Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

For the Pork Chops

• 4 bone-in or boneless pork chops (about 1 inch thick)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning

For the Garlicky Cream Sauce

• 2 tablespoons unsalted butter
• 6 cloves garlic, minced
• ½ cup chicken broth (low sodium)
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon Dijon mustard
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Optional Garnishes

• 2 tablespoons chopped fresh parsley
• Fresh thyme leaves
• Extra grated Parmesan cheese

Equipment Needed

• Large skillet (preferably cast iron or stainless steel)
• Tongs
• Whisk
• Measuring cups and spoons
• Instant-read meat thermometer

Instructions

Step 1: Prepare the Pork Chops

Remove the pork chops from the refrigerator about 20 minutes before cooking so they can come to room temperature.

Pat the pork chops dry with paper towels.

Season both sides evenly with:

• Kosher salt
• Black pepper
• Garlic powder
• Onion powder
• Smoked paprika
• Italian seasoning

Allow the seasoning to rest on the meat for about 10 minutes.

Step 2: Sear the Pork Chops

Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Once the butter has melted and the skillet is hot, place the pork chops in the pan without overcrowding.

Cook for 4–5 minutes per side, depending on thickness, until a deep golden-brown crust forms.

The internal temperature should reach 145°F (63°C).

Transfer the pork chops to a plate and loosely cover with foil to keep warm.

Step 3: Make the Garlicky Cream Sauce

Reduce the heat to medium.

Add the remaining 2 tablespoons of butter to the same skillet.

Stir in the minced garlic and cook for 30–60 seconds, stirring constantly until fragrant. Avoid letting the garlic brown.

Pour in the chicken broth and use a wooden spoon to scrape up the flavorful browned bits from the bottom of the skillet.

Let the broth simmer for about 2–3 minutes to reduce slightly.

Whisk in the heavy cream until smooth.

Add:

• Parmesan cheese
• Dijon mustard
• Dried thyme
• Dried oregano
• Crushed red pepper flakes (if using)

Continue whisking until the cheese melts completely and the sauce becomes smooth and creamy.

Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

Taste and adjust with additional salt and pepper if needed.

Step 4: Finish the Dish

Return the pork chops and any accumulated juices to the skillet.

Spoon the creamy garlic sauce generously over each pork chop.

Simmer gently for 2–3 minutes, allowing the pork to warm through and absorb the flavors of the sauce.

Avoid overcooking to keep the pork tender and juicy.

Step 5: Garnish and Serve

Transfer the pork chops to serving plates.

Spoon extra garlicky cream sauce over the top.

Garnish with chopped fresh parsley, fresh thyme leaves, and additional grated Parmesan cheese if desired.

Serve immediately while hot.

Serving Suggestions

Pair Keto Pork Chops with:

• Creamy cauliflower mash
• Garlic butter green beans
• Roasted asparagus
• Sautéed spinach
• Roasted Brussels sprouts
• Zucchini noodles
• Mixed green salad with olive oil vinaigrette

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze the pork chops and sauce separately for up to 2 months for the best texture.

Reheating

• Stovetop: Reheat gently over low heat, adding a splash of chicken broth or heavy cream if the sauce has thickened too much.
• Microwave: Heat in 30-second intervals, stirring the sauce between intervals until warmed through.
• Oven: Cover and bake at 325°F (163°C) for 15–20 minutes until heated through.

Tips for Success

• Choose pork chops that are at least 1 inch thick to help keep them juicy during cooking.
• Pat the pork dry before seasoning to achieve a beautifully browned crust.
• Use freshly grated Parmesan cheese for the smoothest, creamiest sauce.
• Avoid boiling the cream sauce after adding the cheese, as high heat can cause it to separate.
• Let the pork chops rest for a few minutes before serving to help retain their juices.
• For extra flavor, add sautéed mushrooms or fresh spinach to the cream sauce during the final few minutes of cooking.