Introduction
The marriage of pork and mustard is a classic French culinary tradition that dates back centuries, particularly in the Dijon region where mustard-making became an art form. This keto-adapted version pays homage to those flavors while meeting modern dietary needs. The dish has become a staple in the low-carb community, proving that dietary restrictions don't mean sacrificing classic flavor combinations. In fact, the high-fat content required for keto dining makes this version even more luxurious than its traditional counterparts, as the cream sauce develops an especially rich texture that clings beautifully to each bite of pork.
Ingredients
• 4 bone-in pork chops (1-inch thick)
• 2 tablespoons olive oil
• 1 cup heavy cream
• 3 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons butter
• 1/4 cup chicken broth (low-sodium preferred)
Step 1:
Remove pork chops from refrigerator 30 minutes before cooking. Pat dry with paper towels.
Step 2:
Season pork chops generously with kosher salt, black pepper, and dried thyme on both sides.
Step 3:
Heat olive oil in a large skillet over medium-high heat until shimmering.
Step 4:
Sear pork chops for 4-5 minutes per side until golden brown. Internal temperature should reach 135°F. Remove to a plate and tent with foil.
Step 5:
Reduce heat to medium-low. Add butter and minced garlic to the same pan, sauté for 30 seconds until fragrant.
Step 6:
Add chicken broth to deglaze, scraping brown bits from bottom of pan.
Step 7:
Stir in heavy cream and Dijon mustard. Simmer for 5-7 minutes until sauce thickens.
Step 8:
Return pork chops to pan, coating with sauce. Heat for 2-3 minutes until pork reaches 145°F.
Q: Can I use boneless pork chops instead?
A: Yes, but reduce cooking time by 1-2 minutes per side and watch temperature carefully to avoid overcooking.
Q: Why did my sauce separate?
A: This usually happens when heat is too high or sauce is cooked too long. Keep heat moderate and simmer gently.
Q: Can I make this ahead?
A: While best served fresh, you can prepare the sauce ahead and reheat gently. Cook pork chops just before serving.
• Choose center-cut pork chops with good marbling for best results.
• Heavy cream can be substituted with half-and-half, but sauce will be thinner.
• Whole grain mustard can replace Dijon for added texture.
• Recipe is naturally gluten-free and keto-friendly.
• Pork chops should be at room temperature before cooking.
• Pat pork chops dry before seasoning for better searing.
Serve pork chops hot, generously topped with creamy mustard sauce. Let rest for 3 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent sauce from separating.
Begin heating the pan while pork chops come to room temperature. Prepare all ingredients before starting to ensure smooth cooking process.
- Don't move pork chops while searing to achieve proper crust
- Use an instant-read thermometer to ensure perfect doneness
- Let sauce simmer until it coats the back of a spoon
Substitute pork chops with chicken breast or turkey cutlets. For a dairy-free version, use coconut cream and dairy-free butter.
Pair with dry white wine like Chardonnay or Pinot Grigio. Serve alongside roasted vegetables or cauliflower mash for a complete keto meal.
Year-round dish, particularly comforting in fall and winter
Contains dairy (heavy cream, butter). May contain mustard allergens from Dijon mustard.
