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Home » Recipes

April 4, 2019

Keto Pork Chops In Mustard Cream Sauce

Disclosure: As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. We may receive a small commission at no cost to you when you make a purchase using our links.

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These delicious Keto pork chops in mustard cream sauce make the perfect weeknight dinner! Serve with cauliflower rice, or cauliflower mashed potatoes.

Keto Pork Chops In Mustard Cream Sauce

The Ketogenic recipes I make and share here are meant to be enjoyed by the entire family. It’s hard enough to stick to any diet, but a diet where you have to also cook a completely separate meal for your family is a huge time killer!

Keto Pork Chops In Mustard Cream Sauce

This Keto pork chop recipe is the perfect example of a recipe the whole family will love! The dijon mustard sauce tastes amazing, it’s made with heavy whipping cream and dijon mustard. You’ll get a creamy sauce that heats up well and perfect for meal planning!

I served these Keto pork chops with zucchini and squash but they’d also taste great alongside these Easy Sauteed Mushrooms!

More Keto Recipes You’ll Love:

Keto Avocado Chips
Low Carb Egg Roll In A Bowl
Low Carb Stuffed Sweet Peppers

How to make Keto pork chops

Prep Time: 10 minutes
Cook Time: 20-30 minutes
Servings: 5

Ingredients:

Small bone in pork chops
Large zucchini 
Large yellow squash 
Onion 
Bone broth 
Heavy whipping cream 
Dijon mustard 
Oregano 
Olive oil
Salt and pepper

Instructions:

Heat 1 tbsp of the olive oil in a large skillet over medium high heat.

https://stylishcravings.com/keto-cauliflower-mashed-potatoes/

Add the sliced zucchini and yellow squash to the heated skillet, and saute for 5-7 minutes until the vegetables are starting to become tender, but still have some bite to them. Remove the vegetables to a plate and keep warm.

Add the other tbsp of olive oil to the skillet, and place the bone in pork chops into the heated skillet.


Apply salt and pepper to the pork chops, and cook until browned on both sides, and until the center reaches an internal temperature of at least 140 degrees. Remove the pork chops from the skillet and keep warm.


Pour off any extra grease from the skillet, and add in the diced onion.

Cook for a few minutes until the onion begins to become tender.

Stir in the bone broth, and scrape the bottom of the skillet to deglaze it.

Keto Pork Chops In Mustard Cream Sauce

Add in the heavy whipping cream, mustard and oregano, stirring well to combine.


Reduce the heat to medium or medium low, and cook until the sauce has thickened a bit. Add salt and pepper to taste.

https://stylishcravings.com/keto-cauliflower-mashed-potatoes/
Mix back in the sauteed vegetables and the pork chops, and serve.

Keto Pork Chops In Mustard Cream Sauce

How to freeze 

These pork chops in mustard cream sauce sauce heat up very nicely! Make an extra batch and freeze them for later by allowing the pork chops and sauce to cool in the freezer in an air tight container. The night before you’re ready to eat, simply thaw in the refrigerator overnight.

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Keto Pork Chops In Mustard Cream Sauce

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Keto Pork Chops In Mustard Cream Sauce
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KETO PORK CHOPS IN MUSTARD CREAM SAUCE

These delicious Keto pork chops in mustard cream sauce make the perfect weeknight dinner!

Course dinner
Cuisine American
Keyword KETO PORK CHOPS IN MUSTARD CREAM SAUCE
Prep Time 10 minutes
Cook Time 30 minutes
Servings 5
Calories 405 kcal

Ingredients

  • 5 Small bone in pork chops
  • 1 Zucchini large sliced
  • 1 Large yellow squash sliced
  • 1/2 Onion diced
  • 1/2 cup Bone Broth
  • 1 cup Heavy whipping cream
  • 2 tbsp Dijon mustard 
  • 1/2 tsp Oregano
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Heat 1 tbsp of the olive oil in a large skillet over medium high heat.

  2. Add the sliced zucchini and yellow squash to the heated skillet, and saute for 5-7 minutes until the vegetables are starting to become tender, but still have some bite to them. Remove the vegetables to a plate and keep warm.

  3. Add the sliced zucchini and yellow squash to the heated skillet, and saute for 5-7 minutes until the vegetables are starting to become tender, but still have some bite to them. Remove the vegetables to a plate and keep warm.

  4. Apply salt and pepper to the pork chops, and cook until browned on both sides, and until the center reaches an internal temperature of at least 140 degrees. Remove the pork chops from the skillet and keep warm.

  5. Pour off any extra grease from the skillet, and add in the diced onion.

  6. Cook for a few minutes until the onion begins to become tender.

  7. Stir in the bone broth, and scrape the bottom of the skillet to deglaze it.

  8. Add in the heavy whipping cream and oregano, stirring well to combine.

  9. Reduce the heat to medium or medium low, and cook until the sauce has thickened a bit. Add salt and pepper to taste.

  10. Mix back in the sauteed vegetables and the pork chops, and serve.

Recipe Notes

Calories: 405
Net Carbs:  4 Net Carbs Per Serving

The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.

 

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Shared by Jasmine Espinal

About Jasmine Espinal

Stylish Cravings is the personal lifestyle blog of Jasmine Espinal. We cover everything from style, DIY's, shopping tips, recipes we love and daily tidbits on life with 7 kids.

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Welcome to Stylish Cravings

Stylish Cravings is the personal lifestyle blog of Jasmine Espinal. We cover everything from style, DIY's, shopping tips, recipes we love and daily tidbits on life with 7 kids. Read More…

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