Keto Creamy Dijon Pork Chops (Printable)

Pan-seared pork chops with tangy Dijon cream and roasted Brussels sprouts for a comforting low-carb dish.

# What You Need:

→ Pork Chops

01 - 4 boneless pork chops, 1 inch thick
02 - 1 teaspoon sea salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Creamy Dijon Sauce

06 - 0.5 cup heavy cream
07 - 2 tablespoons Dijon mustard
08 - 1 tablespoon whole grain mustard
09 - 2 cloves garlic, minced
10 - 0.5 cup low sodium chicken broth
11 - 1 teaspoon fresh thyme leaves
12 - 1 tablespoon fresh parsley, chopped

→ Roasted Brussels Sprouts

13 - 1 pound Brussels sprouts, trimmed and halved
14 - 2 tablespoons olive oil
15 - 0.5 teaspoon sea salt
16 - 0.25 teaspoon freshly ground black pepper

# How-To Steps:

01 - Preheat oven to 425°F. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on baking sheet with cut side down. Roast for 25 to 30 minutes until golden and crispy, shaking halfway through cooking.
02 - Pat pork chops dry with paper towels and season both sides generously with salt and pepper.
03 - Heat olive oil and butter in large skillet over medium-high heat. Sear pork chops for 3 to 4 minutes per side until golden brown and cooked through to internal temperature of 145°F. Transfer to plate and tent with foil.
04 - Lower heat to medium. Add minced garlic and thyme to same skillet; sauté for 30 seconds until fragrant.
05 - Pour in chicken broth while scraping up browned bits from pan bottom. Simmer for 2 minutes.
06 - Stir in heavy cream and both mustards. Simmer for 2 to 3 minutes until sauce slightly thickens.
07 - Return pork chops with any accumulated juices to skillet. Spoon sauce over chops and simmer for 2 minutes.
08 - Divide pork chops among serving plates and top with creamy Dijon sauce. Garnish with fresh parsley and serve alongside roasted Brussels sprouts.

# Expert Suggestions:

01 -
  • The creamy Dijon sauce tastes like restaurant indulgence but comes together in under 10 minutes.
  • Everything cooks in one pan after the Brussels sprouts roast, keeping cleanup minimal on busy nights.
  • It's naturally gluten-free, low-carb, and packed with protein, so you feel genuinely satisfied without the guilt.
02 -
  • Don't skip patting the pork chops dry or you'll end up steaming instead of searing, and that's where the magic dies.
  • Resist the urge to stir the Brussels sprouts constantly, those golden, caramelized edges happen when you leave them alone and shake the pan only once.
03 -
  • Temperature is everything, so invest in a meat thermometer and pull the chops at exactly 145°F, they'll carryover cook slightly and stay perfectly juicy.
  • Make the sauce while the Brussels sprouts and pork rest, this timing allows everything to finish at exactly the same moment.
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