There’s nothing quite like a truly satisfying meal after a long day, is there? And it doesn’t have to be complicated! Sometimes, the simplest ingredients, when treated with a little love, can turn into something absolutely extraordinary. That’s exactly how I feel about my go-to Pork Chop Supreme recipe. It’s a total game-changer for weeknight dinners, delivering incredibly juicy pork chops smothered in the most divine, rich, and savory sauce you can imagine.

Honestly, this isn’t just any pork chop recipe; it’s the one I pull out when I want to feel like a culinary wizard without actually breaking a sweat. I remember the first time I nailed this Pork Chop Supreme – the aromas filling the kitchen, that first bite of tender pork and creamy sauce… pure bliss! It instantly became a family favorite, and I just know it’ll become one of yours too. It’s got that special something that makes it stand out from the crowd.

Why You’ll Love This Pork Chop Supreme

Okay, so why *this* Pork Chop Supreme? Because it’s everything you want in a weeknight meal and more! It’s quick, it’s comforting, and honestly, it tastes like you spent hours slaving away, but shhh, that’ll be our little secret. You get perfectly cooked, tender pork chops every single time, and that sauce? Oh, that sauce is liquid gold! It’s rich, savory, and just begging to be soaked up by whatever delicious side you choose.

Quick & Easy: Seriously, under 40 minutes from start to finish!
Flavor Bomb: That creamy, savory sauce is just out of this world.
Family Friendly: Even picky eaters will ask for seconds.
Impressive Results: Looks fancy, but it’s totally doable for any home cook.

The Allure of Pork Chop Supreme

This isn’t just a recipe; it’s an experience! The Pork Chop Supreme offers that perfect balance of familiar comfort and elevated flavor. You’ll love how effortlessly it comes together, creating a dish that’s both incredibly satisfying and deceptively simple. It’s a definite must-try for anyone craving something truly special without all the fuss.

Gathering Your Ingredients for Pork Chop Supreme

Alright, let’s talk ingredients! This is where the magic really starts. You don’t need a huge list of fancy things for this Pork Chop Supreme, which is one of the reasons I love it so much. It’s all about quality and making sure you’ve got everything ready to go. Trust me, “mise en place” (that’s just fancy chef-speak for “everything in its place”) makes the whole cooking process so much smoother and more enjoyable. You’ll be zipping through this recipe like a pro!

Essential Ingredients for Pork Chop Supreme

For this Pork Chop Supreme, we’re keeping it simple but mighty! You’ll want boneless pork chops – I usually go for about an inch thick, but we can talk about adjusting for that later. Fresh onion, finely chopped, and garlic, minced, are non-negotiable for building that amazing flavor base. And please, use proper heavy cream and good quality Dijon mustard; they really make that sauce sing!

How to Create Your Pork Chop Supreme

Okay, deep breath! This is the fun part, where all those lovely ingredients transform into your incredible Pork Chop Supreme. Don’t worry, I’m going to walk you through every single step, just like I would with a friend standing next to me in my kitchen. The key here is to follow the steps, but also to trust your instincts a little bit. Cooking should be enjoyable, not stressful!

Preparing the Perfect Pork Chop Supreme

First things first, let’s get those beautiful pork chops ready. You’ll want to pat them really, really dry with a paper towel. This is super important for getting that amazing golden-brown crust we’re after – moisture is the enemy of a good sear! Once they’re dry, go ahead and season them generously with salt and black pepper on both sides. Don’t be shy here; the seasoning really makes a difference. Now, grab your largest skillet – cast iron is my favorite for this, but any heavy-bottomed skillet will do – and heat up that olive oil over medium-high heat. You want it shimmering, almost smoking, but not quite. Carefully place your seasoned pork chops in the hot skillet, giving them some space. Don’t overcrowd the pan, or they’ll steam instead of sear! Let them cook for about 3-4 minutes per side until they’re beautifully golden brown and released easily from the pan. Then, take them out and set them aside on a plate. They won’t be cooked all the way through yet, and that’s perfectly fine!

