Pork tenderloin is versatile, quick to prepare, and impresses at the dinner table. With minimal effort and some delicious seasoning, this dish will shine in any meal plan.

How to Make Cherry-Glazed Pork Tenderloin

For this cherry-glazed pork tenderloin recipe, you will need a total of 3 pounds of pork loin. In a small dish, mix together 1 1/4 teaspoons of Kosher salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder. Mix that together and then rub it into all sides of the meat.

Step 1: Browning the Pork

In a large skillet, heat a tablespoon of oil over medium to high heat and grill the pork for about 8 minutes. Turn it so all sides are browned.

Meanwhile, preheat your oven to 425 degrees.

Step 2: Roasting the Pork

Once the pork has browned, place each loin into a bread loaf pan or glass dish. I use a bread tin because I like to catch the juices to use later on during basting.

Roast the pork tenderloins at 425 degrees for about 20 minutes, or until a meat thermometer reads 135 degrees.

Crafting the Cherry Glaze

While the pork is in the oven, you will want to start working on the AMAZING cherry glaze!

Step 3: Reducing the Wine

Start with a small saucepan and your favorite red wine! I would suggest using Port, Merlot, or Malbec. I used Menage a Trois Merlot; it is my favorite red wine to cook with. As I always say, never cook with wine you wouldn’t drink!

If you don’t like to cook with alcohol, you can substitute chicken stock instead.

Pour 3/4 cup of the wine into the saucepan and bring it to a boil. Cook this for about 10 minutes so the alcohol burns off and the liquid reduces to about 2 tablespoons.

Step 4: Making the Glaze

Once the wine has reduced, stir in 1/2 cup of cherry preserves (you can find these in the jam section at the grocery store) and let it heat through for about 45 seconds. Then remove it from the heat immediately and stir in 1 teaspoon of chopped fresh thyme.

Be careful not to heat the preserves longer than 45 seconds on the stove. The jelly will liquefy, and your glaze won’t stick to the pork.

Step 5: Glazing the Pork

Remove the pork loin from the oven at the halfway point and generously brush on some of the cherry glaze. Pop the cherry-glazed pork tenderloin back in the oven for the remaining 10 minutes.

Once the cherry-glazed pork tenderloin is finished cooking, brush on the remaining glaze and then let the meat sit for 10 minutes before cutting.

Don’t skip this step! Letting the meat rest retains moisture inside the meat. If you cut it too early, all the juices will run out, resulting in a dry pork tenderloin.

Serving Suggestions

Remember how I told you I like to cook the cherry-glazed pork tenderloin in the bread pan? You’ll see in the picture how I kept some of the cherry glaze for dipping with the meal.

I served this cherry glazed pork tenderloin with easy roasted red potatoes and steamed broccoli. The potatoes can cook at the same temperature as the pork, so I often use them as an easy side.

I had dinner on the table in just over 30 minutes! Mom victory!

Does this look like a dinner you might like to try? If so, save this recipe for later. If you do try it, drop me a line in the comments and let me know what you thought of it! Happy cooking, y’all!

I’ve rounded up 3 of my personal favorite glazed ham recipes that are sure to make your Easter meal memorable. Each one is packed with flavor, simple enough for any home cook, and guaranteed to turn out tender and moist. Want to impress your guests? These recipes will do the trick without spending all day in the kitchen.

Easter dinner is more than the main dish… it’s about creating delicious memories with loved ones. That’s why I’ve included links at the bottom for other Easter Sunday staples like side dishes and desserts to complete your celebration. From creamy mac and cheese to fun Rice Krispie Treats, there’s something for everyone. First, though, let’s take a closer look at these irresistible ham recipes so you can find your favorite!

Coca-Cola Glazed Holiday Ham

This glazed ham looks like a professional made it, but its difficulty level is for amateurs! The glaze is Coke-based, but you can also use Dr. Pepper. There are simple instructions for how to cut the diamond pattern on the ham that will make for a beautiful centerpiece on your Easter Sunday table.

