21 Delicious Keto Pork Chop Recipes for Every Occasion

Savory, succulent, and satisfying—pork chops are the unsung heroes of the keto kitchen, offering endless possibilities for delicious, low-carb meals. Whether you’re craving a quick weeknight dinner, a cozy comfort dish, or something special for the weekend, our roundup of 21 mouthwatering recipes has you covered. Dive in and discover your next favorite way to enjoy this versatile cut!

Garlic Butter Keto Pork Chops

Revered for their succulent texture and rich flavor, these Garlic Butter Keto Pork Chops are a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for a cozy dinner, they’re seared to golden perfection and basted with a luxurious garlic butter that infuses every bite with warmth and depth.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (I find the bone adds incredible flavor)
• 2 tbsp unsalted butter (grass-fed for that extra richness)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp sea salt (I prefer the subtle crunch of flaky sea salt)
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp smoked paprika (for a hint of smokiness)
• 1/4 cup chicken stock (homemade stock elevates the dish)
• Fresh parsley, chopped (for a bright, herby finish)

Instructions

1. Preheat your skillet over medium-high heat and add the olive oil, ensuring it’s shimmering but not smoking.
2. Season the pork chops evenly with sea salt, black pepper, and smoked paprika on both sides.
3. Place the pork chops in the skillet, searing for 4-5 minutes on the first side until a golden crust forms. Tip: Avoid moving them to ensure a perfect sear.
4. Flip the pork chops and reduce the heat to medium. Cook for another 4-5 minutes, or until the internal temperature reaches 145°F for medium doneness.
5. Add the butter and minced garlic to the skillet, tilting it to let the butter melt and foam around the pork chops. Tip: Basting the chops with the garlic butter ensures every bite is flavorful.
6. Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet for added depth. Let it simmer for 1-2 minutes to slightly reduce.
7. Remove the skillet from the heat and sprinkle the pork chops with freshly chopped parsley. Tip: Letting the chops rest for a few minutes before serving ensures juiciness.

Outstanding in their simplicity, these pork chops boast a crispy exterior giving way to tender, juicy meat, all enveloped in a garlic butter sauce that’s nothing short of divine. Serve them over a bed of creamy cauliflower mash for a complete keto-friendly meal that’s sure to impress.

Keto Parmesan Crusted Pork Chops

Perfectly golden and irresistibly crispy, these Keto Parmesan Crusted Pork Chops are a testament to how low-carb eating doesn’t have to sacrifice flavor or texture. Pair them with a simple arugula salad for a meal that’s both sophisticated and satisfying.

Ingredients

• 4 boneless pork chops (about 1 inch thick; I find this thickness ensures juiciness without overcooking)
• 1 cup grated Parmesan cheese (the real deal, not the powdered kind, makes all the difference)
• 1/2 cup almond flour (for that perfect, keto-friendly crunch)
• 1 tsp garlic powder (because what’s a pork chop without a hint of garlic?)
• 1 tsp paprika (adds a subtle smokiness and beautiful color)
• 1 large egg (I like to whisk mine in a shallow bowl for easy dipping)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• Salt and pepper to taste (freshly ground pepper elevates the dish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for baking.
2. In a shallow dish, combine the Parmesan cheese, almond flour, garlic powder, paprika, salt, and pepper, mixing well to distribute the flavors evenly.
3. In another shallow dish, whisk the egg until it’s fully beaten, creating a smooth binder for the coating.
4. Dip each pork chop into the egg, allowing any excess to drip off, then press firmly into the Parmesan mixture, ensuring both sides are well coated.
5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the pork chops to the skillet, cooking for 3-4 minutes on each side until the coating is golden brown and crispy.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
8. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute, ensuring maximum flavor and tenderness.

Juicy on the inside with a delightfully crispy crust, these pork chops are a keto dream come true. Serve them atop a bed of creamy cauliflower mash for a comforting, low-carb twist on a classic comfort meal.

