Pork Chop Supreme
Pork Chop Supreme is a timeless, family-style casserole that brings together juicy pork chops, tender potatoes, and a savory, creamy sauce.
It’s a hearty, no-fuss meal that’s as comforting as it is satisfying—perfect for cozy weeknights or Sunday dinner.
Why You’ll Love This Recipe
Simple, classic ingredients: Everything you need is likely already in your pantry or fridge.
Comfort food at its best: Creamy, savory, and filling—ideal for feeding the whole family.
One-dish convenience: Protein, starch, and sauce all bake together in one dish.
Low-effort, high reward: Minimal prep with a big payoff in flavor.
Key Ingredients
Boneless pork chops: Tender, quick-cooking, and easy to layer.
Potatoes: Thinly sliced to cook evenly and soak up all the savory flavor.
Onion soup mix: Adds depth and seasoning without needing extra spices.
Cream of mushroom soup: The creamy base that ties everything together.
Milk: Helps thin the sauce and ensure it spreads evenly.
Oil: Used to brown the chops and add a little richness before baking.
Pork Chop Supreme
Ingredients:
4 boneless pork chops
4 medium potatoes, thinly sliced
1 envelope Lipton onion soup mix
1 can cream of mushroom soup
1/4 cup milk
Salt and pepper, to taste
1/4 cup oil (for browning)
Instructions
Preheat your oven to 350°F (175°C).
In a skillet over medium heat, heat the oil and brown the pork chops on both sides until golden. Drain off excess grease and set the pork chops aside.
Slice the potatoes thinly and arrange them in an even layer in the bottom of a greased medium casserole dish.
Lay the browned pork chops directly over the potatoes.
In a bowl, whisk together the onion soup mix, cream of mushroom soup, and milk. Pour the mixture evenly over the pork chops and potatoes.
Cover with foil and bake for about 1 hour, or until the potatoes are tender and the pork chops are fully cooked.
Serve hot and enjoy this comforting, all-in-one dish!
Recipe Notes: Pork Chop Supreme
Thin slices are key: Make sure the potatoes are sliced very thinly (1/8-inch or less) so they cook through fully in the oven. A mandoline makes this step quick and precise.
Browning adds flavor: Searing the pork chops before baking isn’t just about color—it helps seal in juices and adds a richer, deeper flavor to the final dish.
Mix sauce thoroughly: Be sure to whisk the cream of mushroom soup, milk, and onion soup mix together until smooth. This ensures even distribution and flavor in every bite.
Watch your salt: Onion soup mix and canned soup both contain sodium, so season lightly with salt until after tasting.
Cover during baking: Keeping the dish covered with foil helps trap steam, allowing the potatoes to become tender and the pork chops to stay moist.
Let it rest: Let the dish sit for 5–10 minutes after baking to help the sauce thicken slightly and settle before serving.
Optional upgrade: For extra flavor, sprinkle shredded cheese (like cheddar or Swiss) over the top in the last 10 minutes of baking, uncovered.
Nutrition Information
(Per serving, serves 4)
Calories: ~450 | Protein: 30g | Carbohydrates: 25g | Fat: 25g | Fiber: 2g | Sodium: ~800mg
Kitchen Equipment Needed
Skillet (for browning pork chops)
Medium or 9×13-inch casserole dish
Mixing bowl
Whisk or spoon
Knife or mandoline slicer
Aluminum foil
Oven
Recipe Swaps and Variations
Meat: Use bone-in pork chops or chicken thighs for a different texture and flavor.
Soup: Swap cream of mushroom for cream of chicken or celery soup.
Potatoes: Substitute with frozen hash browns or sliced sweet potatoes.
Cheese Lover’s Version: Add a layer of shredded cheddar or mozzarella over the top before baking.
Add veggies: Add thin layers of onions, mushrooms, or green beans to bulk it up.
How to Store Leftovers
Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Freezer: Freeze cooled portions in freezer-safe containers for up to 2 months.
To reheat: Warm in the oven at 325°F until heated through, or microwave individual portions with a splash of milk to keep it moist.
Food and Drink Pairings
Sides: A light green salad, steamed green beans, or dinner rolls pair perfectly.
Drinks: Try with iced tea, a dry white wine like Chardonnay, or apple cider.
Dessert: Balance the richness with something light—like a fruit crisp or vanilla pudding.
Frequently Asked Questions:
Can I use bone-in pork chops instead of boneless?
Yes! Just make sure they’re not too thick, or you may need to increase the baking time by 10–15 minutes.
Can I use fresh onions instead of onion soup mix?
You can, but the soup mix adds seasoning too.
If using fresh onions, season the sauce with garlic powder, salt, pepper, and a bouillon cube.
Do I need to peel the potatoes?
Nope—leaving the skin on adds texture and nutrients, but you can peel them if you prefer a smoother bite.
Can I make this ahead of time?
Yes! Assemble everything (except the baking), cover tightly, and refrigerate for up to 24 hours. Bake when ready.
What if my potatoes aren’t fully cooked after an hour?
Make sure they are sliced thinly. If still firm, recover and bake for an additional 10–15 minutes until tender.
How can I tell when the pork chops are done?
Pork should reach an internal temperature of 145°F.
They’ll be tender and juicy when fully cooked.
Can I add cheese to this recipe?
Absolutely! Sprinkle shredded cheese over the top during the last 10 minutes of baking for a melty finish.
What’s the best potato type for this dish?
Yukon Gold or Russet potatoes work well.
They hold up during baking and soak up flavor.
Can I make this recipe in a slow cooker?
Yes. Layer the ingredients the same way, and cook on low for 5–6 hours or high for 3–4 hours until potatoes and pork are tender.
What can I use instead of cream of mushroom soup?
Cream of chicken, celery, or even a homemade roux-based sauce with sautéed mushrooms and onions can work as substitutes.