This boneless pork chop recipe manages to be juicy, crispy, and creamy all on one plate and we can’t wait to share it with you.
You’ll have more time to kick back and relax, or better yet, work on dessert! Either way, this recipe is easy to make, and when it comes to side dishes, you’ve got quite a few delicious options from which to choose. Below, we’ve gathered several co-stars for this legendary meal.
With minor substitutions it’s also a keto pork chop recipe. Just eliminate the smothered pork chop part of the recipe. It’s the best keto pork chops I’ve ever had. Just add some mashed cauliflower.
These creamy low carb pork chops are perfect for those who follow a keto diet and ideal for those with a gluten allergy.
The recipe will only take a mere 30 minutes to prepare and cook and is well-suited for busy weeknights where you can’t spend hours at the stove.
Side dishes to serve with creamy low carb pork chops
Whilst we love the dish on its own or paired with a light side salad, sometimes you do need a bit extra on the side of your plate to make things interesting.
All of these sides are also gluten-free so you won’t have to worry about substituting ingredients out.
The side has less than 180 calories per serving and is great if you’re following a lower calorie diet.
You’ll need:
1lb of trimmed asparagus
8oz of sliced mushrooms (leave whole if baby/button mushrooms)
3 tbsp of extra-virgin olive oil
1 minced garlic clove
Salt & pepper to season
Instructions:
Preheat the oven to 425 F.
Add your 1 tablespoon of oil to a baking tray or pan to grease the base.
Place your trimmed asparagus and sliced mushrooms into a mixing bowl with olive oil, salt, and pepper, and your minced garlic and mix until everything is thoroughly coated.
Toss your asparagus and mushrooms onto the baking tray and spread out evenly.
Cook for 10 – 15 minutes. Keep a watchful eye if your ingredients are thinner as they will cook quicker.
Easy scalloped potatoes
This easy scalloped potatoes recipe contains a lot of the same ingredients as our creamy low carb pork chops recipe so it’s extra convenient for you.
Preheat the oven to 400 degrees Fahrenheit and grease the bottom of a medium-sized casserole dish with butter or a little bit of olive oil.
Spread ¼ of the quantity of your sliced potatoes and spread evenly across the bottom layer of the dish. Sprinkle with some salt, then top with ¼ of your minced garlic, ¼ cup of heavy cream, and ¼ cup of your parmesan cheese. Sprinkle with ¼ of your thyme leaves.
Repeat 3 more times until you have 4 layers of potatoes and then add ½ cup of parmesan cheese to top off the dish.
You can use any white wine you like in this recipe as long as it’s a dry wine.
There’s no need to use extortionately priced white wine as the flavor is overpowered by the garlic and creaminess of the sauce.
If you’re trying to keep calories low in this recipe we recommend going for:
Pinot Grigio
Chardonnay
Riesling
Sparkling wine or champagne
All of the above are less than 150 calories for the recommended amount for this recipe. If you’d prefer to leave out the wine from the recipe and prefer to enjoy it in the form of a glass to accompany your dish then you can also do so.
How is the recipe keto-friendly?
The recipe contains heavy cream and parmesan cheese, so the recipe has a high-fat content and low sugar content.
Pork chops are high in fat and protein yet low in carbohydrates so will suit those following a keto diet.
The recipe doesn’t use traditional flour to thicken the sauce and uses almond flour instead.
What keto-friendly ingredients can I use to thicken the sauce?
We’ve used ½ cup of parmesan cheese in our recipe to thicken the sauce, however, there are some alternatives you could use instead.
Almond flour: As long as you don’t have a nut allergy, you could use ¼ cup of almond flour to thicken the sauce.
Xanthan gum: Xanthan gum is gluten-free and low carb and also carries a very neutral flavor so is perfect for adding to recipes to thicken up the sauce. Don’t add too much when you are using it, a little goes a long way but it will take time to thicken.
What cooking pan is best to use?
We recommend using a non-stick cooking pan or skillet of this recipe. You’ll have something that can hold both the sauce and the chops in without spilling over. We recommend this one here.
Creamy Low Carb Pork Chops (Gluten-free)
This recipe is the perfect midweek dinner go-to and whilst being healthy and keto-friendly, it is mouth-wateringly delicious and is super easy to make and the ingredients are relatively cheap. We do love a tasty yet money-saving recipe!
If you don’t own a garlic presser, find a clean surface or preferably a chopping board and use the flat surface of the knife to squash the garlic and then mince into small pieces using the sharp edge of the knife.
You’ll now be preparing the coating mixture for your pork chops. Using a large bowl, whisk (or using a fork) together the almond flour, garlic powder, onion powder, and Italian seasoning. You can also add salt and pepper to the mixture.
Season your raw pork chops generously with salt and pepper and rub into the meat. Then place them into the dry ingredients in the mixing bowl and coat the pork chops evenly until they are all thoroughly coated.
On medium-high heat, add a pan to the stove and add in two tablespoons of butter and wait for it to melt.
Add the pork chops to the pan and sear each side of the meat for 3-4 minutes at a time. You will need to cook the first side on medium-high heat to ensure it’s cooked through but when you flip it over to sear the other side, you’ll need to turn the heat down slightly to medium heat.
Searing should take 6-8 minutes and when you are done, remove the pork chops from the heat with tongs and place them on a plate and cover up to keep them warm.
You’ll now start making the creamy sauce. Add the skillet back on the stove on medium heat and add 2 tablespoons of butter and your minced garlic. Cook for 1-2 minutes, stirring to make sure the garlic doesn’t burn.
Next, add your ½ cup of dry white wine and squeeze in the juice from ¼ of a lemon, you can do this by hand or you can use a lemon juicer to make sure the pips don’t fall into the sauce in the pan.
Add your ½ cup of sodium-free chicken broth and ½ cup of heavy cream, stir the liquid mixture and bring to boiling point and then lower the heat so the cream doesn’t burn or curdle. Cook on low heat for 3 minutes.
Add your fresh sprigs of thyme leaves and your Italian seasoning to the mixture, then season with salt and pepper to your preferred taste (we recommend not using too much salt as the pork can be pretty salty on its own). Add ½ cup of parmesan to thicken the sauce (or xanthan gum or almond flour) and simmer for a further 2 minutes.
Taste the sauce and add more seasoning if necessary.
When you are happy with the taste of your sauce, you can add your pork chops back into the pan. If your pork chops are a thicker cut then they will take a bit longer to heat back up.
Make sure the sauce is smothered all over the pork chops and cook for 3 minutes until the pork chop is done.
Serve with whatever sides you like, we’ve recommended some beautiful sides to pair with this dish at the top of this article.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
