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Transforming a simple pork chop into a restaurant-worthy one-pan dinner starts with Kraft stove-top stuffing—a game-changer for weeknight meals that delivers crispy edges and juicy centers.
The secret lies in using the stuffing mix as both a flavorful filler and a moisture-locking barrier, ensuring your pork stays tender while developing a golden crust.
I perfected this technique after years of testing, and the results speak for themselves: a dish that feels indulgent without requiring hours in the kitchen.
This recipe combines the convenience of boxed stuffing with professional cooking techniques to create a balanced meal in under 45 minutes. The stuffing not only stuffs the pork chop but also absorbs flavors from the pan, creating a harmonious blend of savory and herby notes.
What’s more, the one-pan method minimizes cleanup while maximizing flavor—ideal for busy weeknights or when you want to impress with minimal effort.
By the time you’re done, you’ll have a crispy, caramelized pork chop with a perfectly moist center, surrounded by golden-brown stuffing that’s crispy on the edges and fluffy inside. The stuffing’s savory depth complements the pork’s richness, creating a dish that’s both hearty and elegant.
Serve with a side of roasted vegetables or a simple salad to round out the meal.
The beauty of this method is its versatility—swap in different herbs or seasonings for the stuffing to match your preferences, or add a splash of broth for extra moisture. Whether you’re cooking for one or feeding a family, this recipe delivers professional-quality results with minimal fuss. Let’s get cooking!
Ingredients for kraft stove top stuffing pork chop
Four simple ingredients transform ordinary pork chops into crispy, juicy one-pan masterpieces.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, center-cut preferred |
| Kraft Stove Top Stuffing Mix 🍞 | 1 box | Herb seasoning variety recommended |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 1-inch cubes |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, for extra flavor |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, stems removed |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning and crust |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For searing |
| Fresh Thyme Leaves 🍃 | ¼ cup | Chopped, for stuffing |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging |
| Fresh Parsley 🌿 | 0.1 cup | Chopped, for garnish |
The pork chops are the star, so bone-in, center-cut makes all the difference—thicker cuts stay juicier. I always grab mine from Whole Foods or the butcher counter at Costco, where they cut them to order. Look for vibrant color and even thickness—no surprise thin spots. The stuffing mix? Herb seasoning is best, but savory works too. If you're using dried herbs, crush them between your palms first to release their oils—trust me, it makes a difference. The butter matters here too—cold cubes create steam for fluffy stuffing, not greasy mess.
No fresh rosemary? Dried rosemary at half the amount works, but fresh has that piney aroma that sticks to the pork. Short on thyme? Oregano or marjoram will do, though the flavor won't be identical. The Kraft stuffing mix is non-negotiable for this technique—it's pre-seasoned perfectly for pork. Want extra crisp? Toss the stuffing with 1 tbsp cornstarch before baking. And if you're worried about the pork being dry, brine it for 30 minutes before cooking. The flour dredge? Don't skip it—it's what creates that golden crust.
This dish reheats beautifully—just pop it in a 350°F oven for 10 minutes to revive the crispiness. Leftovers keep for 3 days in the fridge, but honestly, it's best fresh. For meal prep, I portion the stuffing separately and reheat it in a skillet with a splash of broth. The pork chops? Wrap them tightly in foil and freeze for up to 2 months. When you're ready to cook, just thaw in the fridge overnight—no microwave shortcuts. That crispy crust is worth the patience.
Why You'll Love This Recipe
- I’ll be real: bone-in pork chops are cheaper than their boneless counterparts, and the Kraft stuffing mix stretches further than you’d think. Plus, the chicken broth adds depth without breaking the bank. It’s the kind of meal where you’re feeding a crowd but still saving money—because let’s face it, no one notices the boxed stuffing when it’s drowning in garlic butter.
- One-Pan Magic: I swear by this recipe because it’s three things at once—no switching pans, no extra dishes, and no stress. Just sear the pork chops in the same skillet you’ll later melt butter into for the stuffing, then toss in the broth and garlic. The broth reduces right there, turning into a glossy, savory glaze that clings to every bite.
- Garlic-Butter Bomb: Honestly, the flavor combo here is ridiculously good. The Kraft stuffing mix (yes, the boxed kind) soaks up the rendered pork fat and melted butter like a sponge, while the minced garlic cloves sizzle until they’re fragrant and golden. That crispy edge on the pork chops? Chef’s kiss—especially when you crack open the crust to find juicy meat underneath.
