Pork Chop Supreme Recipe

When I first stumbled upon this Pork Chop Supreme Recipe, I was searching for a way to make weeknight pork chops feel special without spending hours in the kitchen.

My usual routine of pan-fried chops with salt and pepper had gotten stale. My family would eat them, sure, but nobody was asking for seconds.

Then one evening, I remembered my grandmother’s trick of smothering pork chops in a creamy sauce with mushrooms and herbs. I decided to recreate that magic with a few modern touches.

The result? A dish so good that my husband now requests it weekly. The pork chops come out incredibly tender, bathed in a luscious cream sauce that’s rich without being heavy.

What makes this recipe truly supreme is the combination of pan-searing for flavor and oven-finishing for perfect doneness. You get that beautiful golden crust on the outside while keeping the inside juicy and tender.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	4 servings
Difficulty Level	Easy

Why You’ll Love This Pork Chop Supreme Recipe

This recipe transformed how I think about pork chops. Instead of dry, boring meat, you get restaurant-quality results right at home.

The sauce alone is worth making this dish. It’s creamy, savory, and packed with umami from the mushrooms and herbs.

I love that you can have this on the table in under an hour, yet it tastes like you’ve been cooking all day. Perfect for those nights when you want to impress without the stress.

Here’s what makes this recipe a winner:

• Foolproof technique: The combination of stovetop searing and oven baking ensures perfectly cooked pork chops every single time, even if you’re a beginner
• Rich, restaurant-style sauce: A velvety cream sauce with sautéed mushrooms, garlic, and fresh herbs that rivals anything you’d get at a fancy steakhouse
• Budget-friendly: Pork chops are much more affordable than beef steaks, and this recipe makes them taste absolutely luxurious
• Impressive presentation: This looks and tastes like a special occasion meal, making it perfect for date nights or when you have guests over
• Minimal cleanup: Everything comes together in just one skillet and one baking dish, so you won’t be stuck scrubbing pots all evening
• Customizable: The recipe works beautifully with bone-in or boneless chops, and you can adjust the sauce ingredients based on what you have on hand

You might also enjoy: Apple Cider Glazed Pork Chops Recipe

Ingredients

The beauty of this recipe lies in its simple ingredient list that delivers complex flavors. I’ve learned that quality matters here, especially with the pork chops themselves.

Look for chops that are at least 1 inch thick with good marbling. Thin chops tend to dry out before the sauce has time to work its magic.

Here’s everything you’ll need:

For the Pork Chops:

• 4 bone-in pork chops (about 1 to 1.5 inches thick, approximately 8 oz/225g each)
• 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (2g)
• 1/2 teaspoon garlic powder (2g)
• 1/2 teaspoon paprika (2g)
• 2 tablespoons olive oil (30ml)
• 2 tablespoons butter (28g)

For the Supreme Sauce:

• 8 oz cremini mushrooms, sliced (225g)
• 3 cloves garlic, minced
• 1/2 cup chicken broth (120ml)
• 1 cup heavy cream (240ml)
• 1/4 cup white wine (60ml, optional but recommended)
• 1 tablespoon Dijon mustard (15g)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1/4 cup Parmesan cheese, grated (25g, optional)

Kitchen Equipment Needed

Having the right tools makes this recipe so much easier to execute perfectly. I learned this the hard way after burning my first batch in a pan that wasn’t oven-safe.

Don’t make the same mistake I did. Here’s what you’ll need:

• Large oven-safe skillet (cast iron or stainless steel, at least 12 inches)
• Meat thermometer (essential for checking doneness)
• Tongs (for flipping the chops)
• Sharp knife (for slicing mushrooms and mincing herbs)
• Cutting board
• Measuring cups and spoons
• Small bowl (for mixing spices)
• Aluminum foil (for resting the pork chops)

Another favorite: Pork Tenderloin with Roasted Root Vegetables Recipe

Recommended Products for This Recipe

After making this recipe dozens of times, I’ve found that certain products really do make a difference in the final result. These are my personal go-to items that I reach for every time.

