Keto smothered pork chops are an impressively delicious entrée that’s low in carbs but high in flavor. This article provides a comprehensive guide to creating this delectable dish, perfect for a weeknight meal or a special occasion. It's ready in just 30 minutes!
Introduction
This recipe is perfect if you’re low carb, keto, gluten free, or focusing on your protein intake! With only 7g net carbs and 45g of protein per serving, this is a great option when you need a lean, carbless protein that isn’t chicken for the thousandth time. These Pork Chops in Mushroom Sauce taste incredibly decadent, but they take just 30 minutes to prepare! This is an easy keto dinner recipe that anyone will happily gobble up!
Key Ingredients and Considerations
Pork Chops
You want to use pork chops that are between ¾-inch and 1-inch thick. Any thinner than ¾-inch and you risk them drying out and overcooking. Thicker, they’ll take longer to cook. We used boneless pork chops, but bone-in will work, too! I prefer cooking with boneless pork chops because the cook quicker and are slightly easier to cut. Pork chops - I always reach for bone-in pork chops when I want tender, juicy results. The bone helps lock in moisture and adds flavor while cooking. If your pork chops are uneven, pound them with a meat tenderizer or even a rolling pin until they’re evenly thick. Having them roughly the same size and thickness will let them cook at the same rate.
Cream Cheese
Use a full-fat cream cheese without added sugars and with the lowest carb count you can find.
Other Ingredients
Consider omitting the leek to further lower the carb content.
Read also: Easy Low-Carb Cheese Crackers
Essential Steps for Tender and Juicy Pork Chops
Searing and Baking
The secret to ensuring that your pork chops come out tender and juicy is through a combination of searing and baking, as well as giving your meat ample time to marinate. Pan searing is the key step in achieving a perfectly succulent pork chop. This will not only enhance the flavor of the pork, but also bring it out in a beautiful color. By searing your pork on both sides at a high heat, you are browning the protein in the meat as well as caramelizing the outer layer. This gives your pork an excellent crust and ensures every bite is full of flavor.
Avoiding Overcooking
When overcooked, pork chops become dry and chewy, yuck! Pork chops are one of those meats that doesn’t have a ton of wiggle room, you want to be sure to remove the chops from heat shortly after they reach 145 degrees F.
Recipe: Keto Pork Chops with Creamy Mushroom Sauce
This recipe is simple, too. Boneless pork chops, seared in bacon fat and smothered in a creamy mushroom garlic sauce thickened with heavy cream and cream cheese and seasoned with fresh herbs.
Ingredients
For the Pork Chops and Bacon
- 4 medium bone-in pork chops (or boneless)
- Salt and freshly cracked black pepper
- 5 strips bacon, chopped
- 1 tablespoon olive oil (or bacon fat)
For the Mushroom Cream Sauce
- 8 ounces mushrooms, sliced
- 1 medium leek, sliced (optional, omit for lower carb)
- 1 tablespoon salted butter
- 3-4 cloves garlic, minced
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- 2 ounces full-fat cream cheese, at or close to room temperature
- 1 teaspoon finely chopped fresh parsley
- ½ teaspoon finely chopped fresh thyme
Instructions
- Prepare the Pork Chops: Pat the pork chops with a paper towel to remove any excess moisture from the surface and season the chops with salt and pepper. Preheat oven to 400° Fahrenheit. Place 4 medium bone-in pork chops on cutting board and generously season all sides of each pork chop with salt and freshly cracked black pepper.
- Cook the Bacon: Line large plate with 2 to 3 layers paper towels. Set plate aside. Place large cast-iron skillet on stovetop over medium-high heat. When skillet is warm, add 5 strips bacon (chopped) to skillet. Fry bacon 6 to 7 minutes, or until bacon is crispy but not burnt, flipping bacon as needed. Once bacon is crispy, use slotted spoon to transfer bacon to plate lined with paper towels. Set plate aside. Do not drain skillet.
- Sear the Pork Chops: Place seasoned pork chops in skillet. Sear pork chops 4 to 6 minutes or until golden, then flip each pork chop over. Sear other side of pork chops 4 to 6 minutes or until golden. While the chops are cooking leave them untouched, don't move them around, this will ensure an even sear.
- Bake the Pork Chops: Transfer skillet to preheated oven. Bake pork chops 8 minutes or until internal temperature reaches 140° to 142° Fahrenheit according to internal meat thermometer inserted into pork chops next to bone. Use pot holder or other protection to carefully remove skillet from oven and to handle skillet for remainder of recipe. Transfer pork chops to plate and set aside to rest.
- Sauté Mushrooms and Leeks: Return skillet to stovetop and set heat beneath skillet to medium. Add 8 ounces mushrooms and 1 medium leek to pan and sauté, stirring occasionally, 5 to 6 minutes or until mushrooms and leeks have softened.
- Add Garlic and Butter: Once softened, add 1 tablespoon salted butter and 3-4 cloves garlic to skillet. Stir to incorporate then sauté 1 to 2 minutes until butter is melted and garlic is just fragrant.
- Deglaze the Pan: Pour ½ cup low-sodium chicken broth into skillet and stir to incorporate, scraping up any browned bits of food that may have stuck to bottom of pan.
