Ingredients
For the Pork Chops:
4 (4-ounce) 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
1 1/4 cups low-sodium chicken broth
3/4 teaspoons 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)
Directions
- Season pork chops on both sides with salt, pepper, and thyme.
- Heat a Farberware Classic Traditions 9.75-Inch 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 145 degrees.
- Remove from heat. Add the Greek yogurt to the gravy and stir to combine.
- Serve the pork chops with plenty of gravy over top.