Keto Creamy Dijon Pork Chops (Print Version)

Pan-seared pork chops with creamy Dijon sauce paired with crispy roasted Brussels sprouts, perfect for a low-carb dinner.

# What You'll Need:

→ Pork Chops

01 - 4 boneless pork chops, 1 inch thick
02 - 1 teaspoon sea salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Creamy Dijon Sauce

06 - ½ cup heavy cream
07 - 2 tablespoons Dijon mustard
08 - 1 tablespoon whole grain mustard
09 - 2 cloves garlic, minced
10 - ½ 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 - ½ teaspoon sea salt
16 - ¼ teaspoon freshly ground black pepper

# How-To Steps:

01 - Preheat oven to 425°F. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on baking sheet with cut side down and roast for 25-30 minutes until golden and crispy, shaking halfway through.
02 - Pat pork chops dry with paper towels and season both sides generously with salt and pepper.
03 - Heat olive oil and butter in large skillet over medium-high heat. Sear pork chops 3-4 minutes per side until golden brown and cooked through to internal temperature of 145°F. Transfer to plate and tent with aluminum foil.
04 - Lower heat to medium. Add minced garlic and thyme to the same skillet and sauté for 30 seconds until fragrant.
05 - Pour chicken broth into skillet, scraping up browned bits from bottom. Simmer for 2 minutes.
06 - Stir in heavy cream and both mustards. Simmer for 2-3 minutes until sauce is slightly thickened.
07 - Return pork chops and any accumulated juices to skillet. Spoon sauce over chops and simmer for 2 additional minutes.
08 - Transfer pork chops to serving plates with creamy Dijon sauce. Garnish with fresh parsley and serve alongside roasted Brussels sprouts.

# Expert Tips:

01 -
  • The Dijon cream sauce is silky and tangy without any flour or cornstarch tricks.
  • Your kitchen will smell like a French bistro, and nobody needs to know it took 45 minutes start to finish.
  • Crispy Brussels sprouts actually taste good here instead of feeling like the obligatory vegetable.
02 -
  • Never flip the pork more than once per side—constant fussing prevents crust formation and the meat releases from the pan naturally when properly seared.
  • If your sauce breaks or looks separated, remove it from heat and whisk in a tablespoon of cold cream off the heat; it should come back together smoothly.
03 -
  • Make the Brussels sprouts first so they can roast while you work on the pork—they're done around the same time if you time it right.
  • If your pork chops are thinner than an inch, reduce searing time to 2-3 minutes per side or they'll dry out before the crust forms.
Go Back