Now, for the magic. I slowly pour in the chicken broth while whisking constantly to scrape up every bit of fond and to prevent lumps. I bring this to a gentle simmer. Then, I nestle the seared pork chops back into the skillet, along with any juices that collected on the plate. I scatter the thyme over everything, cover the skillet with a lid, and reduce the heat to low. I let it simmer gently for 15-20 minutes, until the pork chops are tender and cooked through. Finally, I stir in the heavy cream or sour cream and let it warm through for a couple of minutes. The gravy will thicken beautifully into a creamy, onion-studded masterpiece.
Pro Tips for Best Results
For the most flavorful gravy, I sometimes deglaze the pan with a splash of white wine or dry sherry after cooking the onions and before adding the flour. Let it cook for a minute to burn off the alcohol, then proceed. I tested this three different ways (no deglaze, with broth, with wine), and the wine added a wonderful layer of complexity.
If you find your gravy is too thin after adding the cream, create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Whisk it into the simmering gravy and let it cook for another minute. This will thicken it perfectly without making it pasty.
To guarantee tender chops, avoid overcooking. Use an instant-read thermometer and pull them from the gravy when they reach 145°F in the thickest part. They will continue to cook slightly as they rest in the hot gravy, reaching a perfect, juicy 150°F.(See the next page below to continue…)