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Slow Cooker Pork Chops with Apples and Onions

By 54 Comments

Slow Cooker Pork Chops with Apples is an easy dish to make when cooking for two. Thick cut bone-in pork chops are seared, then braised in the slow cooker with sliced onions, apples and figs. Seasoned with anise seed, this is a savory delight. Serve this tasty dish with mashed potatoes or polenta.

About This Recipe and Why It Works

When the leaves start turning from green to brilliant Fall colors, I start turning to my slow-cooker for easy flavor-packed savory meals.

And this Slow Cooker Pork Chops With Apples recipe couldn’t be more timely for convenience and for the season.

Tender bone-in thick cut pork chops are seared golden and seasoned with anise seed. The pork chops, tart granny smith apples, savory onions, and figs are then braised in a mixture of orange juice and red wine vinegar.

End result, you’ve got an explosion of complex flavors that will wow the palate. And a thick cut pork chop that is fall off the bone tender.

So working smarter not harder, grab that slow cooker and let’s get started.

Ingredients You’ll Need

Ingredients to make slow cooker pork chops with apples
  • Thick Cut Pork Chops, Bone in: Bones make for an extra boost of flavor. Ask your butcher for thick center cut bone-in pork chops. How thick are center cut pork chops? They should be about 1 – 1 ½ inches thick.
  • Granny Smith Apples: Granny Smith’s are famous for their green apple flavor. With their tart flavor and acidic tang, they compliment the ingredients in this recipe. Plus they are firm and crisp and will hold up better for this long slow braise.
  • Orange Juice: Orange juice not only brings an acidic factor to this recipe, but also sweet and bright flavor.
  • Sweet Onions: Use sweet onions or yellow onions.
  • Butter and Olive Oil: Butter and olive oil are great partners for searing meat. The butter brings that buttery flavor and the olive oil keeps the butter from burning.
  • Anise Seeds: Anise seeds are closely related to fennel seeds and have somewhat of a similar flavor. Anise seeds have a more licorice like flavor.
  • Figs: I would recommend using only fresh figs. I couldn’t find them for this photo, so used dried figs. Even though they added a lot of flavor to the dish, they do carry a bitter note.

Ingredient Swaps

  • Pork Chops: You can substitute thick cut boneless butterfly pork chops for the bone-in chops called for in this recipe. If you must. 🙂
  • Apples: Braeburn Apples bring the same great qualities to this recipe as do Granny Smith. They’re just slightly sweeter. Most other red apple varieties are softer and sweeter. You can use them, but they’ll be more mushy once the recipe is cooked.
  • Citrus Juice: Any sweet citrus juice can be substituted for the orange juice. Apple juice is a good choice and cranberry juice would be a nice substitute.
  • Anise Seeds: Fennel seeds are a great substitute for anise seed.
  • Figs: If you can’t find fresh figs, I would recommend deleting them from the recipe. If you use dried Mission figs, the flavor will be bitter. But, of course you can use them.
  • Dutch Oven: You can make this recipe in a Dutch Oven rather than a slow cooker. Just follow the recipe instructions, and cook in a 325 degree oven for 2 hours, or until pork chops are tender.

Step by Step Instructions, It’s Easy

The most important step in a successful braising recipe is searing and browning the protein.

pan-seared-thick-cut-pork-chops
  1. Step 1: Sear the Pork Chops: For this recipe, I used both butter and olive oil. Get your pan nice and hot, then add the oils. Once the butter has melted and the bubbles start to subside, add the thick cut pork chops and sear each side for about 4 minutes per side. You want the chops to be crispy browned. Once you’ve turned the chop, sprinkle the cooked side with Anise Seed. Using the back of a fork, press the seeds into the meat while the uncooked side continues to brown.
green apples in slow cooker for Pork Chops with Apples.
  1. Step 2: No need to peel those apples, just cut them into wedges and place them into the bottom of your crock pot.
Adding thick cut bone in pork chops to crockpot over apples
  1. Step 3: Place the browned pork chops on top of the apples.
adding figs over onions apples and pork chops for braised pork chops
  1. Step 4: Sprinkle those sliced onions on top of the pork chops then place the Mission figs over the onion slices.
  2. Step 5: After a good shake of salt, some fresh ground pepper, orange juice and red wine vinegar for the braising liquid, you’re ready to plug in that slow cooker and enjoy the aromas that fill your home.

Slow Cooker Pork Chops With Apples, FAQ’s

Can I Use Any Type Of Apples?

Yes, you can use any type of apples. Again, no need to peel them unless you want. Keep in mind, different apples bring different levels of sweetness. Which can change the flavor profile. And figs are very sweet, so keep that in mind when choosing apples.

Do I Have To Sear The Pork Chops Before Slow Cooking?

You don’t have to. But I do recommend that you do so. Searing brings a crispy texture and an extra layer of flavor. But you can add the pork chops without that pre-sear step.

What If I Can’t Find Figs?

Figs are a very seasonal fruit. If you can’t find them, simply omit them from this recipe.

Can I Freeze This Recipe?

The pork chops will freeze just fine. Simply store them in an air tight container and freeze for up to 3 months. I’m not a fan of freezing cooked apples. The texture becomes compromised.

Serving Suggestions

  • Once the pork chops are tender, fish them out of the slow cooker to a platter. Using a large serving spoon, drench the pork chops with the liquid from the slow cooker. Then spoon the onions, apples and figs over the pork chops.
  • Polenta or mashed potatoes make a wonderful side dish for crock pot pork chops and apples, as well as roasted sliced Delicata squash. The photo shows polenta and delicata squash.

Other side dishes to consider would be Garlic Butter Slow Cooker Baked Potatoes, or even A Perfect Tossed Salad .

Recipe for Slow Cooker Pork Chops with Apples

Slow Cooker Pork Chops with Apples served with Delicata Squash and Polenta

If you’re looking for an easy recipe for thick cut pork chops, I hope you give this slow cooker pork chops and apples a try. And if you do, please come back and give the recipe a star rating, or scroll down and leave a comment about your experience with the recipe.