1. Lodge Cast Iron Skillet

This workhorse skillet is perfect for getting that gorgeous sear on your pork chops before transferring everything to the oven. Cast iron retains heat beautifully and distributes it evenly, so you won’t have hot spots that cook unevenly. Plus, it goes straight from stovetop to oven without any issues.

Get it on Amazon

2. ThermoPro Digital Meat Thermometer

This inexpensive tool has saved me from so many overcooked pork chops. Pork is safe to eat at 145°F (63°C), and this thermometer gives you an instant, accurate reading so you can pull the chops at exactly the right moment. No more guessing or cutting into your meat to check.

Get it on Amazon

3. Fresh Thyme and Rosemary

While dried herbs work in a pinch, fresh herbs really elevate this sauce to restaurant quality. The aromatics are more vibrant and the flavors are brighter. I always keep both herbs growing on my windowsill so I can snip what I need.

Get it on Amazon

4. Organic Valley Heavy Cream

Not all heavy cream is created equal. This brand has a higher fat content and richer flavor that makes the sauce incredibly silky and luxurious. It also doesn’t break or separate as easily when you’re simmering the sauce.

Get it on Amazon

5. Parmigiano-Reggiano Cheese

If you’re adding the optional Parmesan to your sauce, skip the pre-grated stuff and invest in a wedge of real Parmigiano-Reggiano. The nutty, complex flavor adds so much depth to the sauce, and it melts beautifully without clumping.

Get it on Amazon

Step-by-Step Instructions: How to Make Pork Chop Supreme

This recipe comes together in stages, and each one builds on the last to create layers of flavor. Take your time with the searing process because that’s where you develop the foundation of taste.

1. Prepare and Season the Pork Chops

• Remove the pork chops from the refrigerator 20 to 30 minutes before cooking to bring them to room temperature, which helps them cook more evenly throughout
• Pat the pork chops completely dry with paper towels on both sides, as any moisture will prevent proper browning and create steam instead of a nice crust
• In a small bowl, combine the salt, black pepper, garlic powder, and paprika, mixing thoroughly to create an even spice blend
• Season both sides of each pork chop generously with the spice mixture, pressing the seasoning into the meat with your fingers so it adheres well
• Let the seasoned chops sit for 5 to 10 minutes at room temperature, which allows the salt to penetrate the meat and enhance the flavor

2. Sear the Pork Chops

• Preheat your oven to 375°F (190°C) so it’s ready when you need to transfer the skillet
• Heat the olive oil in your large oven-safe skillet over medium-high heat until it shimmers and you can feel the heat radiating from the pan
• Add 1 tablespoon of butter to the hot oil, swirling the pan to coat the bottom evenly as the butter melts and begins to foam
• Carefully place the pork chops in the skillet, making sure not to crowd them and leaving at least an inch of space between each chop for proper browning
• Sear the chops without moving them for 3 to 4 minutes on the first side, resisting the urge to flip them early because they’ll release naturally when a golden-brown crust forms
• Flip the chops using tongs and sear for another 3 to 4 minutes on the second side until equally golden and caramelized
• Transfer the seared pork chops to a plate and tent loosely with aluminum foil to keep them warm while you prepare the sauce

Read Also: Grilled Lemon Herb Chicken Recipe

3. Make the Mushroom Sauce

• In the same skillet (don’t wipe it clean because those browned bits add incredible flavor), reduce the heat to medium and add the remaining tablespoon of butter
• Add the sliced mushrooms to the melted butter, spreading them in an even layer across the pan for maximum contact with the hot surface
• Cook the mushrooms for 5 to 6 minutes, stirring occasionally, until they’ve released their moisture, it has evaporated, and they’ve turned a deep golden brown
• Add the minced garlic to the mushrooms and cook for 1 minute, stirring constantly, until fragrant but not burned because garlic can turn bitter quickly
• If using white wine, pour it into the skillet now and use a wooden spoon to scrape up all those delicious brown bits stuck to the bottom of the pan
• Let the wine simmer for 2 minutes until it has reduced by about half and the alcohol has cooked off
• Pour in the chicken broth and continue scraping the pan bottom to incorporate all the flavorful fond into your sauce

