to Sear Pork Chops

  1. 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. 
  2. 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
  3. 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.  
  4. 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.
  5. Rest; serve.
    Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

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:

  1. 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.
  2. 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.
  3. Pat dry. Pat the chops dry with paper towel before seasoning to ensure a nice crust.
  4. Season generously. Since boneless chops have less fat and can be leaner, be sure to season them well with salt, pepper, and other spices. 
  5. 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.
  6. 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:

Make Ahead and Storage Instructions

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

Four pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

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.

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Four pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

Pork Chops With Mushrooms Sautéed in Bourbon

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

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

Ingredients

See Note below for gluten free.

Mushroom Bourbon Sauce

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

Grilled Pork Chops

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

Instructions

Mushroom Bourbon Sauce

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

Grilled Boneless Pork Chops

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

Notes

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

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

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

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

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

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

Perfect Sauteed Carrots

Here are the best sauteed carrots you’ll ever have! The perfect easy side dish, they’re made with just 3 ingredients…

Here are the best sauteed carrots you’ll ever have! The perfect easy side dish, they’re made with just 3 ingredients and done in 10 minutes. As cookbook authors, this is a method we turn to again and again!

Sauteed Carrots

Why we love this recipe

Maybe “sauteed carrots” doesn’t sound like an impressive recipe. But believe me, these really are the perfect sauteed carrots! When Alex first made these for me, and I could not believe the flavor. “What is IN these?” I kept asking.

Turns out they’re very simple. These are the most tender, buttery, savory, coins, with a hint of herbaceous fresh thyme and chives. They taste like the best carrots you’ve ever had: but they only have 3 ingredients and take 10 minutes! As two cookbook authors who have made thousands of recipes, these stand out as a fast favorite.

Ingredients to make sauteed carrots

All you need is a handful of ingredients and you’ll have the best sauteed carrots you’ve tasted! We might give up on our roasted carrots altogether, because these carrots are so fast and taste just as good—or better. Here’s what you need:

  • Carrots: we used medium sized carrots from a large bag, but of course you can use fancy rainbow carrots too! (More about carrots here.)
  • Olive oil: All you need is olive oil for great carrots—surprisingly, they come out tasting buttery!
  • Fresh herbs: Fresh thyme is perfect with carrots. We recommend finding fresh herbs for the flavor and beautiful green color against the orange!
  • Salt: Like every recipe, you’ll also need kosher salt (so it’s 3 ingredients, without the salt).
Sauteed carrots

Tips for how to make sauteed carrots—perfectly

Sauteed carrots are quick and simple; here’s what to do:

  • Peel and slice the carrots. We like slicing them on the bias (diagonally) for a nice look.
  • Cover and cook for 4 minutes: no stirring! This is the step that’s different from other sauteed vegetables. For carrots, you’ll cover and cook first. This helps to keep moisture inside the pan and has an effect of steaming while you’re sauteing.
  • Uncover and cook for 3 to 4 minutes, stirring. Sauté comes from the French word “to jump,” so you keep the food moving as much as possible. Add the salt and fresh herbs, and you’re done!
Fresh herbs

Herbs that pair well with carrots

This sauteed carrots recipe is full of flavor from the fresh herbs, which taste much more vibrant versus dried herbs. You can truly taste a difference! The pop of the green herbs against the bright orange also looks stunning. You can usually find fresh herbs in the refrigerated section in your grocery, or if it’s the season herbs are easy to grow! You can use various fresh herbs in this recipe: here’s what we’d recommend:

  • Thyme: Thyme pairs well with carrots, so this is our top choice for herbs.
  • Chives: Chives are also a fantastic flavor combination with carrots. We happened to have some in our garden, so we used a combination of fresh thyme and chives for this recipe.
  • Basil: Peppery basil would also work.
  • Oregano: Oregano is similar to thyme, and also pairs well with carrots.
  • Dill: Dill has a more distinctive flavor, but it’s often paired with carrots since they’re part of the same plant family.
Sauteed carrots

A few variations on sauteed carrots

The flavors of these sauteed carrots are distinctly Mediterranean. If you’d like to change them up to fit well with another cuisine, you can try:

  • Cumin and lime. Add ¼ teaspoon cumin and spritz with lime juice, and they work with Mexican style meals.
  • Soy and sesame. Swap the salt for a few shakes of soy sauce, and top with toasted sesame seeds and these carrots work with Asian style meals.
  • Greek seasoning. Add a few shakes of Greek seasoning instead of the herbs.
Sauteed carrots

Ways to serve sauteed carrots

These sauteed carrots work well as a healthy side dish for lots of different mains! What’s nice is that they’re made on the stovetop, so you can keep the oven free for baking or roasting. Here’s what we’d pair with this tasty vegetable recipe:

Dietary notes

This sauteed carrots recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently asked questions

Can I use different types of carrots?

While the recipe may call for a specific type, feel free to use your favorite variety. Rainbow carrots add a beautiful pop of color.

Do I need to peel the carrots?

