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Pork chops good enough to serve to company but easy enough for a weeknight meal Keto friendly too!
Keto Friendly Pork Chops
In the interest of full disclosure, I don’t follow any specific diet. I’m old and fat and likely to stay that way.
However, I have many friends who follow a keto eating plan. I have to say that when they post pics of the food they made or recipes they plan to cook, they always look so good that they are recipes I would make for myself.
One friend told me that these would certainly fit in with her dietary plan so just in case you’re looking for a ket0 friendly pork chops recipe, here it is.
Gourmet In Less Than 30 Minutes
Delicious as this dinner is, it takes less than 30 minutes to make.
Everything is pretty much quick cooking–even the cabbage because it’s cut roughly but very small.
The thin pork chops are also quick cooking. However, you can use thicker pork chops, but naturally, they will take a tad longer to cook. And resist the urge to overcook pork. I’m guilty of this too and constantly have to remind myself not to do that. Pork is safe to eat at an internal temperature of 140F/60C.
Use A Good Mustard
You’ll get the best flavor and results when you use a good-quality mustard.
Definitely reach for the imported variety and get the whole grain one too. You won’t be sorry.
But never overlook a house brand. This comes with some trial and error but the best tasting smooth dijon I tasted is that big box store that begins with a “W’s” house brand. Yes, it is very VERY good.
And now a word about the butter. Yes, it’s optional, but I encourage you to use it. The secret to many great restaurant dishes is the addition of bits of butter in a sauce. Butter seems to meld all flavors together wonderfully. It never disappoints.
Pork Chops with Creamy Dijon Cabbage
- 4 loin pork chops about 1 pound total
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbs olive oil divided
- 1/2 cup finely diced onion about 1/2 large onion
- 4 cups rough chopped green cabbage about 1 pound
- 1 tbs butter optional
- 3/4 cup heavy whipping cream
- 2 tbs Dijon mustard
- 2 tbs fresh lemon juice
- 1/4 tsp white pepper or to taste
- Pat the pork chops dry and season with salt and pepper.
- In a large skillet over medium-high heat, heat the oil until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover to keep warm.
- Add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.
- Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine
- Add the chops back to the skillet. Lower the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.
- Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.