- Incorporate Heavy Cream: Once skillet is deglazed, remove skillet from heat and let cool slightly. Pour ½ cup heavy cream into skillet and gently stir to incorporate. When cream is fully incorporated, return skillet to heat and increase heat to medium-high. Bring mixture gentle boil, then immediately reduce heat to medium-low. Simmer mixture over medium-low heat 2 to 3 minutes or until slightly reduced.
- Add Cream Cheese and Herbs: Remove skillet from heat and let cool slightly. Add 2 ounces full-fat cream cheese, 1 teaspoon finely chopped fresh parsley, and ½ teaspoon finely chopped fresh thyme. Stir to incorporate. Continue stirring until cream cheese begins to melt.
- Thicken the Sauce: Once cream cheese begins to melt, return skillet to heat. Continue stirring until cream cheese is completely melted. Simmer mixture 3 to 4 minutes, stirring occasionally, until thickened.
- Combine and Finish: Return cooked bacon to skillet and stir to incorporate, then return pork chops to skillet. Flip pork chops 2 to 3 times, then spoon mushroom cream sauce over top of each pork chop. Cook pork chops in sauce of medium-low heat 3 to 5 minutes or until pork chops reach 145° Fahrenheit internally.
Alternative Recipe with Coconut Cream and Dijon Mustard
This recipe variation offers a unique flavor profile using coconut cream and Dijon mustard for the sauce.
Ingredients
- Boneless pork chops
- Oil (for searing)
- Ghee or butter
- Onion, chopped
- Garlic, minced
- Mushrooms, chopped
- Balsamic vinegar
- Dijon mustard (ensure compliant brands like Primal Kitchen or Annies for Whole30)
- Chicken stock
- Coconut cream (or refrigerated full-fat coconut milk, creamed)
- Fresh parsley, chopped
- Salt and pepper
Instructions
- Pat the pork chops with a paper towel to remove any excess moisture from the surface and season the chops with salt and pepper.
- Heat the oil in a skillet on medium-high heat and once hot, add in the pork chops and cook them for 4 minutes per side. While the chops are cooking leave them untouched, don't move them around, this will ensure an even sear.
- Once the chops are seared on both sides, set them aside on a plate and pour off any of the excess oil in the pan.
- Add the ghee or butter to the pan and once melted saute the onion and garlic for 2 minutes. Next add in the chopped mushrooms and leave them to cook for 3 minutes.
- Once the mushrooms have begun to soften add the balsamic vinegar, dijon mustard, chicken stock and coconut cream to the pan.
- Increase the heat to high and leave to simmer for 6-8 minutes so the sauce can thicken. After approximately 8 minutes the sauce should have reduced by approx half (leave it to simmer for longer if its too thin).
- Reduce the heat to medium and return the pork chops to the pan. Spoon some of the sauce overtop of each chop and leave them cook in the sauce for a minute or two until they are warmed through.
- Garnish with chopped fresh parsley before serving.
Serving Suggestions
Smothered pork chops go well with a variety of keto sides. Zucchini noodles and mashed cauliflower are always a great choice. I highly recommend serving these pork chops and mushrooms with a side of mash to absorb all of the yummy sauce. Potato mash, cauliflower mash or even butternut squash mash would all work well!
Read also: Keto Calorie Counting: A Detailed Guide
Make it in Advance
If you would like to prepare this meal in advance, I recommend making the sauce and refrigerating it for up to 3 days. 15 minutes before it’s time to eat, sear the pork chops for 3 minutes per side, set them aside, and add the prepared sauce to the pan.
Storage Instructions
- In the fridge: Let the pork chops cool completely, then store them in an airtight container for up to 4 days.
- In the freezer: Place the pork chops along with the mushroom sauce in freezer-safe containers or bags. Freeze for up to 3 months. Absolutely! You can prepare your pork chops as described above and then place in the freezer. Place each pork chop in it’s own individual freezer bag.
Variations and Tips
- Marinating: Marinate the pork chops in the steak marinade up to 24 hours ahead of time.
- Thin Pork Chops: For the particular recipe, yes. Thin pork chops will overcook if kept in the oven this long. If you only have thinly cut chops, I recommend reducing the cooking time by 5-10 minutes.
- Baking: Note: If you use really large pork chops you may have trouble fitting them all in a skillet. In that case, follow steps 1-5 and add the pork chops to a casserole dish, pour the mushroom sauce over and cover with foil. Bake for 20 minutes at 350 degrees F. To reheat, you can either pop your leftover pork and mushrooms in the microwave until they are warm enough for you, or bake. Add two tablespoons water or broth to the skillet and cover with aluminium foil. Bake at 350 degrees for 10-15 minutes.
Conclusion
These Keto Pork Chops with Mushroom Sauce are an easy 30-minute meal that can be made in one pan! These Pork Chops with Creamy Mushroom Sauce make the perfect easy low-carb dinner. Ready in under 30 minutes, this recipe features juicy pan-seared pork chops smothered in a rich, garlic-herb mushroom cream sauce. These Mushroom Pork Chops are perfect for weeknight dinner! Big flavor. Everyday ingredients. One pan. Less mess, more flavor. The sauce is seriously good comfort food. Enjoy this flavorful and satisfying keto-friendly dish!
Read also: Magnesium Supplements for Keto