This post may contain affiliate links. Please read our disclosure policy.
These creamy pork chops are cheesy, garlicky, and herby. Perfect one-pan dinner that’s low-carb, gluten-free, and high-protein. With just 9g of net carbs per chop!
Each bite combines the delicious flavors of garlic, basil, and parmesan cheese. All combined through the creaminess and umami flavor provided by the heavy cream and the pork chops.
I know that you won’t want to put your fork down after taking that initial heavenly bite. I know I couldn’t.
This recipe offers 26 grams of protein per serving, only 9 grams of net carbs, and 41 grams of fats. A keto-lovers dream!
Pin this now to find it later
Pin ItBut, if you don’t follow a keto diet, you can easily adapt this recipe to fit your goals and needs. So, if you are more into a balanced approach, you can replace certain ingredients to reduce their fat content and add some healthy carbs like quinoa.
In the end, what I love about this recipe is that you can easily modify it based on your goals and needs.
Ingredients and Substitutes
4 pork chops – You don’t want to replace these since it’s the star of the dish. But, you can try using other proteins like chicken or tofu if you want a different variation.
Salt and black pepper
Unsalted butter (1 tbsp) – Try using ghee instead for an extra creamy and cheesy flavor.
Olive oil (1 tbsp) – If you don’t have olive oil, try using avocado oil or flaxseed oil. Make sure you use regular olive oil and avoid using extra virgin olive oil (this one is only for using raw or uncooked).
1 large onion – For the lazy hack, you can use onion powder or onion flakes.
4 cloves garlic – The same applies here. You can use garlic powder or garlic flakes.
Chicken broth (½ cup)
Heavy cream (1 cup) – While I recommend using regular heavy cream since it provides a lot of creaminess, if you want to reduce the fat content, try mixing milk with cornstarch.
Dried basil (1 tsp) – Don’t miss this important ingredient since it adds a punch of flavor.
Garlic powder (1 tsp) – You can also use garlic flakes.
Parmesan cheese (¾ cup ) – Make sure you don’t replace it with another cheese since it adds a different flavor.
Parsley – Use fresh parsley to add a bit of freshness to the dish.
How to Make Creamy Pork Chops
Step 1. Grab the salt and pepper and add to taste on both sides of the pork chops.
Step 2. Place a large skillet on medium-high heat and add the butter and olive oil.
Step 3. Place the pork chops on the skillet and cook them evenly on both sides until they are fully cooked. This should roughly take 8-10 minutes, but it depends on the size and thickness of the pork chops.
Once they are cooked, set them on the side.
Step 4. Add the chopped onions to the skillet and cook them with the butter and olive oil that is left on the pan. Cook them until they are golden brown, which should take 2-3 minutes.
Step 5. Add the minced garlic and cook it for 30 seconds.
Step 6. Pour the chicken broth and heavy cream into the skillet.
Step 7. Mix all of the ingredients well inside the skillet.
Step 8. Reduce the heat now to medium-low. Add in the dried basil, garlic powder, and parmesan cheese. Mix until everything is well-blended.
Step 9. Simmer on medium-low heat until the sauce thickens nicely. Mix throughout to avoid any kind of burning.
Step 10. Grab the pork chops and add them back into the skillet. Cook for another 2 minutes for the pork chops to heat again.
Step 11. Remove the skillet from the heat and sprinkle with the chopped parsley before serving them.
Pin this now to find it later
Pin ItPerfect Sides for Pork Chops
These pork chops are going to be the star of your lunch or dinner. So, choosing the right sides is going to be crucial to help elevate the dish.
Here are the sides I’ve figured work best with this creamy and delicious recipe.
- Garlic pasta
- Grilled tomatoes
- Zucchini boats
- Quinoa
- Green salad
- Mashed potatoes
Low Carb Sides
- Cauliflower rice
- Brussel sprouts
- Green salad
- Sauteed zucchini
- Broccoli
- Caprese salad
Extra Tip!
I recommend adding fresh options on the side and avoiding creamy or rich options. For example, I’ve realized that fully mashed potatoes work better along this recipe than heavy mashed potatoes that are high in butter or cheese.
Otherwise, it can result in a somewhat heavy meal.
Leftovers and Storage
This dish is best served straight from the skillet, but if you have some left, you can store it in an airtight glass container to reheat later in the week. I’ve found that it’s best to have 4-5 days after making since it can change the consistency and flavors.
While you could place them in the freezer, reheating this dish won’t be the same as having it fresh. So, I recommend you use this recipe when you have some time to cook.
Other One Pan Low Carb Recipes
Creamy Pork Chops
Ingredients
- 4 pork chops boneless, thick-cut
- Salt and black pepper to taste
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- ½ cup chicken broth
- 1 cup heavy cream
- 1 tsp dried basil
- 1 tsp garlic powder
- ¾ cup parmesan cheese grated
- Parsley chopped
Instructions
- Salt and pepper pork chops on both sides.
- Heat up a large skillet to medium-high heat. Add butter and olive oil.
- Place pork chops on the skillet and cook evenly on both sides until fully cooked. That will take about 8-10 minutes in total, based on the size of the chops. Set them aside to rest.
- Add chopped onion to the skillet with the fats in it. And cook until it starts browning up for around 2-3 minutes.
- Add minced garlic and cook for another 30 seconds. Then, pour in chicken broth and heavy cream.
- Reduce the heat to medium-low and stir in dried basil, garlic powder, and parmesan cheese. Simmer on medium-low until the sauce thickens.
- Return the pork chops back into the skillet, cook for 2 minutes for the pork to heat back up. Remove from the heat
- Sprinkle with chopped parsley before serving the chops with all the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious! Thanks for the recipe.
I am so glad, Alma! Thank you 🙂