📝 About This Recipe
This keto-friendly masterpiece elevates the humble pork chop into a gourmet experience, featuring thick-cut chops seared to golden perfection and smothered in a rich, earthy mushroom reduction. Infused with fresh thyme, roasted garlic, and a splash of dry white wine, the sauce achieves a silkiness that rivals fine-dining standards without the carb-heavy flour thickeners. It is a comforting, high-protein meal that proves low-carb eating can be incredibly indulgent and sophisticated.
🥗 Ingredients
The Pork Chops
- 4 pieces Center-cut bone-in pork chops (1-inch thick, brought to room temperature)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Avocado oil (for high-heat searing)
- 1 tablespoon Unsalted butter (for basting)
The Mushroom Cream Sauce
- 10 ounces Cremini mushrooms (cleaned and sliced thick)
- 1 large Shallot (finely minced)
- 3 pieces Garlic cloves (minced)
- 1/4 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup Chicken bone broth (low sodium)
- 3/4 cup Heavy cream (full fat)
- 2 teaspoons Fresh thyme (leaves stripped from stems)
- 1 teaspoon Dijon mustard (for tang and emulsification)
- 1/4 cup Parmesan cheese (freshly grated)
For Garnish
- 1 tablespoon Fresh parsley (finely chopped)
- 1 pinch Red pepper flakes (optional for heat)
👨🍳 Instructions
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1
Pat the pork chops thoroughly dry with paper towels; moisture is the enemy of a good sear. Season generously on both sides with kosher salt and cracked black pepper.
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2
Heat the avocado oil in a large heavy-bottomed skillet (cast iron is preferred) over medium-high heat until the oil is shimmering and just starting to smoke.
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3
Carefully place the pork chops in the skillet. Sear undisturbed for 4-5 minutes until a deep golden-brown crust forms. Flip and add the 1 tablespoon of butter to the pan.
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4
Cook for another 3-4 minutes, spooning the melted butter over the chops, until the internal temperature reaches 140°F (60°C). Remove the chops to a warm plate and tent loosely with foil to rest.
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5
In the same skillet, reduce heat to medium. Add the sliced mushrooms to the rendered pork fat. Cook undisturbed for 3 minutes to allow them to brown, then stir and cook for 2 more minutes.
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6
Add the minced shallots to the mushrooms and sauté for 2 minutes until translucent. Stir in the minced garlic and thyme, cooking for just 30 seconds until fragrant.
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7
Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom. Let the wine reduce by half.
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8
Whisk in the chicken broth and Dijon mustard. Bring to a gentle simmer and let it reduce for about 3 minutes.
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9
Lower the heat to medium-low and pour in the heavy cream. Simmer gently for 4-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
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10
Stir in the grated Parmesan cheese until melted and smooth. Taste the sauce and adjust seasoning with salt and pepper if needed.
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11
Slide the pork chops (and any accumulated juices from the plate) back into the skillet. Spoon the creamy mushroom sauce over the meat and simmer for 1 minute to reheat.
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12
Garnish with fresh parsley and serve immediately while the sauce is silky and hot.
💡 Chef's Tips
Always use thick-cut chops (at least 1 inch) to prevent the meat from drying out before the crust is formed. Don't crowd the pan when browning mushrooms; if they are too close, they will steam instead of sear. If your sauce becomes too thick, whisk in a tablespoon of broth or water to reach your desired consistency. Resting the meat is crucial—it allows the juices to redistribute, ensuring a tender bite every time. For a dairy-free keto version, swap the cream for full-fat canned coconut milk and use nutritional yeast instead of Parmesan.
🍽️ Serving Suggestions
Serve over a bed of buttery cauliflower mash to soak up the extra cream sauce. Pair with roasted asparagus or garlic-sauteed green beans for a bright, crunchy contrast. A crisp glass of Chardonnay or a light Pinot Noir complements the earthy mushroom tones perfectly. For a non-keto family member, this is divine served over wide egg noodles or jasmine rice. Start the meal with a simple arugula salad dressed in lemon vinaigrette to cut through the richness of the sauce.