Pork Chops with Creamy Mushroom Sauce

Why This Is Strictly Keto

Classic mushroom gravy is usually thickened with a flour-based roux — this version skips it entirely, relying on reduced cream for body. No flour, no starchy thickeners of any kind, just pork, mushrooms, garlic, and cream.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 tablespoon olive oil
• 2 tablespoons butter (divided)
• Salt and black pepper to taste
• 1 teaspoon smoked paprika
• 8 oz (225g) mushrooms, sliced
• 3 cloves garlic, minced
• ½ cup chicken broth
• ¾ cup heavy cream
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• 1 tablespoon fresh parsley, chopped

Instructions

1. Season the chops: Pat pork chops dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika.

2. Sear: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add pork chops and sear for 4–5 minutes per side until golden brown. Internal temperature should reach about 140°F (60°C) at this stage. Transfer to a plate.

3. Sauté the mushrooms: In the same skillet, add remaining butter. Add mushrooms in a single layer and let them caramelize undisturbed for 3–4 minutes before stirring. Cook for another 2–3 minutes until golden.

4. Add garlic and thyme: Stir in garlic and thyme, cooking for 1 minute until fragrant.

5. Build the sauce: Pour in chicken broth, scraping up any browned bits from the pan. Let simmer for 2 minutes to reduce slightly. Add heavy cream and stir to combine. Simmer for 3–4 minutes until the sauce thickens naturally.

6. Finish: Return pork chops to the skillet, spooning sauce over the top. Simmer for 5–6 minutes until the chops reach an internal temperature of 145°F (63°C).

7. Serve: Garnish with fresh parsley. Serve with cauliflower mash or steamed green beans to soak up the sauce.

Nutritional Info (per serving, approximate)

Tips

• Let the mushrooms caramelize without stirring too often — this builds the deep, savory flavor that makes the sauce taste rich.
• Bone-in chops stay juicier than boneless; if using boneless, reduce searing time slightly to avoid drying them out.
• This sauce also works beautifully over chicken thighs or a seared steak.