French Pork Chops with Dijon Cream Sauce
Seared keto pork chops get finished in a Dijon cream sauce built right in the same pan. A low-carb dinner that tastes like it came from a French bistro, ready in about 25 minutes.
Servings: 4 servings
Calories: 504kcal
Ingredients
- 4 each pork loin chops boneless and trimmed
- 2 tablespoons French herbs use herbs de Provence spice blend if you have it, or just use dried thyme, savory, marjoram, or a bit of tarragon
- 2 tablespoons olive oil
- 1/2 cup white wine
- 1 cup heavy whipping cream
- 1 tablespoons Dijon mustard
- salt and pepper to taste
Instructions
- Rinse and dry the pork chops. Liberally sprinkle them with salt and pepper, and the herbs. Season both sides.
- Heat a large skillet with the oil in it until not quite smoking. Lay the pork chops in the oil and fry on both sides over medium-high heat for about 3 minutes on each side. Turn and cook on the other side. Cooking time will vary on the thickness of chops.
- Remove the chops from the pan and let rest on a plate.
- Deglaze the pan with white wine and let it simmer until it is mostly reduced. Add the heavy cream to the pan along with any juices from the pork chops. Add the Dijon mustard and simmer for a few minutes until slightly thickened.
- Serve the sauce drizzled over the chops and enjoy!
Notes
Recipe Card Tips
- Pull the chops at 150°F, not the USDA minimum of 145°F. The extra few degrees accounts for carryover cooking while they rest and wait for the sauce.
- Don't rush the deglazing step. The wine needs to actually reduce and lift the browned bits before the cream goes in, or the sauce tastes flat.
Nutrition
Serving: 1pork chop | Calories: 504kcal | Carbohydrates: 4g | Protein: 31g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 124mg | Potassium: 600mg | Fiber: 1g | Sugar: 2g | Vitamin A: 959IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg | Net Carbohydrates: 3g