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There are a few dishes I return to over and over again when I want something easy, satisfying, and let’s be honest — a little nostalgic. Pork Chop Supreme is one of them.

This recipe reminds me of weeknight dinners when I was growing up. My mom would layer pork chops over sliced potatoes, pour some creamy sauce over everything, and let the oven do the heavy lifting. The whole house would smell amazing by the time it was done — buttery, savory, and just slightly sweet from the onions. I remember sneaking into the kitchen with a fork before dinner was even on the table.

It’s not fancy. It doesn’t try to be. But it’s exactly what I want when the day’s been long and dinner needs to hit the spot.

Why You’ll Love It

It’s a one-dish wonder. The pork, potatoes, and sauce cook together in one baking dish. Cleanup is blissfully minimal.

That creamy sauce. A mix of cream of onion soup and onion mix makes a rich, flavorful base that seeps into the potatoes and keeps the pork juicy.

You can tweak it. Add veggies, use a different soup, top with cheese… you’ve got options.

It works for guests or leftovers. It feels homey enough for family dinner and hearty enough to impress.

What You’ll Need

Here’s what I usually grab when I make this dish — nothing fancy, all pantry and fridge basics.

4 pork chops – Boneless works great, but bone-in adds flavor. Just add a few extra minutes in the oven.

4 medium potatoes – I love Russets or Yukon Golds. Slice them thin — the thinner the better for even cooking.

1 can cream of onion soup – Cream of mushroom or celery works in a pinch.

2 tablespoons mashed onion soup mix – If I’m out, I sauté half a yellow onion until soft and toss that in.

1 cup milk – Whole milk makes it creamy, but half-and-half or even evaporated milk will do the trick.

Salt & black pepper

Olive oil – For browning the pork and greasing the dish.

Let’s Cook

1. Preheat the Oven & Prep Your Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish — I usually drizzle a little olive oil and spread it around with a paper towel.

2. Season & Sear the Pork Chops

Pat your pork chops dry with paper towels and sprinkle both sides with salt and pepper. Heat a bit of olive oil in a skillet over medium-high heat and sear each chop for 2–3 minutes per side, just until you get some golden color. You’re not cooking them all the way — just giving them a head start and sealing in flavor.

3. Slice the Potatoes

Peel your potatoes and slice them into rounds, about ⅛-inch thick. Try to keep the slices uniform so they cook evenly. I just use a sharp knife, but if you’ve got a mandoline, even better.

Layer the slices evenly in your greased baking dish.

4. Mix Up the Sauce

In a bowl, whisk together the can of cream of onion soup, milk, and onion mix (or sautéed onions if you’re going the from-scratch route). Stir until smooth.

5. Assemble & Bake

Lay the seared pork chops over the potatoes. Pour the sauce mixture evenly over everything — try to make sure it seeps down into the potatoes.

Cover the dish tightly with foil and pop it in the oven.

Bake covered for 1 hour, then remove the foil and bake for another 10–15 minutes so the top can get a little golden and bubbly.

6. Rest & Serve

Let it rest for 5–10 minutes after baking. The sauce will thicken a bit more, and the whole thing will be easier to serve.

Scoop a bit of everything onto each plate — a chop, those creamy potatoes underneath, and don’t forget to spoon some sauce over the top.

What to Serve With It

I usually keep it simple:

Steamed broccoli or green beans

A crisp garden salad (something vinegary to cut the richness)

Warm rolls or crusty bread — because you’ll want to sop up every bit of that sauce

If I’m feeling extra hungry (or feeding big eaters), I’ll add a side of buttered noodles or roasted carrots.

Leftovers & Meal Prep Tips

To store: Cover leftovers tightly or transfer to containers. They’ll keep in the fridge for up to 3 days.

To reheat: A quick spin in the microwave works, or reheat covered in the oven at 350°F until warmed through.

To freeze: Let it cool completely, wrap it tightly (or portion it into freezer containers), and freeze for up to 2 months. Just know the potatoes might get a bit softer after thawing.

Make-ahead: You can assemble the whole thing (just don’t bake), cover tightly with foil, and refrigerate overnight. Pull it out 30 minutes before baking so it can come to room temp.

Variations to Try

This is a flexible little recipe. Here are some ways I’ve changed it up over the years:

Add veggies – Layer in sliced mushrooms, bell peppers, or baby spinach.

Top with cheese – Sprinkle shredded cheddar or mozzarella during the last 10 minutes of baking.

Add herbs – A little dried thyme or rosemary mixed into the sauce adds a cozy flavor.

Use bacon grease – If you have it, swap out some olive oil for bacon drippings when searing the pork. Yum.

Tangy version – Stir a spoonful of sour cream or Greek yogurt into the sauce for a little extra richness and tang.

Final Thoughts

If you’re after something easy, filling, and full of down-home flavor, Pork Chop Supreme is it. It’s not trendy or flashy, but it’s the kind of meal that gets scraped clean off the plate — the kind of dinner that brings people to the table and keeps them coming back.

Whether it’s a busy Tuesday night or a Sunday supper with family, this dish never lets me down. And honestly, we could all use a little more food like that these days.

Let me know how it turns out — or how you make it your own.