And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of great recipe ideas, including my recipe for Crock Pot Country Style Pork Ribs.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Slow Cooker Pork Chops with Apples and Onions.
Print Recipe
5 from 5 votes

Slow Cooker Pork Chops with Apples and Onions

Pork and apples are a classic pairing, and figs and sweet anise seed, orange juice and red wine vinegar, all add an exciting depth of flavor. Give this Slow Cooker Pork Chops with Apples a try next time you're using your slow cooker.
Prep Time20 minutes
Cook Time7 hours
Total Time7 hours 20 minutes
Course: Main Course Pork
Cuisine: American
Servings: 2
Calories: 744kcal
Author: Lea Ann Brown

Ingredients

  • 2 pork chops bone in, thick cut, about 1 ½ pounds
  • 1 teaspoon aniseed
  • Salt and pepper to taste
  • 2 Granny Smith apples sliced
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 yellow onion thick sliced
  • 12 Mission figs cut them in half
  • 1 large clove garlic minced
  • ½ cup orange juice
  • 1 Tablespoon red wine vinegar

Instructions

  • Heat a large heavy skillet over medium high heat. Add butter and oil. Once butter is bubbly and melted, add the pork chops. Sprinkle with salt and pepper. Cook on one side for 4 minutes. Don't turn, just let the one side of the chop sear nice and brown.
  • Turn the pork chops over, and sprinkle the browned side with salt and pepper and the anise seeds. With the back of a fork, press the anise seeds into the browned side of the pork chops, slightly crushing the anise seed.
  • Cook the pork chop for four minutes. Both sides should be nice and seared.
  • Spray your Crock Pot with non-stick spray and sprinkle in the apples.
  • Place browned pork chops on top of the apples.
  • Next layer in the slices of onions and the figs. Sprinkle the garlic over the mixture and add orange juice and red wine vinegar.
  • Cook on low 6 – 7 hours.

Notes

Once the pork chops are tender, fish them out of the slow cooker to a platter. Using a large serving spoon, drench the pork chops with the liquid from the slow cooker. Then spoon the onions, apples and figs over the pork chops.
Polenta or mashed potatoes make a wonderful side dish, as well as roasted sliced Delicata squash.
If you can’t find fresh Mission figs, just omit them from the recipe. 
You can substitute thick cut boneless butterfly pork chops for the bone-in chops called for in this recipe. If you must. 🙂

Nutrition

Calories: 744kcal | Carbohydrates: 95g | Protein: 33g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 75mg | Potassium: 1622mg | Fiber: 14g | Sugar: 75g | Vitamin A: 1008IU | Vitamin C: 50mg | Calcium: 158mg | Iron: 3mg

Slow Cooker Pork Chops with Apples and Onions…It’s What’s for Dinner

No-Bake Key Lime Pie

By 37 Comments

This no bake key lime pie recipe is amazingly easy to make. The filling has only three ingredients that when combined bring you a light, fluffy, sweet and tart dessert that everyone will rave over. It simply doesn’t get any easier than this.

3 ingredient no bake key lime pie.

The recipe was first published August, 2010 and updated November 2020 with step by step instructions and photos.

About This Recipe and Why It Works

My husband’s side of the family recently gathered for their family reunion. 

Bob’s sister and husband Vern hosted the event at their home with a spread of pot luck food that wow’d our crowd.

They laid out a feast of Slow Cooker Pulled BBQ Pork and sliced ham for sandwiches, coleslaw, fresh corn on the cob, BBQ Baked Beans, mac and cheese,  fresh slices of watermelon…get the picture? (I hope so since I didn’t take any)  :-/

And for dessert? This No-Bake Key Lime Pie Recipe with Cool Whip. And you know it must be easy if she had enough of these pies to feed about 30 people.

This is an excellent recipe to make-ahead, as it freezes well.

With it’s refreshing flavor and that “no-bake” factor, this is a great Summer dessert recipe. The filling is fluffy using Cool Whip, sweet with condensed milk and tart with lime juice. Amazing flavor with every single bite.

And once the graham cracker crust is made, this is basically a 3 ingredient no-bake key lime pie.

A bit if advice? Don’t save this one just for Summer, this is a year round dessert that everyone will enjoy.

No Bake Key Lime Pie Ingredients:

Ingredients to make no bake key lime pie with cool whip

How can something this easy really be this delicious? Let’s take a look.

  • Sweetened Condensed Milk: You’ll find it on the baking aisle at the grocery store.
  • Cool Whip: Talk about a science project. Cool Whip is an imitation whipped cream sold as “whipped topping”. Cool whip has a long list of concerning ingredients and contains very little dairy. With that said, I love the stuff. I could (and have) eaten it by the spoonful from the container. It’s delicious. And this key lime pie with Cool Whip is extremely popular.
  • Key Lime Juice: What are key limes? Key limes are known as Mexican or West Indian Limes. They’re more aromatic and more floral in flavor than regular limes.
  • Graham Crackers.
  • Butter. Salted or unsalted.
  • Granulated Sugar

Ingredient Notes and Ingredient Swaps

  • Can’t find Key Limes? You can use regular limes. You’ll need to squeeze enough juice to make ½ cup of lime juice. You’ll need 4 – 5 full sized limes. You may also find key lime juice on the juice or baking aisle at your grocery store. I’ve been making this pie long before key limes were available for me to purchase. I’ve made this key lime pie with Nellie and Joe’s Lime Juice, great flavor.
  • Pie Crust: If you want to make this key lime pie easier than easy, purchase a pre-made graham cracker or chocolate pie crust from the baking aisle at the grocery store. You can also make your own graham cracker crust or chocolate crust. I’m thinking an Oreo pie crust might be fab here.

