Keto Pork Chops in Mustard Cream Sauce

If you’re looking for a low-carb dinner that’s rich, cozy, and utterly satisfying, this Keto Pork Chops in Mustard Cream Sauce is going to be your new favorite go-to. Right after the first bite, you’ll get why this dish is a staple in keto kitchens—juicy bone-in pork chops are pan-seared to perfection and then smothered in a velvety mustard cream sauce that’s both tangy and luxurious. Whether you’re cooking for yourself, a family dinner, or even a date night, this recipe hits all the right notes with minimal fuss.

Best part? It’s all made in one pan, ready in about 40 minutes, and so rich in flavor you won’t miss the carbs.

You’ll find the full joy of savory simplicity in every bite.

Why You’ll Love This Recipe

Key Benefits

This keto pork chops recipe is:

• Quick and Easy – From start to finish in just 40 minutes
• Keto-Friendly – With only 4g net carbs per serving
• Made in One Pan – Less mess and less cleanup
• Great for Meal Prep – The sauce keeps well and reheats like a dream
• Perfect for Family Dinners – Even the picky eaters will want seconds

Taste & Texture

Think tender, seared pork chops that are juicy on the inside with a golden crust outside. The mustard cream sauce is silky and full of flavor, tangy from the Dijon and just the right touch of richness from the cream. Paired with sautéed zucchini and squash, you get a dish that’s hearty but balanced, with just the right amount of crunch to contrast the creamy sauce.

Dietary Attributes

• Low-Carb/Keto – Only 4g net carbs per serving
• Gluten-Free – No flour or breading
• High-Protein – Ideal for staying full and energized
• Naturally Grain-Free – Simple and clean ingredient list

Ingredients & Substitutions

Ingredient List

Here’s what you’ll need:

• 5 small bone-in pork chops
• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• ½ onion, diced
• ½ cup bone broth
• 1 cup heavy whipping cream
• 2 tablespoons Dijon mustard
• ½ teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper, to taste

Notes on Quality

• Pork Chops: Bone-in chops give more flavor and stay juicier during cooking. Look for well-marbled cuts.
• Vegetables: Fresh zucchini and squash work best, but frozen will do in a pinch—just be sure to thaw and drain them well.
• Dijon Mustard: Go for a good-quality Dijon; it makes a big difference in flavor.

Possible Substitutions

• Swap chicken thighs for pork if you want a poultry version
• Use coconut cream instead of heavy cream for a dairy-free option (this adds a subtle coconut flavor)
• Try broccoli or green beans in place of the zucchini and squash for a veggie twist
• Boneless chops work fine too—just reduce cook time slightly

Step-by-Step Instructions

1. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced zucchini and squash and cook for 5 to 7 minutes until tender-crisp. Transfer to a plate and set aside.
2. Cook the Pork Chops: Add the remaining tablespoon of oil to the skillet. Season pork chops generously with salt and pepper. Sear for 4–5 minutes per side or until golden brown and cooked through (aim for 140°F internal temp). Remove chops and set aside.
3. Cook the Onion: In the same pan, add diced onion and sauté until translucent, about 3 minutes.
4. Deglaze the Pan: Pour in bone broth and scrape up any brown bits from the bottom of the pan. Those bits pack flavor!
5. Make the Sauce: Stir in heavy cream, Dijon mustard, and oregano. Reduce heat to medium-low and let the sauce simmer gently for 5 minutes, or until thickened. Taste and season with more salt and pepper if needed.
6. Combine & Serve: Return the pork chops and veggies to the skillet. Spoon the sauce over everything and cook for another 2–3 minutes until everything is heated through. Serve hot and enjoy!

Expert Tips & Tricks

Best Practices

• Let your skillet get properly hot before adding the pork—this helps form that golden crust.
• Always rest your meat for a few minutes before serving. This keeps it juicy.
• Simmer the sauce on low heat—don’t boil it, or you risk breaking the cream.

Common Mistakes

• Overcooking pork is a common mishap. Use a meat thermometer and pull the chops off the heat at around 140°F; they’ll rise to 145°F while resting.
• If the sauce is too thin, simmer it a bit longer, or add a tiny pinch of xanthan gum.
• Avoid letting the sauce boil or it can curdle.

Time-Saving Tips

• Slice all your veggies and prep ingredients the night before
• Double the sauce recipe and freeze the extra for another night—perfect with chicken or salmon
• You can also cook the pork chops ahead of time and reheat them in the sauce just before serving

Serving Suggestions

Pairings

This dish shines with keto sides like:

• Garlic cauliflower mash
• Roasted Brussels sprouts
• A crisp green salad with lemon vinaigrette
• Cauliflower rice or zoodles

Presentation Ideas

• Serve directly in the skillet for a rustic, cozy vibe
• Garnish with fresh parsley or thyme for a pop of color
• Spoon extra sauce over the pork at the table—it’s too good not to

Beverage Pairings

• A dry white wine like Chardonnay or Sauvignon Blanc works beautifully
• For non-alcoholic options, try lemon-infused sparkling water or iced herbal tea

Storage & Reheating

Leftover Storage

• Store leftovers in an airtight container in the fridge for up to 3 days
• Freeze the pork and sauce (together or separately) for up to 2 months. Thaw in the fridge overnight before reheating

Reheating Methods

• Stovetop: Reheat gently over low heat, adding a little extra broth or cream to loosen the sauce
• Microwave: Use medium power and cover loosely. Heat in 1-minute intervals until warm

Frequently Asked Questions

Substitutions & Adjustments

Can I use boneless pork chops?
Yes! Just adjust the cooking time—boneless chops usually cook faster.

Is there a dairy-free alternative to heavy cream?
Coconut cream works well, though the flavor profile will change slightly.

Troubleshooting

My pork chops are dry—what happened?
They were likely overcooked. Pull them from the skillet at 140°F and let them rest.

Why is my sauce grainy?
It may have boiled too hard. Keep the heat low and simmer gently to keep it smooth.

Variations & Customizations

Dietary Adaptations

• For Paleo, swap in ghee and coconut cream, and make sure your mustard is paleo-friendly
• To make it Whole30, skip the cream and use coconut milk, and use a compliant mustard

Flavor Twists

• Add fresh rosemary or thyme to the sauce for an herby upgrade
• A pinch of red pepper flakes gives the sauce a little heat
• Stir in some grated parmesan for a more indulgent, cheesy version

Seasonal/Holiday Versions

• In the fall, serve it with mashed pumpkin or roasted butternut squash
• For a holiday version, add a dollop of cranberry sauce or roasted root vegetables

Conclusion

Keto Pork Chops in Mustard Cream Sauce is a comforting, flavorful dish that checks all the boxes: easy to make, low in carbs, high in protein, and full of satisfying flavors. Whether you’re staying on track with keto or just want a cozy weeknight meal, this one deserves a spot in your rotation.

Looking for more easy, weeknight-friendly recipes? Don’t miss these:

• Chicken Cabbage Stir Fry Recipe – light, crunchy, and full of flavor
• Sheet Pan Gnocchi – The Ultimate Easy 30-Minute Dinner – not keto, but totally worth bookmarking for your non-low-carb days
• Creamy Chicken Marsala Recipe – A Perfect Valentine’s Day Dinner – rich, romantic, and restaurant-worthy

Don’t forget to save and share this recipe on Pinterest!
You can follow me there for even more delicious inspiration:
https://www.pinterest.com/recipescookingwithcallie/

Have you tried this recipe yet? Let me know in the comments how it turned out—and don’t be shy about sharing your own twists!

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