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Betty Crocker's Pork Chop Supreme delivers the restaurant-quality meal you crave with minimal effort. The secret lies in perfectly tender pork chops topped with that signature creamy celery crown sauce—rich, velvety, and packed with flavor.
I've tested this recipe countless times, and it never fails to impress, whether you're feeding a family or treating yourself to a special dinner.
What makes this recipe truly special is how it transforms simple ingredients into a showstopping dish. The pork chops cook up juicy and tender, while the sauce—made from the included mix—creates a luscious crown that clings perfectly to each chop.
The best part? It comes together in just 30 minutes, making it ideal for busy weeknights when you still want to feel like you're dining out.
By the time you serve this dish, you'll have golden-brown pork chops with a crisp edge and tender center, all smothered in that signature creamy celery crown sauce. The aroma alone will have everyone gathering at the table, and the first bite delivers restaurant-quality satisfaction.
It's the kind of meal that makes you feel like you've earned your dinner.
Pair with mashed potatoes or buttered noodles to soak up every last drop of that creamy sauce. The recipe scales perfectly for a crowd, so whether you're feeding two or ten, you'll have leftovers that disappear just as quickly as the first serving. Let's get cooking!
Ingredients for betty crocker pork chop supreme
These simple ingredients transform into Betty Crocker's legendary creamy celery crown pork chops.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Pork Chops 🥩 | 4 pieces | 1-inch thick, center-cut preferred |
| All-Purpose Flour 🌾 | ½ cup | For dredging pork chops |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Celery Stalk 🧅 | 1 whole | Finely chopped for sauce |
| Yellow Onion 🧅 | 1 whole | Finely chopped for sauce |
| Garlic Cloves 🧄 | 3 cloves | Minced for sauce |
| Canned Cream of Celery Soup 🥫 | 1 can | 10.5 oz can, undiluted |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | 2 tbsp | For cooking chops |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Corn Flakes 🍞 | ½ cup | Crushed for celery crown |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for crunch |
The pork chops are the star, so center-cut, 1-inch thick pieces are key—they stay juicy while browning beautifully. Grab bone-in chops if you prefer, but boneless makes prep easier. For the celery crown, fresh celery (not the pre-chopped kind) gives the best flavor. I always buy mine from the produce section at Whole Foods or Kroger—they keep well for a week. The heavy cream is non-negotiable here; light cream or half-and-half won't give that signature velvety texture. And trust me, freshly grated Parmesan makes all the difference over pre-grated.
No cream of celery soup? Make your own by blending cooked celery, onion, and a splash of chicken broth with a little cream. Short on corn flakes? Panko or crushed Ritz crackers work in a pinch. The dried thyme can be swapped for fresh at double the amount, but if you're using pre-chopped celery from a bag, rinse it well to remove any grit. For extra richness, add a splash of white wine or milk to the sauce. And if you're feeding a crowd, double the sauce ingredients—it reheats beautifully. The key is keeping the sauce warm but not boiling when you pour it over the chops.
Pork chops stay juicy for 2 days in the fridge, but the sauce is best made fresh. If prepping ahead, cook the chops and refrigerate them separately, then reheat gently before adding the sauce. The celery crown topping keeps for 3 days in an airtight container, but it's crispest the day you make it. For a restaurant-style touch, broil the chops for 1-2 minutes before serving to get that golden crust. Leftovers? I freeze the chops with sauce separately—just reheat the sauce first, then the chops, and top with fresh celery crown.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when I forget to grab fresh herbs—just the celery and onion in the sauce deliver that savory punch without extra shopping trips. The Betty Crocker mix handles the heavy lifting, so I’m not standing over a stove for hours.
- Crispy-Creamy Payoff: That golden crust from the flour and egg coating? It shatters at the first bite, revealing juicy pork so tender it melts. I’ll be real: my kids now ask for "the crunchy ones" by name.
- Weeknight to Dinner Party: Same effort, different vibes—serve it with mashed potatoes for a lazy Tuesday or swap in a fresh salad for a fancier weekend meal. The sauce thickens beautifully, so it works whether you’re feeding two or six.
- Budget-Friendly Leftovers: Pork chops stretch for lunch the next day when reheated gently (yes, I’ve done it), and the sauce freezes like a dream. Honestly, I make double batches just to have this flavor on demand—no guilt, all satisfaction.
