Low Carb Pork Chops Recipe

This Low Carb Pork Chops Recipe is a juicy and creamy recipe, which is made with baby bella mushrooms and heavy cream. It’s a restaurant-quality dinner, ready in about 25 minutes.

Low Carb Pork Chops Recipe Ingredients

• 4 boneless pork chops
• Kosher salt
• Freshly ground black pepper
• 2 Tbsp. extra-virgin olive oil
• 8 oz. baby bella mushrooms, sliced
• 2 cloves garlic, finely chopped
• 1/2 cup finely grated Parmesan
• 1/2 cup heavy cream
• 1 tsp. dried oregano
• Pinch of crushed red pepper flakes
• 3 cups packed baby spinach

How To Make Low Carb Pork Chops Recipe

1. Sear the pork: Season pork chops generously on both sides with salt and pepper. In a large skillet over medium heat, heat the olive oil. Add the pork chops and cook, turning halfway through, until golden brown and cooked through (internal temperature of 145°F), about 5 minutes per side. Transfer to a plate; keep warm.
2. Sauté the mushrooms: In the same skillet over medium heat, cook the sliced mushrooms. Stir occasionally until they are softened and browned, about 5 minutes. Add the chopped garlic and cook, stirring, until fragrant, about 1 minute more.
3. Make the cream sauce: Add the Parmesan cheese, heavy cream, oregano, and red pepper flakes to the skillet. Season with salt and black pepper. Bring the sauce to a gentle simmer and cook, stirring occasionally, until slightly thickened, about 3 minutes.
4. Wilt the spinach: Add the baby spinach to the skillet and cook, stirring gently, until fully wilted, about 2 minutes more.
5. Combine and serve: Return the cooked pork chops (and any juices on the plate) to the skillet. Cook until just warmed through, about 5 minutes, spooning the sauce over the meat. Serve hot.

Recipe Tips

• Don’t Overcook the Pork: Pork chops can become tough and dry very quickly. Use a meat thermometer to pull them off the heat exactly at 145°F. They will rest while you make the sauce.
• Mushroom Browning: To get the best flavor from your mushrooms, don’t crowd the pan. If they are piled too high, they will steam instead of brown. Give them space or cook in two batches if your skillet is small.
• Thickening the Sauce: The Parmesan cheese acts as the thickener here, so no flour is needed (keeping it low carb). Ensure you use finely grated cheese so it melts smoothly into the cream rather than clumping.
• Room Temperature Meat: Take the pork chops out of the fridge 15 minutes before cooking. Cold meat hits the hot pan and seizes up; room temperature meat cooks more evenly and stays tender.
• Bone-In Option: You can use bone-in pork chops for even more flavor, but they may require an extra 2-3 minutes of cooking time per side depending on thickness.

What To Serve With Low Carb Pork Chops Recipe

Since the main dish is rich and creamy, pair it with light, low-carb sides.

• Mashed Cauliflower (to soak up the sauce)
• Zucchini Noodles (Zoodles)
• Roasted Asparagus
• A simple Arugula Salad with Lemon Vinaigrette

How To Store Low Carb Pork Chops Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently in a skillet over low heat. If you use the microwave, do it in short bursts to avoid separating the cream sauce or drying out the pork.
• Freeze: While you can freeze this, cream-based sauces often separate when thawed. If you must freeze, do so for up to 2 months, and reheat slowly on the stove, whisking to re-combine the sauce.

Low Carb Pork Chops Recipe Nutrition Facts

• Calories: 450
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 380mg
• Total Carbohydrates: 5g
• Dietary Fiber: 1g
• Sugar: 2g
• Protein: 35g
• Net Carbs: 4g

Nutrition information is estimated per serving.

FAQs