Keto Pork Chops with Creamy Mushroom Sauce

Lusciously tender and brimming with rich flavors, this dish transforms the humble pork chop into a keto-friendly masterpiece, enveloped in a creamy mushroom sauce that’s both indulgent and perfectly balanced.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for optimal juiciness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup heavy cream (for that luxurious sauce texture)
• 8 oz cremini mushrooms, sliced (their earthy flavor is unmatched)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup chicken broth (homemade or low-sodium preferred)
• 1 tsp dried thyme (or fresh if you have it, about 1 tbsp)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Preheat your skillet over medium-high heat and add the olive oil, heating until shimmering but not smoking.
2. Season the pork chops generously with salt and pepper on both sides, then sear in the skillet for 4-5 minutes per side, until a golden crust forms. Tip: Avoid moving them too soon to get that perfect sear.
3. Remove the pork chops and set aside; in the same skillet, add the mushrooms and sauté until they release their moisture and turn golden, about 5 minutes.
4. Add the garlic and thyme, stirring for about 30 seconds until fragrant. Tip: Garlic burns quickly, so keep the heat moderate.
5. Pour in the chicken broth to deglaze the pan, scraping up any browned bits for extra flavor.
6. Reduce the heat to low and stir in the heavy cream, simmering gently until the sauce thickens slightly, about 3-4 minutes. Tip: Don’t let it boil to prevent curdling.
7. Return the pork chops to the skillet, spooning the sauce over them, and cook for an additional 2-3 minutes to heat through.

Gloriously rich and satisfying, these pork chops boast a creamy sauce that clings lovingly to each bite, with mushrooms adding a delightful earthiness. Serve atop a bed of cauliflower mash for a complete keto feast that feels anything but restrictive.

Keto Pork Chops with Brussels Sprouts

Brimming with flavor and perfectly suited for a low-carb lifestyle, these Keto Pork Chops with Brussels Sprouts offer a delightful balance of savory and sweet, making them an ideal choice for a sophisticated yet comforting meal.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for optimal juiciness)
• 1 lb Brussels sprouts, halved (look for bright green, firm sprouts)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced releases the best aroma)
• 1 tsp smoked paprika (adds a deep, smoky flavor)
• Salt and freshly ground black pepper (to season, but be precise)
• 1/2 cup chicken stock (homemade or low-sodium for better control)
• 1 tbsp butter (unsalted, to finish with richness)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting.
2. Season the pork chops generously with salt, pepper, and smoked paprika on both sides.
3. Heat 2 tbsp of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the pork chops for 3 minutes per side until a golden crust forms, then transfer to a plate.
5. In the same skillet, add the remaining olive oil and Brussels sprouts, cut side down, to caramelize for 4 minutes without stirring.
6. Add minced garlic around the sprouts, stirring gently to avoid burning, for 1 minute until fragrant.
7. Pour in chicken stock, scraping up any browned bits for added flavor, then return pork chops to the skillet.
8. Transfer the skillet to the oven and roast for 10 minutes, or until pork reaches an internal temperature of 145°F (63°C).
9. Remove from oven, dot with butter, and let rest for 5 minutes to allow juices to redistribute.

Lusciously tender pork chops paired with caramelized Brussels sprouts create a dish that’s both hearty and refined. Serve atop a warm plate with the pan juices drizzled over for an extra layer of flavor, or alongside a crisp salad for contrast.

Keto Pork Chops with Avocado Salsa

Just when you thought pork chops couldn’t get any more indulgent, this keto-friendly recipe pairs them with a vibrant avocado salsa, elevating the humble chop to gourmet status. The combination of juicy, perfectly seared pork and the creamy, zesty salsa is a match made in culinary heaven.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for optimal juiciness)
• 2 ripe avocados (I always go for Hass—they’re creamier and richer)
• 1/4 cup diced red onion (for a sharp, colorful kick)
• 1 jalapeño, seeded and minced (adjust to your heat preference)
• 1/4 cup chopped cilantro (fresh is non-negotiable here)
• 2 tbsp lime juice (freshly squeezed makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season the chops generously)

Instructions

1. Preheat your skillet over medium-high heat and add 1 tbsp of olive oil, ensuring it’s shimmering but not smoking.
2. Season both sides of the pork chops liberally with salt and pepper, then sear in the skillet for 4-5 minutes per side, until a golden crust forms and the internal temperature reaches 145°F.
3. While the chops rest, dice the avocados and combine with red onion, jalapeño, cilantro, lime juice, and remaining olive oil in a bowl. Gently toss to mix, seasoning lightly with salt.
4. Top each pork chop with a generous spoonful of the avocado salsa, ensuring every bite is as flavorful as it is beautiful.