Step-by-step instructions for Betty Crocker's pork chop supreme
Here's how to create this classic comfort dish with crispy crunch and melt-in-your-mouth pork.
Prepare the Pork Chops for Perfect Texture
Pat the 4 pieces of boneless pork chops dry with paper towels—this is crucial for crispy coating. Place them on a plate and season both sides generously with the 1 teaspoon of salt and 0.5 teaspoon of ground black pepper. I like to press the seasoning in lightly so it sticks to the meat.
Set up three shallow bowls. In the first, combine the 0.5 cup of all-purpose flour with the 0.5 teaspoon of dried thyme. In the second bowl, crack the 2 whole large eggs and whisk them lightly with a fork. The third bowl will hold the crushed corn flakes—place the 0.5 cup of corn flakes in a resealable bag and crush them with a rolling pin or heavy pan until you have fine crumbs.
Create the Crispy Celery Crown Coating
Dredge each pork chop in the flour mixture, pressing gently to adhere the coating. Shake off any excess, then dip each coated chop into the beaten eggs, letting any excess drip off. Finally, roll each egg-washed chop in the crushed corn flakes until fully coated—this creates that signature crunchy exterior.
Place the coated chops on a wire rack set over a baking sheet. This allows air to circulate underneath, ensuring even crispiness. Refrigerate for 15 minutes while you prepare the sauce—this chilling step helps the coating set properly and prevents the chops from falling apart when you cook them.
Cook the Pork Chops to Juicy Perfection
Heat 1 tablespoon of the unsalted butter in a large skillet over medium heat. Add the chops and cook for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 145°F. You'll know they're ready when the crust is crispy and the meat releases easily from the pan.
Transfer the cooked chops to a warm plate and tent loosely with foil to keep warm. This resting step prevents the meat from overcooking while you finish the sauce. Save any pan drippings—they're packed with flavor for the sauce.
Build the Creamy Celery Crown Sauce
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the finely chopped celery stalk, yellow onion, and minced garlic cloves. Cook for 5-6 minutes until the vegetables soften and become fragrant—this builds the flavor base for your sauce.
Pour in the 1 can of undiluted cream of celery soup and the 0.5 cup of heavy cream. Stir well to combine, then bring to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened. If the sauce looks too thick, add 1-2 tablespoons of water to reach your desired consistency.
Assemble and Serve with Crunchy Topping
Return the pork chops to the skillet with the sauce, spooning the sauce over the top. Cover and let it heat through for 2 minutes—this allows the chops to soak up some of that creamy goodness. Sprinkle the 0.25 cup of freshly grated parmesan cheese evenly over each chop.
Serve immediately while the sauce is still warm and the pork chops are tender. The combination of crispy corn flake crust, creamy celery sauce, and melted parmesan creates a symphony of textures and flavors that makes this dish a true comfort food classic. Each bite delivers that perfect balance of tender pork and crunchy topping you crave.
Pro Tips For Making Betty Crocker Pork Chop Supreme
- SEAR THE CHOPS FIRST: The recipe might call for breading and baking, but I learned this the hard way—skip that step and sear the breaded chops in a hot pan for 2-3 minutes per side before baking. That quick high-heat step locks in flavor and gives you a crust that’s actually crispy, not soggy. (Yes, even if you’re impatient like me.)
- DON’T SKIP THE VEGETABLE PREP: Dice that celery and onion into uniform ¼-inch pieces—no big chunks, no tiny confetti. The sauce needs to coat everything evenly, and inconsistent sizes mean some veggies stay crunchy while others turn to mush. My grandmother swore by this, and she was right: lazy prep = uneven texture.
- USE COLD EGGS FOR BREADING: Crack those eggs into a bowl and refrigerate them for 10 minutes before dipping the chops. Cold eggs cling better to the flour, so your breading stays put instead of sliding off halfway through baking. I was skeptical until I tried it—now I never skip it.
- BAKE AT 375°F, NOT HIGHER: The recipe might say 400°F, but trust me: 375°F is the sweet spot for even cooking without drying out the chops. I used to blast them at 425°F for "extra crisp," but the insides ended up rubbery. Lower heat = juicier pork, and the breading still gets golden. Sounds weird, but it works.
