Sunday, January 11, 2009

French Onion Pork Chop Skillet

This meal was so quick and easy! My husband declared it "a keeper." He took some of the leftovers for lunch the following day and said it was just as tasty after being heated up in the microwave. Definite comfort food for a cold winter evening. I also think it would be good for the summer because there's no oven required. You really can't see the pork chops. They really are under the onions. I promise.

The original recipe came from Kraft Food and Family, a FREE quarterly magazine published by Kraft. All of the recipes use one or more of their products and are usually pretty easy to make. There are also tons of great Kraft coupons in every issue. If you don't already receive this I'd highly recommend signing up. You can have it delivered to your mailbox or e-mail inbox. You can also opt to view the archived issues via the website.

(Makes 6 servings.)


1 and 1/2 lbs. boneless pork chops, 1/2 inch thick (I used 3 thicker chops. See the note on cooking time.)
2 onions, thinly sliced
2 Tablespoons Worcestershire sauce
1 package (6 ounces) Stove Top Stuffing Mix for Chicken (I used reduced sodium.)
1 and 1/2 cups hot water
1 cup shredded cheese


1. Spray a large, nonstick skillet with cooking spray and heat on medium-high heat.

2. Add the pork chops and onions. Cook until a meat thermometer in the pork reads 160 degrees Fahrenheit, about 5 minutes per side. NOTE: With my thicker pork chops the cooking time was about 10 minutes per side to reach the desired temperature.

3. Remove pork chops from skillet.

4. Stir in Worcestershire sauce and stir.

5. Return pork chops to the skillet and pile the onion mixture on top of the chops.

6. Mix together the stuffing and water. Spoon the mixture around edge of skillet.

7. Top with cheese and cover skillet. Cook until cheese is melted, about 5 minutes. NOTE: The original recipe called for Low-Moisture Part-Skim Mozzarella. I used 2% Mild Cheddar because that's what I had. I say use whatever you have/like/want and it will still be good.

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