Serves 4
35 min
Keto Pork Chops
Recipe GLPRee381628ff9ecc
Pan-seared boneless pork chops topped with a creamy Parmesan and mushroom sauce featuring wilted spinach and aromatic garlic. This low-carb, keto-friendly dish is ready in under 30 minutes and delivers rich, savory flavors without any grains or sugar.
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Ingredients
4 boneless pork chops
2 tablespoons extra-virgin olive oil
8 ounces baby bella mushrooms, sliced
2 cloves garlic, minced
½ cup heavy cream
½ cup freshly grated Parmesan cheese
1 teaspoon dried oregano
3 cups packed baby spinach
Salt and black pepper to taste
Directions
Season both sides of the pork chops generously with salt and black pepper. Heat the olive oil in a large skillet over medium heat until shimmering. Place the pork chops in the hot oil and sear for approximately 5 minutes until the surface is golden brown. Flip the chops and cook for another 5 minutes until they reach an internal temperature of 145°F. Transfer the cooked pork chops to a warm plate and set aside.
In the same skillet, add the sliced mushrooms and cook over medium heat, stirring occasionally, for about 5 minutes until they release their moisture and become tender. Stir in the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
Pour in the heavy cream and add the grated Parmesan cheese, dried oregano, salt, and black pepper to taste. Stir well to combine and bring the sauce to a gentle simmer. Let it cook for approximately 3 minutes, stirring occasionally, until it thickens slightly. Add the baby spinach and continue stirring until the spinach is completely wilted, about 2 minutes.
Return the pork chops to the skillet, nestling them into the creamy sauce. Cook for about 5 minutes more, stirring the sauce gently around the chops, until everything is heated through and the flavors have melded together.
