Juicy pork chops seared until golden and finished with a silky mushroom cream sauce—this is the kind of dinner that feels special without taking all night. It’s rich, comforting, and still low in carbs, so you can enjoy a hearty plate without the heavy aftermath. The pan sauce comes together in minutes and clings to the chops with just the right amount of creaminess.
Serve it with a simple vegetable side and you’ve got a balanced meal that tastes like a restaurant favorite made at home.
Low Carb Pork Chops With Mushroom Sauce - A Cozy, Weeknight-Friendly Dinner
Ingredients
- 4 bone-in pork chops, about 1-inch thick (approximately 8–10 oz each)
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon unsalted butter
- 10 ounces cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1 small shallot (or 1/4 small onion), finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon dried rosemary, crushed (optional)
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce (optional, but adds depth)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Season the chops: Pat pork chops dry with paper towels. Season both sides generously with salt and pepper.
- Sear the pork: Heat olive oil in a large skillet over medium-high heat. When hot, add the pork chops and sear 3–4 minutes per side until golden. Transfer to a plate; they will finish cooking in the sauce.
- Sauté aromatics and mushrooms: Reduce heat to medium. Add butter to the same pan. Stir in shallot and cook 1 minute. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until they release moisture and turn browned at the edges, 5–7 minutes.
- Add garlic and herbs: Stir in garlic, thyme, and rosemary (if using). Cook 30 seconds, just until fragrant.
- Deglaze: Pour in chicken broth, scraping up any browned bits from the pan. Simmer 2–3 minutes to reduce slightly.
- Make it creamy: Lower heat to medium-low. Stir in heavy cream, Dijon, and Worcestershire. Simmer gently 2 minutes until the sauce thickens slightly. Taste and season with salt and pepper.
- Finish the pork: Return pork chops (and any juices) to the skillet. Spoon sauce over them and simmer 3–5 minutes, or until the chops reach an internal temperature of 145°F in the thickest part.
- Rest and serve: Turn off the heat and let the pork rest in the sauce for 3 minutes. Sprinkle with fresh parsley and serve hot.
What Makes This Recipe So Good
- Fast and weeknight-ready: From start to finish, you’re looking at about 30–35 minutes. Perfect for busy evenings.
- Big flavor, simple steps: Browning the chops builds a foundation for a sauce that tastes like it simmered for hours.
- Low carb and satisfying: With plenty of protein and healthy fats, it keeps you full without a carb-heavy side.
- Pantry-friendly: Most ingredients are staples—broth, cream, mushrooms, and a few seasonings.
- Restaurant quality at home: A creamy mushroom sauce instantly elevates the dish with minimal effort.
Ingredients
- 4 bone-in pork chops, about 1-inch thick (approximately 8–10 oz each)
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon unsalted butter
- 10 ounces cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1 small shallot (or 1/4 small onion), finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon dried rosemary, crushed (optional)
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce (optional, but adds depth)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Season the chops: Pat pork chops dry with paper towels. Season both sides generously with salt and pepper.
- Sear the pork: Heat olive oil in a large skillet over medium-high heat.
When hot, add the pork chops and sear 3–4 minutes per side until golden. Transfer to a plate; they will finish cooking in the sauce.
- Sauté aromatics and mushrooms: Reduce heat to medium. Add butter to the same pan.
Stir in shallot and cook 1 minute. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until they release moisture and turn browned at the edges, 5–7 minutes.
- Add garlic and herbs: Stir in garlic, thyme, and rosemary (if using).
Cook 30 seconds, just until fragrant.
- Deglaze: Pour in chicken broth, scraping up any browned bits from the pan. Simmer 2–3 minutes to reduce slightly.
- Make it creamy: Lower heat to medium-low. Stir in heavy cream, Dijon, and Worcestershire.
Simmer gently 2 minutes until the sauce thickens slightly. Taste and season with salt and pepper.
- Finish the pork: Return pork chops (and any juices) to the skillet. Spoon sauce over them and simmer 3–5 minutes, or until the chops reach an internal temperature of 145°F in the thickest part.
