https://www.copymethat.com/r/vJQytRvX7/skillet-pork-chops-with-gravy/
29181238
egXPy1z
vJQytRvX7
2024-04-26 22:35:42
Skillet Pork Chops with Gravy
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Ingredients
- subheading: 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
- subheading: 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)
Steps
- 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 to 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 to 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 to 10 minutes, until pork chops reach an internal temperature of 145.
- 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 145 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.