Keto Creamy Mushroom Pork Chops Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 boneless pork chops (about 150g each)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">3 tbsp butter, divided</li><li class="ingredients-single-item">300g mushrooms, sliced (cremini or white button)</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">1 tsp dried thyme (or 1 tbsp fresh)</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">100g cream cheese, softened</li><li class="ingredients-single-item">60ml chicken broth (use low-sodium)</li><li class="ingredients-single-item">30g grated parmesan cheese</li><li class="ingredients-single-item">1 tsp Dijon mustard</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped, for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large oven-safe skillet (preferably cast iron)</li><li class="equipment-single-item">Meat thermometer</li><li class="equipment-single-item">Kitchen tongs</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Pat the pork chops completely dry with paper towels - this is crucial for achieving a good sear. Season generously on both sides with salt and pepper. Allowing the meat to come to room temperature for 15-20 minutes before cooking will help it cook more evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat a large oven-safe skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When the butter is melted and foaming (but not browning), carefully add the pork chops to the pan. Sear for 3-4 minutes on each side until deeply golden brown. This caramelization creates a flavorful crust and seals in juices.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the seared pork chops to a plate and set aside. They'll still be raw in the center, which is perfect as they'll finish cooking later. Don't clean the skillet - those browned bits (fond) are packed with flavor that will enhance your sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Add the sliced mushrooms and cook without stirring for 2-3 minutes to allow them to brown. Then stir and continue cooking until golden, about 5-6 minutes total. Mushrooms release water as they cook; allowing this moisture to evaporate concentrates their umami flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add minced garlic and thyme to the mushrooms, cooking for another 30-60 seconds until fragrant. Be careful not to burn the garlic as it will become bitter. Season with a pinch of salt and pepper to layer flavors throughout the cooking process.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits. Allow the liquid to reduce by half, about 2-3 minutes. This concentration of flavor forms the foundation of your sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce heat to low and add the heavy cream and softened cream cheese. Stir continuously until the cream cheese is fully melted and incorporated, creating a smooth sauce. The cream cheese acts as both a thickener and adds richness without requiring flour, keeping the dish keto-friendly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Stir in the grated parmesan cheese and Dijon mustard. The mustard adds depth while the parmesan provides saltiness and umami. Simmer gently for 2-3 minutes until the sauce has slightly thickened. It should coat the back of a spoon but still remain pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Return the pork chops to the skillet, nestling them into the sauce along with any accumulated juices from the plate. Spoon some sauce over the top of each chop to coat them.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the pork reaches an internal temperature of 63-65°C (145-150°F). Using the oven for the final cooking ensures even heat distribution and prevents the cream sauce from breaking or reducing too much.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once done, remove from the oven (remember the handle will be hot!) and let the pork chops rest in the sauce for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring moist, tender chops.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Sprinkle with freshly chopped parsley before serving. The bright herb provides color contrast and a fresh flavor that cuts through the richness of the creamy sauce. Serve immediately while hot, spooning plenty of the mushroom sauce over each pork chop.</li></ol>