1-First Step: Prep the Pork Chops Start by seasoning the pork chops to build great flavor from the beginning. Take the 4 boneless pork chops and rub them with ¾ teaspoon salt, ½ teaspoon black pepper, and 1 ¼ teaspoons fresh chopped thyme (or ½ teaspoon dried thyme) on both sides. This step takes about 5 minutes and ensures the meat is flavorful throughout. For dietary tweaks, use herbs like basil if thyme isn’t handy.

2-Second Step: Sear the Pork Chops Heat a large skillet over medium-high heat and add 1 tablespoon extra virgin olive oil. Once the oil is hot, place the pork chops in the skillet and sear them for 3-4 minutes on each side until they turn a nice golden brown. This creates a tasty crust and locks in juices, which is key for tender results. Keep an eye on the heat to avoid burning, and adjust for thinner chops by reducing the time.

3-Third Step: Remove and Start the Gravy Base Take the seared pork chops out of the skillet and cover them to stay warm; they’ll finish cooking later. Lower the heat to medium-low and melt 3 tablespoons unsalted butter in the same skillet. This step, which takes about 1 minute, uses the flavorful bits left from searing to build a rich base for your pork chop gravy.

4-Fourth Step: Add Flour and Broth Add 3 tablespoons flour to the melted butter and whisk it together, cooking for 1 minute to remove any raw taste. Slowly pour in 1 ¼ cups low-sodium chicken broth while keeping up the whisking to ensure a smooth, lump-free mixture. For a dairy-free version, swap in plant-based milk here to keep things creamy without the extras.

5-Fifth Step: Season and Thicken the Gravy Stir in ¾ teaspoon fresh chopped thyme (or ¼ teaspoon dried thyme), ½ teaspoon black pepper, and ¼ teaspoon kosher salt into the gravy mixture. Let it cook for 3-4 minutes until it thickens slightly, stirring occasionally. This is where the magic happens for your pork chop gravy, as the herbs and spices meld together use a low-sodium option if you’re watching your intake.

6-Sixth Step: Combine and Finish Cooking Put the pork chops back into the skillet, coating them with the gravy, then cover and cook for 8-10 minutes until they reach an internal temperature of 135°F. A meat thermometer is your best friend here to avoid overcooking. If you’re making adjustments for different proteins, like chicken, tweak the simmer time accordingly.

7-Final Step: Add Creaminess and Serve Remove the skillet from the heat and mix in 1 tablespoon plain Greek yogurt or sour cream to give the gravy its final creamy touch. Let the pork chops rest for 3-5 minutes before serving to keep them juicy. Plate them with plenty of gravy on top, and pair with grilled meat sides for a full meal that highlights this pork chop gravy perfectly.