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!
This 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, then pan seared, then a few simple ingredients are simmered with fresh mushrooms to make an amazing white wine sauce. This dish is gluten free, keto friendly and guaranteed to be a crowd pleaser!
Ingredients for Keto Pork Chops
- Bone in Pork Chops
- Spices: Italian seasoning, garlic powder, onion powder, salt and pepper
- Olive Oil
- Sliced Mushrooms
- Chicken Broth
- White Wine
- Heavy Cream
How do you make Pork Chops with Pan Sauce?
- First season the pork chops on each side.
- Next, 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, scallion 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.
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.
In the microwave, warm your pork chops and mushroom sauce on a high heat in 30 second intervals until warmed through.
Whatever reheating method you use, be sure to check the internal temperature of the meat before serving, and do not reheat more than once.
How to Store Pork Chops with Pan Sauce
Cooked pork can generally be kept in the refrigerator for up to 4 days. Transfer your pork chops and cream sauce 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 separate into portion sizes to avoid wastage, as once it’s defrosted it cannot be refrozen.
What should I serve with Pork Chops?
If you aren’t worried about carbs serve these pork chops with Mom’s Mashed Potatoes for the ultimate comfort food. Also, these Instant Pot Mashed Potatoes are great if you are in a time crunch because they only require 7 minutes cooking time and no draining.
However, there are several other great side dish recipes that are low carb as well. Garlic Butter Green Beans are always a crowd pleaser! You may also like:
- Instant Pot Collard Greens
- Bacon Wrapped Green Beans
- Loaded Cauliflower Casserole
- Air Fryer Garlic Butter Broccoli
Other One Pan Pork Chop Recipes
- One Pan Pork Chops and Rice
- Foil Pack Pork Tenderloin
- Blackened Pork Chops with Fried Cabbage
- Southern Fried Cabbage with Bacon
- Grilled Pork Tenderloin
One Pan Pork Chops with Cream Sauce
These One Pan Pork Chops with Cream Sauce are an easy, low carb recipe that is always a family favorite!
For the Pork Chops
- 1 tablespoon olive oil
- 4 Pork Chops* (bone in preferably, but boneless works too)
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Mushroom Cream Sauce
- 1 tablespoon butter
- 2 teaspoons minced garlic
- 1 shallot, minced
- 1 (8 ounce) package mushrooms, sliced
- 3/4 cup chicken broth
- 3/4 cup white cooking wine
- 1/2 cup heavy cream
- 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.
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.
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Nutrition Information:Yield: 4 Serving Size: 1 pork chop roughly 1/2 cup sauce
Amount Per Serving: Calories: 288Total Fat: 16.8gCholesterol: 96mgSodium: 399mgCarbohydrates: 5.2gNet Carbohydrates: 4gFiber: 1.2gSugar: 2.1gProtein: 28g
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