- Weeknight Hero: Between us, this is my go-to when I’m too tired to plan but still want something that feels special. It’s hearty enough for a weeknight dinner but still casual—no fussing with sides. Leftovers? Even better. The stuffing stays moist, the pork stays tender, and I’ve reheated this for lunch the next day without a single complaint.
Step-by-step instructions for Kraft stove top stuffing pork chop recipe
Here's how to create a showstopping one-pan dinner where crispy pork chops meet savory stuffing in perfect harmony.
Prepare the Herb-Stuffed Pork Chops
Pat the 4 whole bone-in pork chops dry with paper towels—this is non-negotiable for crispy edges. In a small bowl, combine the 0.25 cup fresh rosemary, 0.25 cup fresh thyme leaves, 1.5 tsp diamond crystal kosher salt, and 0.5 tsp ground black pepper. Use your fingers to press this herb mixture into the meat, working it into the thickest parts of each chop. This ensures maximum flavor penetration while keeping the centers juicy.
Next, create vertical slits about 1/4-inch deep around the edges of each chop (but not through the bone). Gently loosen the meat slightly with your fingers, then stuff each opening with small pieces of the herb mixture. The goal is to create pockets that will expand beautifully during cooking, releasing aromatic oils into the pan. Place the chops on a plate and let them sit at room temperature for 15 minutes before cooking—this ensures even doneness.
Build the Crispy Stuffing Crust
Preheat your oven to 400°F. In a large oven-safe skillet, melt the 0.5 cup unsalted butter over medium heat until it foams. Add the 1 tbsp extra-virgin olive oil and swirl to combine. Sprinkle in the 2 tbsp all-purpose flour and stir vigorously for 1-2 minutes until the mixture turns a rich golden brown and smells nutty—this is your roux foundation.
Immediately pour in the 0.5 cup chicken broth while stirring constantly. The mixture will bubble vigorously—keep stirring until it thickens into a smooth paste. Remove from heat and stir in the contents of the 1 box kraft stove top stuffing mix until fully incorporated. The texture should be thick enough to hold its shape when spooned, but still slightly moist. Spread this mixture evenly across the bottom of your skillet, creating a 1/4-inch thick layer.
Sear and Roast to Crispy Perfection
Working in batches if needed, carefully place the herb-stuffed pork chops onto the stuffing base in the skillet. Press down gently on each chop during the first minute of cooking—this prevents curling and ensures even contact with the pan. Cook over medium-high heat for 3-4 minutes per side until the pork chops develop deep golden-brown crusts and release easily from the pan.
Transfer the skillet to your preheated oven and roast for 12-15 minutes, or until the internal temperature reaches 145°F when measured at the thickest part of the meat. The stuffing will bubble and crisp beautifully during this time, creating a flavorful bed for your chops. For maximum crispiness, broil for the final 2 minutes, watching closely to prevent burning.
Rest and Garnish for Maximum Impact
Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving. This crucial step allows the juices to redistribute throughout the meat, preventing them from pooling on your plate. During this time, use a slotted spoon to transfer the chops to serving plates, carefully spooning some of that fragrant stuffing sauce over the top.
Garnish each serving with the 0.1 cup fresh parsley, chopped finely for a bright contrast to the rich pork and stuffing. The parsley not only adds visual appeal but also freshens the dish with its bright, slightly peppery notes. Serve immediately with the remaining stuffing sauce spooned around the chops—this one-pan wonder delivers crispy edges, juicy centers, and all the comforting flavors of homemade stuffing without the fuss.
Pro Tips For Making Kraft Stove Top Stuffing Pork Chop
- SEAR THE CHOPS FIRST: Hit those bone-in pork chops with a screaming-hot pan and 1 tablespoon of butter before adding anything else. The crust locks in flavor and keeps them from drying out when they steam in the stuffing later—trust me, I’ve made this dish both ways, and the seared version wins every time.
- MINCE THAT GARLIC FINE: Skip the whole cloves in this recipe—smashed or chopped garlic just doesn’t cut it with the boxed stuffing. Mince it aggressively (or pulse in a food processor) so it blends into the mix instead of sitting as bland chunks. I learned this the hard way when my first batch tasted like it was missing something.
