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French Onion-Pork Chop Skillet

French Onion-Pork Chop Skillet recipe
photo by:kraft
Served piping hot right out of the skillet, this dish with pork chops and golden brown sautéed onions is the embodiment of French country cuisine.
25 min
25 min
6 servings
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I made this recipe and the grandsons (ages 8, 14 and 17) Loved it! It is simple and most of the ingredients are in your pantry. Delicious twist to pork chops and a side of stuffing. Add a salad and its Dinner!
I made this recipe tonight with 3 large bone in pork chops. I used half an onion and pork stuffing instead of chicken stuffing. It made more sense to me. My boyfriend and I thought it turned out very good. When I make it again I will add the French Onion Soup mix as suggested by another reviewer. I thought the pork chops needed a little more flavor. Overall great recipe and will make again and again!
Loved it!
very good. i did it bone pork chops, next time i am doing it with boneless..... i don't recommened bone pork chops.. other then that very good
Quick, easy and good. The only change I made was to add ground black pepper to the chops before cooking them. Also, as other reviewers said, the chops will cook more when it is covered, so cut down on the amount of time you cook the pork chops in the skillet. Five minutes per side is too much. I only made the recipe with two pork chops, so I estimated all the amounts, but am very happy with the way it came out. One more thing, I bet this would be better with a cheddar cheese rather than mozzarella.
10/4/2012 this recipe! I used 4 porkchops & split it into 4 meals for myself. Delicious!
The secret to getting that french onion flavor is adding a packet of french onion soup mix (the powdered kind) to the stuffing and rub some on the chops before cooking. This dish is filling and perfect with a side salad.
I love this recipe for a quick weeknight dinner...easy and delicious!
Easy and delicious, it was a hit. I would definitely make this again!
The embodiment of country French doesn't use stuffing mix, y'all. This was boring, a bunch of disparate elements without any unifying threads. It could be reworked into something tasty, but at that point it's pretty far from the simplicity of this preparation, and that's what would be useful about this recipe.

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