Hi there, fellow home cooks and multitasking mamas!
If your life is anything like mine—juggling lesson plans, laundry piles, and two hungry boys who always seem to want second helpings—you know that dinner needs to be two things: fast and delicious. Bonus points if it doesn’t leave you with a mountain of dishes. That’s why I just *had* to share this simple yet satisfying recipe that has quickly become a weeknight favorite in our home: Keto Pork Chops with Creamy Mustard Sauce.
Let me paint the picture for you. It’s 5:30 PM. One kid asks me to help with a math problem while the other is building a Lego city across the living room floor. Meanwhile, I’m halfway through checking a stack of student essays on figurative language. And then it hits me—what’s for dinner?
Luckily, this recipe is one I can fall back on when I need something hearty, low-carb (because yes, I’m trying to stay keto-ish), and quick to whip up without sacrificing flavor. Plus, pork chops are one of those cuts that are super affordable and versatile. And the creamy mustard sauce? Let’s just say it’s the magic that pulls everything together.
Why We Love It?
This dish is cozy, comforting, and perfect for cooler nights—or any time of year, if I’m honest. The pork chops get a nice sear and stay juicy, and the sauce is velvety and rich, with just enough tang from the Dijon mustard to make it feel restaurant-worthy.
Even my boys, who can be suspicious of anything with a “sauce,” ask for seconds. And my husband, who doesn’t care about carbs either way, says it tastes like something from a fancy steakhouse. So, it’s a win all around.
Ingredients to make Keto Pork Chops with Creamy Mustard Sauce
The ingredient list is short and sweet—nothing fancy here, just pantry and fridge staples. You’ll need:
- Bone-in pork chops (I prefer about 1-inch thick, so they don’t dry out)
- Salt and pepper
- Garlic (because always)
- Heavy cream
- Dijon mustard (the good stuff—don’t skimp here)
- A touch of chicken broth
- Butter or oil for searing
That’s it! Sometimes I throw in some fresh thyme or a bit of chopped parsley if I have it on hand, but honestly, the base recipe doesn’t need much dressing up.
How to make Keto Pork Chops with Creamy Mustard Sauce
- Season the Pork Chops
Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper. - Sear the Chops
Heat the butter in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 4–5 minutes on each side, until golden brown. Remove the chops and set aside on a plate. (They don’t need to be cooked through yet.) - Sauté the Garlic
In the same skillet, lower the heat to medium. Add the minced garlic and sauté for about 30 seconds, until fragrant. - Deglaze the Pan
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan (that’s where all the flavor is!). - Make the Creamy Mustard Sauce
Stir in the heavy cream and Dijon mustard. Let the sauce simmer for 3–5 minutes, until it begins to thicken slightly. - Return Pork to the Pan
Add the pork chops back into the skillet, along with any juices that collected on the plate. Spoon some sauce over the chops, reduce heat to low, and simmer for another 5–7 minutes, or until the pork chops are cooked through (internal temp should reach 145°F/63°C). - Serve
Serve warm, topped with more sauce and a sprinkle of fresh herbs if using. Pair with steamed veggies, cauliflower mash, or a crisp green salad for a complete keto-friendly meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed.
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Everything comes together in one pan (thank goodness), which means fewer dishes. First, I sear the pork chops until golden brown on both sides—about 4-5 minutes per side. Then I take them out and make the sauce right in the same pan. A little garlic, a splash of broth to deglaze, then in goes the cream and mustard. Let it simmer down and thicken, then nestle the pork chops back in and let them finish cooking in that glorious sauce.
While the pork finishes up, I usually steam some broccoli or roast up green beans in the oven. Sometimes, I make a quick cauliflower mash if I have the energy (or if I feel like pretending it’s mashed potatoes—no shame!).
Real Life Tip
If your pork chops are on the thinner side, keep a close eye so they don’t overcook. And don’t be afraid to let that sauce bubble a little—it thickens as it simmers and coats the chops beautifully.
Also, this sauce is amazing spooned over chicken, too. I even had a friend try it over grilled tofu, and she loved it, so don’t be afraid to get creative!
Meal Prep and Leftovers
This dish also reheats surprisingly well. I often make extra and pack the leftovers in containers for lunch the next day. The sauce keeps the pork moist, and if you warm it gently (I like to reheat on the stove with a splash of extra cream), it tastes just as good as fresh.
As a mom, teacher, and someone who’s often trying to do a million things at once, I’m always grateful for recipes like this. It’s comforting, keto-friendly, and most importantly, doable. And isn’t that what we all need on those hectic nights when the day feels twice as long as it should?
So if you’re looking for a meal that feels like a treat but doesn’t take hours to make, give this one a try. From my kitchen to yours, I hope it becomes a staple in your home, just like it is in ours.
Warmly,
Carla
(Mom of two, full-time multitasker, and forever home cook)
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
Servings
|
- 4 bone-in pork chops about 1-inch thick
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 2 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 3/4 cup Heavy Cream
- Fresh thyme or parsley for garnish
Ingredients
|
|
- Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper.
- Heat the butter in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 4–5 minutes on each side, until golden brown. Remove the chops and set aside on a plate. (They don’t need to be cooked through yet.)
- In the same skillet, lower the heat to medium. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan (that’s where all the flavor is!).
- Stir in the heavy cream and Dijon mustard. Let the sauce simmer for 3–5 minutes, until it begins to thicken slightly.
- Add the pork chops back into the skillet, along with any juices that collected on the plate. Spoon some sauce over the chops, reduce heat to low, and simmer for another 5–7 minutes, or until the pork chops are cooked through (internal temp should reach 145°F/63°C).
- Serve warm, topped with more sauce and a sprinkle of fresh herbs if using. Pair with steamed veggies, cauliflower mash, or a crisp green salad for a complete keto-friendly meal.
