Pork Chop Supreme
Description
Pork Chop Supreme is a creamy, savory, and comforting casserole-style dish featuring tender pork chops baked with a luscious mushroom and sour cream sauce. Often served over rice, noodles, or mashed potatoes, it’s a classic from the “church supper” and “family cookbook” era, loved for its rich flavor and minimal prep time. The sauce develops beautifully in the oven, coating the chops in a creamy mushroom gravy that’s perfect for spooning over your chosen side.
Ingredients for Pork Chop Supreme
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4–6 bone-in or boneless pork chops (about 1-inch thick)
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1 tablespoon vegetable oil or butter
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 can (10.5 oz) condensed cream of mushroom soup
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1 cup sour cream
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½ cup milk
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1 small onion, thinly sliced
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1 cup sliced mushrooms (optional, for extra texture)
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Fresh parsley, chopped (for garnish)
Instructions
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Preheat Oven – Set oven to 350°F (175°C).
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Season Pork Chops – Pat pork chops dry. Season with salt, pepper, garlic powder, and onion powder.
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Sear Chops – Heat oil/butter in a skillet over medium-high heat. Sear pork chops 2–3 minutes per side until lightly browned (they don’t need to be fully cooked yet).
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Prepare Sauce – In a bowl, whisk together cream of mushroom soup, sour cream, and milk until smooth.
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Layer & Bake – In a greased 9×13-inch baking dish, place sliced onions and mushrooms on the bottom. Lay pork chops on top. Pour the sauce evenly over them.
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Bake – Cover with foil and bake for 45–50 minutes (or until pork reaches an internal temp of 145°F / 63°C). Remove foil for the last 10 minutes for a slightly thickened top.
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Serve – Garnish with parsley and serve with rice, mashed potatoes, or buttered noodles.
Notes
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Bone-in chops tend to stay juicier during baking.
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You can substitute cream of chicken or cream of celery soup if desired.
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For a richer flavor, add ½ teaspoon smoked paprika to the seasoning mix.
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This recipe works well in a slow cooker—cook on low for 6–7 hours.
Tips
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Searing locks in flavor and keeps the pork tender.
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If you prefer a thicker sauce, reduce milk to ¼ cup.
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Let pork rest 5 minutes after baking to keep juices inside.
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If cooking for a crowd, double the sauce recipe—it’s the best part.
Servings
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Yield: 4–6 servings
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Serving Size: 1 pork chop with sauce
Nutritional Info (per serving, based on 6 servings)
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Calories: ~350 kcal
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Protein: 28g
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Fat: 20g
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Saturated Fat: 8g
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Carbohydrates: 9g
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Fiber: 1g
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Sugar: 2g
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Sodium: 700mg
(Values vary by pork cut and soup brand.)
Benefits
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Protein-rich: Supports muscle maintenance.
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Comfort food: Warm, creamy, and satisfying.
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Family-friendly: Familiar flavors loved by adults and kids.
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Versatile: Works with pork, chicken, or turkey chops.
Q & A
Q: Can I make this ahead of time?
A: Yes—assemble the dish without baking, cover, and refrigerate up to 24 hours. Add 10–15 minutes to bake time.
Q: Can I freeze Pork Chop Supreme?
A: Yes—freeze after baking. Cool completely, wrap well, and store up to 2 months. Thaw in fridge and reheat covered at 350°F.
Q: What’s the best side dish?
A: Mashed potatoes or egg noodles work best to soak up the sauce.
Q: Can I make it healthier?
A: Use low-fat sour cream, low-sodium soup, and lean boneless chops.