4 Ingredient Prosecco and Pineapple Glazed Ham

Don’t let these fancy ingredients intimidate you! Prosecco and pineapple make a delicious glaze that infuses flavor all throughout the meat. You can find Prosecco near the champagne in the wine section of your grocery store. Don’t like to cook with alcohol? No problem, use Sprite instead! Included in this recipe are the instructions on how to slow cook a ham so the meat stays tender and moist. You’ll just need a timer, basting brush, and meat thermometer.

Red Pepper Jelly and Coffee Crusted Ham

This ham may look like a sorting hat, but there is no magic needed to make it! The coffee and red pepper jelly seem like odd ingredients to combine for a glazed ham, but I assure you that they balance perfectly! The acid in the coffee tenderizes the meat, making it fall right off the bone! The ham leftovers are finger-licking good and perfect for soups, sandwiches, and salads. Simply garnish the Easter ham with some parsley and oranges, and you’ll have the perfect holiday centerpiece!

Foolproof Side Dishes and Desserts for Easter Sunday

And if you’re looking for some easy side dishes to go with your ham, I’ve got you covered! I personally recommend the 3-cheese baked macaroni and cheese and the apple horseradish slaw. Both can be prepared ahead of time to save you time in the kitchen on the big day. Check out all 13 Foolproof Recipes here!

Here are 20 more mouthwatering recipes that are sure to delight your guests. You’ll find everything from appetizers to desserts! And if glazed ham recipes for Easter Sunday don’t excite you, there are other main course options like oven-roasted ribs with spicy rub. Don’t forget the Rice Krispie treats with M&Ms for the kids!

Celebrating Easter and Its Meaning

Easter holds a special place in my heart as a time to reflect on the hope and grace given to us through Jesus. It’s a time for faith, family, and fellowship, and I love creating meals that bring everyone together. From preparing the perfect Easter feast to enjoying heartfelt conversations around the table, this season is all about celebrating blessings and making memories.

Whatever you’re cooking up this spring, I hope it is delicious! Drop me a line in the comment section, and let me know what’s going on in your kitchen! Happy cooking, y’all!

If you’re looking for a ham recipe that’s flavorful and simple to prepare, this Prosecco pineapple glazed ham is a winner. The combination of sweet pineapple preserves and bubbly Prosecco creates a unique and tangy glaze. Plus, with just a few ingredients, you can achieve an impressive dish without spending your whole day in the kitchen.

How to Make a Prosecco and Pineapple Glazed Ham

The secret to a Prosecco and pineapple glazed ham lies in its deliciously tangy glaze. With just a few simple ingredients, you’ll create a flavor-packed centerpiece that’s perfect for any holiday feast. Let’s get started!

Step 1: Gather Your Ingredients

The Prosecco and pineapple glazed ham is super easy to make! All you need is good quality Prosecco and some pineapple jelly. I chose the pineapple jelly that had a hint of red pepper to give it just a bit of a kick. Regular pineapple jam works great, too. You can even try it with orange marmalade or apricot jam! If you don’t like cooking with alcohol, try lemon-lime soda.

Step 2: Mix Your Glaze Ingredients

Simply whisk together 1/2 cup of Prosecco and 1 1/4 cup of pineapple preserves. Add in 1/2 teaspoon of Kosher salt. Use a whisk to combine everything, or you can use a food processor to blend all the ingredients if you don’t want the glaze to be too chunky.

Step 3: Prepare the Ham

Set a 7 to 9-pound pre-cooked ham in a roasting pan and use a basting brush to smother about 1/2 cup of the pineapple glaze all over the ham. I chose one of the pre-cooked spiral hams and used the brush to push some of the glaze down into the cuts.

How to Cook a Prosecco and Pineapple Glazed Ham

Cooking the perfect Prosecco and pineapple glazed ham is all about patience and low heat. This gentle approach ensures the flavors meld beautifully while keeping the ham juicy and tender.

Cooking a glazed ham is really easy; just remember LOW and SLOW! Keep the temperature low at 325 degrees and heat slowly for about 90 minutes. A heavier ham will need to cook longer (my ham was about 9 pounds), so use a meat thermometer to make sure your glazed ham has reached an internal temperature of 140 degrees before removing it from the oven. Remember, this ham is already cooked, so we are just trying to heat it evenly.

