Save My sister called mid-afternoon asking what to make for dinner, sounding frazzled from a long workday, and I found myself describing these pork chops without hesitation. There's something about a meal this elegant yet simple that feels like a secret to keep, especially when you're watching carbs. The first time I made them, I was genuinely surprised by how the Dijon mustard transforms into something almost velvety once the cream hits the pan, creating this tangy-rich sauce that makes you forget you're eating keto. Those Brussels sprouts turning golden and crispy in the oven while the pork rests on the stovetop? That's when the kitchen smells like something worth celebrating.
I made this for my partner's parents on a random Thursday, nervous because his mom is particular about her food, and watching her ask for the recipe while still chewing felt like winning something. The pork chops stayed impossibly juicy, that cream sauce pooled around the edges of the plate looking almost decadent, and the roasted Brussels sprouts were crispy enough that even their daughter ate them without complaining. That's when I knew this recipe wasn't just dinner, it was the kind of meal that makes people feel genuinely taken care of.
Ingredients
- Boneless pork chops (1-inch thick): Thickness matters here because it gives you time to develop a golden crust without drying out the inside, and one inch is the sweet spot for that balance.
- Sea salt and freshly ground black pepper: Worth using fresh pepper because the oils in peppercorns make a real difference in how the seasoning tastes.
- Olive oil and unsalted butter: The combination gives you that high smoke point from oil plus the flavor that only butter brings to a sear.
- Heavy cream: Full fat is non-negotiable here, and honestly it's one of the reasons keto meals feel indulgent without apology.
- Dijon mustard and whole grain mustard: The smooth mustard creates the sauce base while the whole grain adds little flavor pockets and keeps things interesting.
- Garlic, minced: Don't skip the 30-second sauté because it mellows the sharpness and fills the kitchen with this warm, inviting smell.
- Chicken broth: Low-sodium lets you control the final salt level, and it's the bridge between pan and cream without thinning things out too much.
- Fresh thyme and parsley: The thyme goes into the sauce for subtle earthiness while parsley on top adds brightness and a fresh finish.
- Brussels sprouts: Cut side down for roasting means that flat surface caramelizes into crispy, nutty goodness while the insides stay tender.
Instructions
- Get your oven ready and start the Brussels sprouts:
- Preheat to 425°F and toss your halved Brussels sprouts with olive oil, salt, and pepper, arranging them cut-side down on a baking sheet like they're settling in for a spa day. Pop them in and set your timer for about 25 minutes, giving them a gentle shake halfway through so they crisp evenly on all sides.
- Prep your pork chops for the pan:
- Pat them completely dry with paper towels because moisture is the enemy of a good sear, then season generously with salt and pepper on both sides. Let them sit at room temperature for a few minutes so they cook evenly rather than cold-shocking the pan.
- Sear the pork until golden:
- Heat your skillet over medium-high with the oil and butter until it's shimmering and almost smoking, then lay those chops down and listen for the satisfying sizzle. Don't touch them for 3 to 4 minutes per side, letting that Maillard reaction work its magic and create a golden crust that locks in the juices.
- Rest the pork and build the sauce base:
- Transfer your beautiful pork to a plate and tent loosely with foil to keep it warm, then lower the heat to medium and add minced garlic and thyme to the same skillet. You'll smell it transform in about 30 seconds when the raw edge disappears and something fragrant takes over.
- Deglaze and combine the sauce:
- Pour in your chicken broth and use a wooden spoon or your tongs to scrape up all those caramelized bits stuck to the bottom because that's basically concentrated flavor gold. Let it bubble for a minute or two, then pour in the heavy cream and stir in both mustards until you have something silky and cohesive.
- Return the pork and finish:
- Slide those pork chops back into the skillet along with any juices that collected on the plate, spoon that creamy sauce over top, and let everything simmer together for 2 minutes so the flavors marry. Finish with fresh parsley scattered across and serve immediately alongside those golden, crispy Brussels sprouts.
Save There was this moment when my mom tasted the sauce and her eyes widened like she couldn't quite believe it was made in a regular kitchen with basic ingredients. That's when I realized this recipe gives you restaurant credibility without the pretension, and somehow that makes it feel like something you want to repeat.
Why This Sauce Works Every Time
The chemistry here is almost foolproof because the mustard acts as an emulsifier, helping the cream and broth play nicely together instead of separating into sad, greasy puddles. I learned this the hard way early on by adding everything at once and ending up with something that looked broken, but now I understand that adding mustard first creates this stable foundation that the cream can rely on.
The Brussels Sprouts Game Changer
Roasting them cut-side down makes all the difference because that flat surface makes direct contact with the hot pan and develops this nutty, crispy exterior while the inside stays soft enough to almost melt. My roommate used to say Brussels sprouts tasted like sadness until she tried them this way, and now she actually requests them at dinner time.
Keto Elegance Without the Fuss
This meal proves that eating low-carb doesn't mean eating boring, and every time I serve it someone mentions being surprised that it's actually keto-friendly. The cream sauce, the seared pork, the caramelized vegetables, it all feels indulgent even though the macros are solidly in your favor.
- If you want brightness, squeeze fresh lemon into the finished sauce right before serving and watch how it lifts all the flavors.
- A splash of dry white wine after the garlic adds sophistication, and the alcohol cooks off in seconds leaving only the good stuff behind.
- Keeping everything warm while you plate means every bite stays at that perfect temperature instead of cooling down on its way to the table.
Save This is the kind of dinner that makes a regular Tuesday feel special, and it's honest enough that you'll actually want to cook it again. It's become my go-to when I want to feel accomplished without spending hours in the kitchen.
Recipe Guide
- → What cut of pork works best?
Boneless pork chops about 1-inch thick are ideal. They cook evenly and stay juicy. Thinner cuts may dry out during searing, so adjust cooking time accordingly.
- → Can I make this dairy-free?
Substitute heavy cream with full-fat coconut cream and use olive oil instead of butter. The sauce will have a slightly different flavor but remain creamy and satisfying.
- → How do I know when pork chops are done?
Use a meat thermometer to check for an internal temperature of 145°F (63°C). The meat should feel firm but still springy when pressed, with just a hint of pink in the center.
- → What vegetables pair well besides Brussels sprouts?
Cauliflower, broccoli, asparagus, or green beans all complement the tangy cream sauce beautifully. Roast them similarly with olive oil and seasoning.
- → Can the sauce be made ahead?
Prepare the sauce base up to 24 hours in advance and refrigerate. Reheat gently over low heat, adding a splash of cream if needed to restore consistency before serving.
- → Is this suitable for meal prep?
Yes! Store cooked pork chops and sauce separately from roasted vegetables. Reheat pork gently in the microwave or oven to prevent drying out, about 2-3 minutes.