STOVE TOP Pork Chop & Carrot Stuffing Skillet - Kraft Recipes Top
Comida Kraft
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STOVE TOP Pork Chop & Carrot Stuffing Skillet

Prep Time
Total Time

6 servings

The only thing better than the taste of this cheesy pork chop skillet with baby carrots and stuffing? The fact that it's ready to serve in just 30 minutes.

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What You Need

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Make It

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  • Brown chops in hot oil in large skillet on high heat. Reduce heat to medium-high; cook 5 min. on each side or until chops are done (145°F), adding onions for the last 5 min. Remove chops from skillet, reserving onions in skillet; cover chops to keep warm.
  • Add carrots and water to skillet; stir. Bring to boil. Add stuffing mix; stir just until moistened.
  • Return chops to skillet; top with cheese. Reduce heat to low; cover. Cook 5 min. or until cheese is melted.

Special Equipment Needed

Serving Suggestion

Serve with 1 pkg. (10 oz.) torn mixed salad greens tossed with 1/2 cup KRAFT Lite Zesty Italian Dressing.


  • 6 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

Enjoy this easy-to-make dish as part of your overall healthful eating plan. As a bonus, the carrots provide an excellent source of vitamin A.

Nutritional Information

Serving Size 6 servings
Calories 330
Total fat 10g
Saturated fat 4g
Cholesterol 65mg
Sodium 670mg
Carbohydrate 28g
Dietary fiber 3g
Sugars 6g
Protein 31g
% Daily Value
Vitamin A 250 %DV
Vitamin C 2 %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

Rated 5 out of 5 by from I use shredded carrots and put everything in my slow cooker on LOW for 6 hours - super yummy! I use shredded carrots and put everything in my slow cooker on LOW for 6 hours - super yummy!
Date published: 2014-03-23
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