Keto Creamy Mushroom Pork (Printer Friendly)

Juicy pork chops with garlicky mushroom cream sauce and tender roasted radishes for a satisfying low-carb dish.

# What You Need:

→ Pork Chops and Seasoning

01 - 4 bone-in pork chops, 1 inch thick
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 1 tablespoon olive oil

→ Roasted Radishes

06 - 1 pound radishes, trimmed and halved
07 - 1½ tablespoons olive oil
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ½ teaspoon dried thyme

→ Creamy Mushroom Sauce

11 - 2 tablespoons unsalted butter
12 - 8 ounces cremini or white mushrooms, sliced
13 - 3 cloves garlic, minced
14 - ½ cup heavy cream
15 - ½ cup chicken broth
16 - 2 teaspoons Dijon mustard
17 - ¼ cup grated Parmesan cheese
18 - 2 tablespoons fresh parsley, chopped
19 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss radishes with olive oil, salt, black pepper, and thyme. Spread in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until golden and tender.
02 - Pat pork chops dry with paper towels. Season both sides generously with salt, black pepper, and smoked paprika.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork chops and sear for 3 to 4 minutes per side until golden brown. Transfer pork chops to a plate and cover loosely with foil.
04 - In the same skillet, reduce heat to medium. Add butter and mushrooms. Sauté for 5 to 6 minutes, stirring occasionally, until mushrooms are browned and moisture has evaporated.
05 - Add minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
06 - Stir in heavy cream, chicken broth, Dijon mustard, and Parmesan cheese. Simmer for 2 to 3 minutes, stirring frequently, until sauce thickens slightly. Season with salt and pepper to taste.
07 - Return pork chops and any accumulated juices to the skillet, nestling them into the cream sauce. Simmer for 3 to 5 minutes until pork chops reach an internal temperature of 145°F.
08 - Sprinkle pork chops and sauce with fresh chopped parsley. Serve pork chops with creamy mushroom sauce alongside roasted radishes.

# Pro Advice:

01 -
  • The pork chops stay juicy and tender while the sauce clings to every bite like liquid gold.
  • Roasted radishes taste oddly like potatoes, so you get that comforting side dish without the carbs.
  • Everything comes together in one skillet moment where the kitchen smells absolutely incredible.
02 -
  • Don't crowd the mushrooms in the pan—they'll steam instead of brown, and you'll lose half the flavor development that makes this sauce special.
  • If your pork chops are thinner than an inch, reduce the searing time slightly or they'll overcook before the sauce is ready; thin cuts need a lighter hand.
03 -
  • A splash of dry white wine added after the mushrooms finish cooking creates an incredible depth, though the dish is perfect without it if you prefer to keep it simple.
  • Make extra sauce because people always want more, and it keeps beautifully in the refrigerator for up to three days.
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