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
- 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 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 135-140.
- 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
Pork: 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.)
Flour: 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.
Thyme: If you don’t have any fresh thyme, you could use dried thyme or substitute some Italian seasoning, basil or oregano.
Greek yogurt: I use non-fat Greek yogurt for the creamy element in this recipe, but sour cream works too.
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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