The “One-Pan” Pork Chop Supreme
This version moves away from the “canned soup” base of the 1950s and uses a fresh mushroom and onion gravy for a deeper, more modern umami profile.
| Category | Details |
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Total Time | 45 minutes |
| Yield | 4 servings |
🍴 Ingredients
- The Protein:
- 4 Bone-in pork chops (about 1-inch thick—bone-in stays juicier!)
- Salt & heavy Black Pepper
- 2 tbsp Butter
- The “Supreme” Gravy:
- 8 oz Cremini mushrooms, sliced
- 1 small Yellow onion, thinly sliced
- 2 cloves Garlic, minced
- 1 cup Beef broth (provides a darker, richer color than chicken broth)
- ½ cup Sour cream or Heavy cream
- 1 tsp Dried thyme
- 1 tbsp Flour (to thicken)
👩🍳 Instructions
1. The Flavor-Lock Sear
- Preheat your oven to 175°C (350°F).
- Season the pork chops generously with salt and pepper.
- Melt 1 tbsp of butter in a large, oven-safe skillet over medium-high heat. Sear the chops for 2 minutes per side until golden brown. Remove the chops and set aside on a plate.
2. The Mushroom Sauté
- In the same skillet, add the remaining 1 tbsp of butter. Toss in the mushrooms and onions.
- Sauté for 5–7 minutes until the onions are caramelized and the mushrooms have released their moisture. Stir in the garlic and thyme for the last 60 seconds.
3. The “Velvet” Sauce
- Sprinkle the flour over the veggies and stir for 1 minute to cook out the raw flour taste.
- Slowly pour in the beef broth, scraping the bottom of the pan to release the “fond” (the brown bits). Bring to a simmer until thickened.
- Turn off the heat and whisk in the sour cream until the sauce is pale and glossy.
4. The Supreme Bake
- Nestled the seared pork chops back into the sauce, spooning some of the mushrooms over the top.
- Place the entire skillet in the oven. Bake for 15–20 minutes.
- The Internal Temp: You are looking for $145°F$ ($63°C$). At this temperature, the pork remains slightly blush-pink and incredibly tender.
5. The Rest
- Let the chops rest in the sauce for 5 minutes before serving. This allows the fibers to relax and re-absorb the gravy.
The “Potato” Pairing: This dish is legally obligated to be served over mashed potatoes or egg noodles. The sauce is the star here—don’t let a drop go to waste!