These One Pan Pork Chops with Cream Sauce are an easy, low carb recipe that is always a family favorite! This easy comfort food has about 4 net carbs per serving! 

These One Pan Pork Chops with Cream Sauce are an easy, low carb recipe that is always a family favorite!

 

This creamy pork chop dish is a feel good dinner… A I-am-fancier-than-you-realized kind of dinner. A I-can’t-wait-to-impress-my-dinner-guest kind of dinner. This dish has everything you want in a classic comfort food dish!

The pork chops are seasoned and pan-seared, then a few simple ingredients are simmered with fresh mushrooms to make an amazing white wine sauce. Because we skip the flour and roux, this dish is gluten free, keto friendly, and guaranteed to be a crowd pleaser! 

Ingredients for Keto Pork Chops

  • Bone-in Pork Chops – The timing in this recipe is made to work with about 1-inch thick pork chops with the bone. If you choose to use boneless pork chops, you will need to lessen the simmering time in the last step. Use a meat thermometer to ensure a proper cook.
  • Spices: Italian seasoning, garlic powder, onion powder, salt and pepper. This creates a kid-friendly flavor that perfectly complements the juicy pork and earthy mushrooms.
  • Olive Oil and Butter – The oil provides great color on the pork chops while the butter provides amazing flavor to the veggies and sauce.
  • Minced garlic, Finely chopped shallots, and Sliced mushrooms – These easy vegetables have a mild flavoring that many picky eaters will still enjoy! Feel free to replace the shallot with onion if you prefer, but it will have a stronger flavor.
  • Chicken Broth, White wine, and Heavy cream – You’ll get a complex, rich, creamy sauce with these ingredients! If you prefer to not cook with alcohol, replace it with additional chicken broth. You could replace heavy cream with half-and-half if you must, but your sauce will not be as thick or luscious. I highly recommend using heavy cream.

How do you make Pork Chops with Pan Sauce?

This recipe looks fancy but is actually super easy! Follow this step-by-step guide to make sure these come out super juicy and delicious.

Season & Sear Pork Chops

bone-in pork chops seasoned with Italian seasoning, salt, pepper, and more
bone-in pork chops searing in a cast iron skillet with olive oil

First, season the pork chops on each side. Next, heat a skillet to medium heat with one tablespoon of olive oil. Once hot, sear the pork chops 2-3 minutes on each side until they reach a golden brown color. Note: the pork chops do not need to be cooked through yet. They will finish in the sauce later. Once the chops are seared, remove the pork chops from the pan and set aside for now.

Make the sauce

chopped shallots and garlic sauteeing in butter in a cast iron pan
cremini mushrooms cooking in a skillet
chicken broth and white wine being poured into a cast iron skillet with sauteed mushrooms, shallots, and garlic

To make the sauce add 1 tablespoon of butter to the pan and sauté the garlic, shallots, and mushrooms for 2-3 minutes. You don’t have to cook the mushrooms completely; these will finish in the next step. Add the broth and white wine, then bring the mixture to a simmer and allow it to reduce by half. 

Add cream & finish

heavy cream being poured into a pan sauce with mushrooms, garlic, and shallots
creamy mushroom sauce in a cast iron skillet
closeup of creamy mushroom sauce with juicy bone-in pork chops

When the wine sauce has reduced stir in the heavy cream and simmer over low heat. Add the pork chops back to the skillet, cover and simmer for 20 minutes or until the pork chops have reached an internal temperature of 145 degrees F.

Serve

Once your pork chops are cooked through, plate them with the sauce and consider garnishing with a sprinkle of freshly grated parmesan cheese and some freshly chopped herbs. If you aren’t worried about carbs, serve these pork chops with Mom’s Mashed Potatoes for the ultimate comfort food. It’s also amazing over egg noodles or a bed of roasted asparagus! To keep it keto, serve with this Loaded Cauliflower Casserole, Bacon Wrapped Green Beans, and a Keto Biscuit!

These One Pan Pork Chops with Cream Sauce are an easy, low carb recipe that is always a family favorite!

How to Store Pork Chops with Pan Sauce

Cooked pork can generally be kept in an airtight container in the refrigerator for up to 4 days. Allow your pork chops to cool, then transfer your leftovers into a sealed container and refrigerate within a couple of hours of cooking to help maintain its freshness.

You can also store your pork chops and sauce in the freezer. Just make sure to allow the dish to thaw overnight in the fridge as quicker defrosting methods can cause the creamy mushroom sauce to separate. If this does occur while reheating, stir in 1-2 tablespoons of warm heavy cream until the sauce comes back together.

How to reheat Pork Chops without drying out?

To reheat on the stove, slowly warm the pork and sauce together on a low heat to prevent the chops from becoming dry or losing moisture. If you’re using the microwave, warm your pork chops and mushroom sauce on a 50% heat in 1-minute intervals until warmed through–Just make sure to cover to avoid splatters!

Whatever reheating method you use, be sure to check the internal temperature of the meat before serving, and do not reheat more than once.

creamy mushroom sauce atop juicy bone-in pork chops on a bed of mashed potatoes

Other One Pan Pork Recipes

juicy, golden brown pork chops in a creamy mushroom sauce in cast iron skillet

Get the Recipe: One Pan Pork Chops with Cream Sauce

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 4
Author: Annie Holmes
These One Pan Pork Chops with Cream Sauce are an easy, low carb recipe that is always a family favorite!
4.65 from 14 ratings
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Ingredients
 

For the Pork Chops

Mushroom Cream Sauce

Equipment

Instructions
 

  • Combine the spices and season the pork chops on each side.
  • Heat a skillet to medium heat with one tablespoon of olive oil, sear the pork chops 2-3 minutes one each side until they reach a golden brown color. Note: the pork chops do not need to be cooked through yet. 
  • Remove the pork chops from the pan and set aside. 
  • To make the sauce add 1 tablespoon of butter to the pan and sauté the garlic, shallot and mushrooms for 2-3 minutes. Add the broth and white wine. Bring the mixture to a simmer and allow it to reduce by half. 
  • When the wine sauce has reduced stir in the heavy cream and simmer over low heat.
  • Add the pork chops back to the skillet, cover and simmer for 20 minutes or until the pork chops have reached an internal temperature of 145 degrees F.

Notes

Note: If you use really large pork chops you may have trouble fitting them all in a skillet. In that case, follow steps 1-5 and add the pork chops to a casserole dish, pour the mushroom sauce over and cover with foil. Bake for 20 minutes at 350 degrees F. or until the pork chops reach an internal temp of 145 F.
This recipe yields 4 servings and has 4 net carbs per serving. 
Serving: 1pork chop roughly 1/2 cup sauce, Calories: 288kcal, Carbohydrates: 5.2g, Protein: 28g, Fat: 16.8g, Cholesterol: 96mg, Sodium: 399mg, Fiber: 1.2g, Sugar: 2.1g
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