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Oval dish with pieces of pork in a creamy sauce, garnished with chopped chives, placed on a blue and white patterned surface.

Pork Chops Supreme Recipe

Chef Jenn
Pork Chops Supreme is a 1970s skillet dinner where browned pork chops simmer in a mushroom and onion gravy built on canned cream of mushroom soup. It comes together in one pan in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 334 kcal

Ingredients
  

  • 6 ½-inch-thick loin pork chops
  • prepared Dijon mustard
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion thinly sliced
  • 8 ounces fresh mushrooms sliced
  • 2 cloves garlic minced
  • 10.5 ounce cream of mushroom soup or 1 (10.5-ounce) can; undiluted
  • ½ cup water
  • fresh parsley chopped for garnish

Instructions
 

  • Spread one side of each pork chop with a thin layer of Dijon mustard.
  • Combine the flour, salt, and pepper in a shallow dish, then dredge the pork chops on all sides.
  • Heat the oil in a large skillet over medium-high heat. Brown the pork chops for about 2 minutes per side, working in batches if needed. Transfer to a plate and keep warm.
  • Reserve about 3 tablespoons of the pan drippings, discarding any excess.
  • Cook the onion and mushrooms in the reserved drippings for 5 to 7 minutes, until softened and lightly browned. Stir in the garlic and cook for 30 seconds.
  • Whisk together the cream of mushroom soup and water until smooth, then stir it into the skillet with the vegetables.
  • Return the pork chops to the skillet, spooning the gravy over the top. Cover and simmer for about 20 minutes, or until the pork reaches 145°F and is tender. Add a splash of water if a thinner gravy is desired.
  • Garnish with fresh parsley and serve immediately.

Notes

Recipe Card Tips

  • Dredge the chops right before they go into the oil, not ahead of time. Flour that sits on the meat too long turns gummy and won't brown as well.
  • Check doneness with a thermometer rather than the clock. Pull the chops at 140°F, since they'll carry over a few more degrees while resting under the gravy.

Nutrition

Serving: 1chopCalories: 334kcalCarbohydrates: 14gProtein: 34gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 92mgSodium: 808mgPotassium: 727mgFiber: 1gSugar: 2gVitamin A: 7IUVitamin C: 2mgCalcium: 22mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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