Out of the oven, these pork chops are succulent and tender, with the avocado salsa adding a refreshing contrast. Serve them atop a bed of crisp arugula for an extra layer of texture and color, making the dish as visually appealing as it is delicious.

Keto Pork Chops with Cauliflower Mash

Just when you thought comfort food couldn’t get any better, along comes this keto-friendly twist on a classic. Succulent pork chops paired with creamy cauliflower mash offer a decadent yet wholesome meal that’s sure to impress.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (I find the bone adds incredible flavor)
• 1 large head of cauliflower, cut into florets (look for fresh, firm heads for the best texture)
• 1/2 cup heavy cream (for that irresistibly creamy mash)
• 4 tbsp unsalted butter (I always use European-style for its richer taste)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp smoked paprika (adds a subtle depth)
• Salt and freshly ground black pepper (to season perfectly)
• 2 tbsp extra virgin olive oil (my go-to for searing)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for perfectly cooked chops.
2. Season the pork chops generously with salt, pepper, and smoked paprika on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork chops for 3 minutes per side until golden brown, then transfer the skillet to the oven.
5. Bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C) for juicy, perfectly cooked chops.
6. While the chops bake, steam the cauliflower florets until very tender, about 10 minutes.
7. Drain the cauliflower well, then blend with heavy cream, butter, and minced garlic until smooth. Season with salt and pepper to taste.
8. Remove the pork chops from the oven and let them rest for 5 minutes to redistribute the juices.
9. Serve the pork chops over a bed of creamy cauliflower mash, garnishing with a sprinkle of smoked paprika if desired.

Nothing beats the combination of tender, flavorful pork chops with the velvety smoothness of cauliflower mash. For an extra touch of elegance, drizzle with a bit of truffle oil before serving.

Keto Pork Chops with Bacon and Blue Cheese

Crafted for those who cherish the rich, savory depths of comfort food without the carb-heavy guilt, this dish marries the succulence of pork chops with the bold flavors of bacon and blue cheese, creating a keto-friendly masterpiece that’s as indulgent as it is nutritious.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (I find the bone adds incredible flavor)
• 4 slices of thick-cut bacon, chopped (because everything’s better with bacon)
• 1/2 cup crumbled blue cheese (opt for a high-quality brand for that creamy, tangy punch)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 tsp garlic powder (for that essential aromatic kick)
• Salt and freshly ground black pepper, to taste (always freshly ground for maximum flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking the pork chops.
2. Season both sides of the pork chops generously with salt, pepper, and garlic powder. Let them sit at room temperature for 10 minutes to absorb the flavors.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the pork chops, searing for 3-4 minutes per side until golden brown. Tip: Don’t move them around too much to get a perfect sear.
4. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
5. While the pork chops bake, cook the chopped bacon in a separate pan over medium heat until crispy, about 5 minutes. Drain on paper towels.
6. Remove the pork chops from the oven and let them rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist.
7. Sprinkle the crispy bacon and crumbled blue cheese over the pork chops. Return to the oven for 1-2 minutes just to melt the cheese slightly.

The result is a dish where the juicy pork chops are perfectly complemented by the crispy bacon and the creamy, tangy blue cheese, creating a symphony of textures and flavors. Serve alongside a crisp green salad to cut through the richness for a balanced meal.

Keto Pork Chops with Spinach and Artichokes

Flavorful and satisfying, these Keto Pork Chops with Spinach and Artichokes are a testament to the beauty of low-carb dining, blending rich textures and vibrant flavors in a dish that’s as nutritious as it is delicious.

