ADVERTISEMENT
Introduction
If you're craving a comfort-food classic that's easy enough for weeknights but impressive enough for guests, Pork Chop Supreme is your go-to dish. With tender pork chops baked in a creamy, savory sauce and layered with potatoes and onions, this one-dish meal combines flavor and simplicity in every bite. Whether you're a busy parent or an enthusiastic home cook, this recipe brings big taste with minimal fuss.
Ingredients:
4 bone-in or boneless pork chops (¾ to 1 inch thick)
3–4 medium russet potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
1 can (10.5 oz) cream of mushroom soup (or cream of chicken for variation)
½ cup milk
1 cup shredded cheddar cheese (optional but recommended)
1 tablespoon olive oil or butter
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
Chopped fresh parsley (for garnish)
Preparation:
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
In a skillet over medium heat, sear the pork chops in olive oil or butter for 2–3 minutes per side, just until browned. Season with salt, pepper, paprika, and garlic powder.
Layer the sliced potatoes and onions in the baking dish, seasoning lightly with salt and pepper.
In a small bowl, whisk together the cream of mushroom soup and milk until smooth. Pour the mixture evenly over the potatoes and onions.
Place the seared pork chops on top of the mixture.
Sprinkle with shredded cheddar cheese if using.
Cover the dish with foil and bake for 40–45 minutes. Remove the foil and bake an additional 10–15 minutes, or until the chops are tender and the potatoes are cooked through.
Garnish with chopped parsley before serving.
Serving and Storage Tips:
Serve hot with a side of green vegetables like steamed broccoli or green beans.
Leftovers can be refrigerated in an airtight container for up to 3 days.
Reheat in the oven at 325°F or in the microwave in short intervals to avoid drying out the pork.
Variation:
ADVERTISEMENT
