Pork Chop Supreme

There’s really nothing like the satisfaction of nailing a dish that once felt intimidating, you know? Pork Chop Supreme was that hurdle for me. I still remember the first time I attempted it—let’s just say it was less ‘supreme’ and more ‘subpar’. It was a Sunday dinner with my in-laws, and my pork chops turned out tough as leather. But here’s the thing: I’m stubborn. After multiple trials and a few tips from my mom (who makes the juiciest chops you’ve ever tasted), I finally perfected my recipe. And now, I’m thrilled to share it with you!

These Pork Chop Supreme are not just a meal; they’re a memory, a tradition, and honestly, a bit of a family legend. My kids, who usually frown at anything that isn’t coated in breadcrumbs, ask for these on the regular. So, grab your skillet and let’s make some magic happen in your kitchen tonight.

Ingredients

Alright, let’s dive into what you’ll need. And don’t worry—I’ve definitely made these with last-minute pantry substitutions, so I’ll share those secrets too.

• 4 bone-in pork chops, about 1-inch thick
• 2 teaspoons smoked paprika (or regular, if that’s what you’ve got)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon cayenne pepper (optional, but it’s a game changer!)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 cup chicken broth (vegetable works in a pinch)
• 1 tablespoon unsalted butter (or use margarine, but honestly, butter is better)
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1/4 cup heavy cream (milk can do, but cream is the real deal)
• Chopped parsley for garnish (if you’re feeling fancy)

Instructions

Now, about those instructions. Don’t worry, I’ve messed this up enough times to know exactly how to guide you through it (trust me on this).

1. First, let your pork chops sit at room temperature for about 15-20 minutes. This is crucial for even cooking.
2. While they’re warming up, mix together the smoked paprika, garlic powder, onion powder, thyme, rosemary, cayenne (if using), salt, and pepper in a small bowl.
3. Season the pork chops generously with the spice mixture. Really rub it in there—we want flavor in every bite.
4. Heat the olive oil in a large skillet over medium-high heat. Once it’s shimmering, add the pork chops. You’re looking for that satisfying sizzle when they hit the pan.
5. Cook the chops for about 4-5 minutes on each side. They should have a nice crust. Don’t overcrowd the skillet, or they won’t brown properly. I learned this the hard way, so you might need to work in batches.
6. Once browned and cooked through (145°F internal temp), remove the pork chops and set them aside. They need a little rest anyway.
7. In the same skillet, reduce heat to medium. Add the butter and minced garlic, cooking for about 1 minute until fragrant. Don’t let the garlic burn, or it’ll be bitter.
8. Sprinkle in the flour and whisk for another minute. It’s going to look a bit clumpy, but keep at it.
9. Gradually pour in the chicken broth while continuously whisking. You’ll see it start to thicken into a beautiful gravy.
10. Stir in the heavy cream and let the sauce simmer for a couple of minutes. It should coat the back of a spoon.
11. Return the pork chops to the skillet and cook for another 3-4 minutes, just to let them soak up some of that sauce.
12. Finally, garnish with chopped parsley and serve warm. And there you have it—Pork Chop Supreme that actually lives up to its name!

Tips & Tricks

Let’s get into some insider knowledge to make sure your dish turns out fabulous.

• Don’t skip the resting time before and after cooking the pork chops. It evens out the temperature and lets the juices redistribute.
• Use a meat thermometer to avoid overcooking. No one likes a dry chop.
• Personalize your spice blend! The recipe is a guideline, but if you’ve got a favorite herb or spice, throw it in there!

FAQ

Got questions? I’ve got answers (and I’ve probably asked them myself at some point).

Q: Can I use boneless pork chops instead?
A: Sure can! Just keep an eye on them, as they might cook a bit faster.
Q: What if I don’t have heavy cream?
A: Milk will work, or even a dollop of sour cream for a tangy twist. But the sauce might be less rich.
Q: How long can I store leftovers?
A: In an airtight container in the fridge, they’ll be good for 3-4 days. Reheat gently to keep them tender.

And there you have it, folks—my Pork Chop Supreme, a dish that’s close to my heart and now, hopefully, a favorite at your table too. It’s a recipe that’s seen its fair share of tweaks and mishaps, but that’s the beauty of cooking, isn’t it? Every meal is a story, and I’m so glad I got to share this one with you. Happy cooking, and remember, the best ingredient is always a dash of love (corny, but so true).