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Elevate your weeknight dinner with this gourmet, keto-friendly one-pan wonder. Thick-cut bacon, earthy cremini mushrooms, and juicy bone-in pork chops come together in a silky garlic cream sauce.
The Essentials
- Prep time: 10 mins | Cook time: 30 mins
- Diet: Keto, Low-Carb, High-Protein
- Key Pro-Tip: Use bone-in chops for maximum juiciness and flavor.
Ingredients
- 4 Bone-in pork chops (even thickness)
- 4 slices Thick-cut bacon, chopped
- 1 cup Cremini or button mushrooms, sliced
- 2 cloves Garlic, minced
- ½ cup Chicken broth + ¼ cup Heavy cream
- Seasoning: Olive oil, salt, pepper, and dried thyme/rosemary
Quick-Step Instructions
- Prep: Preheat oven to 190°C (375°F). Season chops with salt and pepper.
- Crisp: Fry bacon in an oven-safe skillet until crispy. Remove bacon, but keep the fat in the pan.
- Sear: Add olive oil to the fat and sear chops for 3-4 minutes per side until golden. Set chops aside.
- Sauté: Brown mushrooms in the same pan (5-7 mins), adding garlic for the last minute.
- Sauce: Pour in broth to deglaze (scrape the bottom!), stir in heavy cream and herbs. Simmer.
- Bake: Return chops and bacon to the pan. Spoon sauce over them. Bake for 15-20 minutes (until internal temp hits 63°C/145°F).
- Rest: Let sit for 5 minutes before serving to keep them tender.
Why You’ll Love It
- High Protein: Excellent source of B6, B12, and Zinc.
- Immune Boost: Garlic and mushrooms provide antioxidants and Vitamin D.
- Versatile: Want a kick? Add red pepper flakes. Want it vegetarian? Swap bacon for extra mushrooms and use veggie broth.
Storage Tip: Lasts 3 days in the fridge. Reheat slowly in a skillet to keep the pork from drying out!