Here’s a classic Pork Chop Supreme recipe that’s creamy, savory, and perfect for a cozy dinner:
Ingredients (serves 4)
- 4 boneless pork chops (about 1 inch thick)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard (optional, for a subtle tang)
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
- 1/2 cup shredded cheddar or Swiss cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the Pork Chops:
Pat pork chops dry and season both sides with salt and pepper. - Brown the Pork Chops:
In a large skillet over medium-high heat, add olive oil or butter. Sear the pork chops 3–4 minutes per side until golden brown. Remove chops and set aside. - Cook the Vegetables:
In the same skillet, sauté onions until soft (2–3 minutes). Add mushrooms and cook until browned. Add garlic and cook 30 seconds more. - Make the Sauce:
Pour in chicken broth and bring to a simmer. Stir in heavy cream, Dijon mustard, and thyme. Let it simmer 2–3 minutes until slightly thickened. - Combine Pork Chops and Sauce:
Return pork chops to the skillet, spoon some sauce over the top. Reduce heat to low, cover, and simmer 5–7 minutes until pork chops are cooked through (internal temp ~145°F / 63°C). - Add Cheese (Optional):
Sprinkle cheese over the chops, cover, and let it melt for 1–2 minutes. - Serve:
Garnish with chopped parsley and serve with mashed potatoes, rice, or steamed vegetables.
💡 Tips:
- For extra flavor, marinate pork chops in a bit of olive oil, garlic, and thyme for 30 minutes before cooking.
- You can swap mushrooms for bell peppers or spinach for variation.
If you want, I can also give a one-pan baked version of Pork Chop Supreme that’s even easier and super creamy—no stovetop juggling required.
Do you want me to do that?