Step 5: Add More Glaze While Cooking

After 30 minutes in the oven, brush on another 1/2 cup of the glaze. Repeat this every 30 minutes until time is up. Use any leftover pineapple glaze to spread on at the end. Let it sit for about 10 minutes before carving the ham.

Tips for Serving This Prosecco and Pineapple Glazed Ham for Easter

While this beauty is cooking, I usually work on the sides for my special dinner. Some of my favorites are my Grandma Ruth’s potato salad, a delicious and pretty apple blue cheese salad, and my creamy Yukon Gold mashed potatoes. This ham is really easy to garnish, too! I simply spread out parsley or leafy lettuce on a tray and set the Prosecco and pineapple glazed ham on top. It makes for a beautiful centerpiece, perfect for Christmas or Easter.

If you need some more ideas for your Easter menu, check out my 20 mouthwatering Easter recipes or my 13 foolproof recipes for Easter Sunday. There is sure to be something for everyone!

Last minute, I usually assemble this pistachio and coconut pudding cake and leave it in the fridge to chill for dessert time. It is so light and refreshing after a heavy meal! Whatever you are cooking up, I hope it is lovely and delicious! Happy cooking, y’all!

Save this on Pinterest and follow the rest of my boards! If you try this recipe, please let me know what you think in the comment section below!

The Apple Cider Mustard Sauce

The sauce is the key to this 30-minute apple cider pork chops! It has such an elegant yet earthy taste, and I believe that it comes from fresh ingredients and herbs.

Step 1: Chop and Mix Ingredients

Start by chopping up 1/3 cup of shallots and a tablespoon or two of sage. In a small bowl, whisk together a cup of chicken stock, 1/2 cup of apple cider, and 1 tablespoon of white wine vinegar. Then add in 1 tablespoon of Dijon mustard, 2 teaspoons of maple syrup, and 2 teaspoons of cornstarch. Whisk all of this together so that it is well-integrated.

Step 2: Sauté Shallots and Sage

In a large sauté pan, sauté the shallot and sage in 2 teaspoons of olive oil over medium heat. Cook it for about 2 minutes. It should be very fragrant.

Step 3: Cook the Sauce

Then, pour in your apple cider mixture and bring it all to a boil. Once it has boiled, reduce the heat to low and add in 1/2 cup of golden raisins. These are WAY better than regular raisins in my opinion. Not only do they add color, but they bring a sweetness to balance the tang from the mustard and vinegar.

Whisk the sauce for about 2 minutes, and you will notice it starts to thicken. At this point, stir in 1 tablespoon of butter, 1/2 teaspoon of pepper, and a dash of Kosher salt. Simply pour it all into a bowl and set it aside until the apple cider pork chops are done cooking.

I originally got the sauce recipe for these 30-minute apple cider pork chops from a Cooking Light magazine. They suggest using it on top of turkey or salmon, but I had a feeling it would taste great on pork because pork and apples go so well together. I’m kind of toying with the idea of having this as an additional sauce to my 3-step Tuscan-style roasted turkey on Thanksgiving. Both recipes use sage and mustard, so I think they will complement each other well.

Making the 30-Minute Apple Cider Pork Chops

Creating these flavorful apple cider pork chops is both simple and efficient. With just a few steps, you’ll have a meal that’s ready in no time and bursting with taste.

Step 1: Heat Olive Oil

Using the same large sauté pan from the apple cider sauce, pour in 1-2 tablespoons of olive oil and heat it over medium to high heat.

Step 2: Cook Pork Chops

Once it is sizzling, add in about 6 pork chops. Try to keep all the bottom parts of the pork chops touching the pan so that they cook evenly. Grill the apple cider pork chops for about 3 minutes on each side. Make sure they are nice and brown before you flip them over. If your pork chops are on the thicker side, make sure to cook them until a meat thermometer reads 145 degrees.