- Rest and serve: Turn off the heat and let the pork rest in the sauce for 3 minutes.
Sprinkle with fresh parsley and serve hot.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently over low heat on the stove, adding a splash of broth or cream to loosen the sauce.
- Freezer: The sauce may separate slightly after freezing, but it’s still fine to eat. Freeze in a sealed container for up to 2 months.
Thaw overnight in the fridge, then rewarm slowly while whisking.
- Meal prep tip: Slice leftover pork and pack with steamed broccoli or sautéed greens. Add extra sauce to keep it moist.
Why This is Good for You
- High in protein: Pork chops provide essential amino acids that support muscle repair and keep you feeling full.
- Low in carbs: The sauce uses cream and broth rather than flour or starch, so you get flavor without the carb load.
- Balanced fats: A mix of olive oil and cream delivers satiety and helps with fat-soluble vitamin absorption.
- Micronutrient boost: Mushrooms offer B vitamins, selenium, and umami that deepens flavor naturally, reducing the need for extra salt.
Common Mistakes to Avoid
- Overcooking the pork: Pork is best at 145°F with a slight blush. Cooking past that can make it dry.
Use a meat thermometer.
- Crowding the pan: If the chops are too close together, they’ll steam instead of sear. Work in batches if needed.
- Skipping the deglaze: Those browned bits are pure flavor. Don’t wipe out the pan—scrape them into the sauce with broth.
- Boiling the cream: Keep the sauce at a gentle simmer.
A hard boil can cause the cream to split and reduce too quickly.
- Underseasoning: Taste at each stage. Mushrooms love salt, and a pinch at the right moment brings everything together.
Recipe Variations
- Bacon and shallot: Render 2 slices of chopped bacon first, then cook the mushrooms in the drippings. Skip the butter or use less.
- Mustard-forward: Increase Dijon to 2 teaspoons and add a splash of dry white wine when deglazing for a tangy twist.
- Herb swap: Try tarragon or sage instead of thyme for a different aromatic profile.
- Dairy-light: Use half-and-half and reduce slightly longer.
For ultra-low carb, stick with heavy cream for best thickening.
- Bone-in vs. boneless: Boneless chops cook faster; check temperature a minute or two earlier to avoid overcooking.
- Extra veggies: Stir in a handful of baby spinach at the end until wilted for color and nutrients without adding many carbs.
FAQ
Can I use pork tenderloin instead of chops?
Yes. Slice the tenderloin into 1-inch medallions, sear quickly over high heat, and finish in the sauce. They cook faster, so check for 145°F early.
What kind of mushrooms work best?
Cremini (baby bella) mushrooms bring earthy flavor and hold their texture well.
Button mushrooms are fine too. For a deeper, woodsy note, try a mix with shiitake.
How do I keep the sauce from getting thin?
Reduce it gently over medium-low heat until it coats the back of a spoon. If needed, whisk in an extra tablespoon of cream and simmer one more minute.
Avoid adding water.
Is there a dairy-free option?
You can use full-fat coconut milk and a teaspoon of nutritional yeast for richness. The flavor will shift slightly, but it still pairs nicely with pork.
What can I serve with this to keep it low carb?
Great sides include roasted asparagus, sautéed green beans, garlicky spinach, cauliflower mash, or a simple side salad with olive oil and lemon.
Can I make this in the oven?
Yes. Sear the chops on the stove, make the sauce, then nestle the chops in the sauce and bake at 375°F for 8–12 minutes, or until they reach 145°F.
Why rest the pork before serving?
Resting allows the juices to redistribute, keeping the meat tender and moist.
Even 3 minutes makes a difference in texture and flavor.
Wrapping Up
These low carb pork chops with mushroom sauce deliver comfort, flavor, and weeknight convenience in one pan. The seared chops stay juicy, and the creamy mushroom sauce tastes luxurious without a long ingredient list. Keep this recipe in your regular rotation, switch up the herbs when you like, and pair it with your favorite veggie side.
It’s simple cooking that feels a little special, any night of the week.