When the wind howled through the trees one crisp Sunday evening, I decided it was time to bring something hearty and satisfying to the table—something that didn’t require fancy ingredients but promised the kind of comfort that only a slow-baked, family-style meal can deliver. Pork Chop Supreme wasn’t on the weekly meal plan.
In fact, I stumbled upon the idea while organizing my pantry and noticing a can of condensed cream of onion soup staring back at me, practically begging to be used. That got the wheels turning.
I thought back to the kind of meals that brought my family together—those layered dishes bubbling away in the oven, making the house smell like something magical. I had pork chops, a few russet potatoes, and just enough milk to make a creamy sauce happen. That’s all I needed.
The moment I slid the dish into the oven, the savory aroma began drifting out. And by the time I took that first forkful—tender pork, velvety potatoes, and that rich, savory sauce—I knew this was one of those “keep forever” recipes. It’s simple, dependable, and has that old-school baked-dinner charm. If you’re after something wholesome and soul-warming, Pork Chop Supreme is the one.
Short Description
Pork Chop Supreme is a comforting oven-baked dish featuring seared pork chops layered over thin-sliced russet potatoes, baked in a creamy French onion sauce until tender and bubbling—perfect for a family dinner.
Key Ingredients
- 6 boneless lean pork chops
- 2 tablespoons olive oil
- 5 russet potatoes, sliced thin
- 1 packet French onion soup mix
- 1 can (10.5 oz) condensed cream of onion soup
- ½ cup whole milk
- Salt and pepper, to taste
Tools Needed
- 9×13-inch baking dish
- Skillet
- Sharp knife or mandoline slicer
- Mixing bowl
- Spatula or wooden spoon
- Aluminum foil (optional)
Cooking Instructions
Step 1: Brown the Pork Chops
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once the oil shimmers, sear the pork chops for about 2–3 minutes per side until golden. You’re not fully cooking them here—just locking in the flavor.
Step 2: Prep the Oven and Baking Dish
Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray or brush with oil to prevent sticking.
Step 3: Layer the Potatoes
Evenly spread the thinly sliced russet potatoes across the bottom of the baking dish. Overlap them slightly so they bake evenly and absorb the flavors of the sauce.
Step 4: Add the Pork Chops
Place the browned pork chops on top of the potatoes. Give them a light sprinkle of salt and freshly cracked black pepper.
Step 5: Make the Creamy Onion Sauce
In a medium bowl, stir together the condensed cream of onion soup, French onion soup mix, and ½ cup whole milk. Mix until smooth and well combined.
Step 6: Pour and Bake
Pour the creamy onion sauce evenly over the pork chops and potatoes. Cover the dish loosely with foil if your oven tends to brown too quickly. Bake uncovered for 60 minutes.
Step 7: Check for Doneness
Pierce a few potatoes with a fork—if they’re tender, it’s ready. If still a bit firm, cover with foil and bake for an additional 10 minutes. The sauce should be bubbling and slightly thickened.
Why You’ll Love This Recipe
– Hearty and comforting—perfect for chilly evenings
– Requires simple pantry staples
– Minimal prep and cleanup
– Packed with flavor thanks to the onion soup mix
– Bakes into a full meal—no need for extra sides
Mistakes to Avoid & Solutions
Undercooked Potatoes
Thin slices are key. Use a mandoline if possible. If your slices are too thick, they may remain underdone even after an hour.
Dry Pork Chops
Don’t skip the searing step. It adds flavor and keeps moisture locked in. Also, avoid overcooking—covering near the end helps retain moisture.
Over-salted Sauce
French onion soup mix can be salty. Taste your mixture before adding any extra salt. You can balance saltiness with a splash of cream or a bit more milk if needed.
Uneven Cooking
Layer potatoes in an even thickness to ensure they all cook at the same rate. Crowding the pan can cause inconsistent results.
Watery Sauce
Avoid using low-fat milk or adding extra liquid. Stick to the ½ cup of whole milk for a balanced, creamy consistency.
Serving and Pairing Suggestions
Serve Pork Chop Supreme hot, straight from the oven, family-style. A side of steamed green beans or roasted Brussels sprouts adds color and a fresh crunch. If you’re feeling indulgent, a buttery dinner roll on the side soaks up the delicious sauce beautifully.