4. Create the Cream Sauce

• Stir in the heavy cream, Dijon mustard, fresh thyme, and rosemary, mixing everything together until the sauce is smooth and well combined
• Bring the sauce to a gentle simmer, then reduce the heat to medium-low so it bubbles very softly without boiling vigorously
• Let the sauce cook for 3 to 4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon
• If you’re using Parmesan cheese, stir it in now and let it melt completely into the sauce, adding a wonderful nutty richness
• Taste the sauce and adjust the seasoning with additional salt and pepper if needed, keeping in mind that the pork chops are already seasoned

5. Combine and Bake

• Return the seared pork chops to the skillet, nestling them into the creamy mushroom sauce and spooning some sauce over the tops
• Transfer the entire skillet to your preheated oven, being careful because the handle will be extremely hot
• Bake for 15 to 20 minutes, depending on the thickness of your chops, until they reach an internal temperature of 145°F (63°C) when checked with a meat thermometer in the thickest part
• Remove the skillet from the oven using oven mitts and let the pork chops rest in the sauce for 5 minutes before serving, which allows the juices to redistribute throughout the meat
• Garnish with freshly chopped parsley for a pop of color and fresh flavor

This technique works beautifully with my Filet Mignon Recipe too.

Tips for The Best Pork Chop Supreme

I’ve made this recipe enough times to know where things can go wrong. These tips will help you avoid the common pitfalls and nail it on your first try.

My biggest lesson learned? Don’t skimp on the searing time. That caramelization is where all the flavor lives.

Here’s how to make this recipe foolproof:

• Choose the right thickness: Pork chops that are 1 to 1.5 inches thick are ideal because thinner chops dry out too quickly, while thicker ones take too long to cook through and can leave the sauce overcooked
• Don’t overcrowd the pan: If your skillet isn’t large enough for all four chops with space between them, sear them in two batches because crowding creates steam instead of a proper sear
• Let the meat rest: Those 5 minutes of resting time at the end aren’t optional because cutting into the chops immediately causes all the juices to run out onto the plate instead of staying in the meat
• Watch your oven temperature: If your oven runs hot or cold, use an oven thermometer to verify the actual temperature because even 25 degrees can make the difference between perfect and overcooked
• Use a meat thermometer: Guessing doneness by time alone is risky because pork chop thickness varies, and 145°F is the magic number for juicy, safe-to-eat pork
• Don’t skip deglazing: Those brown bits stuck to the pan (called fond) contain concentrated flavor, so scraping them up with wine or broth adds incredible depth to your sauce
• Control your heat: If the sauce is bubbling too vigorously, it can break and become grainy, so keep it at a gentle simmer rather than a rolling boil
• Slice mushrooms evenly: Uniform slices cook at the same rate, preventing some from burning while others stay undercooked
• Fresh herbs make a difference: Dried herbs work in a pinch, but fresh thyme and rosemary really elevate the dish with brighter, more complex flavors
• Let chops come to room temperature: Cold meat straight from the fridge won’t sear properly and will cook unevenly, so that 20 to 30 minutes of warming time matters

Serving Suggestions

I usually serve this with something that can soak up all that gorgeous sauce. You don’t want a drop of that creamy goodness going to waste.

My family’s favorite combination is pork chops over mashed potatoes with some green bean casserole on the side.