Step 3: Add Sauce

Once cooked, turn the heat to low and add the apple cider sauce. Let it warm through for a few minutes, spooning some on top of the pork chops.

A Perfect Weeknight Meal

How’s that for a 30-minute meal that looks like it took way longer? I served our 30-minute apple cider pork chops with a side of steamed broccoli and a traditional fluffy yeast roll spread with apple butter. Are you seeing my apple theme yet?

Not only is this spectacular for dinner on a busy weeknight, but it makes for yummy meal prep, too. My husband had these in his lunches a few days in a row, and I heard no complaints! It’s always nice to know that food can be healthy and delicious at the same time!

If you need some other 30-minute meal ideas or Crockpot cooking recipes, check out my recipe index or my Pinterest Boards. Both are loaded with great ideas that will get you out of your cooking rut. Happy cooking, y’all!

If you’re using leftover ham chunks and canned broth, feel free to skip the first step.

Why This Healthy Ham and Barley Soup Is a Must-Try

Healthy ham and barley soup is the best way to turn leftover holiday ham into a cozy, wholesome meal. Filled with tender veggies, hearty barley, and savory ham, it’s comforting, filling, and good for you. Perfect for dinner or prepped lunches, this recipe is as easy as it is delicious.

Step 1: Prepare the Ham Bone Broth

Start by putting the ham bone into a large pot. Cover the bone with chicken broth, vegetable broth, or water and heat it to boiling. I used a combination of chicken broth and water because I wanted the depth of flavor from the broth, but I didn’t want it to be overly salty. You could also use reduced-sodium chicken broth.

Once the broth is boiling, let the ham bone simmer in the liquid for about 30 minutes or until the meat starts to fall off the bone. Gently scrape the meat from the bone into the liquid and remove the bone. Turn off the heat and let this sit for a while.

Step 2: Sauté the Vegetables

On a cutting board, dice a cup of each: onions, celery, and carrots. I think I used 2-3 stalks of celery and carrots to measure about a cup. Heat a tablespoon of light olive oil in a large pot and sauté the vegetables until they are tender. This will probably take about 5-7 minutes. Stir in a tablespoon of minced garlic, a teaspoon of Kosher salt, and 1/2 teaspoon of freshly ground black pepper. Stir this for about a minute more.

If you want to kick this healthy ham and barley soup up a notch, try adding a tablespoon of Creole or Cajun seasoning while sautéing the vegetables.

Step 3: Add the Broth and Barley

Add a 32 oz container of chicken broth to the vegetables and heat it until it boils. If you made a broth from your ham bone like I did, transfer your broth with any chunks of ham in it.

Once the liquid is boiling, add a cup of quick-cooking barley. Make sure it is the quick-cooking barley, or it will not cook completely before your vegetables begin to disintegrate. Did you know that barley is a whole grain and responsible for reducing blood pressure issues, reducing the odds of cancer, and keeping your heart healthy? It also helps build and maintain bone structure. Barley also helps reduce inflammation and keeps you full longer because it has lots of fiber. Just an FYI: I always like to know what I’m eating. 🙂

Stir the ham and barley soup and reduce the heat to medium-low. Let it simmer for about 8 to 10 minutes or until the barley is tender.

Step 4: Add Spinach and Extra Ham

Add in an 8 oz package of fresh spinach and a cup of diced ham. I threw in all the ham leftovers I had, so it was a little more than a cup. But measurements in soup are really flexible, so this just made for an extra chunky healthy ham and barley soup. Stir it until the spinach wilts and the ham is heated through. This step will probably only take a minute or two.

Step 5: Serve and Enjoy the Healthy Ham and Barley Soup

While the healthy ham and barley soup is still warm, ladle it into wide-rimmed bowls. Top with a sprinkling of fresh parsley or even bacon bits if you have them.

I love this recipe because it is a hearty soup that is healthy at the same time. I don’t feel guilty going back for seconds, and I feel proud about not wasting leftover ham from the holiday.

My husband liked this healthy ham and barley soup so much that he took it to work the next day and ate it cold for lunch. Why he doesn’t take the extra 2 minutes to walk to the microwave and heat his lunch, I have no idea. It must be a man thing. But that he liked it enough to take it for lunch a second day tells me that this ham and barley soup recipe is a keeper in our house.

