If you crave a hearty, comforting meal that fits perfectly into your keto lifestyle, these Creamy Mushroom Pork Chops are a must-try. Succulent pork chops are pan-seared to golden perfection, then simmered in a luscious, garlicky mushroom cream sauce. This dish delivers restaurant-quality flavour at home, all while keeping carbs ultra-low.
The combination of juicy pork and earthy mushrooms, enveloped in a rich, silky sauce, makes every bite deeply satisfying. Heavy cream and a touch of Dijon mustard add depth and tang, while fresh thyme brings a fragrant, herby note. Best of all, this recipe comes together in just 30 minutes, making it ideal for busy weeknights or an impressive weekend dinner.
Serve these pork chops with your favourite keto sides, such as buttery cauliflower mash or sautéed greens, for a complete meal that feels indulgent but stays on track. The method is straightforward: sear the chops, sauté the mushrooms, build the sauce, and let everything mingle for maximum flavour. Enjoy a dish that proves keto can be both easy and utterly delicious.
At a glance
- Time: 30 minutes
- Difficulty: Easy
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 32 g
- Fat: 28 g
- Carbs: 4 g
- Energy: 390 kcal
Ingredients
- 4 (about 180g each) Pork chops (Bone-in or boneless, 2cm thick)
- 250g Chestnut mushrooms (Sliced)
- 150ml Double cream
- 2 Garlic cloves (Finely minced)
- 1 tbsp Dijon mustard
- 1 tbsp Fresh thyme (Leaves only, or 1 tsp dried)
- 2 tbsp Butter (Unsalted)
- 1 tbsp Olive oil
- To taste Salt and black pepper
Equipment Needed
- Large frying pan
- Tongs
- Chopping board
- Sharp knife
- Measuring jug
- Wooden spoon
Steps
- Pat pork chops dry and season both sides generously with salt and black pepper.
- Heat olive oil and 1 tbsp butter in a large frying pan over medium-high heat. Sear pork chops for 3–4 minutes per side until golden and just cooked through. Transfer to a plate and cover loosely with foil.
- Reduce heat to medium. Add remaining butter to the pan, then add sliced mushrooms. Sauté for 4–5 minutes until softened and golden, stirring occasionally.
- Add minced garlic and thyme. Cook for 1 minute until fragrant.
- Stir in Dijon mustard and double cream. Bring to a gentle simmer, scraping up any browned bits from the pan.
- Return pork chops and any resting juices to the pan. Simmer in the sauce for 2–3 minutes, spooning sauce over the chops, until heated through and sauce thickens slightly.
- Taste and adjust seasoning with extra salt and pepper if needed.
- Serve pork chops smothered in creamy mushroom sauce, garnished with extra thyme if desired.
Allergens & Swaps
Allergens:
Recipe contains: dairy, none
Potential swaps:
- Double cream → Coconut cream — For a dairy-free version; flavour will be slightly sweeter.
- Butter → Ghee — For those sensitive to lactose.
- Chestnut mushrooms → Button mushrooms — Any firm mushroom works well.
Serving Ideas
- Buttery cauliflower mash – for a classic, comforting pairing.
- Sautéed spinach – adds colour and extra nutrients.
- Roasted broccoli – for a crunchy, low-carb side.
Additional Info
Chefs Tips
- Let pork chops come to room temperature before cooking for even searing.
- Use a meat thermometer; pork is done at 63°C (145°F) internal temperature.
- Deglaze the pan with a splash of water or stock if needed to loosen browned bits.
Variations
- Add a splash of dry white wine to the sauce for extra depth.
- Stir in a handful of baby spinach at the end for added greens.
- Swap thyme for rosemary or tarragon for a different herb profile.
Troubleshooting
- If sauce is too thin, simmer uncovered for a few minutes to thicken.
- If sauce splits, whisk in a splash of cream off the heat to bring it back together.
- If pork chops are tough, they may be overcooked; next time, reduce searing time.
Storage & Reheating
Store leftovers in an airtight container in the fridge. The sauce may thicken on chilling but loosens when reheated.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Reheat gently in a pan over low heat, adding a splash of cream or water if needed.
Ingredient Spotlight
Pork chops: A great source of protein and healthy fats, pork chops are juicy and flavourful when cooked properly.
Chestnut mushrooms: These mushrooms add earthy depth and a meaty texture, perfect for creamy sauces.
Double cream: Provides richness and helps create a silky, keto-friendly sauce.
FAQs
Can I use boneless pork chops?
Yes, boneless pork chops work just as well. Adjust cooking time as they may cook slightly faster.
How do I prevent the pork chops from drying out?
Sear over medium-high heat until just cooked through, then rest briefly before returning to the sauce. Avoid overcooking.
Can I make this dish ahead?
Yes, you can prepare the sauce and pork chops ahead. Reheat gently in the pan to avoid drying out the meat.
Is this recipe suitable for freezing?
Yes, it freezes well. Cool completely, then freeze in an airtight container for up to 2 months.
What can I serve with creamy mushroom pork chops?
Cauliflower mash, sautéed spinach, or roasted broccoli are all excellent keto-friendly sides.
Creamy Mushroom Pork Chops – Rich, Keto-Friendly Comfort Dinner
Ingredients
- 4 (about 180g each) Pork chops (Bone-in or boneless, 2cm thick)
- 250g Chestnut mushrooms (Sliced)
- 150ml Double cream
- 2 Garlic cloves (Finely minced)
- 1 tbsp Dijon mustard
- 1 tbsp Fresh thyme (Leaves only, or 1 tsp dried)
- 2 tbsp Butter (Unsalted)
- 1 tbsp Olive oil
- To taste Salt and black pepper
Instructions
- Pat pork chops dry and season both sides generously with salt and black pepper.
- Heat olive oil and 1 tbsp butter in a large frying pan over medium-high heat. Sear pork chops for 3–4 minutes per side until golden and just cooked through. Transfer to a plate and cover loosely with foil.
- Reduce heat to medium. Add remaining butter to the pan, then add sliced mushrooms. Sauté for 4–5 minutes until softened and golden, stirring occasionally.
- Add minced garlic and thyme. Cook for 1 minute until fragrant.
- Stir in Dijon mustard and double cream. Bring to a gentle simmer, scraping up any browned bits from the pan.
- Return pork chops and any resting juices to the pan. Simmer in the sauce for 2–3 minutes, spooning sauce over the chops, until heated through and sauce thickens slightly.
- Taste and adjust seasoning with extra salt and pepper if needed.
- Serve pork chops smothered in creamy mushroom sauce, garnished with extra thyme if desired.
Allergens & Swaps
Allergens: dairy, none
- Double cream → Coconut cream — For a dairy-free version; flavour will be slightly sweeter.
- Butter → Ghee — For those sensitive to lactose.
- Chestnut mushrooms → Button mushrooms — Any firm mushroom works well.
Nutrition (per serving)
- Protein: 32 g
- Fat: 28 g
- Carbs: 4 g
- Energy: 390 kcal
