Keto Creamy Dijon Pork Chops

There's something incredibly satisfying about the sizzle of a perfectly seasoned pork chop hitting a hot skillet. This Keto Creamy Dijon Pork Chops recipe transforms humble ingredients into a restaurant-worthy meal that's surprisingly simple to prepare. The marriage of tangy Dijon mustard and velvety cream creates a sauce so delicious you'll want to lick your plate clean, while the roasted Brussels sprouts offer the perfect caramelized counterpoint to the rich, savory pork.

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This recipe brings together the rustic charm of pan-seared meat with the sophistication of a French-inspired sauce. As the pork sizzles in the skillet, it creates a foundation of savory flavors that infuse the entire dish. The Brussels sprouts, often misunderstood and underappreciated, transform in the oven's high heat to become crispy, nutty delights that even vegetable skeptics will devour. This meal strikes the perfect balance between simple preparation and impressive presentation, making it ideal for both casual family dinners and entertaining guests.

• Pork Chops: 4 boneless pork chops (about 1-inch thick), 1 tsp sea salt, ½ tsp freshly ground black pepper, 1 tbsp olive oil, 1 tbsp unsalted butter
• Creamy Dijon Sauce: ½ cup heavy cream, 2 tbsp Dijon mustard, 1 tbsp whole grain mustard (optional, for texture), 2 cloves garlic (minced), ½ cup chicken broth (preferably low sodium), 1 tsp fresh thyme leaves (or ½ tsp dried thyme), 1 tbsp chopped fresh parsley (for garnish)
• Roasted Brussels Sprouts: 1 lb (450 g) Brussels sprouts (trimmed and halved), 2 tbsp olive oil, ½ tsp sea salt, ¼ tsp freshly ground black pepper

Prepare the Brussels sprouts

Preheat your oven to 425°F (220°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet, cut side down. Roast for 25–30 minutes until golden and crispy, shaking halfway through.

Season and cook the pork chops

Meanwhile, pat pork chops dry and season with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear pork chops for 3–4 minutes per side until golden and cooked through (internal temperature: 145°F/63°C). Transfer to a plate and tent with foil.

Make the Dijon sauce

Lower the heat to medium. In the same skillet, add garlic and thyme; sauté 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits. Simmer 2 minutes. Stir in heavy cream and both mustards. Simmer 2–3 minutes until slightly thickened.

Finish the dish

Return pork chops and any juices to the skillet, spoon sauce over, and simmer 2 more minutes. Serve pork chops with creamy Dijon sauce, garnished with parsley, alongside roasted Brussels sprouts.

Verwenden Sie einen Temperaturanzeiger, um sicherzustellen, dass die Schweinekotelett eine Kerntemperatur von 63°C (145°F) erreichen. Vermeiden Sie Überkochen, da die Koteletts sonst zäh werden. Wenn die Sauce zu dick wird, können Sie einen Schuss Brühe hinzufügen, um die gewünschte Konsistenz zu erreichen. Stellen Sie außerdem sicher, dass die Pfanne nicht zu heiß ist, wenn Sie die Soße zubereiten, damit die Sahne nicht gerinnt.

Für eine spezielle Note können Sie einen Spritzer trockenen Weißwein nach dem Anbraten des Knoblauchs hinzufügen. Wenn Sie kein Schweinefleisch mögen oder eine Alternative suchen, funktionieren Hähnchenbrust oder -schenkel hervorragend in diesem Rezept - passen Sie die Garzeit entsprechend an. Rosenkohl kann durch andere keto-freundliche Gemüsesorten wie Blumenkohl, Spargel oder Zucchini ersetzt werden, wenn Sie Abwechslung wünschen.

Servieren Sie diese cremigen Dijon-Schweinekoteletts direkt aus der Pfanne für eine rustikale Präsentation oder angerichtet auf vorgewärmten Tellern für ein eleganteres Erlebnis. Ein einfacher Beilagensalat mit Zitronenvinaigrette ergänzt das reichhaltige Gericht. Obwohl dieses Rezept bereits kohlenhydratarm ist, können Sie für Nicht-Keto-Esser ein Stück knuspriges Baguette zum Auftunken der köstlichen Sauce anbieten.

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This Keto Creamy Dijon Pork Chops recipe is proof that low-carb eating doesn't mean sacrificing flavor or satisfaction. The combination of succulent pork, tangy-creamy sauce, and caramelized Brussels sprouts creates a meal that feels indulgent while supporting your dietary goals. It's the kind of dish that becomes a regular in your cooking rotation—easy enough for weeknights but special enough to make any dinner feel like a celebration. As the seasons change, you might find yourself craving this comforting, flavor-packed meal again and again.

Recipe FAQ

→ How do you achieve a crispy crust on pork chops?

Pat the pork chops dry, season well, and sear in a hot skillet with olive oil and butter until golden brown on each side.

→ Can I substitute the pork chops with another protein?

Yes, chicken breasts can be used as an alternative, adjusting cooking time accordingly.

→ What is the key to a creamy Dijon sauce?

The combination of heavy cream, Dijon mustard, garlic, and fresh thyme creates a smooth, tangy sauce that coats the meat beautifully.

→ How are the Brussels sprouts roasted to achieve crispiness?

Toss halved Brussels sprouts with olive oil, salt, and pepper, then roast cut side down at a high temperature until golden and crisp.

→ Can I add extra flavor to the sauce?

Adding a splash of dry white wine after sautéing the garlic enhances the sauce’s depth and brightness.