Pan Pork Chop Gravy from Drippings

Here is my favorite pork chop gravy recipe, made right in the pan with the drippings from perfectly seared pork chops, flour, chicken broth, and a touch of Greek yogurt for extra creaminess.

This gravy is what I make whenever my family wants a comforting weeknight dinner that feels a little special. The best part is you’re using all those flavorful bits left in the pan, so nothing goes to waste and everything tastes amazing.

What Kind of Pork Chops Should I Use?

For this recipe, boneless pork chops are called for, but you can absolutely use bone-in chops if that’s what you have on hand. The bone actually adds extra flavor to your pan drippings, which means even better gravy. When it comes to thickness, aim for chops that are about 3/4 to 1 inch thick – anything thinner tends to dry out quickly, and thicker chops can be harder to cook evenly on the stovetop. Center-cut chops are a solid choice since they’re nice and meaty, but rib chops work great too and tend to be a bit more tender.

Options for Substitutions

This gravy recipe is pretty straightforward, but here are some swaps you can make if needed:

• Boneless pork chops: Bone-in pork chops work just as well and actually add more flavor to the drippings. Just adjust your cooking time since they’ll take a bit longer to cook through.
• Chicken broth: You can use beef broth for a richer, darker gravy, or vegetable broth if that’s what you have on hand. The flavor will be slightly different but still tasty.
• Greek yogurt: Sour cream, heavy cream, or even regular milk can replace the Greek yogurt. If using milk, add it slowly and expect a thinner consistency.
• Thyme: Fresh thyme is great if you have it – use about 1 tablespoon of fresh leaves in place of the dried. You could also try sage or rosemary for a different flavor profile.
• Flour: For a gluten-free option, cornstarch works well. Use 1 1/2 tablespoons mixed with a little cold broth before adding to the pan.
• Butter: You can use all olive oil instead of butter, though the gravy won’t have quite the same richness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making gravy from pork drippings is not scraping up all those browned bits (called fond) from the bottom of the pan after cooking the chops – those caramelized pieces are packed with flavor and make all the difference in your gravy.

Another common error is adding the chicken broth too quickly, which can create lumps in your roux, so pour it in gradually while whisking constantly to keep your gravy smooth.

Be careful not to let your pork chops overcook to 165°F like chicken – pork is safe at 145°F and pulling them at 135°F allows the residual heat to bring them to the perfect temperature while staying juicy.

Finally, make sure to stir in the Greek yogurt at the very end after removing the pan from heat, since high temperatures can cause it to curdle and ruin the creamy texture of your gravy.

What to Serve With Pork Chop Gravy?

This rich, savory gravy is begging to be served over creamy mashed potatoes, which soak up all those delicious pan drippings perfectly. I also love pairing pork chops with roasted green beans or steamed broccoli to balance out the richness of the gravy. If you want to make it a complete meal, add some buttered egg noodles or white rice on the side, both of which work great for catching every bit of that thyme-infused gravy. A simple side of roasted carrots or sautéed spinach rounds out the plate nicely without competing with the main event.

Storage Instructions

Store: Keep any leftover pork chops and gravy in separate airtight containers in the fridge for up to 3 days. The gravy might thicken up as it sits, which is totally normal. I like to store them separately so the pork chops don’t get too soggy sitting in the gravy.

Freeze: The gravy freezes really well for up to 2 months in a freezer-safe container. I usually skip freezing the pork chops themselves since they can get a bit tough, but the gravy is perfect to have on hand for other meals like mashed potatoes or biscuits.

Reheat: Warm the gravy in a small saucepan over medium-low heat, stirring often and adding a splash of chicken broth or water to thin it out if needed. For the pork chops, reheat gently in the microwave or in a skillet with a bit of the gravy to keep them from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 85-95 g
• Fat: 55-65 g
• Carbohydrates: 20-25 g

Ingredients

For the pork chops:

• 4 pork chops (patted dry for a better sear)
• 1 tsp salt
• 3/4 tsp black pepper
• 1 1/4 tsp thyme
• 1 tbsp olive oil (I use Bertolli extra virgin)

For the gravy:

• 4 tbsp unsalted butter (I prefer Kerrygold for a richer flavor)
• 3 tbsp flour
• 1 1/4 cups chicken broth (I use Swanson Less Sodium)
• 1 tsp thyme
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1 tbsp greek yogurt (adds a nice tang and creamy finish)

Step 1: Prepare and Season the Pork Chops

• 4 pork chops
• 1 tsp salt
• 3/4 tsp black pepper
• 1 1/4 tsp thyme

Pat the pork chops completely dry with paper towels—this is essential for achieving a proper sear and golden crust.

In a small bowl, combine the salt, black pepper, and thyme.

Season both sides of each pork chop generously with this mixture, pressing gently so the seasoning adheres well.

