Juicy Pork Chop Supreme Recipe Ready in Just 30 Minutes

I’ll never forget the first time I made these Pork Chop Supreme – it was a total game-changer for weeknight dinners! My husband took one bite and said, “This tastes like something from a fancy restaurant!” The secret? A simple sear-and-bake method that locks in all those delicious juices while keeping the prep work minimal. What I love most is how these chops come out perfectly tender every time, with that gorgeous golden crust that makes them look as good as they taste. Trust me, once you try this recipe, it’ll become your go-to pork chop dish for any occasion, from busy Tuesday nights to Sunday family dinners.

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Why You’ll Love This Pork Chop Supreme

This recipe has become my weeknight hero for so many reasons:

• Juicy every time – The sear-then-bake method keeps the pork incredibly moist (no more dry chops!)
• Ready in 30 minutes – From fridge to table faster than takeout
• Simple ingredients – Just pantry staples you probably have already
• Foolproof technique – Even my 12-year-old can make these perfectly
• Endlessly adaptable – Swap seasonings or sauces to match your mood

Seriously, these chops turn out restaurant-quality with minimal effort – what’s not to love?

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Pork Chop Supreme Ingredients

Here’s everything you’ll need to make these juicy chops shine – I’ve included all my little prep notes that make a big difference:

• • 4 bone-in pork chops (1 inch thick – this thickness is key for juicy results)
  • 2 tbsp olive oil (I use regular, not extra virgin – it handles high heat better)
  • 1 tsp salt (kosher salt is my go-to for even seasoning)
  • 1 tsp black pepper (freshly ground makes all the difference)
  • 1 tsp garlic powder (not garlic salt – and don’t pack it!)
  • 1 tsp onion powder
  • 1 tsp paprika (smoked paprika adds amazing depth if you have it)
  • 1/2 cup chicken broth (low-sodium lets you control the salt)

2 tbsp butter (unsalted, cold – it makes the best pan sauce)

• 1 tbsp fresh parsley (chopped right before using for maximum freshness)

See? Nothing fancy – just good ingredients treated right. Now let’s make some magic!

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Equipment You’ll Need

You probably have most of these kitchen essentials already – here’s what I grab every time I make Pork Chop Supreme:

• Large oven-safe skillet (cast iron works beautifully for that perfect sear)
• Meat thermometer (non-negotiable for juicy chops at 145°F)
• Tongs (for flipping those chops without losing precious juices)
• Cutting board (for prepping the parsley)
• Measuring spoons (for those perfectly balanced seasonings)

That’s it! No fancy gadgets needed – just solid tools that do the job right.

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How to Make Pork Chop Supreme

Okay, let’s get cooking! I’ve made this recipe dozens of times, and these steps never fail me. Follow along for perfectly juicy pork chops every single time:

1. Preheat your oven to 375°F (190°C) – this gives it time to reach the right temp while you prep the chops. Trust me, a properly heated oven makes all the difference!
2. Season those chops! Pat them dry with paper towels first (this helps get that beautiful crust). Then rub both sides evenly with the salt, pepper, garlic powder, onion powder, and paprika. I like to do this right on the cutting board – less dishes!
3. Get that skillet screaming hot over medium-high heat. Add the olive oil – it should shimmer but not smoke. When you can feel the heat when holding your hand 3 inches above the pan, it’s ready.
4. Sear for 3-4 minutes per side – don’t peek! Let them develop that gorgeous golden crust. You’ll know it’s time to flip when the chops release easily from the pan.
5. Add the chicken broth carefully – it’ll sizzle and steam! Then immediately transfer the whole skillet to the oven. Bake for 10-12 minutes until your thermometer reads 145°F in the thickest part.
6. Resting is crucial! Remove from oven, top with cold butter and fresh parsley, then let sit for 5 minutes. This lets the juices redistribute – cut into them too soon and all those delicious juices will run right out!

Pro tip: If you don’t have an oven-safe skillet, you can transfer the chops to a baking dish after searing. Just pour any pan juices over them before baking!

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Tips for Perfect Pork Chop Supreme

After making these chops more times than I can count, here are my can’t-live-without tips for pork perfection:

• Thermometer is your BFF – 145°F is the magic number for juicy chops. Guesswork leads to dry meat!
• Don’t crowd the pan – Give each chop breathing room or they’ll steam instead of sear. I cook in batches if needed.
• Pat dry before seasoning – Moisture is the enemy of that beautiful golden crust we all love.
• Let them rest – Those 5 minutes make all the difference – the juices will thank you!
• Quality matters – Thick, bone-in chops from the butcher counter beat thin, flimsy ones every time.

Follow these simple tricks and you’ll be making chops better than most restaurants – promise!

Pork Chop Supreme Variations

One of my favorite things about this recipe is how easily you can switch it up! Try these tasty twists when you’re feeling adventurous:

• Sweet & tangy: Swap chicken broth for apple juice and add a pinch of cinnamon
• Herb lover’s dream: Mix in 1 tsp each of rosemary and thyme with the seasonings
• Spicy kick: Add 1/2 tsp cayenne pepper to the rub – my husband’s favorite!
• Creamy finish: Stir 2 tbsp heavy cream into the pan juices after baking

The possibilities are endless – make it your own!

Serving Suggestions for Pork Chop Supreme

Oh, the sides you can pair with these juicy chops! My absolute favorite is creamy mashed potatoes – they soak up those delicious pan juices perfectly. For something lighter, try roasted Brussels sprouts or a crisp apple salad. And don’t forget a crusty baguette to mop up every last bit of that buttery sauce!

Storing and Reheating Pork Chop Supreme

Leftovers? No problem! These chops keep beautifully. Just let them cool completely, then store in an airtight container in the fridge for up to 3 days. For longer storage, wrap each chop individually in foil before freezing – they’ll stay perfect for 2 months. When reheating, I like to use the oven at 325°F with a splash of broth to keep them moist. Microwave works in a pinch, but go low and slow – 30 second bursts prevent that rubbery texture. Pro tip: The butter sauce tastes even better the next day!

Pork Chop Supreme FAQs

Nutritional Information

Nutritional values are estimates and will vary based on the specific ingredients you use and portion sizes. As with any recipe, your results may differ slightly from mine depending on brands and preparation methods.

Juicy Pork Chop Supreme Recipe Ready in Just 30 Minutes

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A delicious and juicy pork chop dish that’s perfect for any occasion. This recipe is easy to follow and delivers a flavorful meal every time.

• Author: Sophia Collins
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Pan-seared and baked
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 4 bone-in pork chops (1 inch thick)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 cup chicken broth
• 2 tbsp butter
• 1 tbsp fresh parsley (chopped)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season pork chops with salt, pepper, garlic powder, onion powder, and paprika.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear pork chops for 3-4 minutes per side until golden brown.
5. Add chicken broth to the skillet and transfer to the oven.
6. Bake for 10-12 minutes or until pork reaches an internal temperature of 145°F (63°C).
7. Remove from oven, top with butter and fresh parsley.
8. Let rest for 5 minutes before serving.

Notes

• Use a meat thermometer for accurate doneness.
• Letting the pork rest ensures juiciness.
• Substitute chicken broth with apple juice for a sweeter flavor.

Nutrition

• Serving Size: 1 pork chop
• Calories: 320
• Sugar: 1g
• Sodium: 650mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 35g
• Cholesterol: 110mg

Keywords: pork chop, easy dinner, baked pork, weeknight meal