Indulge in a rich and satisfying low-carb meal with these Keto Smothered Pork Chops! Tender, juicy pork chops are pan-seared to perfection and smothered in a creamy mushroom garlic sauce, enhanced with crispy bacon for an unbeatable flavor combination. This dish is easy to prepare and makes for a perfect weeknight dinner.
Why You’ll Love This Recipe
- Keto-Friendly & Low Carb – With only 7g net carbs per serving, this dish is a great way to stay on track with your keto lifestyle.
- Rich & Creamy – The luscious garlic mushroom sauce, thickened with heavy cream and cream cheese, makes every bite absolutely delicious.
- High in Protein – Each serving packs 45g of protein, making it a filling and nutritious option.
- Easy to Make – Simple ingredients and step-by-step instructions make this recipe foolproof for any home cook.
Ingredients
For the Pork Chops:
- 4 medium bone-in pork chops (6 oz each, ¾-1 inch thick)
- Salt & freshly cracked black pepper, to taste
For the Mushroom Cream Sauce:
- 5 strips bacon, chopped
- 8 oz mushrooms, chopped
- 1 medium leek, chopped (approx. 1 cup)
- 1 tbsp salted butter
- 3-4 cloves garlic, minced
- ½ cup low-sodium chicken broth
- ½ cup heavy cream (at room temperature)
- 2 oz full-fat cream cheese (softened)
- 1 tsp fresh parsley, finely chopped
- ½ tsp fresh thyme, finely chopped
Instructions
Prepare the Pork Chops & Bacon:
- Preheat oven to 400°F (200°C). Season pork chops with salt and pepper on all sides.
- Heat a cast-iron skillet over medium-high heat. Add chopped bacon and cook until crispy, about 6-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Place pork chops in the skillet and sear for 4-6 minutes per side, until golden brown.
- Transfer skillet to the oven and bake for 8 minutes, or until internal temperature reaches 140°F.
- Remove pork chops from the skillet and let them rest while preparing the sauce.
Make the Mushroom Cream Sauce:
- In the same skillet, add butter and sauté leeks and mushrooms until softened.
- Add minced garlic and cook for 1 more minute until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
- Lower the heat and stir in heavy cream and softened cream cheese. Mix until smooth and creamy.
- Stir in the cooked bacon, parsley, and thyme. Simmer for 2 minutes until the sauce thickens.
- Return pork chops to the skillet, spoon the sauce over them, and let them warm up for a couple of minutes.
Serving Suggestions
These keto smothered pork chops pair wonderfully with low-carb sides such as:
- Zucchini noodles
- Mashed cauliflower
- Cheesy keto green beans
- Broccoli cauliflower casserole
- Roasted asparagus
Storage & Reheating
- To Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
- To Freeze: Let the pork chops cool completely, then store in a freezer-safe container for up to 3 months.
- To Reheat: Warm in a skillet over medium heat with a splash of broth or cream to maintain the sauce’s creaminess.
Chef’s Tips
- Use room temperature heavy cream and cream cheese to prevent curdling.
- Choose pork chops that are ¾ to 1 inch thick for the best texture and juiciness.
- Let the meat sear properly before flipping for the best caramelization.
- A cast iron skillet is ideal for this recipe to develop deep, rich flavors.
Enjoy a flavorful and satisfying keto dinner with these smothered pork chops—creamy, savory, and absolutely delicious!