Keto Creamy Mushroom Pork Chops

There's something undeniably comforting about a perfectly cooked pork chop bathed in a rich, creamy sauce. This Keto Creamy Mushroom Pork Chops recipe delivers on all fronts - juicy bone-in chops with a golden sear, enveloped in a decadent mushroom sauce that's brightened with garlic, Dijon, and fresh parsley. The unexpected star companion? Roasted radishes that transform in the oven to become tender, flavorful alternatives to potatoes, making this dish completely keto-friendly without sacrificing satisfaction.

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This dish brings together the hearty satisfaction of perfectly cooked pork with the earthy depth of mushrooms and the bright tang of Dijon mustard. The sauce, enriched with Parmesan and heavy cream, coats each bite with velvety luxury. While the pork chops take center stage, don't overlook the humble radish transformation - these peppery vegetables mellow dramatically when roasted, taking on a potato-like quality that makes them perfect for soaking up every last bit of that magnificent sauce.

• Pork Chops and Seasoning: 4 bone-in pork chops (about 1-inch thick), 1 tsp salt, ½ tsp black pepper, 1 tsp smoked paprika, 1 tbsp olive oil
• Roasted Radishes: 1 lb (450 g) radishes (trimmed and halved), 1½ tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, ½ tsp dried thyme
• Creamy Mushroom Sauce: 2 tbsp unsalted butter, 8 oz (225 g) cremini or white mushrooms (sliced), 3 cloves garlic (minced), ½ cup (120 ml) heavy cream, ½ cup (120 ml) chicken broth, 2 tsp Dijon mustard, ¼ cup (25 g) grated Parmesan cheese, 2 tbsp fresh parsley (chopped, plus more for garnish), Salt and pepper to taste

Prepare and roast the radishes

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss radishes with olive oil, salt, black pepper, and thyme. Spread in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and tender.

Season and sear the pork chops

Meanwhile, pat pork chops dry with paper towels. Season both sides with salt, black pepper, and smoked paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and sear for 3–4 minutes per side, until golden brown. Remove pork chops to a plate; cover loosely with foil.

Prepare the mushroom sauce

In the same skillet, reduce heat to medium. Add butter and mushrooms. Sauté for 5–6 minutes, until mushrooms are browned and moisture evaporates. Add minced garlic and cook for 1 minute until fragrant. Stir in heavy cream, chicken broth, Dijon mustard, and Parmesan cheese. Simmer for 2–3 minutes, stirring, until sauce thickens slightly. Season with salt and pepper to taste.

Finish cooking the pork chops

Return pork chops and any juices to the skillet, nestling them into the sauce. Simmer for 3–5 minutes, until pork chops are cooked through (internal temperature should reach 145°F/63°C). Sprinkle with chopped parsley. Serve pork chops with creamy mushroom sauce and roasted radishes on the side.

When searing the pork chops, resist the urge to move them around in the pan too much. Let them develop a nice golden crust by leaving them undisturbed for the full 3-4 minutes per side. For the creamiest sauce, make sure to let it simmer gently rather than boil rapidly, which can cause separation. If you prefer a thicker sauce, you can let it reduce slightly longer before returning the pork chops to the pan.

This versatile recipe can be adapted in several ways while keeping it keto-friendly. For a deeper flavor profile, add ¼ cup of dry white wine to deglaze the pan after cooking the mushrooms. If you're dairy-sensitive, substitute coconut cream for the heavy cream and omit the Parmesan (though this will change the flavor profile). Feel free to experiment with different mushroom varieties - a mix of cremini, shiitake, and oyster mushrooms creates an even more complex sauce. For a spicy kick, add a pinch of red pepper flakes to the sauce.

Serve these luscious pork chops with the roasted radishes arranged around the plate and the sauce generously spooned over the top. A sprinkle of additional fresh parsley adds color and freshness. For a complete keto meal, add a simple side salad dressed with olive oil and lemon juice. If you're serving guests who aren't following a keto diet, you can offer crusty bread on the side for them to soak up the delicious sauce. For a special touch, pair this dish with a glass of dry white wine like Chardonnay or Sauvignon Blanc.

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This Keto Creamy Mushroom Pork Chops with Roasted Radishes brings restaurant-quality dining to your home kitchen while keeping carbs in check. The combination of tender meat, rich sauce, and transformed vegetables creates a meal that feels indulgent without the carb overload. It's proof that keto eating can be luxurious and satisfying, perfect for both weeknight dinners and special occasions. Each bite offers a perfect harmony of flavors that will leave you wondering why you ever needed potatoes or pasta as the base for such a magnificent sauce.

Recipe FAQ

→ Can I substitute the radishes with other vegetables?

Yes, roasted cauliflower or broccoli can be used as alternative sides for similar texture and taste profiles.

→ How do I ensure the pork chops stay juicy?

Patting the pork chops dry and searing them over medium-high heat helps develop a golden crust while retaining moisture inside.

→ What is the purpose of Dijon mustard in the sauce?

Dijon mustard adds a subtle tang and depth, balancing the creaminess of the sauce with a mild sharpness.

→ Can I make the sauce dairy-free?

To make the sauce dairy-free, swap heavy cream with coconut cream and omit the Parmesan cheese.

→ Is it necessary to use bone-in pork chops?

Bone-in chops provide more flavor and moisture, but boneless pork chops can be used with slightly adjusted cooking times.