Explore More Leftover Ham Recipes

If you’re thinking of trying this healthy ham and barley soup, save this picture to Pinterest or share it on Facebook using the social media icons below. And if you want to check out other ways to use up leftover ham, you may want to check out how to make ham and pineapple pinwheels or ham and cannellini bean soup. Happy cooking, y’all!

I usually opt for my foolproof Crockpot baby back ribs recipe, but the oven works well too. Sometimes, it’s nice to peek in every once in a while, spread on a little more sauce, and pull them out at the peak of tenderness. I also like this recipe because it involves a spicy rub that will add a little kick to your bite.

3 Easy Steps for Perfect Oven Baked Ribs

If you’ve never made ribs in the oven before, don’t worry, it’s simpler than you think! My 3-step oven-baked ribs with spicy rub recipe is easy to follow and delivers mouthwatering results every single time. With just three steps, you’ll have ribs that are fall-off-the-bone tender and bursting with flavor.

Step 1: Make the Spicy Rub

I prefer to make my own spice rubs because I can control the salt level and the preservative content. This is enough rub to cover two racks of ribs. If you are seasoning just a few ribs or one rack, cut the recipe in half or save some for another day. Here are the spices you’ll need:

• 2 Tablespoons chili powder
• 2 Tablespoons brown sugar
• 2 Tablespoons Kosher salt
• 2 Tablespoons freshly ground pepper
• 1 Tablespoon dry mustard
• 1 Tablespoon cumin
• 1 teaspoon red pepper flakes

This spice rub is bold, smoky, and just the right amount of sweet and spicy. It’s quick to make, and any extras can be saved for your next rib night!

Step 2: Season the Oven-Baked Ribs With Spicy Rub

Begin by covering a cookie sheet with foil and laying your oven-baked ribs with spicy rub fat-side down. Take the spicy rub mixture you made in step 1 and generously rub it into the bones and on all sides of the meat. I prefer Smithfield’s ribs because they are preservative and nitrate-free.

Turn the ribs over and spread the rest of the seasoning into the thick part of the meat. Use your fingers to press the spices in so that they don’t flake off. Let the ribs sit in the spices for 30 minutes before baking.

Step 3: Cook the Oven Baked Ribs

Heat the oven to 350 degrees and cook the oven-baked ribs with spicy rub for an hour and a half. When time is up, pull the ribs out and spread on 2/3 cup of your favorite BBQ sauce.

Return the ribs to the oven and cook for another 20-30 minutes. When you can tug on one of the bones, and the meat starts to pull off, you know they’re done.

Bringing It All Together

If you can get them onto a pretty platter with a little parsley garnish, you’ll have an irresistible and eye-catching centerpiece for your next dinner party or BBQ. But to be honest, this is a rare sight in my house. I was standing over these oven-baked ribs with one hand on my camera and one hand holding back my husband’s grabby hands. See, you just never know what’s going on behind the scenes, lol! 🙂

Because I knew Dan would eat half the rack of oven-baked ribs with spicy rub himself, I opted for healthy veggies as a side. I made my 10-minute oven-roasted brussel sprouts while the ribs were cooling, and I steamed some zucchini with kosher salt and pepper in a strainer on the stove.

It was the world’s easiest dinner, but to my husband, I had climbed Mt. Everest in flip flops. By the way, this is what I think of him when he unclogs the sink or fixes my car. 🙂 We make a good team: he fixes stuff, and I feed him! 😉

These ribs would be sensational for a backyard BBQ with some of my Grandma Ruth’s chunky potato salad. If you need other side dish ideas, check out my recipe index or follow me on Pinterest. Happy cooking, y’all!

I first saw this Red Pepper Jelly and Coffee Crusted Ham and thought to myself, “Coffee?” Ham and coffee just don’t seem to mix. But then I thought about the science behind it. The acidity from the coffee would break down the meat and tenderize it. The jelly would add a balance of spicy and sweet. Together, they might just work. This would either be the worst ham on the planet or my new favorite recipe.

