Keto Creamy Dijon Pork Chops (Printable Version)

Tender pan-seared pork in tangy Dijon cream sauce served with crispy roasted Brussels sprouts.

# 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 degrees Fahrenheit.
02 - Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet cut-side down. Roast for 25 to 30 minutes until golden and crispy, shaking halfway through cooking.
03 - Pat pork chops dry and season evenly with salt and pepper on both sides.
04 - Heat olive oil and butter in a large skillet over medium-high heat. Sear pork chops for 3 to 4 minutes per side until golden and cooked through to an internal temperature of 145 degrees Fahrenheit. Transfer to a plate and tent with foil.
05 - Lower heat to medium. In the same skillet, add minced garlic and thyme. Sauté for 30 seconds until fragrant.
06 - Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes.
07 - Stir in heavy cream and Dijon mustards. Simmer for 2 to 3 minutes until slightly thickened.
08 - Return pork chops and any accumulated juices to the skillet. Spoon sauce over chops and simmer for 2 additional minutes.
09 - Arrange pork chops on plates with creamy Dijon sauce. Garnish with fresh parsley and serve alongside roasted Brussels sprouts.

# Additional Tips::

01 -
  • The pork stays juicy while the crust gets properly golden, no dry white meat tragedy here.
  • That mustard cream sauce is tangy enough to feel bright but rich enough to make you feel taken care of.
  • Brussels sprouts actually taste like something worth eating when they get caramelized like this.
  • Honest cooking time of 45 minutes means dinner happens on a regular Thursday without stress.
02 -
  • Don't move your pork chops around in the skillet—that crust needs uninterrupted heat to develop, and every time you flip or shift them, you're breaking the seal and letting moisture escape.
  • If your sauce looks too thin at the end, keep simmering it for another minute and it'll tighten up, but if you make it too thick by accident there's no going back, so simmer gently and be patient.
03 -
  • Invest in a good meat thermometer because pork cooked by time alone is basically gambling, and there's nothing worse than serving overcooked meat to people who are counting on you.
  • Don't be shy with the salt in the Dijon sauce because mustard actually needs salt to shine, and under-seasoned sauce just tastes like disappointment.
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