Pork Chop Supreme with Potatoes is golden-seared pork chops baked on a bed of thin-sliced potatoes in a creamy, savory onion sauce. It is an old-fashioned, all-in-one oven dinner for a cozy weeknight or Sunday supper.
How to make pork chop supreme: Sear seasoned pork chops, lay them over thin potato slices in a 9×13-inch dish, pour on cream of onion soup whisked with milk and onion soup mix, cover and bake at 350°F for 1 hour, then uncover for 10 to 15 minutes.
Why You’ll Love It
- A whole dinner in one dish: pork chops and potatoes bake together.
- Creamy onion sauce: it seasons the potatoes and keeps the chops moist.
- Simple ingredients: chops, potatoes, a can of soup, onion soup mix and milk.
- Hands-off: after a quick sear, the oven does the rest.
Ingredient Notes
Pork chops: Four chops, boneless or bone-in. Bone-in chops may need about 5 extra minutes. Pat them dry so they sear to a golden crust.
Potatoes: Four medium potatoes, peeled and sliced ⅛ inch thick. Thin slices are essential; they need to be fully tender in the time the chops take to cook.
Cream of onion soup and milk: One can of soup whisked with a cup of milk makes a pourable sauce that turns thick and creamy in the oven.
Onion soup mix: Two tablespoons boost the onion flavor. Half a sautéed yellow onion works instead. I like the dry mix for the deeper, savory flavor it adds to the sauce.
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Ingredients
- 4 pork chops, boneless or bone-in
- 4 medium potatoes, peeled and sliced ⅛-inch thick
- 1 can (10.5 oz) cream of onion soup
- 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
How to Make Pork Chop Supreme
1. Heat the oven. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. Sear the chops. Pat the pork chops dry and season them with salt and pepper. Heat 1 tbsp olive oil in a skillet and sear the chops for 2–3 minutes per side until golden.
3. Layer the potatoes. Slice the peeled potatoes into ⅛-inch rounds and layer them evenly in the dish.
4. Mix the sauce. Whisk the cream of onion soup, milk and onion soup mix (or sautéed onion) until smooth.
5. Assemble. Place the seared chops over the potatoes, pour the sauce evenly over the top and cover tightly with foil.
6. Bake. Bake for 1 hour covered. Remove the foil and bake 10–15 minutes more, until the potatoes are fork-tender and the pork chops reach 145°F (63°C).
7. Rest and serve. Let it rest for 5–10 minutes, then spoon the sauce over each serving.
How to Keep the Pork Chops Tender
The sear is only for color and flavor. Two to three minutes per side builds a golden crust, but the chops should still be pink inside, because they finish slowly in the oven.
The tight foil cover traps steam, so the chops braise gently in the creamy sauce while the potatoes soften. Uncovering at the end thickens the sauce and lets the top brown a little.
Check the chops with a thermometer at the end; they are done at 145°F, followed by the rest. I always check the potatoes in the center of the dish too, since they are the last to turn tender.
Tips for Success
Why are the potatoes still hard?
The slices were too thick or the foil was loose. Slice them ⅛ inch thick and cover the dish tightly for the first hour.
Why are the chops dry?
They were thin or overcooked. Use thicker chops and take the dish out as soon as they reach 145°F.
Why is the sauce thin?
Potatoes and chops release liquid. Give it the uncovered time, and let it rest before serving so the sauce thickens.
Make It Ahead
You can sear the chops and slice the potatoes a few hours ahead. Keep the chops in the refrigerator, and hold the potato slices in a bowl of cold water so they do not turn gray; drain and pat them dry before layering. Assemble, cover and bake when you are ready, adding a few minutes since everything starts cold.
Variations
- Cheesy: sprinkle shredded cheddar over the top for the last 10 minutes.
- Mushrooms: add sliced mushrooms over the potatoes before baking.
- Cream of mushroom: use cream of mushroom soup instead of cream of onion.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat covered in the oven or microwave until the chops reach 165°F.
What to Serve With It
Green beans, peas or a crisp salad balance the rich potatoes. For more pork chop dinners, try smothered pork chop scalloped potato casserole, smothered baked pork chops or French onion pork chops. For the slow cooker, there is crockpot ranch pork chops and potatoes and 3-ingredient slow cooker pork chops, and honey garlic pork chops are quick on the stove.
Frequently Asked Questions
What is the best way to cook a pork chop so it’s tender?
Sear it quickly for color, then cook it gently in liquid, like the creamy sauce here, and stop at 145°F. A short rest before serving keeps the juices inside.
What is the tastiest cut of pork chop?
Bone-in rib chops and thick-cut loin chops are both juicy and flavorful. Bone-in chops add a little extra flavor and stay moist in a long bake.
Can I use cream of mushroom soup?
Yes. It gives a milder, earthier sauce. Keep the onion soup mix for the savory onion flavor.
Final Notes
Slice the potatoes thin and seal the foil tightly for the first hour. If you have a question or make it, tell me how it turned out in the comments.
Pork Chop Supreme with Potatoes
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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.
