Stuffing-Topped Pork & Apple Skillet - Kraft Recipes Top
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Stuffing-Topped Pork & Apple Skillet

Prep Time
Total Time

6 servings

This pork chop skillet is ideal comfort food. From the apples and sautéed onions to the stuffing, it’s the food equivalent of a bear hug.

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What You Need

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Make It

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  • Heat 3 Tbsp. dressing in large skillet on medium-high heat. Add chops; cook 5 to 6 min. or until done (145ºF), turning after 3 min. Transfer to plate; cover to keep warm.
  • Add remaining dressing, onions and apples to skillet; cook 3 min. or until apples are slightly softened, stirring frequently. Add water and sugar; stir. Cook on medium-low heat 3 min., stirring occasionally. Meanwhile, prepare stuffing as directed on package.
  • Return chops to skillet. Spoon onion mixture over chops, then spoon stuffing around edge of skillet; cover. Cook 5 min. or until stuffing is heated through.

Special Equipment Needed


Prepare using STOVE TOP Stuffing Mix for Chicken.


Substitute 4 sliced celery stalks for the onions.


  • 6 servings

Healthy Living

  • Generally Nutritious

Nutrition Bonus

This delicious main-dish is made with lean meat and can help you eat right.

Nutritional Information

Serving Size 6 servings
Calories 350
Total fat 14g
Saturated fat 3g
Cholesterol 55mg
Sodium 700mg
Carbohydrate 29g
Dietary fiber 2g
Sugars 8g
Protein 26g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %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 4 out of 5 by from The dressing they are refering to is the salad dressing and the stuffing is the stuffing mix. The dressing they are refering to is the salad dressing and the stuffing is the stuffing mix.
Date published: 2010-09-15
Rated 5 out of 5 by from Easy and delicious! Easy and delicious!
Date published: 2010-10-07
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