The starchy sides complement the rich sauce perfectly while adding different textures to each bite. Here are some winning combinations I’ve tried:

• Classic comfort: Serve over creamy mashed potatoes or scalloped potatoes that will catch every drop of that luscious mushroom sauce
• Lighter option: Pair with roasted asparagus, balsamic Brussels sprouts, or steamed green beans for a meal that feels indulgent but still includes plenty of vegetables
• Southern style: Spoon the chops and sauce over cheesy grits or serve alongside hashbrown casserole for an extra hearty meal
• Italian twist: Serve over creamy polenta or pasta tossed with a bit of the sauce
• Fresh balance: Add a crisp side salad with vinaigrette to cut through the richness, or try my broccoli salad
• Bread for soaking: Have some crusty bread, dinner rolls, or garlic bread on the table for mopping up the extra sauce

Variations of Pork Chop Supreme

Once you master the basic recipe, it’s fun to play around with different flavor profiles. I’ve tried quite a few variations over the years, and these are the ones worth repeating.

The technique stays the same, but swapping ingredients keeps things interesting when you’re making this weekly like my family does.

Try these delicious twists:

• Bacon mushroom version: Add 4 slices of crispy, crumbled bacon to the mushroom sauce for a smoky depth that pairs beautifully with the cream
• Sun-dried tomato addition: Stir in 1/4 cup of chopped sun-dried tomatoes along with the cream for a tangy, slightly sweet contrast
• Spinach supreme: Add 2 cups of fresh spinach during the last 2 minutes of sauce cooking, letting it wilt into the cream for added nutrition and color
• Cajun style: Replace the paprika with 1 tablespoon of Cajun seasoning for a spicy kick that transforms the whole dish
• Herb variation: Swap the thyme and rosemary for fresh sage and tarragon for an entirely different but equally delicious herb profile
• Blue cheese upgrade: Instead of Parmesan, crumble 2 to 3 ounces of blue cheese into the sauce for bold, tangy flavor
• Asian fusion: Replace the cream sauce entirely with a mixture of soy sauce, honey, garlic, and ginger for an completely different take on supreme pork chops
• Apple addition: Add thinly sliced apples to the mushrooms while sautéing and use apple cider instead of wine for a sweet-savory combination
• Different mushrooms: Try a mix of shiitake, oyster, and portobello mushrooms instead of just cremini for more complex, earthy flavors
• Boneless option: Use boneless pork chops but reduce the baking time to 10 to 12 minutes since they cook faster than bone-in cuts

For something completely different, try my Tandoori Chicken Recipe.

Storage and Reheating

Leftover Pork Chop Supreme is almost as good as freshly made, which makes this recipe perfect for meal prep. The flavors actually deepen overnight as everything melds together.

I’ve found the key to successful reheating is adding a splash of cream or broth to bring the sauce back to life.

Here’s how to store and reheat properly:

• Refrigerator storage: Transfer the pork chops and sauce to an airtight container and refrigerate for up to 3 to 4 days, keeping the chops submerged in the sauce to prevent them from drying out
• Freezer storage: You can freeze the cooked pork chops and sauce for up to 2 months in a freezer-safe container, though the cream sauce may separate slightly when thawed and will need whisking
• Reheating in oven: Place the pork chops in a baking dish, cover with foil, and reheat at 325°F (163°C) for 15 to 20 minutes until warmed through, adding 2 to 3 tablespoons of cream or broth to the sauce before reheating
• Reheating on stovetop: Warm the sauce in a skillet over medium-low heat, add the pork chops, cover, and heat for 8 to 10 minutes, stirring the sauce occasionally to prevent scorching
• Microwave method: While not ideal, you can microwave individual portions in 30-second intervals, stirring the sauce between each interval, until heated through (about 2 to 3 minutes total)
• Thawing instructions: If frozen, thaw the pork chops in the refrigerator overnight before reheating for the best texture and most even heating
• Refreshing the sauce: If the sauce seems too thick after storage, thin it with a bit of chicken broth or cream while reheating to restore the original consistency
• Avoid overheating: Reheating pork chops beyond 165°F (74°C) will dry them out, so stop as soon as they’re warmed through

Nutritional Facts

Per serving (1 pork chop with sauce):

• Calories: 485
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 145mg
• Sodium: 620mg
• Total Carbohydrates: 6g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 42g
• Vitamin A: 18% DV
• Vitamin C: 4% DV
• Calcium: 8% DV
• Iron: 12% DV

Note: Nutritional information is approximate and may vary based on specific ingredients used and portion sizes.

