Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Season and Brown the Chops
Pat pork chops dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder. In a skillet over medium-high heat, heat olive oil or butter and sear pork chops 2–3 minutes per side until golden brown. (They don’t need to be cooked through — just browned for flavor.)
3. Prepare the Sauce
In a mixing bowl, combine:
cream of mushroom soup, cream of chicken soup, sour cream, milk, chopped onion, and Worcestershire sauce. Stir until smooth and creamy.
4. Assemble the Dish
Spread a small amount of the sauce mixture on the bottom of the baking dish. Arrange the browned pork chops on top, then pour the remaining sauce evenly over the chops. Cover the dish tightly with foil.
5. Bake
Bake for 1 hour, or until pork chops are tender and fully cooked (internal temp 145°F / 63°C). Remove foil and bake 10–15 minutes longer to let the sauce thicken and bubble slightly.
6. Serve
Serve hot, spooning plenty of that creamy sauce over the top. Garnish with fresh parsley and a sprinkle of paprika if desired.
🍽️ Perfect Pairings
Mashed potatoes or buttered noodles
Steamed green beans or broccoli
Buttery corn or roasted carrots
💡 Tips
For extra flavor, add sliced mushrooms or caramelized onions to the sauce.
You can substitute cream of celery soup for one of the other soups for a lighter, herby flavor.
These reheat beautifully — perfect for meal prep or Sunday leftovers!
Would you like me to give you a slow cooker version of this Pork Chop Supreme? It comes out even more tender and flavorful.