Crafting the Supreme Sauce

Now for the star of the show: that glorious sauce! Don’t clean the skillet after searing the pork chops – all those little browned bits, called “fond,” are pure flavor gold. Reduce the heat a bit to medium, then toss in your chopped onion. Let it cook, stirring occasionally, until it’s softened and a little translucent, about 3-5 minutes. Oh, the smell already! Next, add your minced garlic and cook for just about a minute until it smells fragrant. Be careful not to burn it, garlic can turn bitter quickly. Now, pour in the chicken broth. This is where you get to scrape up all those delicious browned bits from the bottom of the skillet with your wooden spoon. It adds so much depth to the sauce! Bring it to a nice gentle simmer, then reduce the heat to medium-low and stir in the heavy cream and that lovely Dijon mustard. Give it a good whisk to make sure it’s all combined and smooth. Taste it! Does it need a tiny bit more salt or pepper? Adjust it now if you think so.

Finishing Your Pork Chop Supreme

Almost there, friends! Once your sauce is looking all creamy and delicious, it’s time to bring the pork chops back into the fold. Carefully nestle them back into the skillet, making sure they’re mostly submerged in that wonderful sauce. Cover the skillet with a lid and let it simmer for another 5-7 minutes. This is where the magic happens – the pork chops will finish cooking through, becoming incredibly tender, and they’ll soak up all that amazing sauce. The exact time will depend on how thick your chops are, so keep an eye on them. You can always slice into one discreetly to check for doneness; it should be just barely pink in the center, or no pink at all, depending on your preference. Once they’re cooked to perfection, turn off the heat. Before serving, sprinkle generously with fresh chopped parsley. It adds a beautiful pop of color and a fresh, herbaceous note that balances the richness of the sauce. And just like that, you’ve made Pork Chop Supreme!

Tips for a Flawless Pork Chop Supreme

Alright, so you’ve got the basics down, but I’ve picked up a few little tricks over the years that really elevate this Pork Chop Supreme from “good” to “oh-my-gosh-I-need-more!” These are the tiny details that can make a huge difference, whether you’re trying to get that perfect sear or just want to make sure your sauce is absolutely spot-on. Don’t skip these, they’re gold!

Don’t Skimp on the Sear: That golden-brown crust isn’t just for looks; it locks in juices and builds incredible flavor. Make sure your pan is hot enough and don’t overcrowd it!
Patience with the Onions: Letting the onions truly soften and get a little translucent adds a subtle sweetness to the sauce that you won’t get if you rush them.
Scrape That Fond: Those browned bits on the bottom of the pan after searing the pork chops? They’re flavor bombs! Use your wooden spoon to scrape them up when you add the chicken broth. It’s essential for a rich sauce.
Taste and Adjust: Always taste your sauce before the pork chops go back in. A little pinch more salt or pepper can really make it sing.
Don’t Overcook the Pork: Pork chops can dry out quickly. Keep an eye on them during that final simmer; they’re done when they reach an internal temperature of 145°F (63°C).

Achieving Pork Chop Supreme Perfection

The beauty of this Pork Chop Supreme is how adaptable it is! If your pork chops are thinner than an inch, you’ll want to reduce that final simmer time by a minute or two – just keep an eye on them. For thicker chops, you might need an extra minute or so. And if you like a really thick, clingy sauce, here’s a pro tip: mix a teaspoon of cornstarch with a tablespoon of cold water, then whisk it into the simmering sauce. Let it bubble for a minute, and watch it thicken right up!

Serving and Storing Your Pork Chop Supreme

So, you’ve just whipped up a batch of this amazing Pork Chop Supreme, and now comes the best part: digging in! This dish is incredibly versatile, and it pairs beautifully with so many things. My absolute favorite way to enjoy it is spooned over a fluffy bed of mashed potatoes – they’re just perfect for soaking up every last drop of that incredible sauce. But don’t worry, I’ve got a few other ideas for you too. And hey, if you happen to have any leftovers (which is rare in my house!), I’ll tell you how to keep them tasting just as good for round two.

