Here’s a classic Pork Chop Supreme recipe—juicy pork chops baked in a creamy mushroom sauce with a touch of onion and sometimes cheese. Perfect for a comforting dinner.
Ingredients (serves 4)
- 4 bone-in or boneless pork chops (about 1 inch thick)
- Salt and pepper, to taste
- 2 tbsp butter or oil
- 1 small onion, finely chopped
- 1 cup mushrooms, sliced
- 1 cup heavy cream or half-and-half
- 1/2 cup chicken broth
- 1 tsp garlic powder or 2 cloves garlic, minced
- 1/2 tsp paprika (optional)
- 1/2 cup grated cheese (optional—cheddar or Swiss works well)
- 1 tbsp flour (optional, to thicken)
Instructions
- Prepare the pork chops
- Season chops with salt, pepper, and paprika.
- In a large skillet, heat butter or oil over medium-high heat.
- Sear pork chops 3–4 minutes per side until golden brown. Remove and set aside.
- Cook onions and mushrooms
- In the same skillet, sauté onions until soft.
- Add mushrooms and cook until lightly browned.
- Make the sauce
- Sprinkle flour over mushrooms and onions (if using) and stir to combine.
- Slowly add chicken broth, then cream, stirring until smooth.
- Simmer for 2–3 minutes until slightly thickened. Season with garlic, salt, and pepper.
- Combine and bake
- Preheat oven to 350°F (175°C).
- Place seared pork chops in a baking dish. Pour mushroom cream sauce over them.
- Optional: sprinkle cheese on top.
- Bake 20–25 minutes until pork is cooked through (internal temp 145°F / 63°C).
- Serve
- Serve hot with rice, mashed potatoes, or steamed vegetables.
💡 Tips
- Bone-in chops stay juicier, but boneless works too.
- For a richer flavor, deglaze the pan with a splash of white wine before adding cream.
- You can swap mushrooms for broccoli or spinach for a variation.
If you want, I can also give a simpler skillet-only Pork Chop Supreme that skips the oven and still gives creamy, restaurant-style results in about 20 minutes.
Do you want me to give that version?
