Easy skillet pork chops with gravy are tender, creamy and seriously comforting! This easy one-pan recipe requires just a few simple ingredients and is ready in only 25 minutes!
This post is sponsored by Farberware. As always, all thoughts and opinions are my own.
Happy hump day, friends!
It’s been another slooooowwwww week here it seems. Maybe it’s because the hustle and bustle of the holidays are over… or maybe it’s because my husband and I are doing dry January and time is standing still. 😂
Whatever the reason, I’m going to move us right along today to the FOOD! Cause I’ve got a crazy good pork recipe to share with you today that I know you are going to love!
So, my spice-rubbed pork chops are a go-to in our house – so easy and such simple ingredients – and we all love my garlic butter pork chops with lemon too.
Today I’m excited to finally share with you my easy skillet pork chops with gravy.
It’s a one-pan recipe that’s ready in just 25 minutes and has the most tender pork chops and the most incredible smooth, rich, creamy gravy to go on top.
Swoon! 😍
(Check out Instant Pot pork tenderloin too; it’s also got an easy gravy that’s made right in the Instant Pot.)
It’s perfect for a warm and comforting dinner that’ll have everyone at the table digging right in!
I’m also excited today to feature my new favorite pans, these copper Farberware Cook pans that I got last month.
I am LOVING these pans!
They are beautiful, for starters, but man, that nonstick surface is amazing!
I feel like the food is suspended in the pan almost, everything slides around so easily. No sticking at all!
(Just wait until you make some scrambled eggs in this. Life changing!)
And what I’ve also realized is that I can get away with a lot less oil/butter because the food just doesn’t stick. So it’s gonna be great to lighten things up in the new year!
The Farberware pans are also really durable and dishwasher-safe, so clean up is a breeze. (My husband adores them for this reason!)
Back to the recipe though…
These easy pork chops with gravy are comfort food to the max but still on the healthy side, so it’s totally do-able even if you’re trying to slim down this month.
The pork chops are seared in a skillet until golden brown and then set aside to rest for a minute while you put together the gravy.
They they get nestled back in to finish cooking in the gravy, making this a really easy one-skillet dinner!
This is a really simple, basic gravy for pork chops but it’s so creamy and delicious! You’re going to want to eat it with a spoon.
Which you totally should. But save enough to drench the pork chops. And maybe some extra to drizzle over everything else on your plate.
Or that’s what I do at least. 😉
Notes on easy skillet pork chops with gravy:
- The key to a yummy pork chop recipe is not overcooking the pork. I’ve included some tips below on how to get tender pork chops every time.
- I use white wheat flour, because that’s what we always have on hand, but you can use all-purpose flour here. It’s just the thickening agent for the gravy so it doesn’t matter too much.
- If you don’t have any fresh thyme, you could use dried thyme or substitute some Italian seasoning, basil or oregano.
- I use non-fat Greek yogurt for the creamy element in this recipe, but sour cream works too.
Ready to complete the meal?
I love serving these with my easy microwave baked potatoes and a steamed veggie. (I’ve got broccolini here.)
Those sides can cook at the same time as the pork, so everything’s ready and dinner is on the table in just 25 minutes. 🙌
They also go great with mashed potatoes, so you can drizzle some extra gravy over everything. Nom, nom, nom!
Tips on how to cook tender pork chops:
– How long your pork chops cook will depend on their thickness and your exact heat level.
– I highly recommend using a meat thermometer to check the temperature. I have a digital one made by Weber that I love.
– Remove the pork chops from the heat when they have reached an internal temp of 135-140. They’ll continue cooking off the heat and be cooked through without being overdone. (Note: It’s safe for pork chops to have a slightly light pink center.)
– Let the pork chops rest for 3-5 minutes before you slice them, so that they retain all their juices and don’t dry out.
It’s really easy to overcook pork chops and then they just taste bland and tough. I really do use a thermometer whenever I make them to avoid this.
But also, having a yummy gravy like this to drench every bite can cover up any accidental overcooking. Gotta love a forgiving recipe!
