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 I’m 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 this 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 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. (Just wait until you make some scrambled eggs in this. Life changing!) Back to the recipe though… These easy pork chops with gravy are comfort food to the max but still on the healthy side, so it’s totally do-able even if you’re trying to slim down this month. The pork chops are seared in a skillet until golden brown and then set aside to rest for a minute while you put together the gravy. They they get nestled back in to finish cooking in the gravy, making this a really easy one-skillet dinner! This is a really simple, basic gravy for pork chops but it’s so creamy and delicious! You’re going to want to eat it with a spoon. Which you totally should. But save enough to drench the pork chops. And maybe some extra to drizzle over everything else on your plate. Or that’s what I do at least! OK, let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up below on how to make pork chops with gravy. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Pork: 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. Also, this recipe is written for 1-inch thick pork chops. If yours are super thick or really thin, the cook time will need to be adjusted. Flour: I use white wheat flour, because that’s what we always have on hand, but you can use all-purpose or whole wheat flour here, whatever you’ve got. 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 plain Greek yogurt for the creamy element in this recipe, but sour cream works too. Non-fat is fine to use.
Ready to complete the meal? I love serving these with my easy microwave baked potatoes and a steamed veggie. (Broccoli, broccolini, green beans or asparagus would all work great. As would a green salad.) All of 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. These pork chops also go really well with mashed potatoes, so you can drizzle some extra gravy over everything. Nom, nom, nom! Finally, let’s talk about those tips on cooking pork.
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 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 soon. Enjoy! XO, Kathryn 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.
Farberware High Performance Nonstick 12-Inch Skillet, Copper
