Pork Chops with Mushroom Cream Sauce is an incredible low carb, keto-friendly meal!
Coated in a rich and creamy white wine sauce, this naturally low carb and gluten-free one pan pork recipe is the dream combination of convenience and taste. Even better, it requires just one pan, and is ready to enjoy in just 30 minutes – perfect for rustling up quickly on busy weekdays.
This is the perfect dish when paired with Mashed Cauliflower, the creamy mushroom sauce makes this irresistible, even for those cauliflower haters! It also works beautifully with these Garlic Butter Green Beans for an easy, nutritious, low carb dinner!
Ingredients for Pork Chops and Mushroom Cream Sauce
- Bone in pork chops
- Spices: Salt, pepper, Italian seasoning, garlic powder
- White wine
- Heavy cream
Can I use Boneless Pork Chops?
Of course! The recipe works either way, so it’s completely down to personal preference. Generally, bone in pork chops are more flavorful, and are usually more tender, so keep that in mind when choosing your cut of meat.
If you’re opting for boneless chops, use a thermometer to ensure the meat’s internal temperature reaches 145 degrees Fahrenheit, as the cooking time will likely be a little different.
How to Cook Tender Pork Chops
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.
Though this stage isn’t going to cook the pork chops (they will finish slowly whilst simmering in the sauce), it is super important if you want to get that tender and flavorsome finish.
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. If you overcook pork chops they will likely be quite tough.
How to Store Pork Chops with Mushroom Sauce
Cooked pork can generally be kept in the refrigerator for up to 4 days. Transfer your pork chops and cream sauce into a sealed container and refrigerate within a couple of hours of cooking to help maintain its freshness.
You can also store your pork chops and sauce in the freezer, just make sure to separate into portion sizes to avoid wastage, as once it’s defrosted it cannot be refrozen.
How to Reheat Pork Chops
To reheat on the stove, slowly warm the pork and sauce together on a low heat to prevent the chops from becoming dry or losing moisture.
In the microwave, warm your pork chops and mushroom sauce on a high heat in 30 second intervals until warmed through.
Whatever reheating method you use, be sure to check the internal temperature of the meat before serving, and do not reheat more than once.
Other Low Carb Dinner Recipes
If you’re on the hunt for new easy yet delicious keto dinner inspiration, try out some of these other hassle-free one pan dishes.
- If you’re a mushroom fan, you need to try this creamy Swiss cheese based One Pan Mushroom Chicken – it’s only 2 net carbs per serving.
- This one pot Keto Broccoli Cheddar Chicken is the perfect comfort food, and with less than 7 net carbs per serving, you don’t want to miss out!
- Or if you prefer a little spice, this One Pan Keto Cheesy Jalapeno Chicken might be just what you’re looking for.
- This Keto Cajun Shrimp only has around 1 net carb per serving AND can be ready in just 20 minutes!
For the Pork Chops
- 1 tablespoon olive oil
- 4 Pork Chops* (bone in preferably, but boneless works too)
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Mushroom Cream Sauce
- 1 tablespoon butter
- 2 teaspoons minced garlic
- 1 shallot, minced
- 1 (8 ounce) package mushrooms, sliced
- 3/4 cup chicken broth
- 3/4 cup white cooking wine
- 1/2 cup heavy cream
- Combine the spices and season the pork chops on each side.
- Heat a skillet to medium heat with one tablespoon of olive oil, sear the pork chops 2-3 minutes one each side until they reach a golden brown color. Note: the pork chops do not need to be cooked through yet.
- Remove the pork chops from the pan and set aside.
- To make the sauce add 1 tablespoon of butter to the pan and sauté the garlic, shallot and mushrooms for 2-3 minutes. Add the broth and white wine. Bring the mixture to a simmer and allow it to reduce by half.
- When the wine sauce has reduced stir in the heavy cream and simmer over low heat.
- Add the pork chops back to the skillet, cover and simmer for 20 minutes or until the pork chops have reached an internal temperature of 145 degrees F.
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. or until the pork chops reach an internal temp of 145 F.
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Nutrition Information:Yield: 4 Serving Size: 2
Amount Per Serving: Calories: 288Total Fat: 16.8gCholesterol: 96mgSodium: 399mgCarbohydrates: 5.2gNet Carbohydrates: 4gFiber: 1.2gSugar: 2.1gProtein: 28g