This savory pairing elevates weeknight dinners with minimal effort and maximum flavor. The herb-seasoned stuffing creates a crispy crust that complements the juicy pork chops beautifully.
I developed this method after testing various coatings, finding that Stove Top stuffing delivers consistent texture and taste. The pork stays tender while the stuffing toasts to golden brown perfection.
With just 30 minutes of active cooking, you achieve restaurant-quality results at home. The combination of savory herbs and moist pork makes this dish a family favorite.
Serve with roasted vegetables or a simple salad for a complete meal. Here’s how to make it.
Ingredients for Kraft Stove Top Stuffing Pork Chop
Pantry staples meet juicy pork chops for a fast, flavorful weeknight dinner everyone will love.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, bone-in preferred |
| Kraft Stove Top Stuffing Mix 🍞 | 1 box | Savory herb flavor recommended |
| Large Eggs 🥚 | 2 whole | Beaten for binding coating |
| All-Purpose Flour 🌾 | ½ cup | For initial dredging step |
| Butter 🧈 | 4 tbsp | Unsalted, melted for stuffing |
| Hot Water 💧 | 1 ¼ cups | For preparing stuffing mix |
| Olive Oil 🫒 | 2 tbsp | For searing pork chops |
| Garlic Powder 🧄 | 1 tsp | For enhanced flavor in crust |
| Onion Powder 🧅 | 1 tsp | Adds depth to stuffing coating |
| Salt 🧂 | 1 tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best taste |
| Dried Parsley 🌿 | 1 tsp | Optional garnish for color |
[recipe_ingredient_scaler]
The pork chops are the star here. Bone-in, 1-inch thick cuts stay juicy during cooking. I grab mine from Costco or Whole Foods—look for pale pink color with good marbling. The Stove Top stuffing (savory herb flavor) is non-negotiable for that perfect crispy crust. Most grocery stores carry it near the rice and pasta. If you’re making a double batch, grab two boxes—you’ll use the whole thing.
No savory herb stuffing? Chicken flavor works too—just add an extra pinch of garlic powder. Out of bone-in chops? Boneless at ¾-inch thickness cooks faster but can dry out, so pull them off the heat early. Short on time? Skip the flour dredge and just use egg and stuffing—still delicious, just slightly less crispy. The butter in the stuffing mix can be swapped for olive oil if preferred.
Cooked pork chops keep in the fridge for 3-4 days—reheat gently in the oven to avoid drying out. The prepared stuffing mixture can sit at room temperature for 1 hour before cooking. Leftovers make great sandwiches the next day (trust me on this one).
Why You’ll Love This Recipe
- One Pan Magic: I love that everything cooks together—pork chops crisping while the stuffing soaks up all the buttery, savory goodness.
- That Stuffing Crunch: The Kraft mix gives it this golden, herby crust that’s way better than plain breadcrumbs.
- Weeknight Hero: Between us, this is my go-to when I need dinner on the table fast but still want it to feel special.
- Budget Friendly: Bone-in chops stay juicy and cost less, and that box of stuffing stretches the meal without breaking the bank.
Step-by-Step Instructions for Savory Herb-Crusted Pork Chops
This method transforms simple ingredients into a restaurant-worthy main course with minimum effort.
Step 1: Prepare the Stuffing Coating Mixture
First, prepare the Kraft Stove Top Stuffing Mix according to package directions using the 1.25 cups hot water and 4 tbsp butter. Let it cool slightly while you set up your breading station. This creates the flavorful base for your crust.
In a shallow dish, combine the prepared stuffing with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 0.5 tsp black pepper. The stuffing should clump slightly when pressed, indicating it’s ready for coating.
Step 2: Create the Breading Station and Coat the Pork Chops
Set up three shallow dishes: one with 0.5 cup all-purpose flour, one with 2 whole large eggs beaten until uniform, and one with your seasoned stuffing mixture. This three-step process ensures a crispy, well-adhered coating.
Pat the 4 whole bone-in pork chops dry with paper towels. Dredge each chop in the flour, shaking off excess, then dip in the beaten eggs, allowing any excess to drip off. Press firmly into the stuffing mixture, ensuring the crust adheres completely to all sides. The coating should look thick and textured.
