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Low Carb Pork Chops With Mushroom Sauce - A Cozy, Weeknight-Friendly Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Season the chops: Pat pork chops dry with paper towels. Season both sides generously with salt and pepper.
  2. 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.
  3. 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.
  4. Add garlic and herbs: Stir in garlic, thyme, and rosemary (if using). Cook 30 seconds, just until fragrant.
  5. Deglaze: Pour in chicken broth, scraping up any browned bits from the pan. Simmer 2–3 minutes to reduce slightly.
  6. 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.
  7. 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.
  8. 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.