How To Make This Recipe, It’s Easy

Graham crackers in a food processor.
Crushed graham crackers in a food processor.
  • Step 1: Place broken up sheets of graham crackers in a food processor.
  • Step 2: Use the pulse feature to crush to a grainy consistency. If you don’t have a food processor, break up the crackers with your hands and place them in a zip lock bag. Seal, pressing the air out and use a use a rolling pin to crush them to a grainy state.
Mixing together melted butter and sugar for no bake key lime pie crust.
Mixing melted butter with graham cracker crumbs to make graham cracker crust.
  • Step 3: Using a microwave safe bowl, melt the butter in the microwave for 30 second increments until melted. Add the sugar and stir.
  • Step 4: Step 3: Add in the crushed graham crackers, and use a fork to blend well.
Pressing Graham Cracker Crust in Pie Shell to make No-Bake Key Lime Pie
Making filling for no-bake key lime pie.
  • Step 5: Use a small measuring cup to press the graham crackers into your pie pan. Use your fingers to form the crust up the sides of the pan. Refrigerate the crust for 2 hours before proceeding.
  • Step 6: Make the filling for the pie. Use a whisk to simply mix the condensed milk, lime juice and thawed Cool Whip.
  • Step 7: Use a spatula to spread the filling into prepared graham cracker crust. Cover with plastic wrap and refrigerate overnight. When ready to serve, top with an additional layer of Cool Whip and decorate with some lime slices.

Common Questions

What Is Sweetened Condensed Milk?

What is sweetened condensed milk? It’s thick, it’s sticky and not for drinking. Condensed milk is made by removing the water. It’s cooked down to remove moisture. Just like you would a balsamic glaze or red wine reduction. Then sugar is added to prolong shelf life. The sugar prevents microorganisms from growing and sugar thickens this milk even more. Unsweetened condensed milk is sold and labeled as evaporated milk.

Can You Freeze This Pie (Make Ahead) ?

Yes you can. If you’re feeding a crowd and want to get a head start, prepare the pies a few days in advance then cover the top with a layer of plastic wrap, then a layer of foil. Simply allow for an overnight thaw in the refrigerate before serving.

How Many Limes Will I Need?

You’ll need about 12 key limes, or 4 – 6 regular sized limes to yield the ½ cup lime juice called for in this recipe.

Can I use Homemade Whipped Cream?

I’ve not tried it, but I doubt it would hold up to create a dense fluffy texture like Cool Whip. I’d say stick with the Cool Whip not only for ease but guaranteed success.

A slice of no-bake key lime pie in a graham cracker crust

Tips For Success:

  • Crust: You can purchase pre-crushed graham crackers on the baking aisle to make a pie crust, but try making your own. Purchase a box of graham crackers, It’s easy to make using a food processor. Plus you’ll have extra crackers left over for snacks.
  • Preparing Crust: When pressing the graham cracker crust into the pan, don’t pack it too tightly. This will cause it to harden and become hard to remove from the pan when ready to serve. Just press it into the pan until it’s well formed to the bottom.
  • Cool Whip: Make sure the Cool Whip has completely thawed. Place it in the refrigerator for a 4-5 hours or leave it at room temperature. You can also remove the lid and place it in the microwave for 30 seconds. Important: Use the setting for defrost.
  • Refrigerate: For best results, once assembled, make sure to refrigerate No-Bake Key Lime Pie overnight. This will allow the dessert to set up and become firm enough for serving.
  • Slicing: As with any cheesecake type dessert, use a sharp knife for slicing and serving. Each time you start a new slice, dip the knife in warm water and wipe clean with a paper towel. This will insure easy neater slices.
  • This pie works well in a purchased chocolate pie crust, such as an Oreo pie crust. Or a regular pie crust. If using a chocolate pie crust garnish with thin slices of shaved chocolate and additional Cool Whip.

How to decorate a Key Lime Pie

Presentation Tips:

  • Purchase some extra cool whip and spoon it into a pipping bag. Pipe swirls of whipped topping around the edge, or dollop them spaced on top of the pie.
  • If you use the chocolate crust, dress up the top of each slice of  pie with a bit of  shaved chocolate for chocolate curls. How do you make chocolate curls? Just take a bar of semisweet chocolate. I like to refrigerate the chocolate first. Then I simply use a box grater, the side with the slicer. Or you can use a very sharp paring knife to very thinly slice the chocolate.
  • Decorate with thin sliced limes. Using a knife, make a single cut to the center of the lime. Then twist it.
  • Making this no-bake key lime pie with Cool Whip in a 9″ tart pan will give it an even snazzier look.

No Bake Key Lime Pie Recipe

This is such an easy key lime pie recipe, that I’ve made it 2 – 3 pies at a time to serve at pot lucks or back yard bbq parties. Its most certainly a crowd pleaser. No-bake Key Lime Pie is a perfect Summer dessert made with just a few simple ingredients.

More Classic American Comfort Food Desserts

And if you’re looking for more dessert recipes, don’t miss my category for Dessert Recipes. You’ll find my recipe for Old Fashioned Orange Slice Bars. A classic “church supper” dessert that’s not too sweet, and simple with ingredients.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

3 ingredient no bake key lime pie.
Print Recipe
5 from 8 votes

Easy No-Bake Key Lime Pie

It takes longer to gather the ingredients than it takes to make this pie. Easy and incredibly tasty.
Prep Time10 minutes
resting time12 hours
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 206kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ cups Graham Cracker Crumbs about 10 sheets of graham crackers
  • 5 Tablespoons unsalted butter melted
  • ⅓ cup Sugar
  • 14 ounces Eagle Brand Milk sweetened, condensed milk
  • 8 ounces Cool Whip defrosted, plus extra for topping
  • ½ Cup Key Lime Juice or juice from 12 key limes, or 4 – 6 regular sized limes.

