Save There's something about the sizzle of a pork chop hitting hot butter that just makes a weeknight feel special. I stumbled onto this recipe during one of those stretches where I was tired of the same rotation, and honestly, the combination of tangy Dijon and cream sounded almost too simple to work. But that first bite—when the mustard hit just right against the richness of the sauce—I realized I'd found something that would become a regular on my table. The Brussels sprouts caramelize while everything else comes together, so there's no juggling five pans at once.
I made this for my sister who'd just started keto and was honestly pretty skeptical about the whole thing. When she took her first bite and immediately asked for the recipe, I knew I'd nailed it. She's made it probably a dozen times since, and now it's her go-to dinner when she wants something that feels indulgent but actually fits her goals.
Ingredients
- Boneless pork chops (4, about 1-inch thick): Choose ones that are evenly sized so they cook at the same rate; this is worth the extra minute at the butcher counter.
- Sea salt and freshly ground black pepper: Don't skip grinding your pepper fresh—it makes a noticeable difference in the final flavor.
- Olive oil and unsalted butter: The combination gives you a higher smoke point while keeping the butter flavor; use real butter here, it matters.
- Heavy cream: Full-fat is essential; don't try to substitute here or the sauce will break.
- Dijon mustard and whole grain mustard: The Dijon is non-negotiable, but the whole grain adds texture and keeps things from feeling too smooth.
- Garlic (2 cloves, minced): Mince it fresh right before cooking so you get that bright, sharp bite that mellows into the sauce.
- Chicken broth: Low sodium gives you control over the salt levels; high sodium versions can make the sauce taste overly salty.
- Fresh thyme and fresh parsley: Fresh herbs are worth the small cost; dried thyme works in a pinch but tastes a bit dusty by comparison.
- Brussels sprouts (1 lb, trimmed and halved): Cut them uniformly so they roast evenly, and don't be shy with seasoning them before they hit the oven.
Instructions
- Get the oven ready:
- Preheat to 425°F so it's screaming hot when your Brussels sprouts go in. This temperature is what creates that gorgeous caramelized exterior.
- Prepare the Brussels sprouts:
- Toss them with olive oil, salt, and pepper, then spread cut-side down on your baking sheet. This matters—the flat side touching the hot pan is what creates the crispy, golden crust you're after.
- Get them roasting:
- Roast for 25 to 30 minutes, shaking the pan halfway through so they cook evenly. You'll know they're done when the cut sides are deep golden and the outer leaves are crispy.
- Dry and season your pork chops:
- Pat them completely dry with paper towels—moisture is the enemy of a good sear. Season generously with salt and pepper on both sides about 5 minutes before cooking.
- Sear the pork chops:
- Heat your skillet over medium-high heat until it's almost smoking, then add the oil and butter. Once the butter foams, gently lay in your pork chops and don't touch them for 3 to 4 minutes—this is what builds that golden crust. Flip and repeat on the other side until they reach 145°F internally.
- Rest and tent:
- Transfer the cooked chops to a plate and loosely cover with foil. This keeps them warm without overdrying them while you make the sauce.
- Build the sauce foundation:
- Turn heat to medium and add your minced garlic and thyme to the same skillet. You'll smell it change in about 30 seconds—that's your signal it's ready for the next step.
- Deglaze the pan:
- Pour in the chicken broth and use a wooden spoon to scrape up all those caramelized bits stuck to the bottom. Those aren't burnt food, they're flavor concentrated on your pan.
- Simmer and reduce slightly:
- Let the broth bubble for about 2 minutes so it reduces a touch and concentrates. Then stir in your heavy cream and both mustards.
- Bring it all together:
- Simmer the sauce for 2 to 3 minutes until it thickens slightly and looks creamy and cohesive. Return your pork chops and any juices to the skillet and warm everything through for about 2 more minutes.
- Plate and serve:
- Arrange a pork chop on each plate with a generous spoonful of sauce, garnish with fresh parsley, and nestle the roasted Brussels sprouts alongside. The warmth of everything makes it feel like a restaurant meal you made at home.
Pin it My favorite part about this meal is watching someone take their first bite and realize that eating keto doesn't mean sacrificing delicious food. There's something really satisfying about that moment.
Why This Combination Works
The Dijon mustard brings a tangy, slightly sharp note that cuts through the richness of the cream sauce so nothing feels heavy or one-note. The pork chops stay juicy because you're not cooking them past medium doneness, and that creamy sauce keeps everything moist even if you let them sit for a minute or two. The Brussels sprouts add textural contrast—crispy and caramelized against the tender, sauce-coated pork—which makes the whole plate feel complete and thoughtful.
Making It Your Own
This recipe is flexible enough that you can experiment without breaking it. I've added a splash of dry white wine after cooking the garlic, which adds a subtle complexity that elevates the whole sauce. A squeeze of fresh lemon at the very end brightens everything up if you want to cut through the richness. If pork chops aren't what you have on hand, thick-cut chicken breasts work beautifully and cook in about the same time.
Timing and Prep Strategy
The smartest approach is to get your Brussels sprouts roasting first since they take the longest, then start on the pork while they're in the oven. By the time your chops are seared and resting, the Brussels sprouts are usually about halfway done. This way, everything finishes around the same time and you're not holding food in a warm oven waiting for other components.
- Mince your garlic and chop your parsley before you start cooking so you're not scrambling mid-sear.
- Have your chicken broth measured out and ready to pour, since everything happens quickly once you start the sauce.
- Keep an instant-read thermometer nearby to check doneness on the pork—145°F is the target, and it's easy to overshoot.
Pin it This meal has become my answer when I want something that feels special without any special effort. It's the kind of dish that works equally well on a random Tuesday or when you're cooking for people whose opinions actually matter to you.
Frequently Asked Questions
- → What cut of pork works best for this dish?
Boneless pork chops about 1-inch thick are ideal. They cook evenly and stay juicy. You can also use bone-in chops or chicken breasts if preferred.
- → Can I make the sauce ahead of time?
The creamy Dijon sauce is best made fresh while the pan drippings are still hot. It comes together in just 5 minutes and tastes most flavorful when prepared immediately.
- → How do I know when the pork is done?
Use a meat thermometer to check for an internal temperature of 145°F. The pork should be slightly pink in the center and juices run clear when pierced.
- → What can I serve instead of Brussels sprouts?
Cauliflower, broccoli, asparagus, or green beans all pair beautifully with the tangy cream sauce. Just adjust roasting time as needed.
- → Is this freezer-friendly?
Cooked pork and sauce can be frozen for up to 3 months. Brussels sprouts are best enjoyed fresh as they may become mushy when frozen and reheated.
- → Can I use milk instead of heavy cream?
Heavy cream is essential for the sauce's thick, velvety texture. Milk won't reduce properly and may curdle. For a lighter version, use half-and-half.