Pin My kitchen smelled like butter and mustard the afternoon my neighbor stopped by complaining about her dinner plans falling through. Without thinking twice, I pulled out four pork chops from the freezer and started searing them while she sat at the counter, and by the time those chops hit the pan with that perfect golden crust, she'd already decided she was staying. That cream sauce came together in minutes, tangy and luxurious, clinging to each slice like it was meant to be there all along.
I made this for my brother when he started his keto journey, skeptical that it wouldn't taste like diet food. He took one bite of the pork chop with that creamy Dijon coating, closed his eyes, and said something like finally, real food that actually tastes good. That moment taught me that eating differently doesn't mean sacrificing flavor; it just means cooking smarter.
Ingredients
- Boneless pork chops (about 1-inch thick): The thickness matters because it gives you that perfect window where the inside stays juicy while the outside gets gloriously browned, so don't reach for the thin-cut ones.
- Sea salt and freshly ground black pepper: These aren't just seasonings; they're the foundation that lets the pork's natural flavor shine through without competing with the sauce.
- Olive oil and unsalted butter: The combination creates a higher smoke point and adds a richness that pure oil simply can't match when searing.
- Heavy cream: Full-fat is non-negotiable here; it's what makes the sauce luxurious and keeps it from breaking when you simmer it.
- Dijon mustard and whole grain mustard: Dijon gives you that smooth, tangy backbone while whole grain adds texture and a subtle grain bite that feels more complex than it has any right to be.
- Garlic and fresh thyme: Minced garlic releases its oils quickly when hit with the skillet's heat, and thyme adds an earthy note that anchors the mustard's brightness.
- Chicken broth: Low sodium is essential because you want to control the salt level; the broth also picks up all those browned bits stuck to the pan, which are pure flavor.
- Brussels sprouts: Cut them in half so the flat side gets direct contact with the hot pan, creating that caramelized exterior while the inside stays tender.
Instructions
- Get your oven ready and prep the Brussels sprouts:
- Fire up the oven to 425°F and toss your Brussels sprouts with olive oil, salt, and pepper, arranging them cut-side down on the baking sheet. This is the moment you want them touching the hot pan directly so they get those crispy, caramelized edges that make people actually want to eat their vegetables.
- Sear the pork chops until they're golden:
- Pat your chops dry with paper towels, season them generously, then get your skillet smoking hot with oil and butter combined. Sear them hard for 3 to 4 minutes per side until you see that deep golden crust forming; the internal temperature should hit 145°F, which keeps them tender instead of tough.
- Build the sauce in the same pan:
- Once the chops are out, drop in your minced garlic and thyme into the remaining fat and let them sizzle for just 30 seconds until your kitchen smells incredible. Pour in the chicken broth while scraping up all those golden brown bits stuck to the bottom of the pan because those little crusty bits are where all the flavor lives.
- Add the cream and mustards:
- Stir in the heavy cream and both mustards, letting everything simmer for 2 to 3 minutes until the sauce thickens slightly and takes on this beautiful pale golden color. The mustard will taste sharper at first, but as it simmers, it mellows and marries with the cream into something genuinely silky.
- Finish and serve:
- Return the pork chops and any accumulated juices to the skillet, let everything mingle for another couple of minutes, then plate with the Brussels sprouts on the side. A sprinkle of fresh parsley on top isn't just for looks; it adds a fresh brightness that cuts through the richness beautifully.
Pin There's something about sitting down with a plate of pork that's golden and tender, a sauce that tastes like it took hours but didn't, and Brussels sprouts that actually taste like you want to eat more of them. That's the meal that reminds you eating keto isn't about restriction; it's about realizing you've been cooking better all along.
Why This Sauce Works So Well
The genius of this sauce is that it builds in layers: first the garlic and thyme release their aromatics, then the broth brings body and picks up all the browned bits from the pork, and finally the cream and mustard tie everything together into something that feels way more sophisticated than the five minutes it takes to make it. I learned this by accident years ago when I was cooking down a similar sauce and realized that the order of ingredients actually matters as much as the ingredients themselves.
Making It Your Own
This recipe is honestly forgiving enough that you can play with it without ruining anything. I've added a splash of dry white wine right after the garlic hits the pan, and it gives the sauce this subtle complexity that keeps people guessing what makes it taste so good. A squeeze of fresh lemon juice at the very end is another secret that brings brightness and prevents the whole dish from feeling too heavy, which I discovered when I had half a lemon sitting on my counter and thought why not.
Storage and Serving Ideas
This dish is perfect served immediately while the pork is still warm and the Brussels sprouts are still crispy, but if you have leftovers, they actually reheat beautifully in a low oven for about 10 minutes. The sauce keeps in the fridge for up to three days, and honestly, I've been known to eat it cold straight from the container with a spoon because it's that good, though warming it gently on the stove is more civilized.
- Store pork chops and sauce separately from the Brussels sprouts so the sprouts don't get soggy overnight.
- Reheat gently on the stovetop over medium-low heat rather than the microwave, which can make the pork tough.
- Make extra sauce if you're feeling it; it's delicious over eggs the next morning or spooned over roasted chicken.
Pin This is the kind of meal that proves eating well doesn't have to be complicated or taste like punishment. Make it once, and you'll find yourself coming back to it over and over again.
Recipe Q&A
- → How do I know when pork chops are done cooking?
Insert an instant-read thermometer into the thickest part of the chop. It should read 145°F (63°C). The meat should feel firm but springy to the touch, with clear juices running when pierced.
- → Can I use bone-in pork chops instead?
Absolutely. Bone-in chops typically need 2-3 minutes longer per side. The internal temperature should still reach 145°F, and bone-in cuts often have more flavor due to the marrow.
- → What vegetables pair well with the Dijon cream sauce?
Beyond Brussels sprouts, try cauliflower, green beans, asparagus, or sautéed spinach. The sauce complements most low-carb vegetables that can stand up to the rich, tangy flavors.
- → How do I prevent the cream sauce from curdling?
Keep the heat at medium or lower once you add the cream. High heat can cause dairy to separate. Stir constantly and don't let it boil—just simmer gently until slightly thickened.
- → Can I make this dish dairy-free?
Substitute heavy cream with full-fat coconut cream or a dairy-free alternative. Use olive oil instead of butter. The sauce will have a slightly different flavor but still works beautifully.
- → What's the best way to reheat leftover pork chops?
Reheat gently in a skillet over low heat with a splash of chicken broth to prevent drying. Microwave tends to toughen the meat, so the stovetop method preserves texture better.