French Onion-Pork Chop Skillet - Kraft Recipes Top

French Onion-Pork Chop Skillet

Prep Time
Total Time

6 servings

Embody French country cuisine with our French Onion-Pork Chop Skillet. Our French Onion-Pork Chop Skillet is served piping hot right out of the skillet.

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What You Need

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Make It

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  • Cook chops and onions in large nonstick skillet on medium-high heat 8 min., turning chops and stirring onions after 4 min. (Chops will not be done.) Remove chops from skillet.
  • Cook onions additional 5 min. or until golden brown, stirring frequently. Stir in Worcestershire sauce. Return chops to skillet; spoon onion mixture over chops.
  • Combine stuffing mix and hot water; spoon around edge of skillet. Top chops and stuffing with cheese; cover. Cook 5 min. or until cheese is melted and chops are done (145°F). Remove skillet from heat. Let stand 3 min. before serving.

Special Equipment Needed

Serving Suggestion

Serve with hot steamed broccoli or green beans.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 330
Total fat 13g
Saturated fat 4.5g
Cholesterol 70mg
Sodium 620mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 4g
Protein 28g
% Daily Value
Vitamin A 2 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This recipe is amazing if you know how to season food. 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.
Date published: 2013-09-17
Rated 4 out of 5 by from Quick, easy and 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.
Date published: 2012-11-03
Rated 5 out of 5 by from I made this dish for my family tonight, very good and very easy, it was a hit. 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!
Date published: 2013-07-27
Rated 5 out of 5 by from This came out sooo good! This came out sooo good! I ended up using thicker porkchops, next time I may slice them in half to make them thinner and also it will take less time cooking. I also seasoned the meat before cooking(Adobo[Seasoning salt], Garlic and Onion Powder). I did not have swiss cheese so I used Mozzerrella and I used Pork stuffing because that is what I had. Delicious! :)
Date published: 2008-04-17
Rated 4 out of 5 by from Easy! Easy! Fast! Delicious! I followed one reviewers idea to season the pork before browning with paprika, salt and pepper; I added a clove of minced garlic to the oil as well. To sprinkle the cheese over the pork and onions was also a good idea! Then I let it simmer longer (yet another reviewers suggestion) then the recipe said. Overall A+
Date published: 2007-10-17
Rated 4 out of 5 by from This was pretty good, I made it because my husband says he refuses to eat pork and he gobbled this... This was pretty good, I made it because my husband says he refuses to eat pork and he gobbled this down, thinking it was "chicken" til I told him otherwise hehe. I added salt and pepper to the pork chops before i cooked them and added some chicken stock for a little more sauce and overall it was really good! Would def make this again
Date published: 2009-09-29
Rated 4 out of 5 by from This was very good. This was very good. I seasoned the pork chops with salt, black pepper, garlic and paprika before putting them in the pan. The seasonings gave it an extra zing. If you're going to use 2 medium onions you'll definitely need more than 2 Tablespoons of Worcestershire Sauce because the 2 was just enough for 1 medium onion. I also used mozzarella instead of swiss and it was very good. Next time I will use Swiss just to see how that tastes with it.
Date published: 2006-10-20
Rated 5 out of 5 by from Very good and easy! Very good and easy! I saute'd the onions in a separate skillet with a little butter because we like onions that way. Then mixed in the Worchester. sauce and placed the mixture on the chops that were cooking in another skillet. Used sage flavored Stove Top because that was what I had & it gave the dish lots of flavor. I sprinkled some water on the stuffing before I added the cheese to keep it moist. Family said to make it again!
Date published: 2010-03-08
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