Keto Creamy Pork Chops Recipe

Keto Pork Chops with Super Creamy Mushroom Sauce

WEBSep 19, 2022 · Heat a skillet over medium-high heat. Add the butter and olive oil. Once the butter is melted, add the pork chops and season …

Rating: 5/5(34)
1. Heat a skillet over medium-high heat. Add the butter and olive oil.
2. Once the butter is melted, add the pork chops and season with salt and pepper. Sear for about 3-4 minutes on each side or until the edges are golden brown.
3. Remove the pork chops. In the same skillet saute the mushrooms, garlic, thyme, and parsley. Cook for about 2-3 minutes stirring constantly.
4. Reduce the heat and add the heavy cream. Season with salt and pepper, to taste.

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Creamy Low Carb Pork Chops (Gluten Free)

WEBDec 10, 2017 · Bring to a boiling point and lower heat. Cook on low for 2-3 minutes. Add fresh thyme and Italian seasoning, season with salt and …

Rating: 4.4/5(71)
1. Dry mixture: In a large bowl, whisk together almond flour, garlic powder, onion powder, Italian seasoning.
2. Cooking pork chops: First, season pork chops generously with salt and pepper. Then dredge them thoroughly in dry mixture. Heat 2 tablespoons butter in a large skillet over medium-high heat.
3. Once the pan is hot, add pork chops. Now sear them by cooking for 3-4 minutes per side for a total of 6-8 minutes. First side is cooked on medium high. But when cooking on the second side, reduce the heat to medium. After searing is done, remove pork from heat and transfer to a plate. Cover to keep warm.
4. Creamy garlic & herb sauce: Return skillet to heat and add butter and minced garlic. Cook for 1-2 minutes on medium heat.

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Creamy Low Carb Keto Pork Chops Little Pine Kitchen

WEBApr 21, 2021 · Seal and place in the fridge for 30 minutes - 3 hours. Keto Pork Chops - Step 1 from Lindsey on Vimeo. Play. Season. In a small …

1. Brine. Whisk to dissolve the salt (2 tablespoons) in the boiling water (2 cups). Set it aside and allow the water to come to room temp (time saver: place brine in the fridge for 20 minutes). Place pork chops (2) in a resealable bag and pour brine on top. Seal and place in the fridge for at least 30 minutes.
2. Season. In a small bowl, combine the seasoning: black pepper (1/4 teaspoon), onion powder (1 teaspoon), garlic powder (1 teaspoon), and cayenne pepper (1/4 teaspoon). Remove pork chops from the brine and discard. Pat the pork chops completely dry and sprinkle seasoning on each side. Press to adhere.
3. Sear. In a large pan (with a lid) saute the pancetta (4 ounces) until crispy, over medium heat. Use a slotted spoon to set cooked pancetta aside on a paper towel-lined plate, but leave the grease in the pan. Crank the heat of your pan to high. Once wicked hot, add the chops and sear until golden on each side--the time here will depend on your pan/heat, for me, they browned beautifully in 3 minutes on each side. Place seared pork chops aside on a plate.
4. Sauce. Lower the heat of your pan to medium. Add chicken broth (1/2 cup), and sprinkle xanthan gum (1/8 teaspoon) across the top of the broth. Whisk until it completely dissolves (note 4). Add thyme (1 tablespoon), heavy cream (1/4 cup), and pancetta. Bring your gravy to a simmer.

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