Craving something rich, hearty, and keto-approved? My recipe for keto smothered pork chops are the answer to your low-carb comfort food dreams.
With a gluten-free almond flour and parmesan coating and a creamy mushroom onion gravy, this dish is sure to become a new favorite. Plus, it's an easy one-skillet dish and can be ready in under 30 minutes.
It's everything you love about Southern comfort food- minus the carbs and gluten.
At just 4 g net carbs per serving, this recipe is a keto-friendly winner the whole family will enjoy, even if they aren’t following a low-carb lifestyle!
Be sure to add it to your meal prep planner.
Low-Carb Smothered Pork Chops
Enjoy this pork chop recipe on busy weeknights or slow Sunday suppers.
The real star here is the creamy mushroom onion gravy. Made with fresh garlic, onions, baby Bella mushrooms, heavy cream, and savory chicken broth, this sauce is thickened naturally with Parmesan, no flour or cornstarch needed.
It’s rich, satisfying, and loaded with umami flavor. I promise it's just as flavorful as traditional gravy. You're welcome!
Ingredients Needed
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Here are the simple ingredients you need to make this pork chop recipe. For full measurements and nutrition details, see the printable recipe card at the bottom of this post.
- Boneless pork chops
- Almond flour, finely milled
- Parmesan cheese, finely grated
- Egg
- Water
- Garlic powder
- Onion powder
- Italian seasoning
- Salt
- Black pepper
- Red pepper flakes
- Cooking oil
Keto Mushroom Onion Gravy
- Unsalted butter
- Onion finely chopped
- Garlic cloves
- Sliced baby Bella mushrooms
- Heavy whipping cream
- Chicken broth or chicken stock
- Parmesan cheese, finely grated
- Fresh chopped parsley, for garnish or even fresh thyme
How To Make This Gluten-Free Smothered Pork Chops
Start by patting the pork chops dry and seasoning them evenly on both sides with salt and black pepper.
In a shallow bowl, whisk together the egg and water to create your egg wash.
Then, in a separate bowl, mix the almond flour, Parmesan cheese, Italian seasoning, garlic powder, onion powder, red pepper flakes, and the remaining salt and pepper to make the flavorful gluten-free breading mixture.
Working one at a time, dip each pork chop into the egg wash, making sure it’s fully coated, then dredge it in the almond flour mixture. Press the coating firmly onto both sides of the pork chop so it adheres well, then gently shake off any excess.
Heat a large skillet over medium-high heat and add the cooking oil. Once hot, place the pork chops into the skillet, being careful not to overcrowd the pan.
Cook them for about three minutes without turning, until the bottom is golden brown, then flip and cook the other side for another three minutes.
Once all the chops are cooked, transfer them to a paper towel-lined plate to drain and set aside while you prepare the gravy.
Keto Mushroom Onion Gravy
In the same skillet, reduce the heat to medium and add the butter. When it’s melted, stir in the sliced mushrooms, chopped onions and minced garlic.
Cook for a few minutes until the mushrooms are golden and any liquid they release has evaporated.
Next, pour in the chicken broth and heavy cream, scraping the bottom of the pan with a wooden spoon to deglaze and lift up all the flavorful brown bits.
Let the sauce simmer gently for about 5 to 7 minutes, or until it thickens slightly. Stir in the Parmesan cheese until melted and fully incorporated.
Finally, return the pork chops to the skillet, nestling them into the sauce. Allow everything to simmer together for a couple more minutes. Just before serving, sprinkle with freshly chopped parsley for garnish.
Type Of Mushrooms That Work Well In This Recipe
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I chose to use baby Bella mushrooms for this gravy. However, you can use a variety of fresh mushrooms or even a combination.
The following are some of my recommendations that work well for this creamy sauce.
- Cremini mushrooms
- Shiitake mushrooms
- White button mushrooms
Serving Suggestions
Once you have prepared this pork chop recipe, there are a variety of ways to serve it. Here are a few suggestions to get you started:
- If you're looking for a heartier meal, try serving the pork chops with some cauliflower mash or cauliflower rice. This will help soak up the delicious mushroom onion gravy for a filling and satisfying meal.
- Serve the pork chops with a side of asparagus salad, zucchini noodles, or roasted vegetables for a complete and nutritious meal.
Storing Instructions.
Store any leftovers in an airtight container in the refrigerator for up to three days, or freeze them in the freezer for up to three weeks.
Other Keto Pork Recipes To Try
The following are some other pork based recipes you might want to try soon.
Keto Smothered Pork Chops (Gluten-Free)
This Southern keto smothered pork chop recipe is comfort food at its best. The pork chops are lightly coated in a mixture of almond flour and Parmesan cheese, pan-seared to perfection, and topped with a savory mushroom and onion gravy.
Ingredients
- 6 boneless pork chops
- ½ cup of finely milled almond flour
- ¼ cup of parmesan cheese finely grated
- 1 egg, room temperature
- 3 tablespoons of water
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 tablespoon of Italian seasoning
- 1 ½ teaspoons of salt (divided)
- 1 teaspoon of black pepper (divided)
- ¼ teaspoon of red pepper flakes
- 3 tablespoons of cooking oil
Keto Mushroom Gravy
- 3 tablespoons of unsalted butter
- 1 cup of finely chopped onion
- 4 minced garlic cloves
- 2 cups of sliced mushrooms ( I used baby Bella mushrooms)
- 1 ½ cup of heavy cream
- ½ cup of chicken broth
- ¼ cup of finely grated parmesan cheese
- 2 tablespoons of fresh chopped parsley for garnish
Instructions
- Begin by seasoning the pork chops with ¾ teaspoon of salt and ½ teaspoon of black pepper.
- In a small shallow bowl, combine the almond flour, parmesan cheese, Italian spices, garlic powder, onion powder, remaining salt and pepper for the bread coating and set it aside.
- In another small shallow bowl, whisk the whole egg with the water for the egg wash.
- Next, carefully dip the boneless pork chops on both sides with the egg wash, dredge each into the breadcrumb mixture, lay the pork chop in the coating, turn it over, and press the pork chops into the breading to coat well. Then shake off the excess breading.
- Heat a large skillet over medium-high heat. Add the oil. Cook each pork chop for about three minutes without turning until lightly golden brown. Then flip the pork chop and cook until equally brown on the other side, about three minutes. Repeat with the remaining pork chops. Transfer them to a paper towel-lined plate to drain and set it aside.
- Proceed to make the mushroom sauce.
- To make the sauce, in the same pan you cooked the pork chops, add the unsalted butter over medium-high heat and cook the mushroom slices, onion and garlic for a few minutes until they are golden brown, and all the liquid has evaporated.
- Next, add the chicken broth and heavy cream to deglaze the pan. Scrape the bottom of the pan to help get all the brown bits.
- Reduce the heat to a low simmer.
- Cook the sauce for 5-7 minutes, until it thickens slightly, then stir in the Parmesan cheese.
- Once the sauce has thickened, return the pork chops to the sauce and serve with fresh chopped parsley.
- Serve over a bed of cauliflower rice or cauliflower mash.
- Store any leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three weeks in the freezer.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 525Total Fat: 33.2gSaturated Fat: 18.1gCholesterol: 172mgSodium: 525mgCarbohydrates: 5.9gNet Carbohydrates: 4gFiber: 1.9gSugar: 2.8gProtein: 31g
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