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Keto Pork Chops With Creamy Mushroom Sauce Recipe

January 18, 2019

This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.

We can’t contain our (keto) love for this easy and impressive dinner for two. Besides, combining fatty ingredients like butter and cream with earthy mushrooms and perfectly cooked pork chops is the perfect way to celebrate Valentine’s Day, date night, or even just a regular Tuesday. The recipe uses a splash of white wine, so pull out a couple of glasses and enjoy a sip while you cook.

Keto Pork Chops With Creamy Mushroom Sauce

Yield: 2 servings
Active Time: 5 minutes
Total Time: 30 minutes

Ingredients

2 (1 ¼-inch thick) Thrive Market Pastured, Bone-In Pork Rib Chops
1 ½ teaspoons sea salt, divided
½ teaspoon Thrive Market Organic Garlic Powder
½ teaspoon Thrive Market Organic Thyme
¼ teaspoon Thrive Market Organic Ground Pepper
3 tablespoons unsalted butter, divided
8 ounces cremini mushrooms, sliced
¼ cup dry white wine
½ cup heavy cream
½ cup Thrive Market Organic Chicken Bone Broth
2 tablespoons cream cheese
2 tablespoons parsley, chopped

Instructions

Preheat oven to 350°F and season pork with 1 teaspoon salt, garlic powder, thyme, and pepper. Add 1 tablespoon butter to a cast iron skillet set over medium high heat. Sear pork for 4 minutes per side, until a golden crust forms. Transfer pork to a plate.

To the same pan, add remaining 2 tablespoons butter and mushrooms, arranging them in a single layer. Let mushrooms caramelize (resist the urge to stir at this stage), about 3 to 4 minutes. Add remaining ½ teaspoon salt, then stir and cook for 2 minutes more. Add wine and let it reduce, then pour in the heavy cream and chicken broth. Add cream cheese and whisk until incorporated. Simmer sauce until slightly thickened, about 3 to 5 minutes. Return chops to the pan and reduce heat to low. Baste the chops with sauce and simmer 2 to 3 minutes, then place pan in the oven and cook about 5 minutes, or until the internal temperature reaches 145°F to 150°F. Let stand for 5 minutes before slicing. Sprinkle with parsley.

Recipe credit: Angela Gaines

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Nicole Gulotta

Nicole Gulotta is a writer, author, and tea enthusiast.

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