Enjoying Your Pork Chop Supreme

Beyond mashed potatoes, rice is another fantastic option for soaking up that rich sauce. A side of simple steamed green beans or asparagus adds a lovely fresh crunch, cutting through the richness beautifully. Or, if you’re feeling a little fancy, a light, crisp salad with a vinaigrette dressing works wonders too. Honestly, the possibilities are endless!

Frequently Asked Questions About Pork Chop Supreme

I get a lot of questions about this Pork Chop Supreme recipe, which I totally love! It means you’re excited to make it perfect. So, I’ve gathered some of the most common ones here to help you out. Don’t ever hesitate to ask if something’s on your mind; we’re all learning and cooking together!

Pork Chop Supreme FAQs

Q1. Can I use bone-in pork chops for this Pork Chop Supreme recipe?
Absolutely! Bone-in pork chops work wonderfully here, but you’ll likely need to increase the cooking time slightly during the searing and simmering stages. Just make sure they reach an internal temperature of 145°F (63°C) for food safety. The bone actually adds even more flavor to the sauce, which is a bonus!

Q2. What if I don’t have Dijon mustard? Can I substitute it?
Dijon mustard adds a really lovely tang and depth to the sauce in this Pork Chop Supreme, but if you’re in a pinch, you can try a tiny bit of yellow mustard (start with half the amount and taste) or even a splash of white wine vinegar or lemon juice for acidity. Just taste as you go to make sure you like the flavor!

Q3. Can I make this Pork Chop Supreme dairy-free?
Replacing the heavy cream is tricky, as it’s key to the richness. You could try a full-fat canned coconut milk for a dairy-free option, but be aware it will change the flavor profile quite a bit. It might give your Pork Chop Supreme a subtle coconut note, which some people love!

Estimated Nutritional Information for Pork Chop Supreme

Just a quick note on the nutritional side of things for this amazing Pork Chop Supreme! While I’ve included some general estimates, please remember that these can vary quite a bit depending on the exact brands you use, the specific cuts of pork, and even how generously you pour that delicious sauce. Think of this as a helpful guide rather than a precise count – every kitchen is a little different, and that’s perfectly okay!

Share Your Pork Chop Supreme Experience

Well, there you have it! Your very own, incredibly delicious Pork Chop Supreme. I truly hope you love it as much as my family and I do. Once you’ve whipped up this magic, please, *please* come back and tell me all about it in the comments below! What sides did you serve? Did you add any fun twists? Don’t be shy! And if you share your culinary creations on social media, make sure to tag me. I absolutely adore seeing your kitchen adventures!

Pork Chop Supreme: 1 Magical Bite Changes Dinner

Author: ferecipe.com
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Halal

Print Recipe

Description

This recipe delivers juicy pork chops with a rich, savory sauce, perfect for a satisfying meal.

Ingredients

Scale

4 boneless pork chops
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
Salt to taste
Black pepper to taste
Fresh parsley, chopped for garnish

Instructions

Season pork chops with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear pork chops for 3-4 minutes per side, until golden brown. Remove from skillet and set aside.
Add chopped onion to the skillet and cook until softened, about 3-5 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
Reduce heat to medium-low and stir in heavy cream and Dijon mustard.
Return pork chops to the skillet. Cover and simmer for 5-7 minutes, or until pork chops are cooked through.
Garnish with fresh parsley before serving.

Notes

Adjust cooking time for pork chops based on thickness.
For a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir into the simmering sauce.
Serve with mashed potatoes or rice to soak up the delicious sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-Frying, Simmering
Cuisine: American

Nutrition

Serving Size: 1 pork chop with sauce
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 35g
Cholesterol: 120mg

Keywords: pork chop, supreme, cream sauce, dinner, savory