Ah, Pork Chop Supreme—classic comfort food! This usually refers to a pork chop dish cooked with a rich, creamy mushroom sauce. Here’s a detailed recipe that gives tender chops and a luscious sauce.
Ingredients (Serves 4)
For the pork chops:
- 4 bone-in or boneless pork chops (about 1–1.5 inches thick)
- Salt and pepper to taste
- 2 tbsp olive oil or butter
For the sauce:
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200 g (about 7 oz) mushrooms, sliced
- 1 tsp fresh thyme or ½ tsp dried thyme
- 120 ml (½ cup) chicken broth
- 120 ml (½ cup) heavy cream
- 1 tsp Dijon mustard (optional)
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Prepare the pork chops:
- Pat chops dry with paper towels, season both sides with salt and pepper.
- Sear the pork chops:
- Heat olive oil or butter in a large skillet over medium-high heat.
- Sear chops 3–4 minutes per side until golden brown.
- Remove chops from the pan and set aside (they’ll finish cooking in the sauce).
- Make the mushroom sauce:
- In the same pan, add 1 tbsp butter.
- Sauté onions until translucent, 2–3 minutes.
- Add garlic and mushrooms, cook until mushrooms are golden.
- Sprinkle in thyme.
- Deglaze and add cream:
- Pour in chicken broth, scraping up any browned bits from the pan.
- Reduce slightly, then stir in heavy cream and Dijon mustard.
- Simmer 3–5 minutes until sauce thickens.
- Finish the pork chops:
- Return pork chops to the pan, spoon sauce over them.
- Reduce heat to medium-low and cook 5–7 minutes more until pork is cooked through (internal temp ~145°F / 63°C).
- Serve:
- Plate the pork chops and spoon extra sauce on top.
- Garnish with parsley.
- Delicious with mashed potatoes, rice, or buttered noodles.
✅ Tips for success:
- Don’t overcook pork chops—they’re juiciest at 145°F (63°C).
- Searing first adds flavor and color.
- For extra richness, add a splash of white wine when deglazing.
If you want, I can also give a simpler 30-minute skillet version that’s creamy, flavorful, and uses just one pan—great for quick weeknight dinners.
Do you want the classic or quick version?
