Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 1 tablespoon olive oil
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 small onion, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat oven: Set oven to 350°F (175°C).
- Season pork chops: Pat chops dry and season both sides with salt, pepper, garlic powder, and paprika.
- Sear chops: Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 2–3 minutes per side until lightly browned. Remove and set aside.
- Prepare sauce: In a mixing bowl, combine cream of mushroom soup and sour cream. Stir until smooth.
- Assemble: In a 9×13-inch baking dish, spread half of the sliced onions. Place pork chops on top, then cover with remaining onions. Pour the soup mixture over the chops, spreading evenly.
- Bake: Cover with foil and bake for 40 minutes. Remove foil and bake an additional 10–15 minutes, or until pork chops are tender and the sauce is bubbly.
- Serve: Garnish with parsley and serve hot with mashed potatoes, rice, or egg noodles.
If you want, I can also give you a slow cooker version of Pork Chop Supreme so it’s even more tender.