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Keto Pork Chops in Creamy Mushroom Sauce - A Cozy, Low-Carb Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 bone-in pork chops (about 1-inch thick)
  • 2 tablespoons olive oil or avocado oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini or button mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • Optional: 1 tablespoon chopped fresh parsley, for garnish

Method
 

  1. Season the pork chops: Pat the chops dry. Season both sides with salt, pepper, and the onion powder.
  2. Sear the chops: Heat the oil in a large skillet over medium-high heat. Add the pork chops and sear 3–4 minutes per side until nicely browned. Transfer to a plate; they’ll finish cooking in the sauce.
  3. Sauté the mushrooms: Lower heat to medium. Add butter, then mushrooms. Cook 5–6 minutes, stirring occasionally, until they release moisture and turn golden.
  4. Add aromatics: Stir in the garlic and thyme. Cook 30–60 seconds until fragrant, being careful not to burn the garlic.
  5. Build the sauce: Pour in the chicken broth and scrape up browned bits. Stir in heavy cream and Dijon. Bring to a gentle simmer.
  6. Return the chops: Nestle the pork chops back into the skillet. Simmer 5–7 minutes, turning once, until the chops are just cooked through (internal temp about 145°F/63°C).
  7. Adjust and finish: Taste and season with more salt and pepper if needed. If the sauce is too thick, add a splash of broth; if too thin, simmer another minute. Garnish with parsley.
  8. Rest and serve: Let the chops rest a couple of minutes in the pan off heat. Serve with sauce spooned over the top.