Keto Creamy Dijon Pork Chops (Print)

Tender pork chops in tangy Dijon cream sauce served with golden roasted Brussels sprouts

# Ingredients:

→ Pork Chops

01 - 4 boneless pork chops, 1 inch thick
02 - 1 teaspoon sea salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Creamy Dijon Sauce

06 - 1/2 cup heavy cream
07 - 2 tablespoons Dijon mustard
08 - 1 tablespoon whole grain mustard, optional
09 - 2 cloves garlic, minced
10 - 1/2 cup low-sodium chicken broth
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1 tablespoon fresh parsley, chopped

→ Roasted Brussels Sprouts

13 - 1 pound Brussels sprouts, trimmed and halved
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper

# Instructions:

01 - Preheat oven to 425°F.
02 - Toss Brussels sprouts with olive oil, salt, and pepper. Spread on baking sheet cut side down. Roast for 25 to 30 minutes until golden and crispy, shaking halfway through.
03 - Pat pork chops dry and season evenly with salt and pepper.
04 - Heat olive oil and butter in large skillet over medium-high heat. Sear pork chops 3 to 4 minutes per side until golden and internal temperature reaches 145°F. Transfer to plate and tent with foil.
05 - Lower heat to medium. Add minced garlic and thyme to skillet. Sauté 30 seconds until fragrant.
06 - Pour chicken broth into skillet, scraping up browned bits from bottom. Simmer 2 minutes.
07 - Stir in heavy cream and both mustards. Simmer 2 to 3 minutes until slightly thickened.
08 - Return pork chops and accumulated juices to skillet. Spoon sauce over chops and simmer 2 minutes.
09 - Plate pork chops with creamy Dijon sauce. Garnish with fresh parsley. Serve alongside roasted Brussels sprouts.

# Pro Tips:

01 -
  • Ready in 45 minutes flat, which means weeknight dinners feel restaurant-quality without the stress.
  • The sauce is so silky and rich that no one will suspect you're keeping carbs low.
  • Roasted Brussels sprouts turn crispy and caramelized, like little golden treasures on the plate.
02 -
  • Don't skip drying the pork chops before searing; moisture is the enemy of a good crust, and a good crust is what makes this dish sing.
  • If your sauce looks broken or separated, don't panic; a splash of cold broth stirred in gently will bring it back together.
  • Resist the urge to flip your pork chops more than once per side; every flip releases moisture that could be building that crust instead.
03 -
  • Room temperature pork chops sear better than cold ones straight from the fridge, so pull them out 15 minutes before cooking.
  • If your Brussels sprouts aren't getting crispy enough, increase the oven temperature to 450°F and watch them closely during the last few minutes.
  • Adding a tablespoon of whole grain mustard alongside the Dijon gives you texture and a subtle grain complexity that makes people ask what that subtle flavor is.
Back