Rachael Ray's Meals in Minutes

Let Rachael reintroduce you to her version of the dish also known as, fried pork chops, served with an umami rich sauce that will awaken your palate.

On the menu tonight is Thai Chicken! Made with sweet and hot peppers, topped with basil and mint, it's sure to become your new "takeout" favorite.

Rachael is cooking up pork loin chops with sweet onions and apples and serving it with twice-baked potatoes topped with sour cream and chives.

Inspired by Rock N Roll Royalty, these burgers and fries with Mexican spices and topped with Swiss and Mexican soft cheese definitely put on a show.

Rachael is coming in strong with this flavorful Pork Chop Pizzaiola recipe made with blistered tomatoes, onions and garlic cooked a la plancha style.

A crowd favorite and less intimidating than you might think, this recipe takes literally minutes. Rachael makes it twice with shrimp and chicken.

Rachael shows us how to make an impossibly delicious brunch menu of Parm Frittata with tomato sauce, served with a side of sausage and a simple salad.

This classic combo gets an adult makeover that will make your mouth water. Rachael's version is a creamy tomato soup and a spicy grilled cheese.

Rachael demonstrates her version of a Thai whole fish and fish fillet supper served with a corn and cherry tomato salad with fresh basil and mint.

This pasta features varieties like chicken of the woods, hen of the woods, rainbow oysters, and more with taleggio cheese sauce and ribbony egg pasta.

Seasoned bone-in pork chops cooked on a cast iron skillet with fennel, peppers, onions, red wine and served with toasted ciabatta bread with tomato.

A French-country inspired tangy, creamy chicken dinner with vinegar and tarragon, served alongside a simple salad and baguette with soft butter.

It's Make Your Own Takeout night: a Thai stir fry dish with ground beef, lime leaf, red curry paste, and more and served with short grain rice.

Flavorful Manila clams that can serve two, four, or 20. Plus up a side dish of warm zucchini and corn salad with charred ciabatta bread.

Rachael teaches us how to make a Tahini-based yogurt sauce with harissa that she's serving over charred chicken and family-style pita.

You only need one skillet to make this 'stellar' chicken dinner with sauteed veggies and flavored with heavy cream, dijon mustard, and imported beer.

Fish tacos needn't be intimidating. Rachael is going to make a crispy flake cod fish taco with refried beans that you're going to love.

You'd never guess that these robust 'bull's eye burgers' topped with sauteed onions and blue cheese sauce are actually plant-based.

A family favorite recipe of pork cutlets with a fruity and savory huckleberry sauce served alongside potato salad with broccolini and cherry tomatoes.