BHG Delish Dish

Stirring Up Ideas In The Kitchen

30-Minute (or Less) Pork Recipes

Hello from Switzerland! My name is Thanh and I am the author and photographer of the blog, Eat, Little Bird. The recipes I love to cook are inspired by my Vietnamese heritage, my childhood in Australia, my husband’s French background, and our love for our new homeland in Switzerland.

Every winter, we like to make the most of the snowy European winter and spend as much time as possible in the Swiss Alps. After a long day on the slopes (or even just a few hours!), I always look forward to the classic après-ski dishes like Goulash Soup, Schnitzel with Warm Potato Salad, and this Swiss Macaroni & Cheese.

When BHG asked me to adapt one of their recipes, I thought it would be the perfect opportunity to introduce a Swiss adaptation to an American classic – macaroni and cheese.

Similar to a traditional American-style macaroni and cheese, the Swiss version (called Älplermagronen) is punchy with strong Gruyère cheese and is often garnished with fried onions and lots of crispy bacon. Some versions even include diced boiled potatoes for extra carbohydrate fuel. But what makes the Swiss version unique is that it is always served with a small bowl of warmed applesauce (or apple compote) on the side.

The recipe I have adapted from BHG is a simple Macaroni and Cheese which uses a classic white sauce with cheese. In place of American cheese, I used instead Swiss Gruyère cheese which is a bit stronger and saltier in taste. I also love the crunch and sweetness of fried onions which are easily made by slicing brown onions and frying them in hot vegetable oil over medium-high heat until they are golden and crispy. Meat lovers would also appreciate a generous sprinkle of hot, crispy bacon.

Making your own applesauce (or apple compote or purée) is also very easy. Simply peel, core and dice four eating apples (such as Braeburn or Pink Lady), and place them in a large saucepan with 1/4 cup of water. Cook on medium-high heat, stirring frequently with a wooden spoon, until the apples have cooked and softened. You should be able to beat them into a purée with a wooden spoon. Add some more water if the purée looks too thick, and taste to check if you need to add any sugar. If you like your applesauce to be really smooth, you can blitz it in a blender or use a soup blender.

The Swiss tend to serve the applesauce in a small bowl on the side, which can be either eaten together with the macaroni and cheese, or afterwards as a light dessert.

I hope you will enjoy this Swiss Macaroni and Cheese!


Peach season is my absolute favorite season. Ripe peaches remind me of a simpler time when I was back in Mississippi with my grandparents surrounded by fresh peach pie. Recently I cruised my local farmers’ market and saw the most stunning peaches that brought me right back to those days. I originally wanted to make something sweet but decided something savory would be a bit different and fun too.

Maple Peach Pork Chops

I happened upon this incredible Maple Pork and Apples recipe on BHG and knew it would taste so fantastic with peaches for a delicious summer twist. Pork is definitely a meat that really takes on sweet flavor super well. Allowing the peaches to caramelize and meld with the chops created such a wonderful flavor. A bit of bourbon also kicked it up a notch too!

Maple Peach Pork Chops

I made the following changes to the original dish:

  • I thinly sliced two medium sized sweet potatoes and added them to the bottom of the dish for a more complete meal.
  • I replaced the apple slices with peach slices.
  • I added 1/2 chopped onion for some additional texture.
  • I also combined 2 tablespoons of bourbon with the maple syrup to deepen the flavor.
  • I tried this dish later in the week baked at 425 for an hour and also loved it though you still might want to reduce the liquid a bit to thicken it.
  • Lastly I garnished with a bit of thyme for some beautiful color.

Maple Peach Pork Chops

The results were perfection. I can’t wait to combine fresh peaches in more of my savory dishes over the summers. It is a great way to use them up and get a sweet kick in your dinner. I know I will definitely be making this a few more times before my precious peaches are long gone.


If you’re searching for a quick and easy dinner to throw on the grill this summer, you’ll want to give this Bacon-Wrapped Pork and Beans a try!

