Pork Chops with a garlic butter and mushrooms gravy is a keto, whole30 and low carb recipe that is perfect for your busy weeknights dinners. It really comes together in less than 30 minutes.
Sometimes the best food is really the simplest. I’ve told that I like try frequently different ways of preparing the same ingredient, in this case, pork chops. But my favorite has pork chops most regularly is with a simple dry rub and pan frying. This is how my mother’s been making chops for years.
These pork chops are one of those very easy recipes that is an “Oh my gosh” type of dinner, and you won´t want to miss out on this one. It´s really simple, easy to make and it requires a few ingredients that everyone has in their pantry.
Most pork chop recipes result in dry pieces of meat that no one gets excited about. But these Pork Chops are different. They’re tender, juicy, and done in just a few minutes, which makes them perfect for weeknight dinners. What’s the secret? Cooking fast on butter and the mushrooms gravy helps to hold in the moisture.
I think that this recipe works better with center cut boneless pork chops that are between 1/2 to 1-inch thick. Thin cut pork chops will cook too quickly and will likely dry out. Bone-in pork chops take much longer to cook, and the butter may burn by the time the chops cook through. So, stick to center cut boneless for best results!
To make this Keto Pork Chops with Garlic Butter And Mushrooms You Will Need:
Pork Chops
Lemon Juice
Butter
Garlic Cloves
Black pepper
Smoked Paprika
Cumin
Olive Oil
Nutmeg
How to cook Pork Chops?
Season the boneless with salt, pepper, and fresh lemon juice. Set aside.
Start combining sweet paprika, cumin, and olive oil in a small bowl.
Rub them with the previous mixture.
Heat a large frying pan to medium-high or high heat (hot enough to sear the meat).
Add butter and the crushed garlic cloves to the pan.
Put the pork chops in the pan. Make sure they are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly.
Sear the pork chops, about 2 minutes on each side. Watch carefully, as soon as the chops are browned, flip them. When l you see juice oozing out of the top of the chop, it is definitely done.
Remove chops onto a plate and set aside. Add butter to skillet and melt. Add garlic and mushrooms.
Add 1/4 cup of chicken stock and stir in with mushrooms.
Add pork chops back to skillet. Simmer for 2 to 3 minutes.
You can serve these Pork Chops with these zucchini noodles or with these brussels sprouts.
This boneless Pork Chops recipe is all you need!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 20 minutes |
| Servings |
people
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- 4 pork chops boneless
- 1 lemon juice
- 4 tbsp butter
- 2 garlic cloves mashed
- 1 garlic cloves minced
- 1 tsp sweet paprika
- 1/4 tsp cumin
- 1/2 tsp Black Pepper
- 2 tbsp olive oil
- 2 cup brown mushrooms sliced
- 1/4 cup chicken stock
Ingredients
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- Season the boneless pork chops with salt, pepper, and fresh lemon juice. Set aside.
- Start combining smoked paprika, cumin, and olive oil in a small bowl.
- Rub pork chops with the previous mixture. Heat a large frying pan to medium-high or high heat (hot enough to sear the meat).
- Add butter and the two crushed garlic cloves to the pan.
- Put the pork chops in the pan. Make sure they are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly.
- Sear the pork chops, about 2 minutes on each side. Watch carefully, as soon as the chops are browned, flip them. When l you see juice oozing out of the top of the chop, it is definitely done.
- Remove chops onto a plate and set aside. Discard crushed garlic. Add butter to the skillet and melt. Add minced garlic and mushrooms.
- Add 1/4 cup of chicken stock and stir in with mushrooms.
- Add pork chops back to skillet. Simmer for 2 to 3 minutes. Serve with zucchini noodles, brussels sprouts or mashed cauliflower.
Nutrition Facts
Amount Per Serving
Calories:304 | Total Fat: 49 % | Cholesterol: 23 % | Total Carbohydrate: 2 g | Protein: 10 %
Thank you so much for wonderful recipes! What I love about your website most of all is that you post not only great recipes and descriptions but also stunning photos of food! Have a nice day!
The recipe is a little confusing. It tells you to add the butter and garlic two times. When do you add it when your browning the meat or after you have browned the meat and taken it out?
Please check the recipe again. I think it’s more noticeable now. Thank you.
The recipe says in step 4 to add butter and garlic. Step 5 says to add pork chops. Step 7 says to add butter, garlic and mushrooms. So when do we really add the butter, garlic and Mushrooms?
Please check again the recipe. I think it’s more noticeable now. Thanks.
it’s such a complete “brain save” for me. I literally do nothing.The texture ends up being a tad different, but not enough that my family has ever noticed. 🙂 The kids love having it cooked in baggies too because I will keep some in the fridge and it makes them much more apt to cook up something on their own. 🙂
Ingredient list says sweet paprika and instructions say smoked paprika…what would be better?
It depends on your taste. If you like the smoked flavor use smoked paprika which is my favorite.