Save to Pinterest Indulge in a restaurant-quality low-carb dinner with these Keto Creamy Mushroom Pork Chops. This dish pairs succulent, pan-seared bone-in pork chops with a velvety, garlic-infused mushroom cream sauce. Accompanied by herb-roasted radishes—a surprising and delicious potato substitute—this meal is the perfect balance of comfort and nutrition for anyone following a ketogenic or gluten-free lifestyle.
Save to Pinterest The key to this recipe is the contrast between the savory, seared pork and the earthy richness of the cremini mushrooms. By roasting the radishes at a high temperature, they lose their sharp bite and become mellow and tender, making them the ideal companion to soak up the extra garlic cream sauce.
Ingredients
- Pork Chops and Seasoning:
- 4 bone-in pork chops (about 1-inch thick)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Roasted Radishes:
- 1 lb (450 g) radishes, trimmed and halved
- 1½ tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- Creamy Mushroom Sauce:
- 2 tbsp unsalted butter
- 8 oz (225 g) cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- ½ cup (120 ml) heavy cream
- ½ cup (120 ml) chicken broth
- 2 tsp Dijon mustard
- ¼ cup (25 g) grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- Salt and pepper to taste
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2
- Toss radishes with olive oil, salt, black pepper, and thyme. Spread in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and tender.
- Step 3
- Meanwhile, pat pork chops dry with paper towels. Season both sides with salt, black pepper, and smoked paprika.
- Step 4
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and sear for 3–4 minutes per side, until golden brown. Remove pork chops to a plate; cover loosely with foil.
- Step 5
- In the same skillet, reduce heat to medium. Add butter and mushrooms. Sauté for 5–6 minutes, until mushrooms are browned and moisture evaporates.
- Step 6
- Add minced garlic and cook for 1 minute until fragrant.
- Step 7
- Stir in heavy cream, chicken broth, Dijon mustard, and Parmesan cheese. Simmer for 2–3 minutes, stirring, until sauce thickens slightly. Season with salt and pepper to taste.
- Step 8
- Return pork chops and any juices to the skillet, nestling them into the sauce. Simmer for 3–5 minutes, until pork chops are cooked through (internal temperature should reach 145°F/63°C).
- Step 9
- Sprinkle with chopped parsley. Serve pork chops with creamy mushroom sauce and roasted radishes on the side.
Zusatztipps für die Zubereitung
To ensure your pork chops stay juicy, avoid overcooking them; using a meat thermometer to hit exactly 145°F (63°C) is highly recommended. Always pat the meat dry before seasoning to get a better sear in the pan.
Varianten und Anpassungen
For variety, you can substitute the radishes with roasted cauliflower or broccoli. If you need a dairy-free option, replace the heavy cream with coconut cream and omit the Parmesan cheese entirely.
Serviervorschläge
Serve these pork chops immediately while the sauce is hot and bubbly. Garnish with a generous sprinkle of fresh parsley and consider deglazing the mushroom pan with a splash of white wine before adding the cream for extra depth of flavor.
Save to Pinterest This hearty and satisfying meal brings elegance to your dinner table without the high carb count. Whether you are hosting guests or enjoying a quiet night in, these creamy mushroom pork chops are sure to become a keto favorite.
Common Recipe Questions
- → What cut of pork works best?
Bone-in chops about 1-inch thick provide the best juiciness and flavor. The bone protects the meat during cooking, keeping it tender while developing beautiful exterior color.
- → Why roast radishes instead of potatoes?
Roasted radishes offer a surprisingly similar texture to potatoes with far fewer carbohydrates. Their natural bitterness transforms into mild sweetness when caramelized at high heat.
- → Can I make the sauce ahead?
The mushroom sauce reheats beautifully. Make it up to two days in advance, store it in the refrigerator, and gently warm it while the pork sears for a quick weeknight dinner.
- → How do I know when pork is done?
Insert an instant-read thermometer into the thickest portion avoiding bone. It should register 145°F (63°C) for safe, juicy results. The meat will continue cooking slightly while resting.
- → What vegetables pair well?
Beyond radishes, try cauliflower florets, broccoli, or Brussels sprouts. These cruciferous vegetables roast beautifully and complement the rich, creamy sauce without adding excess carbs.
- → Is this suitable for meal prep?
Absolutely. Portion the cooked pork with sauce and vegetables into airtight containers. It keeps for 3-4 days refrigerated and reheats in minutes while maintaining its incredible texture and flavor.