Bacon-Wrapped Pork and Beans

I’m a big fan of grilling during the summer. It’s just way too hot outside to want to crank up the oven. So when I stumbled upon this recipe using a pork tenderloin… ON THE GRILL… WRAPPED IN BACON… I knew I couldn’t resist!

Bacon-Wrapped Pork and Beans

What makes this dish even better is the fact that it’s ready in less than 30 minutes!

Wrap the pork tenderloin up in bacon, season with salt and pepper… easy-peasy.

Bacon-Wrapped Pork and Beans

The original recipe even has a homemade beans recipe that is super easy and ridiculously good. I love a little sweetness to my beans so I added 2 tablespoons of brown sugar, which was perfect! Fresh cherry or grape tomatoes are added to the beans, which I found to be an amazing touch!

The combination of the beans and bacon-wrapped pork remind me of one of my childhood favorites. You know, those cans of pork and beans?

Guilty pleasure…

Bacon-Wrapped Pork and Beans

This is a grown up version of that classic, but even my kids couldn’t help but gobble it up!

I mean, who could resist a tender, juicy pork medallion wrapped in bacon?! I’m already planning on making this meal for when I have friends over next week!

Bacon-Wrapped Pork and Beans

Go grab this easy and delicious recipe and give it a try! RECIPE HERE

The only modifications I made were to add 2 tablespoons of brown sugar to the bean mixture, then I cooked them as instructed.


Hey, hey Delish Dish readers! Kristin from Iowa Girl Eats here for the last time this month, sharing my final (and favorite,) 30 minute recipe from BHG.com. Bacon and Egg Pasta is so easy yet elegant, you’ll be finding any excuse to make it again and again!

Bacon and Egg Pasta

In 2010 my husband and I went on the trip of a lifetime to Italy, spending half of our time in Rome and the other half in the tiny town of Praiano on the Amalfi Coast. I’d been planning the itinerary for nearly a decade after falling in love with the glittering Mediterranean coastline featured in the movie Under The Tuscan Sun. Anyone else want to zip down the road in a convertible while wearing a white dress, hair whipping in the wind, after seeing that movie?

No? Just me and Diane Lane?

Anyway, while in Rome we devoured the most unforgettable pasta dishes like Cacio e Pepe (pasta tossed with cheese and pepper, ) and Spaghetti Carbonara which I recreated at home by adding brussels sprouts. Trust me, You’re going to want to try this. I can spot a spaghetti carbonara recipe a mile away and while the name of this dish is officially Bacon and Egg Pasta, it’s not fooling me, it’s a twist on spaghetti carbonara that you must make for yourself!

Bacon and Egg Pasta

Regular or gluten-free spaghetti is tossed in a custardy sauce spiked with red bell pepper, garlic, a pinch of red pepper flakes, fresh basil, spinach and of course, bacon. Can’t have spaghetti carbonara without it! The result is a fantastically creamy pasta dish that’s special, decadent, and as always, ready in just 30 minutes.

Bacon and Egg Pasta

Start by dropping regular or gluten-free spaghetti into a big pot of salted, boiling water. Don’t forget to salt your pasta cooking water – it makes a world of difference taste-wise in the final dish!

While the spaghetti’s cooking, saute salty bacon over medium heat until crispy then scoop onto a paper towel-lined plate to drain, reserving the bacon fat in the skillet.

Bacon and Egg Pasta

Saute chopped red bell pepper, minced garlic, and a pinch of red pepper flakes in the fat with white wine, then pour in a mixture of eggs whisked with heavy cream (I used half & half.) Traditionally heavy cream isn’t used in the egg sauce for spaghetti carbonara but I loved it in here because it gave the dish an incredible, custardy richness. Definitely decadent and delicious.

