Keto Creamy Dijon Pork Chops (Printer View)

Pan-seared pork chops with tangy Dijon cream sauce and crispy roasted Brussels sprouts for a satisfying low-carb dinner.

# What you'll need:

→ Pork Chops

01 - 4 boneless pork chops, 1 inch thick
02 - 1 teaspoon sea salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Creamy Dijon Sauce

06 - 1/2 cup heavy cream
07 - 2 tablespoons Dijon mustard
08 - 1 tablespoon whole grain mustard
09 - 2 cloves garlic, minced
10 - 1/2 cup low sodium chicken broth
11 - 1 teaspoon fresh thyme leaves
12 - 1 tablespoon fresh parsley, chopped

→ Roasted Brussels Sprouts

13 - 1 pound Brussels sprouts, trimmed and halved
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper

# Method:

01 - Preheat oven to 425°F. Toss Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Spread on a baking sheet with cut sides down.
02 - Roast for 25 to 30 minutes until golden and crispy, shaking the baking sheet halfway through cooking.
03 - Pat pork chops dry with paper towels and season both sides evenly with 1 teaspoon sea salt and 1/2 teaspoon black pepper.
04 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear pork chops for 3 to 4 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a plate and tent with foil.
05 - Reduce heat to medium. Add 2 minced garlic cloves and 1 teaspoon fresh thyme to the same skillet. Sauté for 30 seconds until fragrant.
06 - Pour in 1/2 cup chicken broth, scraping up any browned bits from the skillet bottom. Simmer for 2 minutes.
07 - Stir in 1/2 cup heavy cream, 2 tablespoons Dijon mustard, and 1 tablespoon whole grain mustard. Simmer for 2 to 3 minutes until slightly thickened.
08 - Return pork chops and accumulated juices to the skillet, spoon sauce over, and simmer for 2 additional minutes. Serve pork chops with creamy Dijon sauce, garnished with fresh parsley, alongside roasted Brussels sprouts.

# Expert Advice:

01 -
  • It tastes like restaurant food but comes together in under 45 minutes, which honestly feels like cheating.
  • The sauce is so creamy and complex that nobody suspects you're avoiding flour or sugar.
  • One skillet for the protein, one pan for vegetables, minimal cleanup for maximum satisfaction.
02 -
  • Don't skip patting the pork dry because even a little moisture creates steam instead of the sear you're after, and a good sear is what separates restaurant-quality from just okay.
  • Once you add the cream, watch the heat because boiling breaks the emulsion and you'll end up with separated, greasy looking sauce instead of that silky dream.
03 -
  • Bring your pork chops to room temperature before searing because cold meat takes longer to cook and you risk overdoing the outside while the inside catches up.
  • If your sauce seems too thin after adding cream, let it simmer a minute or two longer and it will naturally reduce and thicken up without adding anything.
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