Instructions

  • For the Graham Cracker Crust: Purchase pre-ground graham crackers. Or if using sheets of graham crackers, break them into a food processor and pulse until a grainy texture. Or crush them with a rolling pin in an enclosed zip-lock bag.
  • In a microwave safe bowl, melt the butter. Add the sugar and stir. Mix in the crushed graham cracker crumbs and still until well coated with the butter mixture.
  • Using a small measuring cup, press the crust into a 9" pie pan. Use your fingers to form the crust up the side of the pan. Refrigerate for two hours.
  • For the Pie: Stir all ingredients together and mix with a whisk. Pour into a prepared pie crust. Refrigerate overnight. The pie also freezes well.
  • Top with additional Cool Whip, lime slices and serve.

Video

Notes

Tips For Success: 
    • Crust: You can purchase pre-crushed graham crackers on the baking aisle to make a pie crust, but try making your own. Purchase a box of graham crackers, It’s easy to make using a food processor. Plus you’ll have extra crackers left over for snacks.
    • Preparing Crust: When pressing the graham cracker crust into the pan, don’t pack it too tightly. This will cause it to harden and become hard to remove from the pan when ready to serve. Just press it into the pan until it’s well formed to the bottom.
    • Cool Whip: Make sure the Cool Whip has completely thawed. Place it in the refrigerator for a 4-5 hours or leave it at room temperature. You can also remove the lid and place it in the microwave for 30 seconds. Important: Use the setting for defrost.
    • Refrigerate: For best results, once assembled, make sure to refrigerate No-Bake Key Lime Pie overnight. This will allow the dessert to set up and become firm enough for serving.
    • Slicing: As with any cheesecake type dessert, use a sharp knife for slicing and serving. Each time you start a new slice, dip the knife in warm water and wipe clean with a paper towel. This will insure easy neater slices.
  • This pie works well in a purchased chocolate pie crust, such as an Oreo pie crust. Or a regular pie crust. If using a chocolate pie crust garnish with thin slices of shaved chocolate and additional Cool Whip.
  • If you can’t find key limes, regular limes will work fine. You’ll need about a dozen key limes and 4 – 6 regular sized limes. You can also purchase Nellie and Joe’s Famous Key Lime Juice. 
  • This pie works well in a purchased chocolate pie crust, such as an oreo pie crust. Or a regular pie crust. If using a chocolate pie crust garnish with thin slices of shaved chocolate and additional whipped cream.

Nutrition

Calories: 206kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 84mg | Potassium: 232mg | Fiber: 1g | Sugar: 32g | Vitamin A: 190IU | Vitamin C: 6mg | Calcium: 174mg | Iron: 1mg

Key Lime Pie Recipe No Bake …It’s What’s For Dessert.

Easy Quick Mexican Pickled Onions

By 42 Comments

Friends don’t let friends eat Mexican food without Mexican pickled onions! Quick pickled red onions Mexican style. Tart, sweet, a little heat and a whole lot of personality. Pickled red onions are a great topping for tacos, burritos, enchiladas or even a burger. Ready in just 30 minutes, let’s take a look.

Mexican Pickled Red Onions in a white serving bowl.

This recipe was first published December 2010 and updated November 2020.

Table of contents

About This Recipe

The first time I had Mexican pickled onions was as a topping for fish tacos at a local, now sadly defunct popular Denver Mexican restaurant, Chama. Created by my favorite local restauranteur and Chef, Sean Yontz.

I thought they were the best thing since sliced bread.  His fish tacos topped with these beautiful onions were a revelation for my taste buds.

After receiving instructions from the restaurant, I have duplicated Yontz’s recipe. I simply don’t think I’ve had better pickled red onions.

The best way to use these is a superb topping for Tacos. Pickled onions for tacos is simply a must.

But scoop a heaping spoonful onto enchiladas, tostadas or even a hearty serving of pinto beans and you’ve got yourself a new flavor experience.

Tart and sweet, add a hot bite from the onions, some heat from a dried red pepper and these onions bring the Fiesta to any Mexican meal. 

So easy and with so much impact. You’ll simply not believe that you’ve never made them before.

Ingredients You’ll Need

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make homemade pickled red onions
  • Sugar: The sweetness will balance the tart and sour flavor of the vinegar.
  • White Vinegar: White vinegar is the most versatile of vinegars. It brings acidity and a tart flavor to this pickled red onion recipe.
  • Red Onion: (purple onion) Sweetness is the red onion’s claim to fame. It’s sharp in flavor, and has a higher sugar content that other onions. Plus, we want that red color to add to the vibrance of the finished product.
  • Allspice Berries: Allspice is the dried berry of the tropical Pimenta dioica tree native to the West Indies and Central America. Its flavor is a combination of clove, cinnamon, and nutmeg. It brings beautiful aromatics to the finished dish.
  • Whole Cloves: Strong, pungent, sweet and almost hot, cloves bring a penetrating flavor to these Mexican pickled red onions.
  • Bay Leaf: When bay leaves are infused into water, it brings a minty flavor to the party. Some describe the flavor reminiscent of Christmas tree pine.
  • Dried Chile Pepper: Deep red, a dried chile pepper will add color, spice and a pleasant earthy flavor to these onions. And depending on what chile pepper you choose, will dictate the level of heat to the recipe.

Bring these all together and you’ve got a wonderful flavor combination.

Step by Step Instructions

How to make easy pickled red onions

Could it get any easier?

  • Slice the red onions. You can slice them into full rings or half moon shapes if you want smaller pieces. Use a sharp knife or even a mandolin. ⅛ inch slices are ideal for that perfect slight crunch.
  • Break off the top of the chile pepper pod and empty out the seeds.
  • Simmer the pickling mixture. In a small non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile pepper until boiling.
  • Add the onion slices and lower heat, then simmer for 30 seconds, stirring to make sure all of the onions get coated with flavor.
  • Remove from heat and let the mixture cool completely. I set the timer for 30 minutes to cool and let the flavors marry.
  • Store or Serve: You can either use the quick pickled onions immediately, or store in an airtight container in the refrigerator.
Quick Mexican pickled red onions with a silver appetizer fork and served in a scalloped white bowl.

