Skillet Pork Chops

Dinner doesn’t get much better than these tender, juicy pork chops. Cooked in a skillet and finished with a rich, creamy sour cream gravy, they’re surprisingly simple and easy to make.

Close up of skillet seared pork chops with a brown crust, in a sea of sour cream gravy

With a rich and flavorful sour cream sauce, these pork chops in a skillet are juicy and tender. I roll my eyes at this point and gaze upward. These pork chops are adequately spiced and seasoned using just a few ingredients. They finish with just enough moisture so the meat inside stays soft while the outside is beautifully seared.

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Pork chops are for everyone. They are meaty and perfect for searing or braising. Succulent and juicy meat makes it a crowd favorite.

You can cook pork chops using a skillet in less than 10 minutes. Then make a flavorful sauce with all the pan drippings. This recipe has a sour cream gravy that will give you a respite from all those other regular sauces. It is creamy with a golden velvety texture, and the savory taste hits all the right notes.

Interested in having pork chops with creamy gravy? Check out this – Pork Chops In Creamy Mushroom Sauce. You can also read about what types of cuts are chops and tips on getting the best chop cuts.

Lamb chops are similar cuts from lambs, and I have used Mediterranean flavors in the marinade in this Pan-Seared Lamb Chop recipe to get them tender and flavorful.

Another great tender cut from the animal is the pork tenderloin, a very lean cut with little to no fat. Season it with a great dry rub and brush a flavorful BBQ glaze to make a fast and delicious Baked BBQ Pork Tenderloin. I have another comforting pork recipe – Spicy Pork Ramen– spicy pork with ramen noodles in a flavorful broth.

Sour cream gravy/sauce

This is one versatile gravy. Since this is savory, you can pair it as a side with dishes ranging from big grilled meats to air-fried greens or mashed potatoes. It adds incredible flavor and accentuates the taste of the mains.

Roux is the secret behind a good gravy.

The most important part of a good gravy is the roux. A fine roux, done correctly, makes the base for a silky and creamy gravy. A traditional Roux is equal parts flour and fat (usually butter), cooked together to thicken sauces and gravy.

The aromatics are first sauteed in butter, then the flour is added. It is sauteed for some time. Next, we add the stock to make gravy out of it.

The technique is what matters, which involves continuous whisking of the flour with the aromatics while the mixture cooks. Allowing it to cook for a long time produces a darker color, which suits some dishes roux is used in or supports.

The sour cream in this gravy offers more flavor than heavy cream while still offering good fat, i.e., 20% fat. The sourness in the gravy makes it a compelling savory and creamy gravy to compliment your meats like beef, lamb, pork, or turkey. This sour cream gravy is a leading site for more drab meat like turkey.

Skillet seared pork chops cooked with a sour cream gravy in a skillet. A spoon to serve the sauce.


For seasoning pork chops

  • Pork chops with/without bone – Get pork chops about 1 to 1½ inches thick. Thick-cut chops need more time to season and cook in the skillet too. I believe bone-in pork chops always have more flavor and prefer that. Boneless pork chops are ok, too, but you should cook them for a few minutes less.
  • Garlic powder – for a more intense and convenient douse of garlicky flavor.
  • Fresh thyme – adding 2-3 sprigs introduces a herby flavor.

To make the gravy

  • Sour cream – offers a creamy and flavorful addition to make a delicious savory gravy.
  • Butter & Oil – butter is used as fat to flavor the pork chops while they cook. Since it has a lower smoking point, oil is used with butter to prevent it from burning. Use vegetable oil and not olive oil because the latter burns at higher temperatures.
  • Shallots chopped & Minced Garlic – usual aromatics to form the flavor base for the sour cream gravy.
  • Flour – is needed to thicken the gravy and give it body.
  • Beef stock – drives the flavor in the gravy, and it is very important to get good quality stock from a good brand. It is not a sin to spend a bit more on this; the result would be worth it. The beef broth will work too.
  • Worcestershire sauce – a fermented English sauce that is famously used for its umami.

For both seasoning and gravy

  • Salt & Pepper – is used in seasoning the pork chops and also in the gravy. Add salt and pepper towards the end after tasting the sauce. Add in quantity to achieve your desired taste.

How to cook pork chops with sour cream gravy

Prep and season pork chops

Pat the pork chops dry with a kitchen or paper towel. We need the chops’ surface to dry for them to sear well.

Mix all the seasoning ingredients in a small bowl. Take a spoonful at a time and sprinkle over one side of the pork chop and then the other. Rub the seasoning evenly.

Garlic powder and fresh thyme added to a bowl. Next photo shows seasoning sprinkled and rubbed over the pork chops in a black bowl.

Sear the chops

I prefer a large cast iron skillet to sear the chops. A heavy skillet retains and spreads the heat evenly, allowing for uniform chops cooking.

Add butter and a few drops of cooking oil. Cooking oil increases the butter’s smoking point and prevents it from burning. Place the chops on one side and sear it for 3-4 minutes undisturbed.

Flip the chops and sear them on the other side for another 3 minutes. Check for an internal temperature of 145 with an instant-read thermometer. The exterior will have developed a nice crust with a brown color with some bits charred.

Take the chops off the skillet and wrap them with foil. Let it rest for 5 minutes which keeps the chops tender and juicy.

Collage shows Pork chops seared in a skillet. Second image shows shallots, garlic and thyme sauteed in butter in the same skillet.

Prepare roux for the sauce.

In the same skillet, melt the rest of the butter. Add the aromatics like shallots, garlic, and thyme and saute them.

Add flour, saute for 30 seconds, and then pour the stock while whisking the mix. Let it simmer with occasional whisking until the base starts to thicken. The roux is done now.

