This Lazy Keto Pork Chop Takes Less Than 10 Minutes On The Stove Top. Let It Rest While You Throw Together A Quick Low-Carb Sauce (In The Same Pan) And You Have One Yummy Keto Dinner To Look Forward To.
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There are three secrets to ensuring your lazy keto pork isn’t dry. Once you nail them, you’ll have juicy pork every time.
The next step to elevating your keto dinner is to add a creamy low-carb sauce that comes together in minutes.
In other words – get ready to fall in love.
Lazy Keto Pork
THIS IS ONE OF THE BEST KETO PORK CHOP RECIPES
Why? Because it’s really simple. Especially after you make it a few times. This low-carb dream will become effortless for you.
Obviously, this recipe focuses on a creamy mustard sauce but don’t let that deter you if it’s not your thing. You can easily swap it for any sauce.
First, we need to nail a juicy pork chop making sure we don’t serve a tough and dry block of meat.
Here’s some information from one of my favorite sites, Southern Living: 7 Mistakes To Avoid When Cooking Pork Chops.
You’ll find some valuable information from Southern Living. But, if you’re looking for quick tips, the following 3 are what I do to make sure my pork chops are perfect every time.
- Let your pork rest for about an hour on your counter and avoid cooking ice-cold meat straight from your fridge.
- Pork chops are lean and they cook quickly which means they are often over-cooked. Resist any urge to use high-heat. Instead, set your stovetop dial to medium-high or even a tad under.
- Invest in a meat thermometer and use it! Pull your pork at 135 degrees.
I’m using the term invest very lightly. I use the thermometer below and others like it cost less than $10.00!
EASY LOW-CARB DINNERS
The definition of easy, according to the quick Google search I just performed is: Achieved without great effort; presenting few difficulties.
Do you ever find yourself searching online for recipes towards the end of your work day? You know for sure that you have some of the stuff, you think you might have a few of the other listed ingredients, and you pray that you’ll remember to grab what’s needed at the store because you didn’t take the time to write a real list.
After all, the boss could walk by at any minute. Or, you’re just not that concerned about it. We’re not saving babies, it’s just a low-carb dinner.
If that’s you, this is still the recipe for you! Check out the ingredients below.
Easy is: Achieved without great effort; presenting few difficulties. Focusing on “presenting few difficulties”, the top red circle highlights champagne vinegar. The recipe calls for white wine vinegar. Nope, didn’t have that. In fact, if we’re being honest, there was something wrong with that champagne vinegar so I ultimately used sherry vinegar. But did it ruin it? Not at all! Easy!
The red circle on the mustard highlights my lack of dijon. Did that ruin the recipe? Not even close. Super easy!
Lastly, I was missing an ingredient altogether as shown by the red circle with nothing in it. I don’t know how my local store was out of parsley. It’s always when I need cilantro that it’s parsley for days but I couldn’t find a lick anywhere in the store. Not curly, not flat leaf, simply nothing.
The recipe moral of this story is that it’s a forgiving and easy dinner. It turned out so good that I sent a picture of the finished product to my father with the same pride as if it was his grandkid in that photo.
So, let’s make this keto pork chop with mustard cream, and let’s make you proud of the dinner you’re going to have tonight.
LOW-CARB BONELESS PORK CHOP WITH MUSTARD CREAM SAUCE
First, you’ll pat dry your pork chops and season with salt and pepper. Next, heat a neutral oil and sear your pork chops for a few minutes on each side. Don’t forget to get all the sides.
The third step is a little basting action and then you remove the pork to a plate when it’s 135 degrees and you let it rest while you make the mustard sauce.
I always start with less cream than what’s needed. Then you can test the sauce and add more as needed. The stock I used was on the salty side so I added more cream to mellow it.
Lastly, I cut a piece to try it. Because mustard cream sauce is life.
What’s stopping you from making this? Serve it alongside steamed broccoli and cauliflower rice.
This Post Was All About Lazy Keto Pork
615 Chestnut Street Lobby
Philadelphia, PA 19106
Pork with Mustard Cream Sauce
- 2 5 oz Boneless Pork Loin or Chop
- Salt & Pepper, To Taste
- 1-2 T Neutral Oil
- 2 T Butter
- 1 C Stock
- 1-2 Fresh Rosemary Sprig
- 1 Garlic Clove, Minced
- 1/2 Shallot, Minced
- 1 t White Wine Vinegar
- 1 Spoonful Dijon Mustard
- 1 Spoonful Whole Grain Mustard
- 1/2 C Heavy Whipping Cream
- Let the pork rest on the counter for about 30 - 60 minutes before patting it dry and seasoning both sides with salt and pepper
- In a cast iron or stainless steel skillet, heat the oil over medium to medium-high heat
- Sear the pork for 4 minutes on one side, about 3 on the other and then using tongs, sear all sides of the pork for about a minute
- Next, reduce the heat to medium and add 1 T of butter and the rosemary sprigs tilting the pan allowing you to fill a spoon and constantly baste the pork
- Continue basting until the pork's internal temperature is 135 degrees. Add some of the stock to discourage any burning or drying out of the pork as the butter dwindles and you arrive at the 135 mark
- Remove the pork to a plate to let it rest and in the same pan add the last T of butter, garlic, shallot, vinegar, 1/2 C of stock, and both mustards stirring for a few minutes until it all comes together
- Lastly, add the cream and any pork juices from the resting plate and stir until thickened. Less cream will keep the sauce tight with strong flavors, adding more cream will create a creamier sauce with more subdued flavors