Pork Chop Supreme layers seared pork chops over thinly sliced potatoes with a creamy onion sauce. It bakes in one 9×13-inch dish and serves four in 95 minutes.
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. Try our Smothered Pork Chops next.
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. If you like this, you'll love our Smothered Pork Chop Scalloped Potato Casserole.
1 can cream of onion soup – Cream of mushroom or celery works in a pinch.
2 tablespoons dry 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. For another easy option, see our 3-ingredient slow cooker pork chop.
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, until the potatoes are fork-tender and the pork chops reach 145°F (63°C).
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.
More easy dinners you might like
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: You might also like our Smothered Baked Pork Chops.
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. Try our Garlic Butter Pork Chops with Cheesy Potato Bake next.
Let me know how it turns out — or how you make it your own. If you like this, you'll love our Pork Chops that Melt in Your Mouth.
Pork Chop Supreme with Potatoes
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 4 pork chops boneless or bone-in
- 4 medium potatoes peeled and sliced ⅛-inch thick
- 1 can cream of onion soup 10.5 oz
- 2 tbsp dry onion soup mix or ½ sautéed yellow onion
- 1 cup milk
- salt and black pepper to taste
- 1 tbsp olive oil plus more for greasing
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil.
- Pat pork chops dry and season with salt and pepper. In a skillet, heat 1 tbsp olive oil and sear pork chops for 2–3 minutes per side until golden.
- Slice peeled potatoes into ⅛-inch rounds and layer evenly in the greased baking dish.
- In a bowl, whisk together cream of onion soup, milk, and onion soup mix (or sautéed onion) until smooth.
- Place seared pork chops over potatoes and pour sauce evenly over top. Cover tightly with foil.
- Bake for 1 hour covered. Remove foil and bake an additional 10–15 minutes, until the potatoes are fork-tender and the pork chops reach 145°F (63°C).
- Let rest 5–10 minutes before serving. Spoon sauce over each serving.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