I am happy to report that red pepper jelly and coffee crusted ham is absolutely melt-in-your-mouth amazing and worth a try in your kitchen!

How to Make Red Pepper Jelly and Coffee Crusted Ham

This red pepper jelly and coffee crusted ham recipe is surprisingly simple to prepare. With just a few ingredients and easy steps, you’ll create a tender, flavorful centerpiece perfect for holidays or special occasions.

Step 1: Prepare the Ingredients

The ingredients are simple: a 12-16 oz jar of red pepper jelly, 1/2 teaspoon of Kosher salt, and a half cup of extra-strong coffee. I brewed a regular batch of coffee and added twice the amount of coffee grounds in order to give it extra boldness. I used a half cup for my coffee crusted ham recipe and made the rest into a glass of copycat Starbucks vanilla iced coffee. It gave me something yummy to sip on while I worked with the meat. 🙂

Step 2: Whisk the Ingredients

Whisk all the ingredients so that they are thick but smooth.

Step 3: Place the Ham in the Roasting Pan

Place a 9-13 pound spiral ham into a roasting pan. You will want a ham that has been pre-cooked and pre-sliced. You can find these in the pork section of nearly any supermarket, and there are usually specials on major holidays. My ham was 9.5 pounds. Make sure you set it inside a roasting pan with a lifted rack so that air can move underneath the red pepper jelly and coffee crusted ham.

Step 4: Apply the Coffee and Jelly Mixture

Generously slather on 1/2 cup of the coffee/jelly mixture, pushing it down inside the pre-cut slices. I use a plastic marinating brush that makes the job really easy.

Step 5: Bake the Ham

Place the red pepper jelly and coffee crusted ham into a preheated oven at 325 degrees. Cook the ham for about 90 minutes, basting it with half a cup of the coffee mixture every 30 minutes. (If you have to use your fingers to count like me, that means you’ll need to baste the ham 3 times.) 🙂 Pull the ham out and let it rest for about 10 minutes.

Step 6: Slice and Garnish

After letting it sit, feel free to slice it up and serve it with any extra glaze. I like to turn my red pepper jelly and coffee crusted ham on its widest side and garnish it with parsley and oranges. It makes for a beautiful centerpiece, and it’s really easy to cut.

I simply take a sharp knife and cut down the sides. After everyone is served, I am left with the ham bone that I can use to make delicious soups such as ham, spinach, and cannellini bean soup and Ham and Barley Soup. These are delicious and comforting meals that are healthy and significantly cut down on food waste.

Step 7: Repurpose Leftover Ham

If I have large chunks of ham left, I use them in quick recipes like Ham and Pineapple Pinwheels or cheesy ham and spinach quiche.

Baking this red pepper jelly and coffee crusted ham is a great way to make several meals out of one large piece of meat. For me, that is incentive enough because it means fewer ingredients from the store, more money in my wallet, and less headache trying to figure out what to make for dinner.

Red Pepper Jelly and Coffee Crusted Ham is Perfect for Easter or Special Occasions

I love this red pepper jelly and coffee crusted ham recipe so much that I am going to make it again for Easter Sunday! Do you make the traditional ham for Easter, too, or do you like to branch out and try different things?

In case you need some ideas, you may like to check out my 13 foolproof recipes for Easter Sunday or look at my Easter Recipes board on Pinterest. If you try this recipe, please let me know what you think of it in the comment section below! Happy cooking, y’all!

Joshua and Caleb both love these pinwheels, and I don’t mind making them because they’re so easy. The idea came to me when they wanted Hawaiian-style pizza, and I had leftover ham in the fridge. So, I put the two together, and POOF! Dinner (and snacks for the next day) was ready in just 30 minutes. I even managed to keep them from sneaking granola bars and handfuls of goldfish for at least one afternoon. 🙂

Easy Ham and Pineapple Pinwheels

Ham and pineapple pinwheels are a quick and delicious snack or meal option your whole family will love. With just a few simple ingredients, you can have these tasty bites ready in no time!

