These tender and juicy Smothered Pork Chops are pan seared and added to a deliciously rich and velvety low carb gravy! They are the ultimate comfort food the whole family will love.
FREE EASY KETO DINNERS EBOOK
- ❤️ Why You'll Love This Smothered Pork Chops Recipe
- What's in Smothered Pork Chops
- How to Make Keto Pork Chops
- Why are My Smothered Pork Chops Tough?
- What Goes Well with Smothered Pork Chops?
- Is Pork Good for Keto?
- What's the Best Way to Tenderize Pork Chops?
- Is it Better to Fry or Bake Pork Chops?
- More Keto Pork Recipes
Smothered Pork Chops are great any time of year, but they are especially wonderful to enjoy when the weather is cool, and you just need something warm and comforting. And as a bonus you can have this meal on the table in 30 minutes. That's what I call a win-win!
❤️ Why You'll Love This Smothered Pork Chops Recipe
- Even though this is a wonderful comfort meal that everyone loves, it is also great for those watching the amount of carbs they eat. The pork chops are just seasoned and pan seared without any breading. The gluten free gravy is low carb as well, using cream cheese as thickener verses a flour-based roux.
- It's a super easy recipe to make, even for beginners. There are no special ingredients or special techniques.
- You can use any of your favorite cuts of pork chop. Find what is on sale! I really like to stock up on pork loin when it's on sale, because I can cater the thickness of the chops to whatever dish I am preparing.
Another thing you will simply love about this smothered Keto pork chop recipe is leftovers are even better the next day. That makes this great for meal prep!
What's in Smothered Pork Chops
- Pork chops
- Chicken stock
- Heavy cream
- Cream cheese
- Olive oil
- Dried thyme
- Ground pepper
*Exact measurements are listed in the recipe card below.
How to Make Keto Pork Chops
Heat a large skillet to medium high and add in the olive oil.
Season the pork chops with salt and pepper, then sauté them for a few minutes on each side. Be sure to get a good sear on them.
Remove the pork chops and set aside. Add in the butter and mushrooms, then sauté them for a few minutes or until they just start to caramelize. Add in the garlic and sauté for about 20 seconds.
Then add in the dried thyme and pour in the chicken broth to deglaze the pan, scraping up all the brown bits of flavor.
Once the broth has reduced by ⅓, stir in the cream cheese and heavy cream.
Add the pork chops back in and continue cooking just until they are heating through, and the sauce is thickened to your liking.
Garnish with fresh parsley (optional).
Why are My Smothered Pork Chops Tough?
There actually two main culprits for tough pork chops. The first reason is overcooking. Overcooked pork seizes up and will be dry and tough. This recipe uses thinner chops, so you'll want to be careful and just cook them until brown on each side, then allow them to continue cooking in the gravy.
The other reason, unfortunately, may have nothing to do with you at all. Sometimes you can just run into a tough cut. The good news is the gravy in this recipe really helps to disguise those tougher chops.
What Goes Well with Smothered Pork Chops?
How do I say this...EVERYTHING goes with smothered pork chops! Roasted root vegetables are always a great option, but if you're wanting to keep things low carb, here are some great recipes that are quick and easy that always go great with the pork chops:
- Shredded Brussels Sprouts
- Creamed Spinach
- Grilled Broccolini
- Green Beans Almondine
- Cheesy Mashed Cauliflower
Is Pork Good for Keto?
Most all meat is great for Keto. Pork chops are naturally a carb free, lean source of protein, but how they’re cooked can significantly influence whether or not they are ideal for Keto.
For instance, you'll want to use olive or avocado oil for searing them. For gravy and sauces, you'll want to use low carb ingredients. And if you are marinating pork, be sure your marinades and seasonings are all sugar free.
What's the Best Way to Tenderize Pork Chops?
- Set them out in advance: Take your pork chops out of the fridge about 30 minutes before cooking them. This helps to relax the meat and it also ensure even cooking
- Skip the brine: Some people are crazy about brining pork chops. Honestly, this is just not necessary. Brining can add a lot more water to your pork. Water does not mean moisture. In fact, it can cause your pork chops to dry out when cooking. Instead, blot the pork chops off with paper towels then season liberally. That's all you need to do!
- Meat mallet: If you have really thick chops and are worried about them being a little tough, use a meat mallet and pound them out a little on each side to help break out the fibers in the meat.
Is it Better to Fry or Bake Pork Chops?
This is a question that is often asked, and I always answer it the same way. It truly is a personal preference; however, the thickness of the pork chops you have on hand can often determine the best option.
For thinner chops, I would recommend a quick pan seared fry. With really thick chops, it's going to be hard to get them done all the way through stove top. You may find it better to start off pan searing them and then finishing them off in the oven.
More Keto Pork Recipes
- Air Fryer Pork Tenderloin
- Shake and Bake Keto Pork Chops
- Pork Chops with Mushroom Gravy
- Instant Pot Pork Carnitas
- Easy Stir Fry Pork
- Bacon Wrapped Pork Tenderloin
- Thai Red Curry Coconut Pork
FREE 20 EASY KETO RECIPES EBOOK
Smothered Pork Chops
- Heat a large skillet to medium high and add in the olive oil.
- Season the pork chops with salt and pepper, then sauté them for a few minutes on each side. Be sure to get a good sear on them.
- Remove the pork chops and set aside. Add in the butter and mushrooms, then sauté them for a few minutes or until they just start to caramelize.
- Add in the garlic and sauté for about 20 seconds. Then add in the dried thyme and pour in the chicken broth to deglaze the pan, scraping up all the brown bits of flavor. Once the broth has reduced by ⅓, stir in the cream cheese and heavy cream.
- Add the pork chops back in and continue cooking just until they are heating through and the sauce is thickened to your liking.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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