FAQ’s And Tips

Which Vinegar Is Best For Mexican Pickled Onions?

I have been trained and by habit have always used white vinegar for any pickling project. You most certainly can substitute cider vinegar or even red wine vinegar for this recipe. It simply will bring a little more sweetness to the overall flavor.

Do You Have To Boil The Vinegar When Pickling?

Yes please. Boiling the vinegar along with the spice and seasoning ingredients will insure that all flavors meld together for a superior end product.

Can I Make Pickled Red Onions Spicier?

The type of dried chile pepper you choose will dictate how spicy the pickled red onions are. A Guajillo pepper, which are readily available in markets is a very mild pepper. An Ancho Pepper (dried poblano) will bring medium heat. Look for dried Pasilla Peppers for more heat. And sprinkling in a few red pepper flakes will warm things up nicely. Some slices of fresh Jalapeno Pepper works very well here and will add a pop of green color.

Can I “Can” This PIckled Onions Recipe?

No, this recipe is for quick pickled refrigerator onions and not designed for a water bath method. Take a look at this recipe for canned pickled red onions.

Are Red Onions Healthy?

Yes. Red onions are rich in antioxidants, vitamins and minerals. Full of fiber, they’ve been shown to boost health in many ways. Which may include fighting inflammation, boosting the immune system, as well as promoting healthy digestions. Learn more: (source) Healthier Steps.

How To Store

  • Refrigerator: Once cooled, transfer onions to a clean airtight glass jar. A Mason jar works very well here. Make sure the onions are fully submerged in the pickling liquid. They’ll last for up to a month.
  • Freezer: Pickled onions simply don’t freeze well.

What To Do with Mexican Pickled Onions

Once you get in the habit of keeping a jar of these pickled onions in the refrigerator, you’ve got a fiesta at your fingertips.

  • Enchilada Burritos. Mexican Onions are a perfect topping for these earthy flavored beef and bean burritos.
  • Adobo Grilled Shrimp Tostadas, Seafood tostadas are begging for these onions.
  • Saucy Chicken Soft Tacos. Pickled red onions are a great topping for this tomato sauce version of soft chicken tacos.
  • Next time you make a big pot of beans, like this recipe for Cowboy Beans, don’t forget a topping of these onions. It’s crazy delicious.
  • Pickled red onions for tacos are a “must” for Pork Carnitas Tacos. Sprinkle a couple of pickled red onions over your tender pork tacos for an exciting sweet salty flavor combination.
  • Don’t forget about burgers. Try them on these Jalapeno Steak Sauce Burgers.
Pickled Red Onions in a white crock jar with a bay leaf

The quick pickling process transforms red onions into a culinary delight.

I hope you give this recipe for Mexican onions a try. They will most certainly elevate your Mexican food recipes.

More Pickling Recipes To Try

And if you are a red onion fans like us, don’t miss this recipe for Red Onion Chutney. Your next burger will thank you.

And don’t miss my Sauces, Dressing and Vinaigrettes category. You’ll find lots of great recipes to spice up your main courses. Including the most popular on my site for this New Mexico Style Red Chile Sauce. A drizzle will elevate everything from tacos, burritos, eggs and more.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pickled Red Onions in a white crock jar with a bay leaf
Print Recipe
5 from 4 votes

30 Minute Mexican Pickled Onions

Simple recipe for quick pickled red onions. Tart, sweet, a little heat and a whole lot of personality. Pickled red onions are a great topping for a taco, burrito, enchilada or even a burger.
Prep Time10 minutes
Cook Time1 minute
Total Time11 minutes
Course: Condiment
Cuisine: Mexican
Servings: 8
Calories: 224kcal
Author: Lea Ann Brown

Ingredients

  • ¾ Cup white vinegar or apple cider or red wine vinegar
  • 3 tablespoons sugar
  • pinch of salt
  • 1 bay leaf
  • 5 allspice berries
  • 5 whole cloves
  • 1 small dried New Mexico Chile pepper Guajillo works good here
  • 1 large red onion peeled, and thinly sliced into rings

Instructions

  • In a small non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.
  • Add the onion slices and lower heat, then simmer for 30 seconds. Remove from heat and let sit and cool at room temperature for 30 minutes.
  • Transfer the onions and the liquid into a covered container and refrigerate. These should keep for about a month in the refrigerator.

Notes

If you don’t want whole spices floating around in your pickled onions, use cheese cloth to tied with twine to secure the cloves, allspice berries and bay leaf. Don’t remove this spice packet during storage. It will continue to add flavor to the onions.
I have been trained and by habit have always used white vinegar for any pickling project. You most certainly can substitute cider vinegar or even red wine vinegar for this recipe. It simply will bring a little more sweetness to the overall flavor.
Choosing a dried chile pepper: The type of dried chile pepper you choose will dictate how spicy the pickled red onions are. A Guajillo pepper, which are readily available in markets is a very mild spiced pepper. An ancho pepper (dried poblano) will bring medium heat. Look for dried pasilla peppers for more heat. And sprinkling in a few red pepper flakes will warm things up nicely.

Nutrition

Calories: 224kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 161mg | Fiber: 2g | Sugar: 41g | Vitamin A: 132IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg

Mexican Pickled Onions ….They’re What’s for a Mexican Dinner.

Mexican Salmon with Salsa Verde Sauce

By 2 Comments

Tender flaky oven roasted Mexican Salmon dusted with cumin and chile powder and topped with refreshing tomatillo salsa verde. An exciting and nutritious Mexican style salmon entree that’s ready in about 20 minutes = weeknight perfect.

Salmon dinners can be so easy and perfect for weeknight dinners. Take a look at this recipe for Caper Sauce for Salmon. Fresh, creamy and easy.

Cumin chile powder rubbed salmon fillet with black bean and chile rice

What You Can Expect From This Recipe

Combining two of your favorite things, salmon and salsa verde proved to be a a winning dinner idea.

