I have been on the hunt for the best pork chop recipe since my family has started complaining about eating “too much chicken” recently. I can not help it, there are so many easy keto chicken recipes out there!
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To me, pork chops are all about the gravy – so creating a good keto pork chop gravy recipe was the goal.
I used a thick cut for the best boneless pork chop recipe, but you can use thin and bone in cuts – again it is all about the gravy!
These were a huge hit with my family
This Keto Pork Chops and Gravy Recipe goes fantastically well with my Roasted Balsamic Brussels Sprouts! So yum!
You can scroll down for a printable version of this recipe! Enjoy!
Thick Cut Pork Chops in Parmesan Basil Cream Sauce
Serves 4
Ingredients:
- 4 Thick cut boneless pork chops
- 1 tbsp. Butter unsalted
- 1 tbsp. Olive oil
- 1 c. Chopped onion
- 4 Cloves minced garlic
- ½ c. Bone broth
- 1 c. Heavy whipping cream
- 1 tsp. Basil
- 1 tsp. Garlic powder
- ¾ c. Parmesan cheese
- 2 tbsp. Chopped parsley
- Salt and pepper to taste
Instructions:
Begin by heating up 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add salt and pepper to taste to both sides of the pork chops.
Place the pork chops in the heated skillet, and cook evenly on both sides until they reach an internal temperature of at least 145 degrees. Set them aside to rest.
Into the same skillet, add the chopped onion. Cook for 2-3 minutes until it begins to brown and turn tender.
Add in 4 cloves of minced garlic and cook for an additional 30 seconds.
Reduce the heat to medium low and whisk in the basil, garlic powder and parmesan cheese. Cook on medium-low until the sauce thickens.
Pour in ½ cup of bone broth and 1 cup of heavy whipping cream.
Mix in 2 tablespoons of chopped parsley, and stir to combine.
Return the pork chops to the skillet, coat in sauce, and cook for a few additional minutes to heat the pork back up.
Thick Cut Pork Chops in Parmesan Basil Cream Sauce
Ingredients
- 4 Thick cut boneless pork chops
- 1 tbsp. Butter unsalted
- 1 tbsp. Olive oil
- 1 c. Chopped onion
- 4 Cloves minced garlic
- ½ c. Bone broth
- 1 c. Heavy whipping cream
- 1 tsp. Basil
- 1 tsp. Garlic powder
- ¾ c. Parmesan cheese
- 2 tbsp. Chopped parsley
- Salt and pepper to taste
Instructions
- Begin by heating up 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add salt and pepper to taste to both sides of the pork chops.
- Place the pork chops in the heated skillet, and cook evenly on both sides until they reach an internal temperature of at least 145 degrees. Set them aside to rest.
- Into the same skillet, add the chopped onion. Cook for 2-3 minutes until it begins to brown and turn tender.
- Add in 4 cloves of minced garlic and cook for an additional 30 seconds.
- Pour in ½ cup of bone broth and 1 cup of heavy whipping cream.
- Reduce the heat to medium low and whisk in the basil, garlic powder and parmesan cheese. Cook on medium-low until the sauce thickens.
- Mix in 2 tablespoons of chopped parsley, and stir to combine.
- Return the pork chops to the skillet, coat in sauce, and cook for a few additional minutes to heat the pork back up.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 681 Total Fat: 51g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 23g Cholesterol: 193mg Sodium: 577mg Carbohydrates: 12g Fiber: 1g Sugar: 5g Protein: 45g
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