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!
Yield: 4 servings
Ingredients
For the pork chops:
- 4 (4 oz) boneless pork chops, about 1 to 1 ½ inches thick
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 ¼ teaspoons fresh chopped thyme, (or ½ teaspoon dried thyme)
- 1 tablespoon extra virgin olive oil
For the gravy:
- 3 tablespoons unsalted butter
- 3 tablespoons flour, all purpose or white wheat
- 1 ¼ cups low-sodium chicken broth
- ¾ teaspoon fresh thyme, chopped (or ¼ teaspoon dried thyme)
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- 1 tablespoon plain Greek yogurt, or 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.
- 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
Pork: The key to a yummy pork chop recipe is not overcooking the pork. It should reach an internal temp of 135 and be allowed to rest for a few minutes before you slice into it. (I recommend using a meat thermometer.)
Thyme: If you don’t have any fresh thyme, you can use dried thyme or substitute some Italian seasoning, basil or oregano for a little herby flavor.
Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. I recommend slicing the pork before you reheat so it reheats quickly and doesn't over cook and dry out. Reheat the pork and gravy in the microwave until hot.
Video
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 6g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 56mg | Sodium: 522mg
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