Tender sweet oven-roasted salmon gets a kick of spice with a cumin, coriander, chile powder seasoning combo. And the tangy refreshing topping of Tomatillo Salsa makes this a delight on the palate.

A little bit spicy, a little bit tangy this Mexican style salmon with salsa will win your heart.

The end result is robust, exciting and easy salmon dinner recipe.

If you’re not familiar with tomatillo salsa, it’s simply a fresh salsa with a different flavor profile than a tomato based salsa.

Salsa verde starts with roasted tomatillos and from there you’ll find the traditional salsa ingredients like onion, jalapeno, etc. You end up with a tangy, sweet, savory salsa that’s truly exciting in flavor.It was delicious on top of this Mexican Salmon entree.

Not to mention a super healthy Mexican seafood recipe. Salmon is full of Omega 3 fatty acids and the health benefits of incorporating salmon into your diet are important. I like this article from Healthline about the Impressive Healthy Benefits of Salmon.

The pre-prep for the salmon comes together in literally just a couple of minutes. Then it’s off to the the oven for a 20 minute roast.

Let’s take a look:

Ingredients for Salmon with Salsa

Ingredients for Mexican Salmon
  • Salmon Fillets: Salmon fillets (rather than steaks) are the most commonly used cut of salmon. A fillet can be a small section of a boned side, intended to feed two people, or an entire boned side to feed more.
  • Cumin and Coriander: Seem to go hand in hand in many Mexican recipes. They compliment each other, as cumin is earthy and smoky. And coriander provides earthiness along with brightness and sweet flavors.
  • Chile Powder: Brings the heat to the overall flavor. I always have a stockpile of New Mexico chile powder. Chimayo being my preference. If you don’t have New Mexico chile powder on hand, Ancho is a good substitute. Don’t use chili (with an i) powder, as that’s a blend of many spices and is used to season chili soup. That spice blend would totally overwhelm this recipe.

How to make Mexican Salmon With Salsa

This recipe is so very simple to make. Once you oil and season the salmon fillet, you’re just 15 – 20 minutes away from serving.

  • Using a silicone basting brush, spread the olive oil over the flesh part of the salmon fillets.
  • Mix the spices together in a small bowl.
  • Using your hand, press (don’t rub) the spices over the top of the salmon.
  • Roast the salmon in a preheated 400 degree oven for 15 – 20 minutes or until the salmon starts to flake. Tip: Use the back of a fork to press on the salmon, if the meat spreads apart easily, it’s done.
  • Serve immediately with your favorite Mexican side dish. I like rice with black beans or Mexican Toasted Green Rice.
  • Sprinkle with Mexican Cotija Cheese for garnish.
  • A wedge of Avocado is always a good garnish for anything Mexican food.

PRO TIP if you start to see albumin seeping out of the flakes of fish, that means the salmon is done. Albumin is the white protein that exists in the raw salmon fillet. When the salmon starts to cook, the albumin becomes semi-solid and turns white. Once you start to see albumen it’s time to remove it from the heat. Too much albumin will indicate that the fish will be dry.

Mexican Salmon FAQ’s

Can I Grill This Salmon?

Mexican salmon can also be grilled as opposed to oven roasted. Just coat the grates with oil and cook with the grill temperature between 350 – 400 degrees. You don’t need to turn the salmon just close the lid and let it cook, checking for flareups every once in a while. The salmon will slide off the skin and you’ve got a delightful Mexican Grilled Salmon dinner. Add a few green onions or knob onions to the grill. They’re a great side kick for grilled salmon.

Can I Make This Ahead?

Any salmon entree is best enjoyed as soon as it’s cooked. It’s somewhat finicky to re-heat without over cooking or without compromising the moist texture of salmon.

Can I Use A Tomato Based Salsa?

Absolutely yes. Use your favorite bottled salsa or homemade like this Essential Restaurant Style Salsa. Any salsa will make a tasty salmon with salsa dinner.

Variations:

For a Southwestern flavor profile, switch out the Salsa Verde with my recipe for Black Bean Corn Salsa Dip.

Storage

If you have any leftovers, place salmon is an air tight container in the refrigerator. It will keep for 2 – 3 days. Tip: Use any leftover cooked salmon on a tossed salad.

Recipe For Mexican Salmon With Salsa Verde

Salmon fillet roasted with Mexican spices and served with black beans and rice.

Explore More Easy Oven Salmon Recipes

And if you’re looking for more seafood recipes, don’t miss my Seafood Category. You’l find lots of great recipe ideas, including the most popular on my site for Heavenly Halibut, broiled halibut fillets.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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Mexican salmon with salsa served with rice and beans.
Print Recipe
5 from 1 vote

Mexican Salmon with Salsa Verde Sauce

Tender flaky oven roasted Salmon dusted with cumin and chile powder and topped with refreshing tomatillo salsa. An exciting and nutritious Mexican Salmon entree that's ready in about 20 minutes = weeknight perfect.
Prep Time2 minutes
Cook Time20 minutes
Total Time22 minutes
Course: Main Course Seafood
Cuisine: Mexican
Diet: Gluten Free
Servings: 8
Calories: 152kcal
Author: Lea Ann Brown

Ingredients

  • 4 Salmon Fillets rinsed, patted dry
  • 1 Tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon New Mexico Chile Powder or ancho chile powder
  • 1 Cup Tomatillo Salsa

Instructions

  • Preheat oven to 400 degrees
  • Place the salmon fillets, skin side down on a baking sheet that's been sprayed with PAM. Using a silicone pastry brush, brush salmon fillet flesh with olive oil.
  • In a small bowl, combine the cumin, coriander, chile powder and salt and pepper.
  • Pat (don't rub)the spice mix on top of the flesh of the salmon.
  • Bake the salmon until the flesh starts to flake. To check doneness, use the back of a fork to press on the salmon. If the salmon starts to flake its done. If you start to see albumen (the white liquid in the salmon) the salmon is cooked,
  • Divide the salmon among 4 dinner plates and top each with a spoonful of Tomatillo Salsa.