Step 1: Prepare the Dough

Grab a roll of crescent or pizza dough from the refrigerator section of your supermarket. I personally prefer the crescent dough because of the buttery taste, but the pizza dough works just as well. If you use the crescent dough, be sure to press the perforated edges together and gently roll it out into a large rectangular shape. Cover the dough with a generous amount of mozzarella cheese. I also use crescent dough to make mozzarella and pepperoni pinwheels.

Step 2: Add Ham

Now it’s time to layer on the ham. Dice up some cooked ham into small, bite-sized pieces for even coverage. I used leftover ham from my red pepper jelly and coffee-crusted ham, which added an extra layer of flavor.

Leftovers are perfect for this recipe, but any cooked ham will work just fine. Spread the ham evenly across the dough, making sure every bite will have that savory goodness.

Step 3: Prepare the Pineapple

Next, drain a 20-ounce can of crushed pineapple thoroughly. Use a sieve or fine-mesh strainer to press the pineapple, squeezing out as much juice as possible. This step is key because if the pineapple is too wet, the dough will become soggy and won’t bake properly.

Once the pineapple is ready, sprinkle it evenly over the ham. The sweet, tangy pineapple pairs perfectly with the savory ham, making these ham and pineapple pinwheels absolutely irresistible!

Step 4: Assemble the Pinwheels

Sprinkle the pineapple on top of the ham. Now roll the ham and pineapple pinwheels tightly from left to right. You should have a short, fat log of dough.

Step 5: Slice and Bake

Cut the log into 7 or 8 equally measured pinwheels and place them in a greased pie tin.

Bake the ham and pineapple pinwheels at 400 degrees for about 25-30 minutes. If you have a dark pie tin like mine, you’ll need a little extra baking time. The ham and pineapple pinwheels should be nicely browned on the tops and edges but soft and chewy on the inside.

Step 6: Make Extra!

Now, let me be honest. Making one pan of these ham and pineapple pinwheels is pointless. I have to make a minimum of two batches for my hungry crew. But it doesn’t bother me because they make great leftovers and snacks the next day.

Perfect for Parties or Quick Meals

Ham and pineapple pinwheels can be done up to look fancy for a party, but at their root, they are down-home, finger-licking good food that everyone wants more of. I mean, seriously, could you walk by these at a buffet table?

If so, props to you because you have way more control than I do! If you need other quick dinner ideas, you’d probably like to check out my 30-minute meals. Or if it’s party food you’re after, follow my Pretty Potluck Food and A+ Appetizers boards on Pinterest. Happy cooking, y’all!

Can you imagine how hard it is to cook bacon for someone and not be able to take a bite? That’s got to be a small form of torture somewhere. Anyway, 20-minute honey glazed pork chops are one of my new favorite meals because they’re quick, light, and delicious.

Make These 20-Minute Honey Glazed Pork Chops Tonight

If you’re looking for a quick, delicious dinner idea, these 20-minute honey glazed pork chops are the answer. With a sweet and savory glaze and perfectly cooked pork chops, this meal is easy to prepare and full of flavor.

Step 1: Preparing the Glaze

This glaze is so yummy and smooth! Simply stir 1/4 cup of honey, 2 tablespoons of lemon juice, 1 and 1/2 tablespoons of minced garlic, and 2 teaspoons of soy sauce in a small bowl. You can also shake them up in a mason jar and keep it in the fridge for later.

Step 2: Seasoning the Pork Chops

Grab 4 or 5 boneless pork chops and sprinkle both sides with Kosher salt and freshly ground black pepper. Make sure the pork chops are about the same thickness (1 inch max) so that they will cook evenly in the skillet. This step can also be done ahead of time and kept in the fridge until you’re ready to cook.

Step 3: Searing the Pork Chops

Heat 2 tablespoons of olive oil in a large skillet over medium to high heat. Heat the oil for a minute so it is nice and hot for the pork chops. Layer the pork chops in the pan and cook on one side for 3-4 minutes. Flip them and sear for another 3 minutes.

