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top view of keto pork chops with mushroom sauce and mashed cauliflower on a plate

Low Carb Keto Pork Chops

Servings 2 servings
Calories 564kcal

Ingredients

Pork Chops + Brine:

  • 2 Tablespoons Kosher Salt
  • 2 Cups water boiling
  • 2 pork chops, 3/4" thick (Note 1+2)

Seasoning:

  • 1/4 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper

Gravy:

  • 4 ounces pancetta
  • 1/2 cup chicken broth
  • 1/8 teaspoon xanthan gum (note 3)
  • 1 tablespoon fresh thyme chopped
  • 1/4 cup heavy cream

Serving Recommendation:

  • mashed cauliflower

Instructions

  • Brine. Whisk to dissolve the salt (2 tablespoons) in the boiling water (2 cups). Set it aside and allow the water to come to room temp (time saver: place brine in the fridge for 20 minutes). Place pork chops (2) in a resealable bag and pour brine on top. Seal and place in the fridge for 30 minutes - 3 hours.
  • Season. In a small bowl, combine the seasoning: black pepper (1/4 teaspoon), onion powder (1 teaspoon), garlic powder (1 teaspoon), and cayenne pepper (1/4 teaspoon). Remove pork chops from the brine and discard. Pat the pork chops completely dry and sprinkle seasoning on each side. Press to adhere.
  • Sear. In a large pan (with a lid) saute the pancetta (4 ounces) until crispy, over medium heat. Use a slotted spoon to set cooked pancetta aside on a paper towel-lined plate, but leave the grease in the pan. Crank the heat of your pan to high. Once wicked hot, add the chops and sear until golden on each side--the time here will depend on your pan/heat, for me, they browned beautifully in 3 minutes on each side. Place seared pork chops aside on a plate.
  • Sauce. Lower the heat of your pan to medium. Add chicken broth (1/2 cup), and sprinkle xanthan gum (1/8 teaspoon) across the top of the broth. Whisk until it completely dissolves (note 4). Add thyme (1 tablespoon), heavy cream (1/4 cup), and pancetta. Bring your gravy to a simmer.
  • Simmer. Add the pork chops to the gravy and scoop sauce on top of each. Cover the pan with a lid and allow the pork chops to cook until they come to 145 F in the center (note 5). Start checking after 5 minutes, and every 2 minutes until they come to temp (to prevent overcooking).
  • Serve pork chops over mashed cauliflower with gravy spooned on top. Enjoy!

Notes

  1. Bone-in vs. boneless: boneless pork chops can be used, however, they cook faster. Start checking after they've cooked in the gravy, covered, for 3 minutes.
  2. Thickness of pork chops: You can use thicker/thinner pork chops, just know your cook times will vary.
  3. Xanthan gum amount: carefully measure the xanthan gum, don't add more than 1/8th teaspoon, it can make this dish gummy.
  4. Xanthan gum clumps very easily, so the technique of sprinkling it over the top of your liquid, and whisking right away is important.
  5. Cook time will vary, and overcooking the pork will ruin the dish. I strongly recommend using a meat thermometer and checking the temp often.

Nutrition

Calories: 564kcal | Total Carbohydrates: 5g | Protein: 38g | Fat: 43g | Fiber: 1g | Sugar: 1g | Net Carbs: 4g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com