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:
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!
Amount Per Serving
Calories:304 | Total Fat: 49 % | Cholesterol: 23 % | Total Carbohydrate: 2 g | Protein: 10 %