Health Benefits of Key Ingredients

While this recipe is definitely an indulgent comfort food, it’s not without nutritional merit. The combination of lean protein and nutrient-rich mushrooms makes it more balanced than you might think.

I don’t make this recipe trying to convince myself it’s health food, but I do appreciate that it provides real nutritional value alongside the deliciousness.

Here’s what you’re getting:

• Pork chops: An excellent source of high-quality protein, B vitamins (especially B12 and B6), selenium, and zinc, which support muscle maintenance, energy production, immune function, and metabolic health
• Mushrooms: Low in calories but rich in antioxidants, selenium, vitamin D (especially if they’ve been exposed to UV light), and B vitamins that support immune health and may have anti-inflammatory properties
• Garlic: Contains powerful compounds like allicin that have been shown to support cardiovascular health, boost immune function, and provide anti-inflammatory and antimicrobial benefits
• Fresh herbs: Packed with antioxidants, vitamins, and beneficial plant compounds that support overall health, with thyme and rosemary specifically known for their anti-inflammatory properties
• Olive oil: Provides heart-healthy monounsaturated fats and antioxidants that support cardiovascular health and may reduce inflammation throughout the body

Read Also: Healthy Chicken Parmesan Recipe

FAQs About Pork Chop Supreme

1. Can I use boneless pork chops instead of bone-in?

Absolutely, boneless pork chops work perfectly in this recipe. Just adjust your cooking time because boneless chops cook faster than bone-in ones.

I’d recommend reducing the oven time to 10 to 12 minutes and checking the internal temperature at the 10-minute mark to avoid overcooking.

2. What can I substitute for heavy cream to make this lighter?

You can use half-and-half for a lighter sauce, though it won’t be quite as rich and creamy. Another option is to use whole milk thickened with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold milk before adding it to the sauce.

Greek yogurt added at the very end (off heat) also works, but be careful not to boil it or it will separate.

3. Can I make this recipe ahead of time?

Yes, you can prep everything ahead and assemble it when you’re ready to cook. Sear the pork chops and make the sauce earlier in the day, then store them separately in the refrigerator.

When you’re ready to serve, reheat the sauce on the stovetop, add the chops, and finish in the oven as directed. You might need to add an extra 5 minutes to the baking time since everything is starting cold.

4. What’s the best way to prevent the cream sauce from curdling?

The key is controlling your heat and not letting the sauce boil vigorously. Keep it at a gentle simmer and stir occasionally.

Also, adding the cream after you’ve reduced the wine and broth helps stabilize it. If your sauce does start to break, remove it from heat immediately and whisk in a tablespoon of cold cream to bring it back together.

5. How do I know when the pork chops are done without a thermometer?

While a meat thermometer is really the best way to ensure perfect doneness, you can also check by making a small cut in the thickest part of the chop. The meat should be slightly pink in the center (not gray all the way through) and the juices should run clear, not pink.

The texture should feel firm but still have a bit of give when you press on it, similar to the flesh at the base of your thumb when you make a light fist.

Final Thoughts

This Pork Chop Supreme Recipe has become one of those dishes I turn to when I want to feel like I’ve really accomplished something in the kitchen. It’s special enough for company but easy enough for a regular Tuesday night.

The best part is watching my family scrape their plates clean and ask what’s for dinner tomorrow. Give this recipe a try, and I think you’ll understand why it earned the name “supreme.”

I’d love to hear how yours turns out, so drop a comment below and let me know if you try any of the variations. Happy cooking!

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