Pork Chops with Mushroom Cream Sauce Low Carb
Elevate your weeknight dinner with these irresistible Pork Chops with Mushroom Cream Sauce—a comforting, low-carb recipe that's bursting with flavor! Perfectly seasoned bone-in pork chops are pan-seared to golden perfection, creating a rich base for the dish. The star of the show is the velvety mushroom cream sauce, made with sautéed cremini mushrooms, garlic, savory chicken broth, heavy cream, and a touch of Parmesan cheese for ultimate indulgence. Fresh thyme adds a fragrant finish, while the sauce binds the flavors together seamlessly. Ready in just 35 minutes, this recipe is ideal for a keto-friendly feast or a simple yet elegant dinner. Pair it with steamed vegetables or a crisp salad for a wholesome meal that satisfies without the carbs!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini mushrooms, sliced
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 teaspoon Fresh thyme leaves
Instructions
Season both sides of the pork chops with salt, black pepper, and garlic powder. Set aside.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and cook for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 145°F). Remove the pork chops from the skillet and set aside on a plate.
Reduce the heat to medium and add the unsalted butter to the same skillet. Once melted, add the sliced mushrooms and cook for 5-6 minutes until softened and lightly browned.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and loosen any browned bits. Allow the broth to reduce for 2-3 minutes.
Stir in the heavy cream and bring the mixture to a simmer. Let cook for 3-4 minutes until the sauce thickens slightly.
Add the grated Parmesan cheese and fresh thyme leaves, stirring until the cheese melts and the sauce becomes creamy and smooth.
Return the pork chops to the skillet, spooning the mushroom cream sauce over them. Cover and simmer for 2-3 minutes to heat through.
Serve the pork chops topped with the mushroom cream sauce. Pair with steamed vegetables or a side salad for a low-carb meal.
Nutrition Facts
Calories |
3519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.8 g | 345% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 4847 mg | 211% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.2 g | ||
| Protein | 235.9 g | 472% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1033 mg | 79% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3545 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
