Kraft Stove Top Stuffing Pork Chop Recipe Oven: Juicy Chops With Savory Stuffing Crust

This oven-baked method delivers juicy pork chops with a crispy stuffing crust that’s surprisingly simple to make. The secret lies in using Kraft Stove Top stuffing as a flavorful coating, creating a perfect balance of tender meat and savory crunch.

I developed this technique after testing multiple breading options and found the stuffing mix adds depth without overpowering the pork. The oven ensures even cooking while keeping the chops moist, and the crust develops a golden, aromatic finish.

What you get is a complete dish that looks impressive but requires minimal effort. The stuffing forms a crispy, seasoned layer that locks in the pork’s natural juices, making every bite satisfying and flavorful.

Serve with roasted vegetables or a simple salad for a well-rounded meal. Here’s how to make it.

Ingredients for Kraft Stove Top Stuffing Pork Chop Recipe Oven

A few pantry staples and fresh pork chops create this oven-baked dish with savory crust.

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The pork chops are the star—bone-in, 1-inch thick gives the juiciest results. Most supermarkets carry them pre-cut, but ask the butcher if you want uniform thickness. Kraft Stove Top in savory herb flavor is ideal (the turkey version works too if that’s what’s on hand). The stuffing mix already has seasoning, so go easy on extra salt. I grab mine at Walmart or any major grocery chain.

No bone-in chops? Boneless work but cook faster—reduce oven time by 5 minutes. Out of Stove Top? Crushed Ritz crackers or panko with a pinch of poultry seasoning gets close. The butter can be swapped for olive oil if preferred. For extra crunch, toss the stuffing mix with a handful of crushed cornflakes before coating.

Pork chops are best cooked fresh but can marinate overnight if prepped ahead. Leftovers keep in the fridge for 3-4 days—reheat in the oven to maintain crispiness. The stuffing mix itself stays fresh in the pantry for 6-12 months (check the box for exact date).

Step-by-Step Instructions for Kraft Stove Top Stuffing Pork Chops in Oven

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Stuffing Mixture and Prep the Pork Chops

In a medium bowl, combine the Kraft Stove Top Stuffing Mix with the 4 tbsp Butter, 1 tsp Garlic Powder, 1 tsp Onion Powder, and 1.25 cups Water. Let it sit for 5 minutes until fully hydrated and the texture is consistent throughout.

Meanwhile, pat the pork chops dry with paper towels and season both sides with 1 tsp Salt and 0.5 tsp Black Pepper. This ensures the crust adheres properly and creates maximum flavor penetration during cooking.

Step 2: Dredge and Coat the Pork Chops

Set up a breading station with three shallow bowls. Place the 0.5 cup All-Purpose Flour in the first bowl. In the second bowl, beat the 2 whole Large Eggs until well combined. Spread the prepared stuffing mixture in the third bowl.

Dredge each pork chop in the flour, shaking off any excess, then dip it into the beaten eggs, allowing any excess to drip off. Finally, press the chop firmly into the stuffing mixture, ensuring a thick, even coating on both sides. The coating should cling well without falling apart.

Step 3: Sear the Pork Chops for a Golden Crust

Heat the 2 tbsp Olive Oil in a large oven-safe skillet over medium-high heat until it shimmers. Add the coated pork chops and sear for 2-3 minutes per side until the crust is a deep, golden brown and the edges look crispy.

Resist the urge to move the chops around too much during searing. You want that crust to form a solid, crispy layer that will hold up during baking. The searing step also helps render any excess fat from the pork, ensuring a juicy final result.

Step 4: Finish in the Oven for Juicy Perfection

Preheat your oven to 375°F. After searing, transfer the skillet directly to the preheated oven and bake for 12-15 minutes, or until the internal temperature reaches 145°F on an instant-read thermometer.

The pork chops should be cooked through but still tender and juicy. The stuffing crust will crisp further in the oven, creating a delightful contrast in textures. If the crust begins to darken too quickly, loosely tent the skillet with foil.

Step 5: Rest and Garnish Before Serving

Remove the skillet from the oven and transfer the pork chops to a wire rack or paper towel-lined plate. Let them rest for 5 minutes—this allows the juices to redistribute and prevents them from running out when you cut into the meat.

Garnish with the 1 tsp Dried Parsley for a pop of color and a subtle herbal note. Serve immediately while the crust is still crispy and the pork is at its juiciest.

Serving Suggestions for This kraft stove top stuffing pork chop recipe oven

Plated Presentation

I love arranging these chops on a warm platter with the crispy stuffing crust facing up. A sprinkle of dried parsley adds color contrast. The golden-brown coating looks especially stunning against a white plate.

Side Dish Pairings

My go-to is roasted Brussels sprouts tossed with olive oil and a pinch of salt. Their slight bitterness balances the savory crust perfectly. Mashed sweet potatoes also work beautifully for a comforting meal. 🥗

Sauce Options

A simple apple cider pan sauce adds brightness—just deglaze the skillet with ½ cup cider and 1 tbsp butter. For creaminess, drizzle with warm gravy made from pork drippings.

Garnish Ideas

Fresh chopped chives or thin apple slices add freshness and texture. I sometimes add a dollop of Dijon mustard on the side for dipping. The tang cuts through the richness.

Family-Style Service

For casual dinners, serve directly from the skillet at the table. The sizzling presentation impresses guests. I always double the recipe when Tom’s parents visit—they can’t get enough. 💛

Wine Pairing

A crisp Pinot Grigio or light Chardonnay complements the herby stuffing. For red lovers, a fruity Pinot Noir from Oregon pairs wonderfully with the pork’s natural sweetness.

Frequently Asked Questions