Comida Kraft
Recipe Box

French Onion-Pork Chop Skillet

(372) 295 Reviews
Prep Time
Total Time

6 servings

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.

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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 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 from heat. Let stand 3 min. before serving.

Serving Suggestion

Serve with hot steamed broccoli or green beans.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 310
Total fat 8g
Saturated fat 3.5g
Cholesterol 65mg
Sodium 640mg
Carbohydrate 27g
Dietary fiber 2g
Sugars 4g
Protein 31g
% Daily Value
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 15 %DV
Iron 15 %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

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  • Frogge2 |

    If I could give this no hearts at all I would. I followed the directions EXACTLY and at the end my chops were still raw in the middle. I had to scrape everything off the chops and put them in a separate skillet to fry them up.

  • joelle12000 |

    This was not bad, but it was not great either. This recipe would be much better if it was a little saucy, this recipe is more on the dry bland side, I had to really doctor it up in order to eat it. The onions were really good.

  • PenneRigate3309 |

    I also added more water to the stuffing--2 cups total. And I used a Mexican cheese blend. I cooked the onions first and used a half stick of butter, and then added the chops as I had very thin, boneless chops, which I seasoned with French onion soup mix. Made this for my husband and a friend. They both had seconds and said it was delicious and a keeper. I really enjoyed as well--very tasty!