Here’s a recipe I always circle back to when I want something warm, rich, and soul-satisfying. These Pork Chop Supreme are seared till golden, then smothered in a creamy onion-parsley sauce that tastes like something your grandma might’ve whipped up on a cozy weeknight. It’s simple, hearty, and pure comfort in a pan.

What You’ll Need
For the Pork Chops
- Pork chops – both bone-in and boneless work well
- Garlic powder
- Dried sage
- Salt and pepper
- Cooking oil
- Seasoned salt (like Lowry’s or McCormick’s)
- Paprika (optional, but adds warmth)
For the Sauce
- Onion, sliced (chopped works too if you prefer)
- Butter
- Garlic, minced
- All-purpose flour (or see substitutions below)
- Beef base (like Better Than Bouillon) + water
- Sour cream
- Dried parsley flakes or fresh chopped parsley
(Exact amounts are in the recipe card below.)

Let’s Make It
1. Prep the Pork Chops
Take your thawed pork chops and season both sides with salt, pepper, garlic powder, and sage. Give them a gentle rub so the seasoning sticks, then let them rest at room temp for at least 30 minutes. This step is key to juicy, evenly cooked chops.
2. Sear the Chops
Heat some oil in a pan over medium-high heat. Once hot, sear the chops 3–4 minutes per side until they develop a nice brown crust. If they start to curl up, just flip them a bit more often. Once done, remove them to a plate and let them rest — don’t stack them.
3. Sauté the Onions and Parsley
In the same pan, add a little butter and toss in the onions. Cook them till they’re soft and just starting to brown. Stir in your parsley and let it all cook together for a minute or two.
4. Make the Roux
Add a bit more butter, then stir in the flour. Let it cook for a minute or two until it starts to smell nutty — this thickens the sauce and gives it depth.
5. Build the Sauce
Add water and beef base (or broth), and whisk until smooth. Let it simmer for a few minutes to thicken slightly.
6. Finish It Off
Turn the heat down and stir in the sour cream. Let it gently bubble — don’t boil. Then slide the pork chops back in, spoon the sauce over the top, cover partially, and let it all simmer together until the chops are just cooked through (internal temp of 145°F).
How to Cook Juicy Pork Chops Every Time
The biggest mistake people make with pork chops is overcooking. You don’t need to cook them to 160°F anymore — 145°F is the new USDA standard for juicy, safe pork.
Here’s what I do:
- Always let the chops rest before cooking (30 minutes to 2 hours at room temp).
- Pat them dry before searing to get a good crust.
- Sear hot and fast — 3–4 minutes a side.
- Let them finish cooking gently in the sauce.
That’s it. No dry pork here.

Swaps and Shortcuts
- Flour: Use rice flour or a gluten-free blend if needed.
- Butter: Olive oil is fine if that’s what you have.
- Beef Base + Water: Just use beef broth instead.
- Sour Cream: Greek yogurt works too, though the texture will be slightly different.
Try These Variations
- Add heat: A pinch of chili flakes goes a long way.
- Mushroom version: Add sliced mushrooms with the onions.
- More texture: Top with crispy fried onion strings for a fun crunch (kids love it).
- No onion drama: If chunky onions aren’t your thing, chop them smaller so they melt into the sauce.
How to Serve
These creamy pork chops are begging for something to soak up the sauce. I usually go for:
- Mashed potatoes
- Egg noodles
- Buttered rice
- Roasted cauliflower or green beans on the side
It’s also perfect with my cheesy broccoli cauliflower casserole if you’re feeding a crowd.
Storing Leftovers
Leftovers will keep in the fridge for up to 5 days in an airtight container. Reheat gently on the stove or in the microwave until just warm — don’t boil the sauce or it might separate.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Make the whole dish and reheat gently when ready to serve. The sauce actually gets better after sitting for a bit.
What if I don’t have beef base?
No worries — use regular beef broth. You may just need to season a bit more to taste.
Can I use chicken instead of pork?
You sure can. Chicken thighs would work best for staying tender in the sauce.
Can I freeze it?
You can freeze it, but dairy sauces sometimes get a little grainy after thawing. If you do freeze, reheat slowly and stir often.
Pork Chop Supreme

Savory, juicy, and tender pork chops seared and covered in a creamy sour cream and parsley sauce.
Ingredients
- 4 thick-cut pork chops (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 cups chopped fresh parsley
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups water (room temperature or warm)
- 2 teaspoons roasted beef bouillon base
- 1 cup sour cream
Instructions
- Season the thawed pork chops on both sides with garlic powder, sage, salt, and pepper. Allow them to sit at room temperature for at least 30 minutes, or up to two hours.
- Pat the chops dry. Heat a small amount of oil in a large skillet or saucepan over medium-high heat. Sear each chop for about 3-4 minutes per side. If they begin to curl, flip them after a minute and continue flipping as needed.
- Remove the chops from the pan and place them on a plate without stacking. Set aside.
- Lower the heat to medium-low. Add the onions and cook until nearly translucent, about 4 minutes.
- Stir in the parsley and cook for another 5 minutes.
- Push the onions and parsley to one side of the pan and move that side off the heat. In the open space, melt the butter and add the garlic, allowing it to cook for about 30 seconds.
- Stir in the flour and cook for 2-3 minutes, stirring often, until it browns slightly and loses its raw taste.
- Return the pan fully to the heat. Pour in the water and beef base, stirring to combine. Simmer for about 5 minutes, letting the sauce reduce and thicken slightly.
- Blend in the sour cream and bring the mixture to a simmer, stirring regularly.
- Add the pork chops and any accumulated juices to the sauce. Simmer just until the internal temperature of the chops reaches 145°F. Stir the sauce frequently.
- Remove from heat and serve.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 548Total Fat 35gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 14gCholesterol 181mgSodium 649mgCarbohydrates 14gFiber 2gSugar 5gProtein 44g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
If you’re craving something cozy and low-effort that still feels like a home-cooked hug, this Pork Chops Supreme recipe is a keeper. It’s one of those dishes that always hits the spot — especially when the weather cools down and you want something rich and comforting on the table. Let me know how it turns out for you!
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