Keto Low Carb Smothered Pork Chops Food
KETO LOW-CARB SMOTHERED PORK CHOPS
Keto Low-Carb Smothered Pork Chops is a quick and easy pan fried recipe that uses either boneless or bone-in pork loin chops. This classic Southern dish is made using a cast-iron skillet to produce breaded chops with brown gravy.
Provided by Brandi Crawford
Time 25m
Number Of Ingredients 9
Steps:
- Place a cast-iron skillet on medium heat to preheat while you season the pork chops.
- Season the pork chops with the garlic powder, paprika, salt and pepper to taste.
- Drizzle the olive oil throughout the skillet. Ensure the pan is fully coated with oil.
- Add the pork chops to the pan. Cook each side for 4-5 minutes until the pork reaches an internal temperature of at least 145 degrees. Use a meat thermometer. Cook time will vary based on the size of your pork chops.
- Remove the pork chops from the pan. Set aside.
- Add the butter to the skillet with the onions.
- Spread the butter throughout the pan. Cook for 2-3 minutes until the onions become translucent and fragrant.
- Add the whipping cream and chicken broth to the pan. Stir.
- Cook for 2-3 minutes or until both have become incorporated and the sauce begins to thicken.
- Add the pork chops back to the skillet.
- Serve.
Nutrition Facts : ServingSize 1 pork chop with gravy, Calories 483 kcal, Carbohydrate 4 g, Protein 47 g, Fat 33 g
PORK CHOPS WITH MUSHROOM CREAM SAUCE - LOW CARB
Moist, flavorful, delicious pork chops, smothered in a savory mushroom cream sauce. Surprisingly light, yet satisfyingly indulgent. Inspired by PanNan's "Pan Grilled Pork Chops".
Provided by DanielsWife
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine herbs, salt, and pepper.
- Apply liberally to chops on both sides.
- Let sit on counter for 30 minutes.
- Heat olive oil in large cast-iron skillet until medium-hot.
- Set chops in the pan, and leave them alone. Otherwise, you will tear the herbs off. Cook each side until golden brown. Lower the heat if necessary. approximately 4 minutes each side.
- Cover the pan with a tight fitting lid. Turn the heat off. Let sit for 10-12 minutes. If the chops are less than 1 inch thick, reduce time to 6-8 minutes.
- While chops are cooking, add olive oil to a small non-stick skillet and begin sautéing mushrooms. Sprinkle with salt and pepper, and add the garlic. When mushrooms begin to wilt, add wine. You are not trying to cook the mushrooms completely, just start the process.
- Remove chops to serving platter, cover to keep warm.
- Add mushrooms and cooking liquid to the pan the chops were cooking in, turn heat to medium-high. Stir up any brown bits from the bottom of the pan. Allow mushrooms to finish cooking.
- Add heavy cream, and simmer until reduced by half.
- You may return chops to the pan to reheat, or pour sauce over chops.
- Serve with your favorite green vegetable, and enjoy!
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- In a large saute pan, cook bacon over medium heat until crisp. Use a slotted spoon to remove to a bowl, reserving bacon grease.
- Add onions to bacon grease and sprinkle with salt and pepper. Cook, stirring frequently, for 15 to 20 minutes, until onions are soft and golden brown. Add onions to bacon in the bowl.
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