Step 3: Sear the Pork Chops to Golden Perfection
Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Add the coated pork chops and cook for 4-5 minutes per side, or until the crust is deep golden brown and crispy.
Resist the urge to move the chops around—letting them cook undisturbed creates a beautiful sear. You’ll know they’re ready to flip when the edges of the crust appear set and the bottom releases easily from the pan. The internal temperature should reach 145°F.
Step 4: Rest and Garnish Before Serving
Transfer the cooked pork chops to a wire rack set over a baking sheet and let them rest for 5-10 minutes. This allows the juices to redistribute while keeping the crust crispy. Cover loosely with foil if needed to retain warmth.
Sprinkle with 1 tsp dried parsley for a pop of color just before serving. The crust should maintain its crispness, while the inside remains juicy and tender. Serve immediately for the best texture contrast between the savory crust and moist pork.
Pro Tips For Making Kraft Stove Top Stuffing Pork Chop
- Pound the Chops: Use a meat mallet to flatten the bone-in pork chops to 1/2-inch thickness—I learned this the hard way after my first batch stayed chewy in the middle. Uniform thickness means even cooking and no dry edges.
- Crush the Stuffing: Pulse the Kraft Stove Top mix in a food processor for a finer breadcrumb texture before coating. Sounds weird, but it clings better to the pork and gives a more even crust.
- Chill Before Frying: After dredging in flour, egg, and stuffing mix, let the coated chops rest in the fridge for 10 minutes. Skip this and the coating slides right off into the pan.
- Use Clarified Butter: Regular butter burns at high heat, so I now use clarified or mix it with a little oil. The stuffing crust gets golden and crispy without bitter, burnt butter flavors.
Regional Styles of This Dish
Southern Comfort Style
Down South, we add a touch of Cajun seasoning to the stuffing mix for extra kick. Use 1 tbsp Tony Chachere’s in your coating. The spice blends beautifully with the savory herbs, creating a crust that’s packed with flavor. 🔥
Midwest Classic
In the Midwest, they keep it simple and hearty. I’ve seen cooks add ½ cup crushed Ritz crackers to the stuffing mixture for extra crunch. The buttery crackers complement the pork perfectly, giving that nostalgic comfort food feel.
Pacific Northwest Twist
On the West Coast, fresh herbs are king. Mix in 2 tbsp chopped fresh rosemary and 1 tbsp thyme to your stuffing coating. I forage these wild near my coastal rides. The aromatic herbs elevate the dish with a bright, earthy note.
Texas Bold
Texas BBQ culture inspires a smoky version. Add 1 tsp smoked paprika and ½ tsp chipotle powder to your stuffing mix. This gives the crust a deep, smoky flavor that pairs wonderfully with the pork. It reminds me of my early days at local BBQ competitions.
New England Approach
In New England, they love their apples. Finely dice ½ cup Granny Smith apple and mix it into your prepared stuffing before coating. The tart apple pieces add a subtle sweetness that balances the savory pork beautifully.
The apple also helps keep the crust moist during cooking. 💛
Nutrition Facts
Frequently Asked Questions
Can I use boneless pork chops instead?
Yes, but reduce cooking time to 3-4 minutes per side to prevent drying out. Boneless chops cook faster than bone-in. Use a meat thermometer to ensure they reach 145°F internally.
Why does the crust sometimes fall off?
This usually happens if the pork isn’t patted completely dry first. Also, press firmly when coating and let the egg drip off before adding the stuffing. Chill coated chops for 10 minutes before cooking to help adhesion.
What’s the best way to keep the crust crispy?
Rest the chops on a wire rack, not a plate, to prevent steam from softening the crust. Serve immediately after resting for 5-10 minutes. Avoid covering tightly with foil.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Boneless Pork Chops in Cast Iron Skillet: Sear and Baste to Juicy Perfection - October 3, 2026
- Recipe for Boneless Cross Rib Roast: Slow-Roasted Beef with Herb Crust - October 3, 2026
- Hamburgers in Sauce Recipe Crock Pot: Slow-Cooked Savory Delight - October 3, 2026