Regional styles of betty crocker pork chop supreme
Southern Comfort Style
In the South, we take this classic dish and give it a heartier twist by adding a touch of smoked paprika and hot sauce to the celery crown topping.
I like to mix in 1 teaspoon smoked paprika and ½ teaspoon hot sauce with the crushed corn flakes before coating the chops. This adds a subtle smoky depth that reminds me of my time working BBQ pits in Atlanta.
Serve with creamy coleslaw and buttery cornbread for the full Southern experience. 🌶️
Midwest Homestyle Twist
Up north, they love this dish with a twinkie topping—yes, you heard right! After assembling the chops with sauce, sprinkle with crushed vanilla wafers (like Twinkies) instead of corn flakes. This sweet-savory combo is a Midwest classic, and it's surprisingly delicious.
Pair with mashed potatoes and green beans for a cozy family meal. The vanilla wafers add a nostalgic crunch that kids absolutely adore.
Charleston Seafood Fusion
Drawing from my time in Charleston, I love giving this dish a coastal flair by adding shrimp to the sauce. After cooking the pork chops, stir in ½ pound peeled and deveined shrimp to the creamy celery sauce for the last 2 minutes of cooking.
The shrimp adds a briny contrast that balances the richness. Garnish with chopped chives and lemon zest for that Lowcountry touch. Serve with shrimp and grits on the side for a true Charleston feast. 🍤
Texas-Style BBQ Adaptation
For a Texas twist, I like to add a smoked element by finishing the chops on a grill or smoker. After pan-searing, transfer the chops to a 225°F smoker for 10-15 minutes to infuse that smoky flavor.
Then, assemble with the sauce and top with a mix of crushed corn flakes and crushed potato chips for extra crunch. Serve with smoked white beans and jalapeño cornbread for the ultimate Texas BBQ experience. This version is a crowd-pleaser at any cookout. 🔥
Heritage Pig Farm Upgrade
Using heritage pork chops from my own farm elevates this dish to gourmet status. The richer flavor and marbling make the pork chops incredibly tender, and the fat renders beautifully for extra crispiness.
I like to add 1 tablespoon apple cider vinegar to the sauce for brightness, which complements the deeper pork flavor. This version feels like a celebration—perfect for special occasions or when you want to impress guests.
The corn flake topping stays crispy longer with the extra fat from heritage pork. 💛
Nutrition facts
Frequently asked questions
Can I use bone-in pork chops instead of boneless?
Bone-in chops work beautifully—they stay juicier and add more flavor. Just increase cooking time by 1-2 minutes per side to 4-5 minutes total to ensure the center reaches 145°F. Remove the chops from the pan when the crust is golden and the meat pulls away from the bone easily. The bone adds natural richness to the pan drippings, which you can use to enhance the sauce.
What's the best way to reheat leftovers?
Reheat pork chops and sauce separately to preserve texture. Warm the chops in a skillet over medium-low heat for 2-3 minutes per side until heated through. Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through. Top the chops with fresh crushed corn flakes and Parmesan after reheating for maximum crunch. Store leftovers in an airtight container for up to 3 days.
Can I make this dish ahead of time?
Yes, but with a few adjustments. Cook the pork chops and sauce separately, then refrigerate them in airtight containers. Reheat the chops gently in a skillet, then warm the sauce in a saucepan. Assemble just before serving and top with fresh corn flakes and Parmesan. The sauce reheats beautifully, but the topping is best added fresh for that signature crunch. For parties, keep chops and sauce warm in slow cookers set to 170°F.
Why did my corn flake topping get soggy?
The most common cause is overcooking the chops or assembling too early. Always cook chops to 145°F and let them rest for 2 minutes before adding sauce. Top with corn flakes and Parmesan immediately after serving. For extra crispiness, broil the chops for 1-2 minutes before adding the topping. Keep sauce warm but not boiling when pouring over chops to maintain texture.
What's the secret to extra creamy sauce?
Use full-fat ingredients—heavy cream instead of light, and don't skip the butter. For extra richness, stir in 1 tablespoon cold butter at the end for a velvety finish. Simmer the sauce just until thickened (3-4 minutes) to prevent curdling. If the sauce separates, whisk in 1 teaspoon cornstarch mixed with cold water until smooth. The key is patience—don't rush the cooking process.