Keto Creamy Dijon Pork Chops (Printable Version)

Succulent pork chops in a tangy Dijon cream sauce with roasted Brussels sprouts, perfect for a low-carb dinner.

# What You Need:

→ Pork Chops

01 - 4 boneless pork chops, 1 inch thick
02 - 1 teaspoon sea salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Creamy Dijon Sauce

06 - 1/2 cup heavy cream
07 - 2 tablespoons Dijon mustard
08 - 1 tablespoon whole grain mustard
09 - 2 cloves garlic, minced
10 - 1/2 cup low sodium chicken broth
11 - 1 teaspoon fresh thyme leaves
12 - 1 tablespoon fresh parsley, chopped

→ Roasted Brussels Sprouts

13 - 1 pound Brussels sprouts, trimmed and halved
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper

# Step-by-Step:

01 - Preheat oven to 425°F. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on baking sheet cut side down and roast for 25 to 30 minutes until golden and crispy, shaking halfway through.
02 - Pat pork chops dry with paper towels and season generously with salt and pepper on both sides.
03 - Heat olive oil and butter in large skillet over medium-high heat. Sear pork chops for 3 to 4 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to plate and tent with foil.
04 - Reduce heat to medium. Add minced garlic and thyme to skillet and sauté for 30 seconds until fragrant.
05 - Pour chicken broth into skillet, scraping up browned bits from bottom. Simmer for 2 minutes, then stir in heavy cream and both mustards. Simmer 2 to 3 minutes until sauce thickens slightly.
06 - Return pork chops and any accumulated juices to skillet. Spoon sauce over chops and simmer for 2 additional minutes. Serve pork chops with creamy Dijon sauce garnished with fresh parsley alongside roasted Brussels sprouts.

# Expert Advice:

01 -
  • It feels indulgent and restaurant-quality, but comes together in under 45 minutes on a busy weeknight.
  • The pork stays juicy while the Brussels sprouts get crispy and caramelized, giving you two completely different textures on one plate.
  • Keto-friendly without tasting like you're missing out or eating "diet food"—the Dijon cream sauce is genuinely delicious.
02 -
  • Don't skip patting the pork chops dry—I learned this the hard way when I rushed and ended up with steamed chops instead of seared ones, and the whole dish suffered for it.
  • The sauce thickens more as it cools, so when it's bubbling in the pan it'll look thinner than you expect; this is perfect and it'll coat beautifully once plated.
03 -
  • Buy pork chops that are truly 1-inch thick; anything thinner and you'll lose that tender, juicy center before the crust develops properly.
  • Don't let the garlic brown when making the sauce—that 30 second sizzle is all you need, otherwise it turns acrid and the whole thing tastes off.
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