Keto Creamy Dijon Pork Chops (Printable Version)

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

# Ingredient List:

→ Pork Chops

01 - 4 boneless pork chops, about 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

# Step-by-Step Instructions:

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

# Expert Advice:

01 -
  • The sauce is ridiculously creamy without any mysterious ingredients, just cream and mustard doing their thing.
  • Those Brussels sprouts turn impossibly crispy in the oven while your pork chops take center stage on the stovetop.
  • It feels fancy enough for guests but honest enough for a weeknight when you need something real.
02 -
  • If your cream curdles, it's because the heat was too high or you poured it in too quickly—lower the flame and whisk constantly when adding the cream to prevent this tragedy.
  • Those browned bits stuck to the skillet are pure flavor, so don't skip the scraping; they're what transforms a simple sauce into something with depth.
03 -
  • Don't forget to check your pork's internal temperature with an instant-read thermometer; guessing can lead to either dry chops or undercooked pork, and neither is worth it.
  • If you make this ahead, warm it gently in a low oven rather than on high heat, which could break the sauce and toughen the pork.
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