My potsticker soup is what you make when you’re busy, hungry, and need something quick that still tastes really good. All it takes is some frozen potstickers, a simple broth, and a handful of veggies!
Why This One’s Worth Making
Better Texture: Instead of dropping dumplings straight into broth, the potstickers are browned first. This adds flavor, and they don’t get all mushy.
Fast and family-friendly: Frozen potstickers and simple ingredients keep prep minimal. It’s warm, filling, and quick to make. Perfect for weeknights!
Customizable: You can use any type of potstickers and swap the veggies or broth for whatever you have.
Potsticker Soup Ingredients
Potstickers:Wontons, potstickers, gyoza, or any kind of frozen dumpling will work. Use one with your favorite filling. Sear the outside to get them caramelized and crispy.
Vegetables: Switch up the veggies depending on what you have on hand. Bok choy, kale, white mushrooms, and leeks all work great.
Broth: You can use chicken, beef, bone broth, or vegetable broth, or whatever you prefer.
How to Make Potsticker Soup
Most potsticker soup recipes drop the dumplings straight into the broth and call it good. I like to crisp mine in the pan before adding the broth. You get better texture, more umami flavor, and a soup that isn’t soggy!
Crisp Up Potstickers: Heat olive oil in a large pot over medium heat. Add frozen potstickers and cook for a few minutes on each side until they are lightly browned.
Simmer: Pour in chicken broth and soy sauce, then bring the soup to a boil, then reduce to a simmer. Let simmer for 5 minutes.
Add Spinach and Serve: Turn off the heat and stir in baby spinach. Serve potsticker soup hot and garnish with sesame seeds and more green onions if desired.
Alyssa’s Pro Tip
If you want to add some heat, drizzle in some chili crisp or sriracha for flavor and a little kick!
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 (24-ounce) bag frozen potstickers and cook for a few minutes on each side until lightly browned.
To the pot, add 1 tablespoon sesame oil, 3 teaspoons minced garlic, 2 teaspoons fresh grated ginger, 1 ½ cups shredded green cabbage, 1 cup shredded carrots, and 4 sliced green onions. Cook for 2-3 minutes, until the vegetables begin to soften.
Pour in 8 cups chicken broth and ¼ cup soy sauce. Bring the soup to a boil, then reduce to a simmer. Let simmer for 5 minutes.
Turn off the heat and stir in 3 cups baby spinach. Serve hot and garnish with sesame seeds and more green onions if desired.
Notes
Storage & Reheating Instructions
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat in the microwave or on the stovetop until heated through.
These honey mustard pork chops bring big flavor with very little effort. The whole grain mustard adds texture and bite. A few extra spices deepen the sauce, turning a simple skillet dinner into something totally crave-worthy.
Why This Recipe Shines
Quick But Impressive: This is an easy weeknight dinner that still feels special enough to serve guests.
Juicy, Never Dry: Cooking the chops just to temperature keeps them tender and flavorful every time.
Versatile and Family-Friendly: The sweet & savory sauce pairs perfectly with everything from mashed potatoes to green beans, making it a win for the whole table.
Honey Mustard Pork Chop Ingredients
Pork Chops: Boneless or bone-in pork chops both work, but bone-in chops will need a longer cook time. Adjust based on thickness and cook to an internal temperature of 145°F. Be careful not to overcook, as pork can dry out quickly.
Thickness Matters: Thicker pork chops, about 1 inch, are ideal for this recipe. Thinner chops cook too fast and are much easier to overcook.
Mustard Options: Whole grain mustard or stone ground adds great texture and depth, but Dijon, yellow, or spicy brown mustard can all be used.
How to Make Honey Mustard Pork Chops
If you love my honey mustard chicken, you will love these pork chops! With this honey mustard sauce, you’ll have tender, flavorful chops in no time! Dinner will be simple but so tasty.
Prep the Sauce: Combine honey, mustard, lemon juice, garlic, paprika, salt, ground black pepper, and cayenne pepper together in a small bowl.
Dry &Season: Pat pork chops completely dry with paper towels, then season on both sides with salt and pepper.
Sear: Heat olive oil in a large 14-inch skillet over medium high heat. Add the pork chops in a single layer and cook for about 4-5 minutes.
Add Sauce: Flip the pork chops and spread the honey mustard sauce evenly over the tops. Cook for an additional 4-5 minutes, until the centers reach an internal temperature of 145°F. Use a meat thermometer to check.
Serve: Remove from the heat and enjoy.
Alyssa’s Pro Tips
Rest for juicy pork chops. Pull the pork chops off the heat at 135–140°F, tent loosely with foil, and let them rest for 10–15 minutes. They’ll finish cooking to 145°F as they rest, staying tender and juicy instead of dry.
Finish in the oven if needed. For thicker chops, sear 2–3 minutes per side until golden, spoon the honey mustard sauce over top, then transfer the oven safe skillet to a 350°F oven for 15–20 minutes, until they reach 145°F. Thinner chops are best cooked entirely on the stovetop.
Combine ½ cup honey, ½ cup stone ground mustard, 1 ½ tablespoon lemon juice, 1 teaspoon minced garlic, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon cayenne pepper together in a small bowl.
Pat 1 ½-2 pounds boneless pork chops completely dry with paper towels, then season on both sides with salt and pepper.