I hope you give these easy pork chops with gravy a try!
Enjoy!
XO,
Kathryn
P.S. You can also check out this recipe on the Farberware site, while you go ogle over their beautiful pans! And don’t forget to enter the giveaway!
Easy skillet pork chops with gravy
Easy skillet pork chops with gravy are tender, creamy and seriously comforting! This one-pan recipe requires just a few simple ingredients and is ready in only 25 minutes!
Ingredients
For the pork chops:
- 4 (4 oz) boneless pork chops, about 1 to 1 1/2 inches thick
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 teaspoon fresh chopped thyme
- 1 tablespoon extra virgin olive oil
For the gravy:
- 3 tablespoons unsalted butter
- 3 tablespoons flour (I use white whole wheat but any kind is fine)
- 1 1/4 cups low-sodium chicken broth
- 3/4 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 tablespoon nonfat plain Greek yogurt (or use sour cream)
Instructions
- Season pork chops on both sides with salt, pepper and thyme.
- Heat a large skillet over medium high heat and add the olive oil.
- Add pork chops to the pan and sear for 3-4 minutes on each side, until well browned. Remove the pork chops from the pan and cover to keep warm. (They will finish cooking later.)
- Make the gravy. Reduce the heat to medium low and add the butter to the skillet.
- Add the flour and whisk to combine. Cook the flour mixture for 1 minute, whisking occasionally, to get the raw taste out.
- Add chicken broth to the pan slowly and whisk continuously to combine until the mixture is smooth, without any lumps. Sprinkle in the thyme, salt and pepper.
- Let the gravy cook over medium-low heat for 3-4 minutes until slightly thickened.
- Return the pork chops to the pan and turn to coat them in the gravy. Cover the pan with a lid (or aluminum foil) and cook for 8-10 minutes, until pork chops reach an internal temperature of 135-140.
- Remove from heat. Add the Greek yogurt to the gravy and stir to combine.
- Serve the pork chops with plenty of gravy over top.
Notes
The key to a yummy pork chop recipe is not overcooking the pork. It should reach an internal temp of 135-140 and be allowed to rest for a few minutes before you slice into it. (I recommend using a meat thermometer.)
I use white wheat flour, because that’s what we always have on hand, but you can use all-purpose flour here. It’s just the thickening agent for the gravy so it doesn’t matter too much which kind of flour you choose.
If you don’t have any fresh thyme, you could use dried thyme or substitute some Italian seasoning, basil or oregano.
I use non-fat Greek yogurt for the creamy element in this recipe, but sour cream works too.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 615Total Fat: 32gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 126mgSodium: 673mgCarbohydrates: 39gFiber: 6gSugar: 0gProtein: 47g
Holly says
These porks chops look really tender and delicious! And since I’m all about sauce that gravy takes it too a whole ‘natha level!
Kathryn says
That gravy definitely takes it up a few notches! It’s so creamy and yummy!
Erin @ Suburban Simplicity says
Love pork chops and gravy! Such a good comfort meal! Add some potatoes and it’s perrrrfect!
Kathryn says
Such a classic, comforting combo, right?!
Brianna says
This looks so yummy! I don’t have sour cream or Greek Yogurt. Do you think I could just use heavy whipping cream or even just throw in a little cornstarch to thicken up the gravy? I’d like to try this tomorrow, but I don’t really want to go to the store for just one item. 😛
Kathryn says
Hi there! I’ve never tried this gravy without one of those, but I know you can always just use milk to make gravy. Use some flour to thicken it up like you mentioned and you’re good to go! Hope that helps!
Laurie says
I made this tonight, and it was wonderful! Thank you!
Kathryn Doherty says
I’m so happy to hear you enjoyed it Laurie! Thanks so much for sharing!
Shaye says
Gonna try the gravy tonight but I have no sour cream or yogurt so I will try with light cream.
Kathryn Doherty says
I haven’t tried it with light cream, but I’d love to hear how it turned out Shaye!