Ingredients

• 4 bone-in pork chops, about 1 inch thick (I find the bone adds incredible flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cups fresh spinach, tightly packed (the darker the leaves, the better)
• 1 cup artichoke hearts, drained and quartered (jarred works wonderfully here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/4 cup grated Parmesan cheese (I prefer the sharpness of aged Parmesan)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pork chops later.
2. Season both sides of the pork chops generously with salt and pepper.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork chops for 3 minutes on each side, or until a golden crust forms. Remove and set aside on a plate.
5. In the same skillet, add the minced garlic and sauté for about 30 seconds, just until fragrant.
6. Add the spinach and artichoke hearts, stirring until the spinach wilts, about 2 minutes.
7. Pour in the heavy cream and sprinkle the Parmesan cheese, stirring to combine and melt the cheese into a creamy sauce.
8. Return the pork chops to the skillet, nestling them into the spinach and artichoke mixture.
9. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
10. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Velvety cream clings to each bite of tender pork, while the spinach and artichokes offer a delightful contrast in texture. Serve this dish with a side of roasted cauliflower for a complete keto-friendly meal that doesn’t skimp on flavor or satisfaction.

Keto Pork Chops with Lemon Garlic Sauce

Savory and succulent, these keto pork chops with lemon garlic sauce are a testament to the beauty of simple ingredients coming together to create a dish that’s both luxurious and comforting. Perfect for a weeknight dinner that feels anything but ordinary, this recipe promises a meal that’s as nourishing as it is delicious.

Ingredients

• 4 bone-in pork chops (about 1 inch thick) – the bone adds incredible flavor.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 4 cloves garlic, minced – because fresh is always best.
• 1/2 cup chicken broth – opt for low-sodium to control the saltiness.
• 1/4 cup heavy cream – it lends a luxurious texture to the sauce.
• 2 tbsp fresh lemon juice – for that bright, tangy kick.
• 1 tsp lemon zest – it intensifies the lemon flavor beautifully.
• Salt and freshly ground black pepper – to season the chops perfectly.
• 2 tbsp unsalted butter – it adds richness to the sauce.
• Fresh parsley, chopped – for a pop of color and freshness.

Instructions

1. Season both sides of the pork chops generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the pork chops to the skillet and sear until golden brown, about 4 minutes per side. Tip: Don’t move them around too much to get a perfect crust.
4. Remove the pork chops from the skillet and set aside on a plate.
5. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant. Tip: Watch closely to prevent burning.
6. Pour in the chicken broth to deglaze the skillet, scraping up any browned bits with a wooden spoon.
7. Stir in the heavy cream, lemon juice, and lemon zest. Bring the mixture to a simmer and let it thicken slightly, about 2 minutes.
8. Return the pork chops to the skillet, along with any accumulated juices. Spoon the sauce over the chops and simmer for an additional 2 minutes to heat through.
9. Remove from heat and swirl in the butter until melted. Tip: This enriches the sauce and gives it a glossy finish.
10. Sprinkle with chopped parsley before serving.

Golden and glistening, these pork chops are a delight with their creamy, tangy sauce clinging to every bite. Serve them over a bed of cauliflower mash to soak up every last drop of that delicious sauce, or alongside a crisp green salad for a lighter option.

Keto Pork Chops with Rosemary and Thyme

Gracefully elevating the humble pork chop to new heights, this keto-friendly recipe marries the robust flavors of rosemary and thyme with the succulent tenderness of perfectly cooked meat. Ideal for a sophisticated weeknight dinner or a lavish weekend feast, it’s a dish that promises to delight the senses without compromising on health.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (I find the bone adds incredible flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh rosemary, finely chopped (fresh is key here for that aromatic punch)
• 1 tbsp fresh thyme leaves (stripped from the stems for ease)
• 1 tsp garlic powder (for that subtle background warmth)
• Salt and freshly ground black pepper (to season generously)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. Season both sides of the pork chops generously with salt, pepper, and garlic powder, pressing the spices into the meat for better adhesion.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
4. Sear the pork chops for 3 minutes on each side until a golden crust forms, using tongs to flip them carefully.
5. Sprinkle the chopped rosemary and thyme over the pork chops, then transfer the skillet to the preheated oven.
6. Roast for 10-12 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer for perfectly juicy chops.
7. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Every bite of these keto pork chops offers a harmonious blend of herby fragrance and juicy, flavorful meat, with a crust that’s irresistibly golden. Serve atop a bed of sautéed greens or alongside roasted cauliflower for a complete, low-carb meal that feels anything but restrictive.