Heat 1 tablespoon olive oil in a large 14-inch skillet over medium-high heat. Add the pork chops in a single layer and cook for about 3-4 minutes.
Flip the pork chops and spread the honey mustard sauce evenly over the tops of them. Cook for an additional 3-4 minutes, until the centers reach an internal temperature of 145 degrees Fahrenheit.
Remove from the heat and serve immediately.
Notes
Storing, Reheating, and Make-Ahead Instructions
Fridge: Store in an airtight container for 3–4 days.
Freezer: You can freeze this cooked or uncooked in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge, then cook or reheat as directed.
Reheat: Reheat in a skillet over medium heat until warmed through to 145°F, or microwave in 30-second increments.
Make Ahead: Marinate the pork chops in the honey mustard sauce overnight. Discard the marinade and make fresh sauce for cooking, or simmer the marinade 6–7 minutes over medium-low heat before using.
This easy slow cooker lasagna layers tender noodles with rich meat sauce and three cheeses, all with just 25 minutes of handson prep. You get classic, cozy lasagna flavor that melds into every bite from slow cooking all day!
The Magic Behind The Melt
Hands-off ease: Classic lasagna flavor with almost no active cooking. Load it, walk away, come back to dinner.
Layers stay intact: The slow, steady cook keeps everything together! There are no sliding layers or soupy middles.
All-day aroma: It fills your kitchen with that slow simmered, Italian-Sunday smell without the actual work of an Italian Sunday.
Slow Cooker Lasagna Ingredients
Meat: Use half ground beef and half Italian sausage for a richer flavor.
Cheese Swap: You can use ricotta cheese instead of cottage cheese. I just like how cottage cheese keeps after cooking for so long.
Noodles: No-boil or regular lasagna noodles both work; either will soften with the long cook time.
Cheese: Freshly shredded cheese melts better than pre-shredded.
Sauce: Use about 3½ cups homemade marinara instead of jarred if you prefer.
Lasagna always feels like a labor of love. But, for some reason, when I put it together in a crockpot, it feels so much easier! And I love how perfectly tender the noodles come out! Pair it with my Olive Garden salad and garlic bread!
Prep & Brown Meat: Spray the bowl of a slow cooker with nonstick cooking spray, then set aside. Add the ground beef to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease, then add the onion and garlic to the skillet, and cook for 2 minutes.
Add Sauce Ingredients to Skillet: Stir in the marinara sauce, tomato paste, water, Italian seasoning, salt, and pepper until combined.
Combine Cheeses: Combine the cottage cheese, mozzarella, and parmesan in a large bowl.
Assemble: To assemble the lasagna, layer ⅓ of the meat sauce in the bottom of the slow cooker.
Layer Noodles: Layer about a third of the lasagna noodles on top of the meat sauce, breaking them up as needed.
Layer Cheese, Repeat & Cook: Add a third of the cheese mixture on top of the noodles. Repeat the layers twice more, finishing with the last third of the cheese mixture on top. Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender. Turn the slow cooker to WARM and let the crockpot lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with fresh parsley.
Alyssa’s Pro Tip
Jar Trick: I like to add ½ cup of water to the empty sauce jar. Then I shake it up to get the remaining sauce and pour it into the dish.
Classic lasagna made effortless in the slow cooker. Layers of noodles, hearty meat sauce, and three cheeses come together with just 25 minutes of prep.
Spray the bowl of a slow cooker with nonstick cooking spray and set aside.
Add 1 pound lean ground beef to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease.
Add 1 cup diced onion and 4 teaspoons minced garlic, and cook for 2 minutes. Stir in 1 (26-ounce) jar marinara sauce, 1 (6-ounce) can tomato paste, ½ cup water, 2 teaspoons Italian seasoning, 1 teaspoon salt , and ½ teaspoon ground black pepper, and stir to combine.
Combine the 1 (16-ounce) container small curd cottage cheese, 2 cups shredded mozzarella cheese, and ½ cup shredded parmesan cheese in a large bowl.
To assemble the lasagna, layer ⅓ of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles.
Repeat the layers twice more, finishing with the last third of the cheese mixture on top.
Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.
Turn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley.
Video
Notes
Storage & Make Ahead Instructions
Fridge: Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.
Freezer: Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.
Make Ahead: Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.
Italian dinners are a family favorite in our house. This is Lasagna, or these Three Cheese Stuffed Pasta Shells are some of my tops! Here are a few more favorites for you to try.
printable shopping list I put this weekly meal plan together to make your week easier. Five simple, family-friendly dinners to save time, reduce stress , and make dinnertime feel doable again. What’s on the Weekly Meal Plan Menu? Meal plans are a total lifesaver! They take the stress out of dinner by giving you delicious recipes to follow all week. If you meal plan, you’ll save time, try new recipes, and always have something yummy ready to go. This week’s meals are cozy, budget-friendly, and great for lunch the next day! Monday: Honey Mustard Pork Chops Tuesday: Better than Takeout Chicken Fried Rice Wednesday: Frito Chili Pie Thursday : Chicken Pot Pie Pasta Friday : Slow Cooker Barbacoa Beef printable meal plan and shopping list Honey Mustard Pork Chops No ratings yet Tender pork chops simmered in a honey mustard sauce that’s sweet, tangy, and rich without being heavy. A fast, reliable dinner you’ll wan...
