Here’s a traditional version plus some tasty variations:
🐖 Pork Chop Supreme
Ingredients
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4–6 pork chops (bone-in or boneless, about ¾–1 inch thick)
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1 tablespoon oil or butter
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1 can (10.5 oz) cream of mushroom soup (cream of chicken or celery also works)
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½ cup sour cream
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½ cup milk
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1 small onion, thinly sliced (optional but adds great flavor)
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4 medium potatoes, thinly sliced (optional, for a full one-dish meal)
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Salt and pepper to taste
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Paprika for garnish (optional)
Instructions
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Preheat oven:
350°F (175°C). -
Brown the chops (optional but adds flavor):
Heat oil in a skillet over medium-high heat. Season pork chops with salt and pepper. Brown each side for about 2 minutes, then remove from pan. -
Prepare the sauce:
In a bowl, stir together cream of mushroom soup, sour cream, and milk until smooth. -
Assemble the casserole:
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Grease a 9×13-inch baking dish.
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(If using potatoes) layer sliced potatoes and onions on the bottom. Sprinkle lightly with salt and pepper.
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Pour about half of the soup mixture over the potatoes.
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Place browned pork chops on top.
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Spoon the remaining soup mixture over the chops.
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Bake covered for 1 hour, or until the pork chops and potatoes are tender.
(If your chops are thick, bake up to 75–90 minutes.) -
Optional finish:
Uncover and sprinkle with paprika or shredded cheese. Bake another 10 minutes uncovered to brown the top.
Tips & Variations
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For extra flavor: Mix ½ packet of onion soup mix into the sauce.
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Add mushrooms: Stir in 1 cup sliced fresh mushrooms before baking.
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Cheesy version: Add 1 cup shredded cheddar to the sauce or sprinkle on top before the last 10 minutes of baking.
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Low-carb option: Skip the potatoes — serve over cauliflower mash or rice instead.
Serving ideas
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Great with green beans, buttered corn, or a simple salad.
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Leftovers reheat beautifully — even better the next day!
Would you like me to give you a slow cooker version (super tender chops) or a from-scratch version without canned soup next?
