Go Back
keto mushroom garlic pork chops

Keto Mushroom Garlic Pork Chops

Juicy pork chops cooked in a creamy garlic mushroom sauce, perfect for a low-carb dinner. Rich, flavorful, and simple to make, this keto-friendly recipe is ready in under 30 minutes and pairs well with veggies or cauliflower mash.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main dish
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 4 thick-cut boneless pork chops
  • 2 tbsp olive oil or avocado oil
  • Salt and pepper to taste
  • 1 tsp paprika optional
  • For the Garlic Mushroom Sauce:
  • 2 cups sliced mushrooms white or cremini
  • 4 garlic cloves minced
  • 3 tbsp butter
  • 1 tsp fresh thyme or ½ tsp dried
  • ½ cup heavy cream
  • ¼ cup chicken or vegetable broth
  • Salt and pepper to taste
  • 1 tsp Dijon mustard optional, adds depth

Method
 

Prepare the Pork Chops
  1. Pat pork chops dry. Season with salt, pepper, and paprika. Heat oil in a skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until golden brown. Remove and set aside.
Cook the Mushrooms
  1. In the same skillet, melt butter over medium heat. Add mushrooms and sauté for 5–6 minutes until soft and lightly browned. Stir in minced garlic and thyme, cooking 1 more minute.
Make the Creamy Garlic Sauce
  1. Pour in chicken broth, simmer 1–2 minutes. Reduce heat to low and stir in heavy cream and Dijon mustard. Let sauce thicken 3–4 minutes. Season with salt and pepper.
Finish Cooking the Pork Chops
  1. Return pork chops to the skillet, nestling into sauce. Cover and simmer 5–7 minutes until pork reaches 145°F internal temperature. Spoon sauce over chops while cooking.
Serve
  1. Plate the pork chops with creamy garlic mushroom sauce. Pair with steamed veggies or cauliflower mash. Enjoy immediately.

Notes

  • Let pork chops rest 3–5 minutes after cooking to stay juicy.
  • Use thick-cut pork chops for best results.
  • Creamy sauce can be slightly thickened by simmering longer.
  • For dairy-free version, substitute heavy cream and butter with coconut cream and coconut oil.
  • Serve with low-carb sides like cauliflower mash or roasted vegetables.