Keto Creamy Dijon Pork Chops (Printable Version)

Tender pork chops in tangy Dijon cream sauce with crispy roasted Brussels sprouts for a satisfying low-carb dinner.

# What You'll Need:

→ Pork Chops

01 - 4 boneless pork chops, 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, optional
09 - 2 cloves garlic, minced
10 - 1/2 cup low sodium chicken broth
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
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

# Directions:

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 25-30 minutes until golden and crispy, stirring halfway through.
02 - Pat pork chops dry and season with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in large skillet over medium-high heat. Sear pork chops 3-4 minutes per side until golden and internal temperature reaches 145°F. Transfer to plate and tent with foil.
03 - Reduce heat to medium in same skillet. Add minced garlic and thyme, sauté for 30 seconds until fragrant. Pour in chicken broth while scraping up browned bits from bottom. Simmer for 2 minutes.
04 - Stir in heavy cream and both mustards into broth mixture. Simmer for 2-3 minutes until sauce slightly thickens.
05 - Return pork chops with accumulated juices to skillet and spoon sauce over top. Simmer for 2 additional minutes. Serve pork chops with creamy sauce garnished with fresh parsley alongside roasted Brussels sprouts.

# Expert Suggestions:

01 -
  • The sauce tastes decadent enough to fool anyone into thinking you spent hours cooking, but it comes together in under 10 minutes.
  • Pork chops stay ridiculously tender when you nail the sear and don't overcook them, which this method makes foolproof.
  • Brussels sprouts roasted this way are nothing like the mushy versions from childhood, crispy and almost addictive on their own.
02 -
  • Overcooking pork by even a couple of minutes turns it from succulent to dry, which is why that meat thermometer is your best friend and worth keeping visible on your counter.
  • Don't rush the sear on the pork chops because that golden crust isn't just for looks, it locks in moisture and creates layers of flavor that make the difference between good and memorable.
03 -
  • A splash of dry white wine added after the garlic toasts elevates the whole dish, though the sauce is delicious without it if you're avoiding alcohol.
  • Serve this with cauliflower rice or zucchini noodles if you want to stretch the meal, or just enjoy the pork and Brussels sprouts as a simple plate that doesn't need anything else.
Go Back