French Onion-Pork Chop Skillet

35 4 servings, 1/4 recipe (259 g) each
Recipe By
(90) 71 Reviews
Prep Time
Total Time

4 servings, 1/4 recipe (259 g) each

Rev up your pork chops with the distinct, rich flavours of French onion soup topped off with a crispy, zesty topping. This deceptively simple recipe is one your entire family is sure to love.

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What You Need

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Make It

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  • Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions; cook 10 min. or until chops are done (160°F), stirring onions occasionally and turning chops after 5 min. Transfer chops to plate; cover to keep warm. Continue cooking onions 5 min. or until golden brown, stirring occasionally.
  • Add Worcestershire sauce to onions in skillet; mix well. Add chops; spoon onions over chops. Reduce heat to low.
  • Mix stuffing mix and hot water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until cheese is melted.

Serving Suggestion

Serve with hot steamed broccoli or green beans.


Prepare using shredded Kraft Swiss Cheese.


  • 4 servings, 1/4 recipe (259 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (259 g) each
Calories 360
% Daily Value
Total fat 12g
Saturated fat 6g
Cholesterol 75mg
Sodium 790mg
Carbohydrate 29g
Dietary fibre 2g
Sugars 5g
Protein 34g
Vitamin A 4 %DV
Vitamin C 8 %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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  • samhemm |

  • sunshineandrage |

    Delicious, and really fast

  • SaraChisholm |

    I was surprised at how good this was! Some of the kraft recipes are hit and miss but this was very good. I was surprised the stuffing didn't stay too wet as it sometimes does with recipes but it turned out good!. The only thing that I would do differently would be buy thinner pork chops and cook them at a lower heat. Other than that I wouldn't change a thing!