Step 1

Season pork chops on both sides with salt, pepper and thyme.

Step 2

Heat a large skillet over medium high heat and add the olive oil.

Step 3

Add pork chops to the pan and sear for 3-4 minutes on each side, until well browned. Remove the pork chops from the pan and cover to keep warm. (They will finish cooking later.)

Step 4

Make the gravy. Reduce the heat to medium low and add the butter to the skillet.

Step 5

Add the flour and whisk to combine. Cook the flour mixture for 1 minute, whisking occasionally, to get the raw taste out.

Step 6

Add chicken broth to the pan slowly and whisk continuously to combine until the mixture is smooth, without any lumps. Sprinkle in the thyme, salt and pepper.

Step 7

Let the gravy cook over medium-low heat for 3-4 minutes until slightly thickened.

Step 8

Return the pork chops to the pan and turn to coat them in the gravy. Cover the pan with a lid (or aluminum foil) and cook for 8-10 minutes, until pork chops reach an internal temperature of 135-140.

Step 9

Remove from heat. Add the Greek yogurt to the gravy and stir to combine.

Step 10

Serve the pork chops with plenty of gravy over top.