Bacon and Egg Pasta

Cook the egg mixture over low heat for a minute then transfer the cooked pasta right over from pot – no need to dirty a strainer. Add the chopped bacon along with fresh basil, spinach, and asiago cheese into the skillet then toss and add ladlefuls of pasta cooking water until the sauce is creamy and evenly coating the pasta.

Bacon and Egg Pasta

Transfer to plates then swirl away. This is one pasta dish that you are going to remember for a long time. I can’t wait to make it again!

Bacon and Egg Pasta

Thank you, Delish Dish readers, for following along this month as I shared my favorite 30 minute meals from BHG.com. I hope you’ll come visit me over at my blog Iowa Girl Eats and, no matter what, happy eating!


Bookmark this Pasta Sausage and Sweet Peppers recipe, so the next time you need a fast and hearty dinner in 30-minutes you’ll be all set.

It’s simple to pull together and it’s highly adaptable. That being said, I did just that–adapted the recipe to my palate. To start, I went for fettucine instead of bow tie pasta. I used loose sausage meat instead of ones in a casing. From there I kicked up the dish with some spice by adding Sriracha. If you decide to do the same, mix in 4 tablespoons—but, start with 1 tablespoon and mix it into the broth, then taste and add more according to your heat tolerance. In addition to that, for sweeter peppers I used yellow and orange peppers instead of the 2 red peppers the recipe calls for. Lastly, I added in arugula for a peppery bite.

 

See what I mean about it being highly adaptable?  Get creative and make this your own.


Hi! I’m Rachel from Rachel Cooks — a blog devoted to family-friendly recipes. As a wife to a high school principal and a mom to two energetic toddlers, more often than not, I don’t have a ton of time to spend cooking a big fancy dinner. The food I create is easy to get on the table and made with ingredients that you can find in your grocery store even if you have a small child chatting your ear off.

Pork Tenderloin with Apples and Onions

When I was approached by Better Homes and Gardens to choose a recipe from their online collection to recreate, it was a hard decision! There are so many terrific, mouth-watering recipes. Ultimately, I chose one that was easy to prepare, seasonally appropriate, and nutritious. The recipe I chose was Pork Tenderloin with Apples and Onions. This time of year, I cannot get enough of apples. One of my favorite things to with my family is go to the apple orchard every year. We take photos, pick out a pumpkin, drink hot apple cider and eat a freshly fried donut. I look forward to it all year. I love the crisp air and the smell of sweet apples. I loved that this pork tenderloin recipe contained apples — apples are the perfect compliment to pork — they add a great sweetness and fresh flavor to the pork.

Pork Tenderloin with Apples and Onions

I kept this recipe pretty much the way it was written (why mess with a good thing?), except I doubled it because I knew we’d all love it. (Side note: Leftovers of this freeze and reheat great!) One thing I did do was pound out the pork tenderloin slices a little bit to make them extra tender. To do this, I lay them all out on a cutting board and then cover with plastic wrap. I then pound them with the flat side of a meat tenderizer until they are all about 1/4 of an inch thick. They do take up a little more space in the pan this way, so you might have to cook the pork in batches. Since I pounded mine as well as doubling the recipe, I had to cook mine in a about 3 batches. If you find the bottom of your pan is becoming a bit too brown, throw in a dash of the apple cider vinegar and scrape the pan with a spatula. You can then add a little more oil as needed to finish cooking the rest of your pork.

Pork Tenderloin with Apples and Onions

This recipe is simple enough that it would be fun to try some twists on it. If I could have gotten to the store before preparing this, I might have bought some fennel to add to this. I think that would be terrific. I also think it would be great to add in a sprinkle of cinnamon. I served this alongside roasted squash and some brown rice. I felt as though I had died and gone to fall heaven.

Pork Tenderloin with Apples and Onions

I hope you love this Pork Tenderloin with Apples and Onions as much as we did!

If you’re still craving more pork tenderloin, try these recipes:

Quick and Easy Pork Recipes

 


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