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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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Made this again last night. This time I used bone-in chops and a sharp cheddar cheese instead of the mozzarella cheese. Everyone enjoyed it, no leftovers!
A little better than average. Good, quick weeknight dinner.
This recipe was really good but was just missing something. All around something different
I expected alot more flavor out of this, but the chops didn't really take on much of the flavors. Also, I don't think there was enough stuffing, I would add another box. It's a good starting recipe, but I'll add to it for more flavor.
Flavor was great on the pork chops, only thing i would do different next time is to cook the pork chops separately first, and then throw the onions in after. Pork chops will brown better this way. Will definitely be making this again.
I made no changes to this recipe. The stuffing overpowered the taste of the pork. The "time" should be amended to say that it's 10 min prep time but the other 25 min requires constantly standing over the stove until it is done to keep onions from burning.
Different is all I have to say. I used Italian six cheese blend instead of the mozzarella that was suggested. This may have had something with two stars. Overall it was ok.
This is a good and easy dish. Even better as a leftover.
This recipe is amazing if you know how to season food. Use Lipton onion soup mix to season the pork chops, don't forget salt and pepper. Once you remove the pork chops, wrap them in foil. It keeps them hot and tender. I use beef broth to de-glaze the pan after the onions are fully carmelized. Heat it through then add the stuff mix to the skillet and top with gruyere instead of mozzarella. You can even add a little Sherry if you want an authentic french onion soup taste. Make sure to season the broth also. I sometimes add a little Italian seasoning.
I made this dish for my family tonight, very good and very easy, it was a hit. I followed the advice of some previous commenters and I think they made a big difference. Most important was seasoning the chops before cooking, I decided to use lemon pepper, my thinking that it would go better with the chicken-flavored stuffing, I also added a little more Worcestershire sauce to the onions. As for the stuffing mix, I made it per the box instructions except for two changes: I used the recommended amount of water from the recipe, which was a little less than the box instructions, plus; instead of allowing the stuffing to sit in a covered pot for five minutes, I immediately transferred it to the pan after mixing into the water, added cheese over the chops, covered and then heated on medium-low flame until the cheese was melted. Try this recipe, you won't be disappointed!

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