Are you ready to treat yourself to a culinary masterpiece? Introducing Pork Chop Supreme – a dish fit for royalty! With a tender and juicy pork chop bathed in a luxurious creamy sauce, every bite will make you feel like a king or queen at the dinner table.
The term “Supreme” in the name says it all – this dish goes above and beyond your average pork chop. The addition of mushrooms, onions, and sour cream takes it to a whole new level of flavor and indulgence.
To create a truly harmonious meal, pair this exquisite dish with sides that perfectly complement its richness. Creamy mashed or scalloped potatoes are the perfect companions, allowing you to savor every drop of that delectable sauce. Steamed or roasted vegetables, such as broccoli or carrots, add a fresh and nutritious balance to the dish. And for a delightful contrast to the creaminess of the pork chop, a crisp green salad with a tangy vinaigrette is an excellent choice.
Now, let’s dive into the recipe for this extraordinary Pork Chop Supreme:
Ingredients:
- 6 boneless pork chops (bone-in chops can also be used with adjusted cook time)
- 4 peeled, sliced potatoes
- 1/4 cup milk
- 1 packet French onion soup mix
- 1 can cream of onion soup
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions:
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- Season the pork chops with salt and pepper. In olive oil, sear each side until browned, then remove.
- Combine cream of onion soup, French onion soup mix, and milk.
- Place potato slices at the bottom of the dish, topped with the chops.
- Pour the soup mixture over the chops.
- Bake for 60 minutes (longer if using bone-in chops). The pork is done when it reaches an internal temperature of 145°F (63°C).
- Let the dish rest for a few minutes, garnish with parsley if desired, and serve.
Serving suggestion: Enjoy this delectable Pork Chop Supreme with mashed or scalloped potatoes, vibrant vegetables, or a refreshing salad. Each bite is a harmony of flavors that will leave you wanting more. So treat yourself or your loved ones to this fantastic dish and prepare to be delighted!
BONUS RECIPE: MY MOTHER’S FAMOUS CREAM PUFFS
This Cream Puff recipe is well-known in my family and among those to whom I’ve served it.
These cream puffs are unlike any other you’ve ever had. The secret to my mother’s famous cream puffs is her incredible filling. Some people try to pass off a filling of tasteless vanilla pudding as a filling. This time, no.
This filling has a pudding basis, but with the addition of whipped heavy cream, you can’t go wrong. It’s luscious, rich, and all a cream puff filling should be! The shells are also extremely light, giving them the ideal vehicle for all of that delicious cream!
You can even create and freeze the shells ahead of time! You can also create the cream ahead of time. Simply stuff them before serving. I’ve even stuffed them the night before and they’re still delicious the next day. I would simply hold off on the powdered sugar because it can go bad in the fridge.
Ingredients:
1 pound of butter (8 tablespoons)
1 cup of water
1 teaspoon vanilla
4 eggs
1 cup flour
FAMOUS MOM’S FILLING:
1 quart thick cream
1 (3.4 OUNCE) PACKAGE vanilla pudding in a hurry
13 cups milk
MY MOTHER’S FAMOUS CREAM PUFFS:
Bring the butter, water, and vanilla extract to a boil in a saucepan.
Stir in the flour until it leaves the side of the saucepan and forms a ball.
Remove and allow to cool.
4 eggs, one at a time, until smooth.
Drop by T. onto cookie sheets coated with parchment paper.
Bake for 25-30 minutes at 400 degrees.
ALLOW TO COOL.
Cut in half and fill with Mom’s filling.
Sprinkle with powdered sugar.
Filling: In a mixer, combine the cream, pudding powder, and milk until it reaches the consistency of whipped cream!
