Skillet Pork Chops with Thyme Gravy

Ingredients

• 4 chops, 4 oz each / 453.6 g Boneless pork loin chops
• 3/4 tsp / 4.5 g Fine salt, for the chops
• 1/2 tsp / 1.15 g Black pepper, for the chops
• 1 1/4 tsp / 1 g Fresh thyme, for the chops
• 1 Tbsp / 13.5 g Olive oil, for the skillet
• 3 Tbsp / 42.6 g Unsalted butter, for the gravy
• 3 Tbsp / 23.44 g All-purpose flour, for the gravy
• 1 1/4 cups / 300 g Low-sodium chicken broth, for the gravy
• 3/4 tsp / 0.6 g Fresh thyme, for the gravy
• 1/2 tsp / 1.15 g Black pepper, for the gravy
• 1/4 tsp / 1.2 g Kosher salt, for the gravy
• 1 Tbsp / 15.31 g Nonfat plain Greek yogurt, for the gravy

Method

1. Pat 4 boneless pork loin chops dry. The comment says 4 chops, 4 ounces each, about 1 to 1 1/2 inches thick. Four 4-ounce chops are 16 ounces. A pound on this card is 453.6 g. Season both sides with 3/4 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 1/4 teaspoons of fresh chopped thyme. The comment says salt on the chops and does not say kosher, so this card uses table salt. A teaspoon of table salt is 6 g, so 3/4 teaspoon is 4.5 g. Ground black pepper is 2.3 g per teaspoon, so 1/2 teaspoon is 1.15 g. Fresh thyme is 0.8 g per teaspoon, so 1 1/4 teaspoons are 1 g.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. The comment says extra virgin olive oil. A tablespoon is 13.5 g. Add the chops and sear 3 to 4 minutes on each side, until they are well browned. They are not finished. Move them to a plate and cover them so they stay warm.
3. Lower the heat to medium-low. Add 3 tablespoons of unsalted butter to the same skillet. A tablespoon of unsalted butter is 14.2 g, so 3 are 42.6 g. Whisk in 3 tablespoons of flour and cook it for 1 minute, whisking, so the raw flour taste cooks off. The comment says that cook uses white whole wheat flour, and that any flour is fine, including all-purpose. This card uses all-purpose flour and does not name a brand. A cup of all-purpose flour is 125 g, so a tablespoon is 7.8125 g, and 3 tablespoons are 23.4375 g. This card writes 23.44 g.
4. Whisk in 1 1/4 cups of low-sodium chicken broth, a little at a time, until the gravy is smooth and has no lumps. A cup of the reduced-sodium broth is 240 g, so 1 1/4 cups are 300 g. Sprinkle in 3/4 teaspoon of fresh thyme, 1/2 teaspoon of black pepper, and 1/4 teaspoon of kosher salt. The comment allows 1/4 teaspoon of dried thyme instead of the fresh. This card uses the fresh thyme, 0.6 g. The pepper is 1.15 g. The kosher salt uses Morton density, 4.8 g per teaspoon, so 1/4 teaspoon is 1.2 g. Diamond Crystal would be lower. Cook over medium-low heat for 3 to 4 minutes, until the gravy thickens a little.
5. Return the chops and any juices on the plate. Turn them so the gravy coats them. Cover the skillet, with a lid or foil, and cook 8 to 10 minutes, until the thickest chop reads 145°F (63°C). Rest the chops a few minutes before you cut one. The comment says that rest is the point, and that a thermometer is how you know they are done.
6. Take the skillet off the heat. Stir in 1 tablespoon of nonfat plain Greek yogurt. The comment also allows sour cream. This card uses the nonfat Greek yogurt. That row has no tablespoon. A cup of plain yogurt is 245 g, so a tablespoon is 15.3125 g. This card writes 15.31 g. Spoon the gravy over the chops. The comment does not give a yield. Four chops is the pan. This card cuts 4 plates, one chop and some gravy each. Leftovers keep covered in the fridge for a few days. Reheat until the pork is hot in the center.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 4 plates. The comment does not give a yield. Four chops is the pan, so this card cuts 4. The chops, both salts, both peppers, both thymes, the oil, the butter, the flour, the broth, and the yogurt are in the count. The chops are 4 at 4 ounces each, 453.6 g, raw boneless top loin, separable lean and fat. The comment does not say to pour the fat off, so the raw weight stays. The chop salt is 3/4 teaspoon of table salt, 4.5 g, because the comment does not say kosher on the chops. The chop pepper is 1/2 teaspoon, 1.15 g. The chop thyme is 1 1/4 teaspoons, 1 g. The oil is 1 tablespoon, 13.5 g. The butter is 3 tablespoons, 42.6 g, unsalted. The flour is 3 tablespoons, 23.44 g, all-purpose. The broth is 1 1/4 cups, 300 g, less/reduced sodium ready-to-serve. The gravy thyme is 3/4 teaspoon fresh, 0.6 g. The gravy pepper is 1/2 teaspoon, 1.15 g. The gravy salt is 1/4 teaspoon kosher, 1.2 g, Morton. The yogurt is 1 tablespoon, 15.31 g, nonfat plain Greek. Added sugars are 0. The card did not list a sweetener. The sugars in the flour, the broth, and the yogurt are under 1 g per plate and round to 0. The salts and the broth are the salty parts. One plate is 785 mg sodium.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The dairy in the count is the butter and the yogurt. Use a butter whose package does not list milk, and leave the yogurt off or use a plain yogurt whose package does not list milk. The pork, the flour, and the broth stay. This is a kitchen note, not a dairy-free certification.

  • United States: A butter whose package does not list milk. Leave the yogurt off, or use a plain yogurt whose package does not list milk.
  • United Kingdom: A butter with no milk. Leave the yogurt off, or use a plain yogurt with no milk.

• Gluten-free style

  The wheat in the count is the flour. The broth can list wheat too. Use a flour or starch, and a broth, whose packages do not list wheat. The butter and the yogurt stay, so this skillet is not dairy-free. This is a kitchen note, not a gluten-free certification.

  • United States: A flour or starch, and a broth, whose packages do not list wheat. The butter and the yogurt stay, so this skillet is not dairy-free.
  • United Kingdom: A flour or starch, and a broth, marked gluten free. The butter and the yogurt stay.

• No pork

  This skillet is built on pork chops. Use the same weight of boneless chicken and cook it to 165°F (74°C). The plate is no longer pork. The gravy stays.

  • United States: Use the same weight of boneless chicken and cook it to 165°F (74°C). The plate is no longer pork.
  • United Kingdom: The same note. Use chicken and cook it to 74°C. The plate is no longer pork.