Peeling is optional, but we prefer peeling carrots for visual appeal.

How do I know when the carrots are done?

The carrots should be tender-crisp when pierced with a fork. They’ll continue to soften slightly as they cool.

Can I make this recipe ahead of time?

While best served immediately, you can reheat leftover sauteed carrots gently in a pan or microwave.

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Sauteed Carrots

Perfect Sauteed Carrots

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4.9 from 11 reviews

  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 7 minutes
  • Total Time: 10 minutes
  • Yield: 4
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Description

Here are the best sauteed carrots you’ll ever have! The perfect easy side dish, they’re made with just 3 ingredients and done in 10 minutes. As two cookbook authors, this is a method we turn to again and again!

Ingredients

  • 8 medium carrots (1 pound)
  • 2 tablespoons olive oil
  • ¼ teaspoon plus 1 pinch kosher salt
  • 1 tablespoon chopped fresh thyme (or other fresh herbs — we used a combination of thyme and chives)

Instructions

  1. Peel the carrots and slice them diagonally into rounds (on the bias).
  2. Heat the olive oil in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.
  3. Remove the lid, stir, and add the ¼ teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately. Leftovers store up to 4 days refrigerated; reheat gently on the stovetop. 
  • Category: Side Dish
  • Method: Sauteed
  • Cuisine: Vegetables
  • Diet: Vegan

More healthy side dish recipes

This sauteed carrots recipe is one in our collection of easy side dish recipes and vegan side dishes! Here are a few more you might enjoy:

Quick and Easy Recipe for Sauteed Asparagus

For 50 years, I’ve relied on this simple recipe for Sautéed Asparagus. Chopped into one-inch pieces, the asparagus cooks up quickly, transforming into a vibrant and versatile side dish you can have on the dinner table in under 10 minutes. It’s a perfect example of how quick and easy flavorful cooking can be! Why This…

The post Quick and Easy Recipe for Sauteed Asparagus appeared first on A Well Seasoned Kitchen.

For 50 years, I’ve relied on this simple recipe for Sautéed Asparagus. Chopped into one-inch pieces, the asparagus cooks up quickly, transforming into a vibrant and versatile side dish you can have on the dinner table in under 10 minutes. It’s a perfect example of how quick and easy flavorful cooking can be!

Blue plate filled with Quick and Easy Sauteed Asparagus
Table of Contents
  1. Why This Sautéed Asparagus Belongs on Your Dinner Table
  2. Ingredients for Sautéed Asparagus
  3. How to Sauté Asparagus
  4. Variations and Toppings for Sautéed Asparagus
  5. Serving Suggestions
  6. Frequently Asked Questions About Sautéed Asparagus
  7. Quick and Easy Sautéed Asparagus

Why This Sautéed Asparagus Belongs on Your Dinner Table

This quick and easy sautéed asparagus recipe has been a staple in my kitchen since I learned to cook it in middle school. And, here’s why I think deserves a permanent spot in your repertoire, too:

  • Busy day dinner hero. Short on time? This recipe comes to the rescue, delivering a delicious side dish in under 10 minutes. Minimal effort for maximum flavor!
  • Endless customization. You can easily make this recipe your own. Add toasted breadcrumbs, chopped nuts, or a burst of freshness with chopped tomatoes. (See more recommendations below.)
  • Versatility. This side dish can take most any main dish to the next level. Enjoy it with chicken, pork, fish, or shrimp (see suggestions below).
  • Beat the heat. Skip the oven and keep your kitchen cool on hot days. This recipe is cooked on the cooktop.
  • Kid-friendly. Let your kids get involved with tasks like snapping the asparagus ends, stirring, or adding the final garnishes.
  • Healthy and delicious. Asparagus is packed with nutrients, making this a guilt-free and flavorful side dish. This versatile vegetable is a great source of vitamins A, C, E, and K, as well as folate, fiber, and antioxidants.

Ingredients for Sautéed Asparagus

You only need 3 ingredients to make this easy sauteed asparagus recipe:

  • Fresh asparagus spears. See tips for selecting asparagus below.
  • Cooking oil. Any kind will work – canola, vegetable, avocado oil, extra virgin olive oil, etc.
  • Seasoned salt. The original recipe calls for Lowry’s Seasoned Salt. Nature’s Seasons and Janie’s Krazy Mixed-Up Salt also work well.

Quick Tip: Selecting Asparagus

Look for firm stalks with tightly closed tips.

The spears should have a vibrant green color and be free from any signs of wilting or discoloration.

Thinner spears tend to be more tender and flavorful compared to thicker ones, so keep that in mind when making your choice.