Step 2: Sear the Pork Chops to Build Flavor

• seasoned pork chops from Step 1
• 1 tbsp olive oil

Heat the olive oil in a large skillet over medium-high heat until it shimmers.

Once hot, carefully place the seasoned pork chops in the pan and sear for 3-4 minutes on the first side without moving them—this builds a flavorful brown crust.

Flip and sear the other side for another 3-4 minutes until golden.

Transfer the pork chops to a plate; they don’t need to be fully cooked yet as they’ll finish in the gravy.

Step 3: Build the Gravy Base with a Roux

• 4 tbsp unsalted butter
• 3 tbsp flour

In the same skillet with all the flavorful browned bits (the fond), reduce heat to medium-low and add the butter.

Once melted, sprinkle in the flour and stir constantly for about 1 minute—this creates a roux that will thicken your gravy.

I like to make sure the flour is fully incorporated and slightly toasted, which gives the gravy more depth and prevents any raw flour taste.

Step 4: Create the Sauce and Season

• 1 1/4 cups chicken broth
• 1 tsp thyme
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/4 tsp garlic powder

Slowly pour in the chicken broth while whisking constantly to break up any lumps and create a smooth gravy.

Add the thyme, salt, pepper, and garlic powder, stirring well to combine.

Let the gravy simmer for 3-4 minutes, stirring occasionally, until it reaches your desired thickness and the flavors meld together.

Step 5: Finish Cooking Pork and Enrich the Gravy

• seared pork chops from Step 2
• gravy from Step 4
• 1 tbsp greek yogurt

Return the seared pork chops to the skillet, nestling them into the gravy.

Cover the pan and reduce heat to medium-low, then cook for 8-10 minutes until the internal temperature reaches 135°F (pork is best when slightly pink in the center for tenderness).

Once cooked, remove from heat and stir the Greek yogurt into the gravy for a subtle tang and creamy finish—the residual heat will incorporate it smoothly without curdling.

Step 6: Plate and Serve

Transfer each pork chop to a serving plate and spoon the rich, creamy gravy over the top.

Serve immediately while hot.

I recommend letting the pork rest for a couple of minutes in the gravy before serving—it helps the meat stay incredibly juicy and allows the flavors to fully develop.

Pan Pork Chop Gravy from Drippings

Delicious Pan Pork Chop Gravy from Drippings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 1.5 cups of gravy

Calories 1025 kcal

Ingredients

  

For the pork chops::

• 4 pork chops (patted dry for a better sear)
• 1 tsp salt
• 3/4 tsp black pepper
• 1 1/4 tsp thyme
• 1 tbsp olive oil (I use Bertolli extra virgin)

For the gravy::

• 4 tbsp unsalted butter (I prefer Kerrygold for a richer flavor)
• 3 tbsp flour
• 1 1/4 cups chicken broth (I use Swanson Less Sodium)
• 1 tsp thyme
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1 tbsp greek yogurt (adds a nice tang and creamy finish)

Instructions

 

• Pat the pork chops completely dry with paper towels—this is essential for achieving a proper sear and golden crust. In a small bowl, combine the salt, black pepper, and thyme. Season both sides of each pork chop generously with this mixture, pressing gently so the seasoning adheres well.
• Heat the olive oil in a large skillet over medium-high heat until it shimmers. Once hot, carefully place the seasoned pork chops in the pan and sear for 3-4 minutes on the first side without moving them—this builds a flavorful brown crust. Flip and sear the other side for another 3-4 minutes until golden. Transfer the pork chops to a plate; they don't need to be fully cooked yet as they'll finish in the gravy.
• In the same skillet with all the flavorful browned bits (the fond), reduce heat to medium-low and add the butter. Once melted, sprinkle in the flour and stir constantly for about 1 minute—this creates a roux that will thicken your gravy. I like to make sure the flour is fully incorporated and slightly toasted, which gives the gravy more depth and prevents any raw flour taste.
• Slowly pour in the chicken broth while whisking constantly to break up any lumps and create a smooth gravy. Add the thyme, salt, pepper, and garlic powder, stirring well to combine. Let the gravy simmer for 3-4 minutes, stirring occasionally, until it reaches your desired thickness and the flavors meld together.
• Return the seared pork chops to the skillet, nestling them into the gravy. Cover the pan and reduce heat to medium-low, then cook for 8-10 minutes until the internal temperature reaches 135°F (pork is best when slightly pink in the center for tenderness). Once cooked, remove from heat and stir the Greek yogurt into the gravy for a subtle tang and creamy finish—the residual heat will incorporate it smoothly without curdling.
• Transfer each pork chop to a serving plate and spoon the rich, creamy gravy over the top. Serve immediately while hot. I recommend letting the pork rest for a couple of minutes in the gravy before serving—it helps the meat stay incredibly juicy and allows the flavors to fully develop.