Keto Pork Chops with Green Beans Almondine

Perfectly seared pork chops paired with crisp-tender green beans and toasted almonds create a dish that’s as nutritious as it is indulgent, a testament to the elegance of keto cooking.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for optimal juiciness)
• 1 lb fresh green beans (trimmed, because nobody likes those stringy ends)
• 1/4 cup sliced almonds (toasted, for that irresistible crunch)
• 3 tbsp unsalted butter (I always reach for European-style for its richer flavor)
• 2 tbsp olive oil (extra virgin, my kitchen staple)
• 2 cloves garlic (minced, because fresh is best)
• Salt and pepper (to season, but we’ll be specific about amounts in the steps)
• 1/2 lemon (juiced, for a bright finish)

Instructions

1. Preheat your oven to 400°F to ensure it’s ready for finishing the pork chops.
2. Season both sides of the pork chops generously with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the pork chops for 3 minutes per side until a golden crust forms.
5. Transfer the skillet to the oven and bake for 6-8 minutes, or until the internal temperature reaches 145°F.
6. While the pork chops bake, melt 2 tbsp butter in a separate pan over medium heat.
7. Add the green beans and sauté for 5 minutes, until they start to soften but remain crisp.
8. Stir in the garlic and almonds, cooking for another 2 minutes until fragrant.
9. Remove from heat and toss with the remaining 1 tbsp butter and lemon juice for a glossy finish.
10. Let the pork chops rest for 5 minutes before serving to redistribute the juices.

Zesty and satisfying, these keto pork chops with green beans almondine offer a delightful contrast of textures, from the succulent meat to the crunchy almonds. Serve atop a warm platter for a family-style meal that’s sure to impress.

Keto Pork Chops with Zucchini Noodles

Lusciously tender and brimming with flavor, these Keto Pork Chops with Zucchini Noodles are a testament to the elegance of low-carb dining. Perfectly seared pork chops rest atop a bed of spiralized zucchini, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for optimal juiciness)
• 2 large zucchinis (spiralized into noodles; I find the texture just right when they’re slightly al dente)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp unsalted butter (adds a rich depth to the pork’s crust)
• 2 cloves garlic (minced; because fresh is always best)
• 1 tsp dried thyme (for that earthy aroma)
• Salt and freshly ground black pepper (to season; I’m generous with the pepper for a bit of heat)

Instructions

1. Preheat your skillet over medium-high heat and add 1 tbsp of olive oil, ensuring the pan is hot enough to sear the pork chops beautifully.
2. Season the pork chops generously with salt, pepper, and dried thyme on both sides.
3. Place the pork chops in the skillet, searing for about 4 minutes on each side until a golden crust forms. Tip: Resist the urge to move them around; this ensures a perfect sear.
4. Add the butter and minced garlic to the skillet, spooning the melted butter over the chops for an extra layer of flavor. Cook for an additional minute.
5. Remove the pork chops from the skillet and let them rest on a plate covered loosely with foil. Tip: Resting allows the juices to redistribute, making the chops incredibly tender.
6. In the same skillet, add the remaining olive oil and the zucchini noodles, sautéing for 2-3 minutes until just tender. Tip: Overcooking the zucchini can make it watery, so keep an eye on it.
7. Season the zucchini noodles with a pinch of salt and pepper, then divide among plates, topping each with a pork chop.

With its succulent pork and crisp-tender zucchini noodles, this dish offers a delightful contrast in textures. The garlic and thyme infuse the meat with aromatic flavors, making it a sophisticated yet straightforward meal. Serve it with a sprinkle of Parmesan for an extra touch of umami.