Notes

Depending on how heavy the side dishes are, this recipe will feed 8 people. Just divide each fillet into two portions.
PRO TIP if you start to see albumin seeping out of the flakes of fish, that means the salmon is done. Albumin is the white protein that exists in the raw salmon fillet. When the salmon starts to cook, the albumin becomes semi-solid and turns white. Once you start to see albumen it’s time to remove it from the heat. Too much albumin will indicate that the fish will be dry.

Nutrition

Calories: 152kcal | Carbohydrates: 2g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 245mg | Potassium: 483mg | Fiber: 1g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Mexican Salmon …. It’s What’s For Dinner

Crock Pot Ham and Beans – Fail Proof Slow Cooker Method

By 25 Comments

Old Fashioned Crock Pot Ham and beans can be made with a leftover ham bone or a meaty ham shank. Served with corn bread and you’ve got some good old fashioned comfort food.

Crock pot ham and beans served in a white bowl with cornbread.

Old Fashioned Ham and bean soup was a meal that my mom served a lot when I was growing up. It wasn’t something that just appeared after Christmas to use up that holiday ham bone. She made it often, made it year round, and used ham shank or chopped cooked ham. Following her cue, and using her recipe, I’ve probably made this ham and bean recipe in the crock pot hundreds of times. Let’s take a look.

Aside from using the modern convenience of an electric crock pot, this is a very old fashioned recipe for ham and beans.

Table of contents

Why This Crock Pot Recipe Works

  • The flavor combination for this crock pot ham and beans recipe is simply outstanding and with creamy white beans, outstanding in texture. Using the crock pot’s expertise for low and slow cooking, insures it’s success.
  • If you’re intimidated by cooking dried beans, let your slow cooker do the work. It makes the cooking method virtually hands-off and results in a soft creamy bean.
  • You’ll learn how to thicken the broth with a simple procedure smashing some of the beans.
  • A long-slow cook is allows all of that ham flavor to penetrate those beans.

Let’s take a look.

Ingredients, With Variations and Why They Matter

ingredients to make slow cooker ham and beans

Best Beans For Ham and Beans

  • White Beans: Great Northern White beans are my choice here. Large, plump, creamy once cooked, and perfect for ham and beans.
  • Navy Beans: What’s the difference between Navy Beans and Great Northern White Beans? Navy beans are smaller, and have thicker skins. The flavors are similar. Substitute the smaller Navy Beans if you have them, the only difference it will make to the soup will be the size of the bean. Dried cannellini beans are also a popular choice.
  • IMPORTANT PRO TIP If you use White Navy Beans, you’ll need to boil them stove-top before adding them to the crock-pot. Some crock-pot temperatures will not cook Navy Beans to a point where they won’t cause stomach and digestion issues.

Ham Options

  • Ham Shank: I recommend a nice big meaty ham shank is preferred for this recipe. I like to buy ham shanks from Whole Foods. Seasoned, uncured and excellent in flavor. The meat that comes off this ham shank is superior in quality. A reputable butcher shop is another resource for a nice meaty ham shank.
  • Ham Hock vs. Ham Shank: Ham hocks tend to be bonier and have less meat. That’s because they come from the “ankle” part of the leg. Ham shank on the other hand is meatier because it comes from the leg area just below the shoulder and hip. You can substitute ham hocks, they’ll bring that smoky ham flavor to the soup, but with much less meat.
  • Ham Bone: And by all means, whether from a spiral cut ham or a ham roast, this is a perfect recipe to use that Holiday leftover ham bone. Crock Pot ham and bean soup is the first thing I make during the holidays, once that ham as been devoured.

Seasoning For Ham and Beans

I love using my Soup Seasoning Mix . It’s a traditional seasoning for 15-Bean Soup and works beautifully for Ham and Beans. It’s a mix of dried herbs and spices that delivers great flavor to any brothy soup.

During fresh herb season, try this combination:

  • 2 sprigs of fresh thyme,
  • 2 sprigs of fresh rosemary,
  • a bay leaf
  • and 1 tablespoon brown sugar.

Just add them to the crock pot and the great northern white beans soak up the flavor from that sweet salty ham shank. And the rest is culinary history.

Mirepoix: Don’t skip it! Mirepoix is a very common vegetable mixture to season soups. If you’re in culinary school, the ratio is important. Two parts onion to one part each celery and carrots. For this recipe, I used one cup of each. Practice you knife skills and try to get even small cubes for each vegetable. Flavor and texture will be more consistent if you do.

Should You Soak Beans Before Cooking?

  • You don’t have to soak dried beans overnight. But here’s the benefit of doing so. Soaking dried beans overnight will simply reduce the time it takes them to cook them to a tender state. Soaking beans overnight will also improve their texture. I always soak beans overnight.
  • If you forgot to soak dried beans the night before, never fear, you can always use the heat soaking method. Cover the beans with water, the water level should be two inches above the beans. Bring them to a boil stove-top and cooking time will only be two minutes. Turn off the heat, let them soak for two hours and then start the cooking process.
  • What Happens If You Don’t Soak? I must admit, that I’ve added rinsed and sorted dried beans directly to my crockpot and cooked them on low until tender. No soaking at all. It works fine because you’re using a slow cooking method to gently bring those beans into tender goodness.
  • Should I Drain The Soaking Water Before Cooking? Yes and No. There are several theories about this. The science behind draining the soaking water and adding new liquid dictates that you’re removing some of the sugar components that cause gassiness. On the other hand cooking the beans in the same water they soaked, can also create a thicker broth. For this recipe, you’re using chicken broth to cook the beans, so yes, you’ll drain the water.
  • Water or Chicken Broth? Yes. If you want to soak the beans in chicken broth, you’ll need to place the container in the refrigerator overnight. I usually don’t have that sort of room in the fridge. No need to drain the broth and add new broth to cook the beans.