- DON’T SKIMP ON BROTH: The Kraft mix soaks up liquid like a sponge, but it needs more than the box says to stay moist. Use 1.5 cups of broth instead of 1, and add a splash more if the stuffing looks dry after 15 minutes. Dry stuffing is sad stuffing—no one wants that.
- BASTE WITH BUTTER: After the chops go into the oven, spoon that melted sear butter over them every 10 minutes. It keeps them glistening and juicy while the stuffing bakes, and the garlic flavor from the stuffing will carry right into the meat. (Yes, even if you’re impatient like me—wait for it.)
Make-ahead tips for this dish
Prep Ahead for Pork
Stuff the pork chops with the herb mixture up to 24 hours ahead and refrigerate uncovered on a wire rack. This allows the flavors to meld deeply while preventing moisture buildup.
Wrap them tightly in plastic wrap and store in the fridge—just let them sit at room temperature for 15 minutes before cooking to ensure even doneness. The stuffing inside will stay fresh and aromatic, ready for a quick sear. 🥩
Stuffing Prep Shortcut
Make the stuffing base (butter, flour, and broth) up to 1 day ahead and refrigerate in an airtight container. When ready to cook, simply reheat it gently in the skillet until warm, then stir in the Kraft mix.
This saves 10 minutes of active prep time while keeping all the flavor. I like to label it with the date so I don’t forget!
Fully Assembled Freezer Hack
Assemble the entire dish (stuffed chops on top of the stuffing base) in your skillet, then cover tightly with aluminum foil and freeze for up to 2 months. Thaw overnight in the fridge before cooking.
The stuffing will stay moist and the pork retains its texture perfectly. Just add 5 extra minutes to the oven time when reheating from frozen. 💡
Portion Control for Leftovers
Divide the stuffing mixture into two 1-cup portions before assembling. Store one portion in the fridge for quick reheating in a skillet with a splash of broth.
The pork chops can be wrapped individually in foil and frozen separately. This way, you can reheat just what you need without defrosting the whole batch.
Herb Prep in Advance
Chop all your fresh herbs (rosemary, thyme, parsley) and store them in small airtight containers in the fridge for up to 5 days. This saves time on cooking day and keeps everything ready to stuff the pork.
I like to sprinkle a pinch of salt on the chopped herbs to preserve their color and flavor. 🌿
Broth Boost for Extra Flavor
Make a double batch of the stuffing mixture and freeze half for future meals. Add 1 tbsp soy sauce or 1 tsp smoked paprika to the broth when reheating for deeper flavor.
This works especially well if you're using the leftovers for sandwiches or as a side dish later in the week.
Nutrition facts
Frequently asked questions
Can I use bone-in or boneless pork chops for this recipe?
Bone-in pork chops work best for this method—they stay juicier longer and the bone adds natural flavor. If you only have boneless, use 1/2-inch thick cuts and reduce oven time by 2-3 minutes to prevent overcooking. The stuffing's moisture helps compensate, but boneless chops can dry out faster.
How do I prevent the stuffing from getting soggy?
To keep the stuffing crispy, spread it in a 1/4-inch thick layer before adding the pork chops. The key is the roux base—cook the butter, flour, and broth until thickened to create a stable foundation. Also, broil for the final 2 minutes to restore crispiness after roasting.
Can I substitute the Kraft stuffing mix with homemade?
Yes! Use a mix of 1 cup breadcrumbs, 1/2 cup chicken broth, 1/4 cup melted butter, and 1 tsp each of sage, thyme, and parsley. Toast the breadcrumbs first for extra flavor. The homemade version will be lighter but still delicious—just adjust the oven time by 1-2 minutes since it's less dense.
What's the best way to reheat leftovers?
For best results, reheat the pork chops and stuffing together in a 350°F oven for 10-12 minutes, covered with foil. Add a splash of broth to the skillet if the stuffing seems dry. Microwave reheating works for the stuffing alone (30 seconds), but the pork chops will lose their crispy texture.
Why did my pork chop turn out dry?
Dry pork usually means overcooking or not letting it rest. Always use a meat thermometer—145°F is perfect. Also, pat the chops very dry before cooking and don't skip the room-temperature step. If using boneless chops, brining them for 30 minutes before cooking adds extra moisture.