Keto Pork Chops with Creamy Garlic Spinach

Craving a dish that marries simplicity with sophistication? These keto pork chops, nestled in a bed of creamy garlic spinach, offer a luxurious yet approachable meal that’s perfect for a weeknight dinner or a special occasion.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for optimal juiciness)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 teaspoon sea salt (I love the subtle crunch it adds)
• 1/2 teaspoon black pepper (freshly ground for the best flavor)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 cup heavy cream (for that irresistibly rich texture)
• 4 cups fresh spinach (packed, as it wilts down significantly)
• 1/2 teaspoon nutmeg (a pinch adds a warm, nutty depth)

Instructions

1. Preheat your skillet over medium-high heat and add the extra virgin olive oil, swirling to coat the pan evenly.
2. Season the pork chops on both sides with sea salt and black pepper, then sear in the skillet for 4-5 minutes per side, until a golden crust forms and the internal temperature reaches 145°F.
3. Remove the pork chops from the skillet and let them rest on a plate, tented with foil to keep warm.
4. In the same skillet, reduce the heat to medium and sauté the minced garlic for about 30 seconds, until fragrant but not browned.
5. Pour in the heavy cream and stir in the nutmeg, letting the mixture simmer for 2-3 minutes to thicken slightly.
6. Add the fresh spinach to the skillet, stirring gently until it wilts into the creamy sauce, about 2 minutes.
7. Return the pork chops to the skillet, spooning the creamy garlic spinach over them to reheat for a minute.

This dish boasts a harmonious blend of textures, from the succulent pork chops to the velvety spinach. For an elegant presentation, serve atop a swirl of cauliflower puree or alongside roasted Brussels sprouts for a complete keto-friendly feast.

Keto Pork Chops with Roasted Radishes

Perfectly seared and succulent, these keto pork chops paired with caramelized roasted radishes offer a delightful contrast of textures and flavors, making it an ideal dish for those seeking a low-carb yet indulgent meal.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (I find the bone adds incredible flavor)
• 1 lb radishes, halved (their peppery bite mellows beautifully when roasted)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (for that quick flavor boost)
• 1 tsp smoked paprika (adds a subtle depth)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts)
• 2 tbsp unsalted butter (because everything’s better with butter)
• Fresh thyme sprigs (for a fragrant garnish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting.
2. Pat the pork chops dry with paper towels; this step is crucial for a good sear.
3. Season both sides of the pork chops evenly with 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, and smoked paprika.
4. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
5. Sear the pork chops for 3 minutes per side until a golden crust forms, then transfer them to a plate.
6. In the same skillet, add the remaining 1 tbsp olive oil and the halved radishes, tossing to coat. Season with 1/4 tsp salt and a pinch of black pepper.
7. Roast in the preheated oven for 15 minutes, stirring halfway, until the radishes are tender and slightly caramelized.
8. Return the pork chops to the skillet, nestling them among the radishes, and top each with 1/2 tbsp butter.
9. Roast for an additional 5 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
10. Garnish with fresh thyme sprigs before serving.

Keto never tasted so good, with the pork chops boasting a juicy interior and a crust that’s packed with flavor, while the radishes offer a sweet, tender contrast. Serve this dish atop a bed of creamy cauliflower mash for an extra keto-friendly touch.

Keto Pork Chops with Asparagus and Hollandaise

Lusciously tender and perfectly seasoned, this dish marries the rich flavors of keto-friendly pork chops with the crisp freshness of asparagus, all draped in a velvety hollandaise sauce that’s nothing short of divine.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for optimal juiciness)
• 1 lb asparagus, trimmed (look for spears with tight, vibrant green tips)
• 3 large egg yolks (I find room temperature yolks emulsify more smoothly)
• 1/2 cup unsalted butter, melted (extra virgin olive oil can substitute for a lighter version)
• 1 tbsp lemon juice (freshly squeezed, please—it makes all the difference)
• 1/4 tsp cayenne pepper (a pinch more if you like a subtle kick)
• Salt and freshly ground black pepper (to season the chops and asparagus)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the asparagus later.
2. Season both sides of the pork chops generously with salt and black pepper.
3. Heat a large skillet over medium-high heat and sear the chops for 3-4 minutes per side, until a golden crust forms. Tip: Avoid moving them around too much to get that perfect sear.
4. Transfer the chops to a plate and cover loosely with foil to rest, which lets the juices redistribute.
5. In the same skillet, add the asparagus, seasoning lightly with salt and pepper. Sauté for 2 minutes, then transfer to the oven to roast for 8-10 minutes, until just tender.
6. While the asparagus roasts, whisk the egg yolks and lemon juice in a heatproof bowl until thickened. Tip: A double boiler setup prevents the eggs from scrambling.
7. Gradually drizzle in the melted butter, whisking constantly, until the hollandaise is smooth and has doubled in volume. Stir in the cayenne pepper.
8. Plate the rested pork chops alongside the roasted asparagus, generously spooning the hollandaise over both. Tip: For an extra touch of elegance, garnish with a sprinkle of fresh herbs or lemon zest.

