Low Carb Pork Chops
My version of a garlicky, cheesy pan-seared pork chop — adapted from What’s In The Pan, with more cheese, more garlic, no thyme.”
4
servings10
minutes20
minutesIngredients
4 boneless pork chops (I prefer the thin cut, but you do you. Just make sure they’re boneless!)
2 tablespoons butter (salted or unsalted doesn’t matter)
- Seasoning Mixture
⅔ cup blanched almond flour
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Italian seasoning
Salt and pepper to taste
- Sauce
2 tablespoons butter
6 cloves garlic, minced – (Garlic is such a “do you” ingredient. I love garlic, so I add a lot. You can adjust to your taste but I wouldn’t go with less than 2 cloves)
1 cup Parmesan cheese (look, there’s no such thing as too much cheese in my life. I doubled this from the original and will never go back. TRUST ME you want a full cup)
½ cup dry white wine
½ lemon (a sploosh of lemon juice from the bottle works just fine. And yes, “sploosh” is a real measurement.)
½ cup chicken stock (sodium free, sodium full — your heart health is up to you)
½ cup heavy cream
1 teaspoon Italian seasoning
Directions
- Choose your bowl size. If you’re a clean cook, grab a medium bowl. If your kitchen tends to look like a tornado whipped through after you’re done cooking (like mine does) grab a large bowl to minimize spill over. Whisk together 2/3 cup almond flour, 1 tsp garlic powder, 1 tsp onion powder, and 2 tsp Italian seasoning. Set it aside for a minute.
- First, season pork chops with salt and pepper to your liking. I like salt. I don’t like pepper. So my chops are heavier on the salt and lighter on the pepper. Do you. Plop one of your chops right into the dry mixture and press down. Then flip it and do the same to the other side. Make sure your chop is thoroughly coated in the mix. Flip it again just to be sure. Repeat for the rest of the chops.
- Drop 2 tablespoons of butter in a large skillet over medium-high heat. Once the pan is hot, but hopefully before you burn the butter, add pork chops. Now we’re going to sear them by cooking for 3-4 minutes on medium-high heat. If you’re rockin’ some thin cut chops, stick closer to the 3 minutes so you don’t over cook them. Thicker chops should go the full four minutes Reduce the heat to medium and flip your chops over. Cook another 3-4 minutes (Your kitchen smells amazing, doesn’t it?!), then remove them from heat and transfer to a plate. Cover them to keep warm.
- Keeping the heat at medium, add another 2 tablespoons of butter and your 6 cloves (or however many make you happy) of minced garlic. Cook for 1-2 minutes until your garlic smells delicious. Pour in your 1/2 cup of wine and then squeeze your lemon (or sploosh your lemon juice) into the pan. Then add 1/2 cup of chicken stock and 1/2 cup of heavy cream. Bring to a boil and then lower heat. Simmer on low for 2-3 minutes.
- Add 1 teaspoon of Italian seasoning and a bit of salt and pepper (don’t go crazy). Now the magic happens! Add 1 cup of Parmesan cheese and then simmer for 2-3 minutes (you might need to bump up the heat a wee bit). Stir occasionally to keep the cheese from clumping up. Taste the sauce and add more seasoning if you’re feeling it.
- Reduce heat to low and put your pork chops into the sauce. Swirl them around and get them fully coated in the deliciousness. Keep them in the sauce for 2-3 minutes. If your chops are a little thicker, turn up the heat so they fully cook through.
- Plate your pork chops with a healthy amount of sauce. I highly recommend serving them with bread rolls because you’re not going to want to let the extra sauce go to waste. Enjoy!