Easy Skillet Pork Chops with Gravy - Pork Chop Recipe

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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!)

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!

Yield: 4 servings

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!

Prep Time5 minutes

Cook Time20 minutes

Total Time25 minutes

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 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 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 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.