PorkChops Supreme

Linda Griffith


We love porkchops in our family. Growing up, I only knew one way of fixing them and that was frying. While they are delicious that way, they really aren't great for your figure or your health. These are delicious and so tender you can cut them with a fork, and you have your gravy ready made....so easy


★★★★★ 3 votes

10 Min
1 Hr


  • 4 Tbsp
    canola oil
  • 4 medium
    center cut porkchops
  • 2 Tbsp
    djohn mustard
  • 1 tsp
    season all
  • 1/2 tsp
    each of garlic powder and onion powder
  • ·
    pepper to taste
  • 1 c
    panko bread crumbs
  • 1/2 c
  • 1 large
  • 1 small
  • 1 pkg
    pork gravy mixed with 1 cup water
  • 1 can(s)
    cream of mushroom soup

How to Make PorkChops Supreme


  1. Trim fat from chops. Mix egg and milk together until blended. In one plate put in the flour, and put the panko crumbs in another plate. Spread the mustard on both sides of the chops and season well with seasonings. Dredge chops in flour and then dip them in the milk and egg and then coat them with the Panko crumbs. Heat canola oil in a large skillet until hot. Quickly brown the chops in the hot oil...While you are browning the chops, preheat oven to 400 degrees. Drain chops and put into a 9x14 inch baking pan. Slice an onion really thin over the tops of the chops. Mix the soup and gravy together and pour over the top. Bake for about an hour. I made this last night for dinner and forgot to take a picture. Will add one when I have it next

Printable Recipe Card

About PorkChops Supreme

Course/Dish: Pork Steaks and Chops

Show 3 Comments & Reviews

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