Large skillet filled with Quick and Easy Sauteed Asparagus

How to Sauté Asparagus

Here’s how easy it is to sauté asparagus:

  1. Wash, dry asparagus.
    Wash asparagus under cold running water and pat dry with paper towel.
  2. Remove tough ends.
    Asparagus spears have a tough part that needs to be removed before cooking. Grab the tough end (not the tip) with one hand (between your thumb and first finger). With your other hand, grab around the middle of the stalk and gently bend the tip end downward, holding the tough end still. The spear will snap in two at the right point, where the tough part stops. Discard tough ends.
  3. Cut asparagus.
    Cut asparagus spears on the diagonal into 1 to 1 1/2-inch long pieces.
  4. Cook asparagus on high.
    Place asparagus pieces in a large skillet. Sprinkle with seasoned salt, then oil. Shake the skillet to coat the asparagus pieces with the oil. Cover and place over high heat. Once it begins to sizzle, shake the pan and cook for 1 minute
  5. Reduce heat.
    Turn the heat down to low (it should still be sizzling). Keep it covered and cook, shaking the pan occasionally,  for an additional 2 to 3 minutes or until crisp-tender.
  6. Serve.
    Spoon hot asparagus into a serving bowl, or onto a serving platter or individual dinner plates. Serve immediately.

Variations and Toppings for Sautéed Asparagus

While sautéed asparagus is delicious as is, you can make it your own by adding additional ingredients when cooking and/or adding a topping. Here are a few ideas:

Variations

  • Substitute sesame oil for the cooking oil and sprinkle cooked asparagus with a dash of soy sauce and toasted sesame seeds.
  • Add chopped garlic or shallots to the asparagus when cooking.
  • Toss cooked asparagus with fresh lemon juice and/or lemon zest.

Topping ideas

  • Balsamic vinegar and crumbled feta cheese.
  • Toasted breadcrumbs, Parmesan cheese and chopped nuts.
  • Chopped fresh tomatoes, chopped shallots, and fresh herbs.
  • Chopped hard-boiled eggs, chopped green onions, and fresh herbs.
Blue plate filled with Quick and Easy Sauteed Asparagus

Serving Suggestions

Sautéed asparagus is a versatile side dish that can complement a wide range of main dishes. Here are a few of my favorites:

Frequently Asked Questions About Sautéed Asparagus

Can I use frozen asparagus for this recipe?

While fresh asparagus is recommended for the best flavor and texture, you can use frozen in a pinch. Thaw it before cooking and pat dry with paper towel.

Can I sauté asparagus ahead of time and reheat it later?

This asparagus is best enjoyed immediately after cooking, and it will cook in the same amount of time it takes to reheat it. You can prep the asparagus through cutting earlier in the day, then place it in an airtight container and refrigerate until ready to cook.

Can I add other vegetables to the sautéed asparagus?

Definitely. Feel free to experiment with other ingredients like onion, garlic, bell peppers, mushrooms, etc.

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Blue plate filled with Quick and Easy Sauteed Asparagus

Quick and Easy Sautéed Asparagus

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For 50 years, I’ve relied on this simple recipe for Sautéed Asparagus. Chopped into one-inch pieces, the asparagus cooks up quickly, transforming into a vibrant and versatile side dish you can have on the dinner table in under 10 minutes. It’s a perfect example of how quick and easy flavorful cooking can be!

  • Prep Time: 5 minutes
  • Cook Time: 4 minutes
  • Total Time: 9 minutes
  • Yield: 3 to 4 servings
  • Diet: Gluten Free

Ingredients

  • 1 bunch (around 1 pound) fresh asparagus spears, tough ends removed – See Tip below
  • 1 tablespoon cooking oil (olive, canola, vegetable, avocado – all will work)
  • Seasoned salt, to taste (I like Lowrys, Nature’s Seasons or Janey’s Original Krazy Mixed-Up)

Instructions

  1. Wash asparagus under cold running water and pat dry with paper towel.
  2. Remove tough ends. Asparagus spears have a tough part that needs to be removed before cooking. Grab the tough end (not the tip) with one hand (between your thumb and first finger). With your other hand, grab around the middle of the stalk and gently bend the tip end downward, holding the tough end still. The spear will snap in two at the right point, where the tough part stops. Discard tough ends.
  3. Cut asparagus spears on the diagonal into 1 to 1 1/2-inch long pieces.
  4. Place asparagus pieces in a large skillet. Sprinkle with seasoned salt, then oil. Shake the skillet to coat the asparagus pieces with the oil.
  5. Cover and place over high heat. Once it begins to sizzle, shake the pan and cook for 1 minute
  6. Turn the heat down to low (it should still be sizzling). Keep it covered and cook, shaking the pan occasionally,  for an additional 2 to 3 minutes or until crisp-tender.
  7. Spoon hot asparagus into a serving bowl, or onto a serving platter or individual dinner plates. Serve immediately.
  • Author: Lee Clayton Roper
  • Category: side dishes, quick and easy
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 53
  • Sugar: 2.1 g
  • Sodium: 79.8 mg
  • Fat: 3.6 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 4.4 g
  • Fiber: 2.4 g
  • Protein: 2.5 g
  • Cholesterol: 0 mg

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

Note: this recipe was originally posted in April 2020 and significantly updated in March 2024, adding in more detailed instructions, tips and serving suggestions.

The post Quick and Easy Recipe for Sauteed Asparagus appeared first on A Well Seasoned Kitchen.