Pork Chops Supreme, also known as Sweet and Sour Pork Chops, is a retro favorite that’s full of tangy-sweet flavor. The pork chops are baked in a simple sauce made with brown sugar and ketchup for a dinner that’s both nostalgic and delicious.
This post is sponsored by Utah Pork Producers Association. All opinions are my own.
Baked pork chops were a go-to dinner in the 60s and 70s because they were easy, filling, and made with simple ingredients. Dishes like Pork Chop and Potato Casserole or Pork Chops and Rice were popular one-pan meals that fed the whole family.
They’re still favorites today for the same reasons: minimal prep, budget-friendly, and full of comfort. Pork Chops Supreme is yet another baked pork chop recipe that stands the test of time.
I first spotted the recipe for Pork Chops Supreme in my Grandma’s recipe binder, then again and again in spiral-bound cookbooks. It turns out, this recipe came from an early 1960s Betty Crocker cookbook. No wonder it was so popular!
I love how flavorful the chops are, thanks to the sticky-sweet sauce on top. They’re also packed with protein. According to Pork.org, pork chops have 24 grams of protein per three-ounce serving. So not only is this recipe packed with flavor, but it’s hearty and filling. A win-win for dinner time!
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Ingredients
Here’s a quick look at what you’ll need for Pork Chops Supreme. Scroll down to the recipe card for the full list of quantities and instructions!
I chose bone-in pork chops for this dish. Since they are baked in the oven, the bone keeps them nice and juicy, while still being lean. But if you only have boneless pork chops, this recipe works with them too.
How to Make Pork Chops Supreme
- Season the pork chops with salt and pepper.
- Mix the ketchup and brown sugar together.
- Top each pork chop with a few slices of onion, a slice of lemon, and the ketchup mixture.
- Bake at 350°F for 30 minutes for regular-cut pork chops, or 40 minutes for thick-cut pork chops. Use these times or try a meat thermometer to be extra sure they will be tender and juicy.
How to know when the pork chops are done
Pork chops are done when they reach 145°F, followed by a three minute rest. This results in pork chops that have just a blush of pink in the center. They are seriously tender and juicy this way!
I used thick-cut pork chops, which took about 40 minutes in a 350°F oven, uncovered. Regular cut pork chops will take around 30 minutes, and thin cut pork chops even less. I recommend using a meat thermometer so you can get the perfect temperature to create extra juicy pork chops. Pull them out of the oven right when they hit 145°F, and let rest for three minutes.
What to serve with Pork Chops Supreme
I kept it easy with white rice and steamed broccoli. Here are a few other ideas:
- Mashed potatoes
- Egg noodles
- Bisquick cheddar biscuits
- Flaky southern biscuits
- Garlic roasted broccoli
- Roasted asparagus
📖 Recipe
Pork Chops Supreme
Ingredients
- 4 bone-in pork chops (1 inch thick)
- 1 teaspoon salt
- Black pepper to taste
- ½ yellow onion, thinly sliced into rings
- 4 thin slices of lemon
- ⅓ cup ketchup
- ⅓ cup brown sugar
Instructions
- Preheat oven to 350°F.
- Place the pork chops in a 13×9-inch baking dish and season with salt and pepper.4 bone-in pork chops, 1 teaspoon salt, Black pepper to taste
- Top each pork chop with a few rings of onion and one slice of lemon.½ yellow onion,, 4 thin slices of lemon
- In a small bowl, mix the ketchup and brown sugar together.⅓ cup ketchup, ⅓ cup brown sugar
- Top the pork chops with the ketchup mixture, dividing it evenly among them.
- Bake uncovered for 30 minutes for regular cut pork chops or 40 minutes for thick-cut. A meat thermometer inserted into the center of the pork chop should reach 145°F.
These were a family favorite when I was growing up in the sixties and seventies—it’s still my brother’s requested birthday dinner every year! These pork chops are THE BEST!!!
I love hearing that! Thanks, Kay!