This easy, one-pan recipe is for savory, tender pork chops seared and smothered in a rich sour cream and parsley sauce. Pork Chops Supreme is a mouth-watering dish you'll return to again and again, just like us!
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This recipe is popular any time of the year at my house, but it's especially welcome at the dinner table during fall and winter months.
This recipe works well with bone-in or boneless pork chops.
My Pork Chops Supreme was inspired by a recipe in a cookbook I bought some thirty years ago, To Market, To Market by the Junior League of Owensboro, Kentucky. It pairs really well with this Cheesy Broccoli Cauliflower Casserole. I've tweaked the recipe over the years, based on best practices for cooking pork (more below on that), and using fresh parsley instead of dried.
Serve it up with mashed potatoes, egg noodles or rice.
- Pork chops (bone-in or boneless)
- Seasoned salt (such as Lowry's or McCormick's), or these:
- Garlic powder
- Cooking oil
- Beef base (such as Better than Bouillon Roasted Beef Base)
- Sour cream
- Dried parsley flakes
See recipe card below for quantities.
Sear pork chops on both sides
Sauté the onions
Add the parsley and sauté
Melt the butter and bloom the garlic
Stir flour into the butter to make the roux
Add the beef bouillon and water and simmer
Add the sour cream...
...and bring it to a slow slimmer
Add the chops and cook to internal temperature of 145°F, then serve
How to cook tender, juicy pork chops
A big complaint about pork chops is how they can be dry and tough, because a common misconception is that cooking them a long time will make them more tender. But that's exactly opposite of what happens.
Another misconception is that pork must be cooked to an internal temperature of 160°F, and that was true a long time ago. But now the USDA recommends cooking chops and other pork loin cuts to a rosy pink 145°F.
This procedure works well for both boneless and bone-in pork chops. In order to make juicy, tender pork chops for this recipe, you need to follow just a few steps, and it's very easy:
- Thaw the chops, then season them on both sides with dried sage, garlic powder, salt and pepper, and rub the spices in.
- Let them rest at room temperature for at least 30 minutes and up to 2 hours.
- After the resting time, blot the chops to remove excess moisture on both sides.
- On medium-high heat, heat a couple tablespoons of cooking oil, then sear the chops on both sides, for about 3-4 minutes each side. If they start to curl, flip them after a minute, and continue to flip them more often.
- Remove them from the heat to a plate - do not stack them - to let them rest until it's time to add them to the sour cream sauce.
For more tips on cooking pork chops, see this great article at epicurious.com.
- Flour - For the roux, use a gluten-free flour or rice flour. See this recipe on G-Free Foodie.
- Butter - Swap out for olive oil
- Beef base and water - You could use beef broth in its place
- Sour cream - Swap out for plain Greek yogurt (the sauce won't be as smooth)
To avoid dry, tough pork chops, be sure to see my notes above under "How to cook tender, juicy pork chops"
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish
- Onions - instead of larger half-rings of onions, you can chop them instead
- Mushrooms - add sliced mushrooms the same time you add the parsley
- Kid-happy - Top the dish with some toasted french-fried onion rings right before serving
Pork Chops Supreme can be stored in the refrigerator in an airtight container for up to five days.
Looking for other recipes like this? Try these no-oven, stove-top entrees:
These are some great sides to serve with Pork Chops Supreme:
Pork Chops Supreme
- 4 pork chops, thick cut boneless or bone-in
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- ½ teaspoon salt
- ½ teaspoon pepper
- 1½ cups sliced yellow or white onion
- 1½ cup chopped fresh parsley
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups water room temp or warm
- 2 teaspoons Better than Bouillon Roasted Beef Base
- 1 cup sour cream
- Rub the thawed pork chops on both sides with the garlic powder, sage, salt and pepper. Let them rest at room temperature for at least 30 minutes, or up to two hours.
- Blot the chops dry. Heat a small amount of cooking oil in a large skillet or sauce pan over medium-high heat. Sear the chops on both sides, for about 3-4 minutes each side. If they start to curl, flip them after a minute, and continue to flip them more often.
- Remove the chops from the heat to a plate - do not stack them - to let them rest until it's time to add them to the sour cream sauce.
- Reduce the burner temperature to medium-low. Add the onions and saute until almost translucent, about 4 minutes.
- Add the parsley and continue to saute for 5 minutes.
- Move the onions and parsley to one side of the pan and slide that side off the heat. Add the butter to the open area of the pan and melt. Add the garlic and let it bloom for about 30 seconds.
- Add the flour to the butter and mix well. Cook for about 2-3 minutes to brown it a bit and cook the rawness out of the flour, stirring frequently.
- Move the pan back to be centered on the burner. Add the water and beef base, stir to blend with the other ingredients and bring it to a simmer. Allow to simmer about 5 minutes to reduce the water content just a bit and thicken the sauce, stirring occasionally.
- Add the sour cream and blend well. Bring it to a simmer, stirring frequently.
- Add the pork chops and their juices to the pan, and simmer only until the chops reach an internal temperature of 145℉ (test with an instant-read thermometer), stirring the sauce frequently. Remove from the heat and serve.
- Cook to 145°F
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove