Pork Chop Supreme

Ingredients

  • 4 to 6 pork chops (bone-in or boneless, about 1 inch thick)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil or butter
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup milk
  • 1 medium onion, thinly sliced
  • 3 to 4 medium potatoes, peeled and thinly sliced
  • 1 cup shredded cheddar cheese (optional)
  • Paprika, for garnish
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Season pork chops with salt and pepper on both sides.
  3. In a large skillet, heat olive oil or butter over medium-high heat. Sear pork chops for 2–3 minutes per side until lightly browned (they don’t need to be fully cooked).
  4. In a mixing bowl, combine cream of mushroom soup, cream of chicken soup, and milk. Stir until smooth.
  5. Layer the casserole dish (9×13 inches or similar) with sliced potatoes and onions.
  6. Place the pork chops over the potatoes and onions.
  7. Pour the soup mixture evenly over the top, making sure to cover all the pork chops.
  8. Cover with foil and bake for 1 hour.
  9. Remove foil, sprinkle with cheese (if using), and bake for an additional 15–20 minutes, until cheese is melted and bubbling, and pork is cooked through.
  10. Garnish with paprika and fresh parsley, if desired.
  11. Serve hot with a side of green beans, salad, or crusty bread!

Let me know if you’d like a crock pot version or want to make it spicier!

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