Step by Step Instructions, It’s Easy

cooking chopped carrots, celery and onions to make slow cooker ham and beans
  1. Step 1: Rinse 1 pound dried Great Northern White Beans and sort for misfits. Cover with two inches of water and soak overnight. No need to refrigerate while soaking beans. I use my crockpot insert for this.
  2. Step 3: Make the Mirepoix: Saute the celery, onions and carrots. Add a couple of tablespoons of oil to a hot pan stovetop. Saute the vegetables until just getting tender, about 5 minutes.
Ham hock, white beans, vegetables and seasonings in crockpot to make ham and beans
  1. Step 4: Add the drained Great Northern Beans, vegetables, ham shank and seasonings to the slow cooker.
Adding chicken broth to ingredients to make crockpot ham and beans
  1. Step 5: Add the chicken broth and you’re ready to cook. Set the crock pot on low and cook for 7-ish hours. Depending on how fresh your dried beans are, the soup could be ready in 6 hours or perhaps as long as 8 hours. Also, beans that have been soaked overnight will cook faster.
  2. To Finish: To finish the soup. Once the beans are tender, remove the ham shank. When the ham shank or ham bone is cool enough to handle, using two forks, shred the meat from the bone. Add the shredded pork back into the soup.

Tip For Success

Make sure your dried beans are fresh. If you’ve had a sack of beans in the pantry for a few years, it may be the culprit for the beans not cooking to a soft stage.

FAQ’s

Can I Use Canned Beans Instead of Dried Beans?

Yes, but the cooking time will be reduced dramatically. Canned beans are already cooked, so be sure not to over-cook or they’ll become mushy. Add the mirepoix, the ha, shank, liquid and seasoning to the crock pot. Cook on low for about 4 hours, add the canned beans and cook until warmed. Remember to drain and rinse the beans before adding.

How Do I Thicken My Ham and Bean Soup

Use a potato masher. Once the soup is cooked, before serving, use a potato masher to mash some of the beans. This will naturally thicken the soup. You can also use a fork to mash some of the beans against the side of the crock pot.

How To Eat Ham and Beans with Cornbread

How to eat crockpot ham and beans with cornbread.
  • I’m of the opinion it should be a law to serve ham and beans with cornbread.
  • Place a good sized slice of cornbread in the plate with the ham and beans.
  • Use a spoon to gather a bit of the cornbread, a piece or two of ham and of course some of those soft creamy beans. The flavor combo is divine.
  • A sprinkle of raw chopped sweet onions is also a nice addition.

Storage and Reheating

  • Refrigerator: Store any leftover ham and beans in an airtight container in the refrigerator for up to 4 days. Reheat stove-top or microwave to reheat.
  • Freezer: Ham and beans will keep in the freezer for up to three months. I like to use a freezer zip-lock style bag. Place the leftovers in the bag, squeeze out the air and store flat to take advantage of freezer space. Thaw in the refrigerator overnight.

Recipe for Crock Pot Ham and Beans

Crockpot ham and beans served with cornbread.

And if you’ve been toying with the idea of making homemade cornbread, take a look at my recipe. It’s one of the most popular recipes on my site.

More Dried Bean Soup Recipes

And if you’re a soup fanatic like we are here on the ranch, you won’t want to miss my Soup Category. You’ll find lots of delicious soup recipes. Including the most popular bean soups on my site, Anthony Bourdain’s New Mexico Beef Chili Recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Crockpot ham and beans served with cornbread.
Print Recipe
5 from 1 vote

Crock Pot Ham and Beans

Ham and Beans made oh-so easy in your crock pot. Creamy Great Northern Beans, smoky salty chunks of ham, sweet and spicy corn bread and you've got a winning comfort food combination.
Prep Time15 minutes
Cook Time7 hours
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 10
Calories: 83kcal
Author: Lea Ann Brown

Equipment

  • Crockpot, Slow Cooker

Ingredients

  • 1 pound Great Northern White Beans sorted for misfits and rinsed. Or you can use Navy beans
  • enough water to cover beans by 2 inches
  • 1 Tablespoon olive oil
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup sweet onion diced
  • 6 cups chicken broth or water
  • 1 ham shank or ham bone
  • 1 Tablespoon Soup Seasoning Mix or 2 bay leaves and 1 teaspoon dried thyme
  • corn bread for serving

Instructions

  • Rinse beans and sort for misfits.
  • Cover the beans with water. The water level should be 2 inches above the beans. Soak the beans overnight. No need to refrigerate while soaking. The next morning, drain the water.
  • Heat a fry an over medium high heat. Once the pan is hot, add 1 tablespoon oil. Add the celery, onions and carrots. Saute until until tender, about 5 minutes.
  • Add the beans, the cooked vegetables, the ham shank, chicken broth and Soup Seasoning Mix to the crock pot.
  • Let cook on low for 6 – 7 hours on low or until beans are tender.
  • Remove ham hock and when it's cool enough to handle, shred meat and return the meat to the crock of beans
  • Season with salt and pepper.
  • To serve, place a square of cornbread in a soup bowl. Ladle a couple of scoops of ham and beans beside the corn bread and sprinkle with chopped raw onion.

Notes

If you forgot to soak dried beans the night before, never fear, you can always use the heat soaking method. Cover the beans with water, the water level should be two inches above the beans. Bring them to a boil stove-top and cook for two minutes. Turn off the heat, let them soak for two hours and then start the cooking process.
If you want to soak the beans in chicken broth, you’ll need to place the container in the refrigerator overnight. I usually don’t have that sort of room in the fridge. No need to drain the broth and add new broth to cook the beans. 
If you don’t keep a supply of Soup Seasoning Mix in your pantry, use this simple ham and beans seasoning:
  • 2 sprigs of fresh thyme,
  • 2 sprigs of fresh rosemary,
  • a bay leaf
  • and 1 tablespoon brown sugar.

Nutrition

Calories: 83kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 537mg | Potassium: 405mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2184IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg

Slow Cooker Old Fashioned Ham and Beans …It’s what’s for Dinner.