Step 4: Adding the Honey Glaze

Reduce the heat to medium-low and add the honey glaze. Scrape all the little brown bits off the bottom of the skillet with a spatula while the honey glazed pork chops cook through. It will take about 4-5 minutes. Pork is extremely easy to overcook, so be mindful of the time.

These 20-minute honey glazed pork chops should reach an internal temperature of 145 degrees but they continue to cook once removed from the heat. Therefore, remove the honey glazed pork chops just before they’re done (about 135 degrees or so), and they won’t be too tough or chewy.

Step 5: Letting the Glaze Thicken

Let the glaze continue to simmer while the pork is cooling. It should thicken up a bit, like the consistency of maple syrup.

How to Serve 20-Minute Honey Glazed Pork Chops

I like to pour the glaze over the pork chop so I can admire the shimmer, but my husband likes to put it on the side and dip his pork chops inside. Hey, who cares how you eat it?! All that matters is that this glaze tastes awesome!

I served my 20-minute honey glazed pork chops with some Crockpot cinnamon applesauce I had prepared a few days prior. This is a delicious side that tastes great, both hot and cold. My husband even uses it as an ice cream topping!

Also pictured is a simple green salad with Italian basil dressing. For more easy dinner ideas, you’ll want to check out my 30-minute meals and follow my Pinterest boards. If you make this recipe, please let me know what you think of it in the comment section below. Happy cooking, y’all!

Gerty slaves for hours, cooks the meat tender and juicy every time, and even makes the house smell like a 5-star restaurant. She does all the hard work, and I get all the credit!

This recipe for Crockpot pork shoulder is one of Gerty’s most perfected meats. The meat is bursting with flavor and falls apart in your mouth. My most favorite way to eat it is inside of a brioche bun topped with coleslaw!

Making the Crockpot pork shoulder Marinade

I use a simple marinade for my pulled pork sandwiches that infuses tons of flavor! Just use a whisk to mix up the following ingredients:

• 1 1/2 cups ketchup
• 1/4 cup packed brown sugar
• 1/4 cup barbecue sauce (I use my own homemade BBQ sauce recipe)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 teaspoon liquid smoke
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper

Not only is this marinade great on Crockpot pork shoulder (also known as pork butt roast), but it tastes great on beef too!

How to Slow Cook Crockpot Pork Shoulder

Then all you have to do is pour the marinade over a 3-4 pound pork shoulder butt that is nestled tightly inside your Crockpot. I like to squeeze a little marinade underneath the roast so that I know all sides of the meat will be cooked in the yummy spices.

If you’re not a pork fan, try this recipe with a chuck roast instead!

Step 1: Prep the Meat

Place your Crockpot pork shoulder inside the slow cooker and pour the marinade over it.

Step 2: Pour Marinade Evenly

Make sure to squeeze some marinade underneath for even seasoning.

Step 3: Cook Long and Slow

Then simply close the lid and cook on HIGH for 4-5 hours or LOW for 8-10 hours. When the Crockpot Pork Shoulder is done cooking, it should easily fall apart.

Step 4: Shred and Mix

When done, use forks to shred the meat and mix it into the juices.

How to Make Pulled Pork Sandwiches

The hardest part of this Crockpot pork shoulder recipe is waiting for it to cook. The amazing smell permeates the house and will beckon you to the kitchen to try it. When I make this recipe, about 1/4 of it is gone before dinner with all the “taste testers” I have in my house!

Most nights, we eat this Crockpot pork shoulder as is, but other nights, we put it on potato rolls or brioche buns and serve it with sweet apple celery coleslaw. And if I’m feeling REALLY crazy, I put my coleslaw inside my pulled pork sandwich!

At heart, I am a no-fuss cook. I like things to be simple but delicious. This recipe meets all those requirements with the added ease of the slow cooker doing all the work. It makes amazing leftovers, too!

If this recipe has your mouth watering, you’re in for a treat! Don’t miss these crowd-pleasers: easy 3-ingredient Crockpot chicken drumsticks, fall-off-the-bone Crockpot baby-back ribs with homemade rub, and a rich, savory 4-ingredient slow cooked tomato roast.