Pair it with a glass of dry white wine like Chardonnay or a crisp apple cider to complement the savory onion flavor. For a non-alcoholic option, a glass of iced tea or lemon water balances the richness.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: This dish freezes well. Wrap individual portions tightly in foil and freeze for up to 2 months.
Reheating (Oven): Cover with foil and reheat at 325°F for 20–25 minutes or until heated through.
Reheating (Microwave): Use a microwave-safe dish and cover loosely. Heat in 1-minute increments until warm, stirring occasionally.
FAQs
1. How thin should the potatoes be sliced?
Aim for 1/8-inch slices. If they’re too thick, they won’t soften in time. A mandoline slicer is ideal.
2. Can I use bone-in pork chops?
Yes, just ensure they’re not too thick, and increase baking time slightly if needed. Check internal temp for doneness (145°F).
3. Is it okay to substitute the cream of onion soup?
You can use cream of mushroom or cream of celery, though the flavor will change slightly. Add a dash of onion powder if needed.
4. What type of potatoes work best?
Russet potatoes are best due to their starchy texture, which helps thicken the sauce and adds richness.
5. Can I make this ahead of time?
Yes, you can assemble the dish a day in advance and refrigerate it. Let it sit at room temperature for 20 minutes before baking.
Tips & Tricks
– Use a mandoline for perfectly even potato slices.
– Let the pork rest briefly after searing to keep it juicy.
– Add a handful of shredded cheese on top in the last 10 minutes for a melty finish.
– For a smokier flavor, mix a teaspoon of smoked paprika into the sauce.
– Use foil loosely if you want the top to crisp up without drying out.
Recipe Variations
Cheesy Pork Chop Supreme
Add 1 cup shredded cheddar or Monterey Jack cheese to the sauce mix before pouring. Top with more cheese in the last 10 minutes of baking.
Low-Carb Version
Swap russet potatoes with thinly sliced zucchini or cauliflower for a lower-carb take. Reduce bake time by 10–15 minutes, as veggies cook faster.
Spicy Twist
Mix ½ teaspoon crushed red pepper flakes or a dash of hot sauce into the sauce. It adds a subtle heat that balances the creaminess.
Mushroom & Herb Supreme
Replace the condensed soup with cream of mushroom and stir in 1 tsp fresh thyme or rosemary. Add sliced fresh mushrooms between the layers.
Apple & Onion Version
Layer thin apple slices between the potatoes for a hint of sweetness that complements the onion and pork beautifully. Add a touch of cinnamon to the sauce for warmth.
Final Thoughts
Cooking Pork Chop Supreme brought back a quiet kind of satisfaction—the kind you feel when you know dinner’s going to win everyone over before they even take a bite. The creamy onion sauce, the fork-tender potatoes, and those golden pork chops all work together like a well-rehearsed trio. It’s comfort food without the drama, no fancy techniques or endless steps—just real ingredients doing what they do best.
It’s become a little ritual in my house now. When the week feels too long or the weather turns gray, I reach for this recipe. There’s comfort in its simplicity, and I love knowing it can sit proudly at a Sunday dinner or quietly warm up a Wednesday night. The oven hums, the kitchen fills with that nostalgic onion scent, and suddenly the whole space feels warmer.
I hope it brings the same joy and calm to your table.
Pork Chop Supreme
Ingredients
- 6 boneless lean pork chops
- 2 tablespoons olive oil
- 5 russet potatoes sliced thin
- 1 packet French onion soup mix
- 1 can 10.5 oz condensed cream of onion soup
- ½ cup whole milk
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the pork chops for 2–3 minutes on each side until nicely browned. You're just locking in flavor—not cooking them through.
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray or oil.
- Spread the sliced potatoes across the bottom of the dish in an even layer. Let them overlap a bit so they bake evenly.
- Place the browned pork chops right on top of the potatoes. Sprinkle with a little salt and pepper.
- In a bowl, mix together the cream of onion soup, French onion soup mix, and ½ cup of milk. Stir until smooth.
- Pour the sauce all over the pork chops and potatoes. If your oven browns things fast, cover loosely with foil. Bake uncovered for 1 hour.
- Poke a few potatoes with a fork. If they’re soft, it’s done. If they’re still firm, cover with foil and bake for 10 more minutes. The sauce should be bubbling and creamy.
