Keto Creamy Dijon Pork Chops (Printable)

Tender pork chops in a tangy Dijon cream sauce with crispy roasted Brussels sprouts.

# What You Need:

→ Pork Chops

01 - 4 boneless pork chops, 1 inch thick
02 - 1 teaspoon sea salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Creamy Dijon Sauce

06 - ½ cup heavy cream
07 - 2 tablespoons Dijon mustard
08 - 1 tablespoon whole grain mustard, optional
09 - 2 cloves garlic, minced
10 - ½ cup low sodium chicken broth
11 - 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
12 - 1 tablespoon fresh parsley, chopped for garnish

→ Roasted Brussels Sprouts

13 - 1 pound Brussels sprouts, trimmed and halved
14 - 2 tablespoons olive oil
15 - ½ teaspoon sea salt
16 - ¼ teaspoon freshly ground black pepper

# Steps:

01 - Preheat oven to 425°F. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on baking sheet cut side down and roast for 25 to 30 minutes until golden and crispy, shaking halfway through.
02 - Pat pork chops dry and season both sides 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 and internal temperature reaches 145°F. Transfer to plate and tent with foil.
04 - Reduce heat to medium. Add minced garlic and thyme to skillet, sauté for 30 seconds until fragrant.
05 - Pour chicken broth into skillet, scraping up browned bits from bottom. Simmer for 2 minutes.
06 - Stir in heavy cream and both mustards. Simmer for 2 to 3 minutes until slightly thickened.
07 - Return pork chops and any accumulated juices to skillet, spoon sauce over them, and simmer for 2 additional minutes.
08 - Serve pork chops with creamy Dijon sauce, garnished with fresh parsley, alongside roasted Brussels sprouts.

# Expert Advice:

01 -
  • The pork comes out impossibly tender and juicy, with a pan sauce so silky you'll want to pour it over everything.
  • Those Brussels sprouts get crispy edges that rival any restaurant version, and they cook hands-off while you handle the pork.
  • It's genuinely keto-friendly without tasting like deprivation, hitting that comfort food sweet spot in under 45 minutes.
  • The Dijon and mustard combination gives you that tangy, sophisticated flavor that makes people think you spent hours on this.
02 -
  • Don't skip drying the pork chops before they hit the pan; any moisture creates steam that stops browning and you'll end up with pale, sad meat instead of that gorgeous crust.
  • Once the heavy cream goes in, keep the heat moderate so it never boils hard or breaks; a gentle simmer gives you a silky sauce instead of a separated, oily mess.
03 -
  • If you want to add a splash of dry white wine like the recipe suggests, do it right after sautéing the garlic and let it reduce by half before adding the broth—it adds sophistication without any carb penalty.
  • A squeeze of fresh lemon juice stirred in at the very end brightens everything and keeps the sauce from tasting heavy, even though it's cream-based.
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