Add the sour cream and Worcestershire sauce to the mix. Mix until you feel there are no lumps and the sauce becomes smooth. The gravy should look golden brown by now with a velvety finish.

Collage of four images shows - first, sauteing the flour with aromatics, , adding stock, next is sour cream and finally a creamy gravy.

Cook sauce and chops together.

Place the cooked chops back onto the skillet. Do not leave behind any juice that would have oozed out. Pour the sour cream gravy on the chops and simmer for up to 2 minutes. This ensures that the gravy gets some of the flavors from the juice of the seared chops and, at the same time, keeps the chops moist.

Serve and enjoy!

Skillet seared pork chops with mashed potato and sour cream gravy and garnished with chopped celery, served on a black plate

Tips for juicy pork chops

  • Not all pork chops are the same. What I mean is, that quality varies. The loin area of the pig is quite large, and you might get chops from any part of the loin. There is no substitution or fixing for a bad chop. Get it from a good butcher shop or a brand you trust in the supermarket.
  • Seasoning is a must. Dry rub salt, pepper, and other spices or herbs to the chops.
  • While you are making the cake, wrap the pork chops with foil and allow them to rest for 5 minutes. Resting chops, allow it to cook further until the temperature settles and evens out. It also prevents the chops from drying out.

Frequently Asked Questions about Cooking Pork Chops

What part of the meat is pork chops?

Pork chops are a very lean cut of meat. They are loin cuts, meaning they have been cut from both sides of the spine – between the ribcage and the hip. These are cut perpendicular to the spine.

Now, not all chops are lean. It depends on the part and the quality of the animal which they came from. Some have a decent amount of fat. Usually, thicker chops have a layer of fat attached to the lean meat.

When you see marbled patterns on the chops, it has good fat and flavor. The thickness of the chops determines the seasoning and cooking time.

How to know if pork chops are done?

For best results, use a cooking thermometer. If the chops you get are the same thickness and quality as that mentioned in the recipe, you follow the time for searing in the skillet to get perfectly done chops.
A cooking thermometer will make your cook error-proof for any chop, thinner or thicker. Pork chops need to be cooked to 145 degrees. Ensure you insert the thermometer into the thickest part of the chop and read the temperature.
If the temperature is higher, take it out of the skillet and let it rest. If the chops are yet to reach 145, check it after a couple of minutes.

Should you season pork before cooking?

Seasoning or dry-brining meat like pork chops helps bring out their flavor. Salt is added in cooking to add flavor and balance all the other flavors and tastes. Salt or sodium chloride follows the laws of chemistry (like diffusion and osmosis) and helps the chops absorb the salt into the inner meat. It also loosens the tough protein strands and helps the moisture in the meat move across the membranes and keep the meat juicy.

Light pink inside of cut pork chops, seared in a skillet and served with a sour cream gravy

How do you store pork chops?

You may store the pork chops separately from the sour cream gravy. You can store them for 3-4 days. This ensures that the chops do not become soggy when everything freezes.

Sear the chops, prepare the gravy, and stop before adding the gravy to the chops in the skillet. You can do that once you take them from the fridge before you serve. This helps in both ways – One is to sear the chops a bit while reheating them before adding the gravy. Second, keep the chops moist while heating them along with the gravy.

Serve with

Pork chops can be paired with various sides, and its sour cream gravy makes a protein-rich diet with enough fat from the gravy. To make a wholesome meal out of it, you may consider one of the following options:

The sour cream gravy, a versatile sauce, can be stored separately and served with any grilled or roasted meat dish made from beef, pork, poultry, or lamb. It can also be paired with grilled veggies and will taste fantastic.

Flavours of Kitchen Logo

Sour Cream Pork Chops

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Tender and juicy pork chops cooked in a skillet, along with a rich and creamy sour cream gravy, for the perfect dinner.
Servings 2 servings


  • 2 pork chops with / without bone
  • 3 tablespoon Butter
  • ¼ cup Shallots chopped
  • ½ tablspoon Garlic
  • 1 teaspoon Flour
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • ½ teaspoon Garlic powder
  • 1 cup Beef Stock
  • cup Sour Cream
  • 1 teaspoon Worcestershire sauce
  • 2-3 sprigs fresh thyme


  • Pat dry the pork chops with a kitchen towel.
  • In a small bowl, mix salt, pepper, garlic powder, and 1/2 teaspoon of fresh thyme. Season the pork chops well on both sides.
  • Melt 1 tablespoon of butter in a cast Iron skillet with a few drops of oil to prevent the butter from burning.
  • Sear pork chops for 3-4 minutes on one side (at medium-high heat) undisturbed. Flip and cook again for 3 minutes.
  • Remove the chops from the pan to a plate. Keep it loosely covered with foil.
  • In the same skillet melt rest of the butter. Add chopped shallots, garlic, and 1-2 sprigs thyme. Saute for 1 minute until the shallots have softened and the garlic is aromatic.
  • Add flour and saute for 30 seconds. Stir in the stock, whisk well and let it simmer until the sauce starts to thicken.
  • Reduce heat. Add sour cream and Worcestershire sauce. Mix until no lumps and the sauce is smooth.
  • Place the cooked chops back into the skillet along with any juice on the plate. Pour over the sauce on the chops and simmer for 1-2 minutes.
  • Serve with mashed potatoes and green beans.



Serving: 1serving | Calories: 717kcal | Carbohydrates: 30g | Protein: 50g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 31592mg | Potassium: 1221mg | Fiber: 1g | Sugar: 24g | Vitamin A: 823IU | Vitamin C: 5mg | Calcium: 147mg | Iron: 3mg
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  1. So when is the beef stock added?

    1. Subhasmita says:

      It is added in step 7, after sauteing flour for 30 seconds.

4.64 from 11 votes (11 ratings without comment)

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