These Keto Pork Chops in Creamy Dijon Mustard Sauce are tender and full of flavor. Sauteed together with fresh zucchini and squash, this is a one-pot meal that will delight your taste buds!
Dijon Mustard Alternatives
Dijon mustard has a very specific, strong flavor that is exceptional in this dish so if you have it, you’ll definitely want to use it.
If you’re out of dijon mustard though and don’t have time to run out for more, you have a few options that make reasonable substitutes.
- Yellow mustard (will be less spicy and slightly tarter)
- Spicy brown mustard (will be slightly spicier and grainier)
- Homemade dijon (best substitute if you have all the ingredients)
Health Benefits of Mustard
Regardless of which mustard you use, know that in addition to pleasing your taste buds, you’ll be doing something good for your body too.
Mustard provides a variety of health benefits including:
- Lowering your risk of cancer
- Relieving psoriasis symptoms
- Improving your cardiovascular health
- Relieving respiratory problems
How to Make Keto Pork Chops in Creamy Dijon Mustard Sauce
This is an easy one-pot meal that you can have on the table in 30 minutes (depending on how thick you like your sauce). And you won’t need any special ingredients, just items you can find at any local grocery store.
Ingredients Needed
- 5 Small bone in pork chops
- 1 Large zucchini sliced
- 1 Large yellow squash sliced
- ½ Onion diced
- ½ c Bone broth
- 1 c Heavy whipping cream
- 2 tbsp Dijon mustard
- ½ tsp Oregano
- 2 tbsp Olive oil
- Salt and pepper to taste
Step 1: Sauté Vegetables
Start by heating a large skillet over medium high heat. Add one tablespoon of olive oil, then add the sliced zucchini and yellow squash.
Sauté for five to seven minutes, just until the squash is lightly browned and starting to get tender.
Remove the zucchini and yellow squash to a warming dish. Return the skillet to the stove, still on medium high heat.
Step 2: Sauté Pork Chops
Add another tablespoon of olive oil to the skillet. Then, carefully place the pork chops in the pan.
Season the pork chops with salt and pepper.
Sear the pork chops on both sides for three to five minutes. Continue cooking for another one to three minutes until the internal temperature of the pork chops reaches 140°F.
Remove the pork chops to a warming dish. Pour off the extra grease, leaving a thin layer in the bottom of the pan and return the skillet to the stove.
Step 3: Make the Creamy Dijon Mustard Sauce
Add the diced onion to the skillet.
Cook the diced onions, stirring often, until they soften and start to turn translucent. Then, stir in the bone broth.
Use the liquid to loosen any bits stuck to the bottom of the pan and scrape them up. We’re simply deglazing the pan.
Now it’s time to add the heavy cream.
Follow with the dijon mustard. Stir to combine, then add the oregano.
Stir again. Then, turn down the heat to medium low. Simmer, stirring occasionally, until the sauce has thickened to your desired consistency.
Step 4: Combine
To finish up, we need to add the pork chops and vegetables to the sauce. Mix them in well to coat each piece in sauce.
That’s it! Dinner is ready to serve.
Keto Pork Chops in Creamy Dijon Mustard Sauce
Ingredients
- 5 Small bone in pork chops
- 1 Large zucchini sliced
- 1 Large yellow squash sliced
- ½ Onion diced
- ½ c Bone broth
- 1 c Heavy whipping cream
- 2 tbsp Dijon mustard
- ½ tsp Oregano
- 2 tbsp Olive oil
- Salt and pepper to taste
Instructions
- Heat 1 tbsp of the olive oil in a large skillet over medium high heat.
- Add the sliced zucchini and yellow squash to the heated skillet, and saute for 5-7 minutes
until the vegetables are starting to become tender, but still have some bite to them. Remove the vegetables to a plate and keep warm. - Add the other tbsp of olive oil to the skillet, and place the bone in pork chops into the
heated skillet. - Apply salt and pepper to the pork chops, and cook until browned on both sides, and until
the center reaches an internal temperature of at least 140 degrees. - Remove the pork chops from the skillet and keep warm.
- Pour off any extra grease from the skillet, and add in the diced onion.
- Cook for a few minutes until the onion begins to become tender.
- Stir in the bone broth, and scrape the bottom of the skillet to deglaze it.
- Add in the heavy whipping cream, mustard, and oregano, stirring well to combine.
- Reduce the heat to medium or medium low, and cook until the sauce has thickened a bit. Add salt
and pepper to taste. - Mix back in the
sauteed vegetables and the pork chops, and serve.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 568Total Fat: 41gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 186mgSodium: 371mgCarbohydrates: 6gFiber: 2gSugar: 4gProtein: 44g
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