Keto Creamy Dijon Pork Chops (Print Version)

Tender pork in tangy cream sauce with crispy Brussels sprouts

# What You'll Need:

→ Pork Chops

01 - 4 boneless pork chops, 1 inch thick
02 - 1 teaspoon sea salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Creamy Dijon Sauce

06 - 1/2 cup heavy cream
07 - 2 tablespoons Dijon mustard
08 - 1 tablespoon whole grain mustard
09 - 2 cloves garlic, minced
10 - 1/2 cup low sodium chicken broth
11 - 1 teaspoon fresh thyme leaves
12 - 1 tablespoon fresh parsley, chopped

→ Roasted Brussels Sprouts

13 - 1 pound Brussels sprouts, trimmed and halved
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - Preheat oven to 425°F. Toss Brussels sprouts with olive oil, salt, and pepper. Arrange cut side down on a baking sheet and roast for 25 to 30 minutes until golden and crispy, stirring halfway through cooking.
02 - Pat pork chops dry with paper towels and season both sides evenly with salt and pepper.
03 - Heat olive oil and butter in a large skillet over medium-high heat. Sear pork chops for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 145°F. Transfer to a plate and cover loosely with foil.
04 - Reduce heat to medium. Add minced garlic and thyme to the same skillet and sauté for 30 seconds until fragrant.
05 - Pour chicken broth into the skillet, scraping the bottom with a wooden spoon to release browned bits. Simmer for 2 minutes.
06 - Stir in heavy cream and both mustards. Simmer for 2 to 3 minutes until sauce reaches desired consistency.
07 - Return pork chops and any accumulated juices to the skillet. Spoon sauce over chops and simmer for 2 minutes.
08 - Transfer pork chops to serving plates, top with creamy Dijon sauce, garnish with fresh parsley, and serve alongside roasted Brussels sprouts.

# Additional Tips::

01 -
  • The whole meal finishes in 45 minutes, no stress required even on nights when you're already hungry.
  • That cream sauce coats everything with a sophisticated flavor that doesn't taste like diet food at all.
  • Brussels sprouts get properly crispy instead of soggy, which is honestly half the battle.
02 -
  • Don't move your pork chops around in the pan—let them sit undisturbed so they develop that golden crust instead of steaming.
  • If your sauce looks too thin, simmer it an extra minute or two; cream thickens slightly as it cools, so don't panic if it seems thin off the heat.
03 -
  • Pat your pork chops dry right before cooking—any surface moisture will steam away instead of creating that beautiful golden crust.
  • The whole grain mustard is optional, but it adds a subtle texture that feels more sophisticated than smooth Dijon alone.
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