KETO PORK CHOPS WITH SUPER CREAMY MUSHROOM SAUCE - LO…
Keto Pork Chops with Creamy Mushrooms Sauce is perfect for a super easy dinner. It’s ready to serve in less than 30 minutes and needs simple low carb ingredients. Think infused creamy garlic and herbs mushroom sauce with tender and juicy pan-seared pork chops.
Provided by Ioana Borcea from LowCarbSpark.com
Categories Dinner
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Heat a skillet over medium-high heat. Add the butter and olive oil.
- Once the butter is melted, add the pork chops and season with salt and pepper. Sear for about 3-4 minutes on each side or until the edges are golden brown.
- Remove the pork chops. In the same skillet saute the mushrooms, garlic, thyme, and parsley. Cook for about 2-3 minutes stirring constantly.
- Reduce the heat and add the heavy cream. Season with salt and pepper, to taste.
- Simmer for about 2-3 minutes or until the sauce begins to thicken.
- Add the pork chops back to the pan and cover with the creamy sauce.
- Cover the skillet and let them cook for another 5-6 minutes until tender.
- Transfer to a plate and serve hot with a side of cauliflower mashed potatoes or steamed beans. Garnish with more fresh parsley, if desired.
Nutrition Facts : Calories 432 kcal, CarbohydrateContent 3 g, ProteinContent 31 g, FatContent 33 g, SaturatedFatContent 16 g, CholesterolContent 154 mg, SodiumContent 83 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
PORK CHOPS WITH MUSHROOM GRAVY RECIPE | FOOD NETWORK ...
Provided by Food Network Kitchen
Categories main-dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
- Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
- Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.
Nutrition Facts : Calories 362, FatContent 21 grams, SaturatedFatContent 7 grams, CholesterolContent 97 milligrams, SodiumContent 361 milligrams, CarbohydrateContent 9 grams, FiberContent 1 grams, ProteinContent 31 grams
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