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.