Meagan Pitchford says
This recipe looked easy and delicious. I sliced a pork tenderloin into chops, it made about 9, and since my entire household loves extra gravy on their cauliflower rice I tripled the gravy ingredients. It was such a hit with my entire crowd, picky 3 y/o included, I’m making it again tonight. This is my new favorite pork chop recipe!!!
Kathryn Doherty says
Yay, I’m so happy to hear you and your family loved this dish Meagan! (And yum for serving it with cauliflower rice!) Thanks so much for sharing! 😊
Jamie says
Thank you for this recipe! I made it tonight and my husband, 5 year old, 4 year old and 2 year old devoured it. By far, the easiest and most delicious gravy recipe ever. I’ll keep the gravy steps in mind for Thanksgiving, etc. I needed to make it dairy free. So, I used lactose-free milk and lactose-free butter (margarine). I did add lots of dried spices. Also, I added dairy free sour cream. The sour cream I added before putting the pork chops back into the gravy.
No matter how you make this, follow the basics. It’s AMAZING!
Kathryn Doherty says
I’m so, so happy to hear you all loved it Jamie! Thanks so much for sharing! And yes, this is my go-to gravy for ALL sorts of dishes; it’s so easy to replicate and make substitutions once you’ve got it down. 😊
Amanda delles says
Super yummy even my super picky 8 year old ate an entire pork chop and wanted more.
Kathryn Doherty says
I’m so happy to hear you all loved it Amanda! Thanks so much for sharing! 😊
Linda says
Just made this with some rice for the delicious gravy and some green beans. This dish was so easy anyone could do it. We absolutely loved it. My husband would not have eaten it if he saw me put sour cream in but he didn’t even know it was in there, so for picky eaters don’t let them See it. They will love it!
Kathryn Doherty says
I’m so happy to hear it was a hit for your family!! Thanks so much for sharing! 😊
Kim says
I’m glad you said that. My husband is the same way, he’s never touch it if he knew sour cream or yogurt was in it. I’ll make these tonight while he’s out shoveling the driveway after last nights snow storm 😉
Kathryn Doherty says
Haha, so sneaky! I hope you all enjoyed it Kim! 😊
Becca says
Looking to try this recipe out today! I dont have chicken broth but I do have beef broth, you think it’d be okay to sub that in?
Kathryn Doherty says
Oh sure, I think that would be fine to swap in. Hope you enjoy it!
Cat says
I only have bone in pork chops – I presume that will work. Any idea how long should they be cooked for?
Kathryn Doherty says
Hi Cat! Yes, that should be fine. Not knowing how big your pork chops are, I’d say try adding an extra minute or two per side while searing. And then definitely use a digital thermometer to check the temperature when they finish cooking in the gravy. It’ll be fine if you need to continue cooking them in the gravy for a few additional minutes. Just keep the lid on so it stays nice and saucy and hot in the pan. Hope you enjoy them!
Jennifer Henderson says
This was amazing! I used Italian spices bc that’s all I had on hand. I even forgot to add the sour cream and it was still so tasty! Next time I won’t forget!
Kathryn Doherty says
Yay, I’m so glad you loved it Jennifer! Thanks so much for sharing! 😊
Jenny says
Do you think this would be good over rice?
Kathryn Doherty says
Yes, I think it would be great with rice – it would go well with some of the extra gravy drizzled over it!
Jenny says
That’s exactly what we did, it was delicious!
Kathryn Doherty says
Excellent, so happy to hear it! 😊
helan says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Kathryn Doherty says
I’m so happy to hear you enjoyed it! Thanks for sharing! 😊
Craig says
I c a n cook already but wanted to do something different for my wife tonight. I remember making a recipe like this when I was still in school. This recipe has the old one beat to shreds. I agree on the gravy…you could *sop* this up with a biscuit! Next time I make this it will be with pork cutlets over grits in the morning.
Good recipe!
Kathryn Doherty says
I’m so happy to hear you loved it Craig! Thanks for sharing!
Shelly says
This was delicious!
Kathryn Doherty says
Yay, I’m so happy you enjoyed it! Thanks so much for sharing!