Juicy and flavorful, the pork chops pair beautifully with the crisp-tender asparagus, while the hollandaise adds a luxurious creaminess that ties the dish together. Serve this masterpiece on a warm platter for a family-style meal that’s sure to impress.

Keto Pork Chops with Cabbage and Bacon

Brimming with rich flavors and hearty textures, this dish combines succulent pork chops with the earthy sweetness of cabbage and the smoky depth of bacon, creating a keto-friendly meal that’s as nourishing as it is indulgent.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for perfect juiciness)
• 4 cups shredded green cabbage (I love the crunch it adds)
• 6 slices thick-cut bacon, chopped (because everything’s better with bacon)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 tsp garlic powder (for that essential umami kick)
• Salt and freshly ground black pepper (to season generously)
• 1/2 cup chicken broth (homemade or store-bought, but low-sodium is my preference)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for perfectly baked pork chops.
2. Season the pork chops on both sides with garlic powder, salt, and pepper, letting the flavors meld for about 10 minutes at room temperature.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the pork chops, searing for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to get a good sear.
4. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
5. While the pork bakes, cook the chopped bacon in a separate pan over medium heat until crispy, about 5 minutes. Remove with a slotted spoon, leaving the drippings in the pan.
6. Add the shredded cabbage to the bacon drippings, sautéing for 5 minutes until slightly wilted. Pour in the chicken broth, cover, and simmer for another 5 minutes until the cabbage is tender. Tip: A splash of apple cider vinegar can brighten the flavors if you like.
7. Stir the crispy bacon back into the cabbage, adjusting seasoning if necessary.
8. Serve the pork chops atop the cabbage and bacon mixture, drizzling any pan juices over the top for extra moisture and flavor.

Now, the pork chops emerge from the oven juicy and flavorful, their edges crisped to perfection, while the cabbage and bacon meld into a savory, slightly sweet accompaniment. For a stunning presentation, garnish with fresh thyme or a sprinkle of crushed red pepper flakes for a hint of heat.

Keto Pork Chops with Spicy Jalapeno Cream Sauce

Zesty flavors and succulent textures define this dish, a perfect blend of heat and richness that promises to elevate your keto dining experience. The spicy jalapeno cream sauce adds a bold contrast to the tender, juicy pork chops, creating a harmonious balance that’s both indulgent and satisfying.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for optimal juiciness)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup heavy cream (for that luxurious sauce consistency)
• 2 jalapenos, finely diced (seeds removed for less heat, if preferred)
• 1/4 cup chicken broth (homemade adds depth, but store-bought works fine)
• 1 tsp garlic powder (for a quick flavor boost)
• Salt and pepper (I like to use Himalayan pink salt for its mineral richness)

Instructions

1. Preheat your skillet over medium-high heat and add the olive oil, swirling to coat the pan evenly.
2. Season the pork chops generously with salt, pepper, and garlic powder on both sides.
3. Once the oil is shimmering, add the pork chops to the skillet. Sear for 4-5 minutes per side, or until a golden crust forms and the internal temperature reaches 145°F.
4. Remove the pork chops from the skillet and let them rest on a plate, covered loosely with foil.
5. In the same skillet, reduce the heat to medium and add the diced jalapenos. Sauté for 2 minutes until they start to soften.
6. Pour in the chicken broth to deglaze the pan, scraping up any browned bits for extra flavor.
7. Stir in the heavy cream and simmer the sauce for 3-4 minutes, until it thickens slightly.
8. Return the pork chops to the skillet, spooning the sauce over them to coat evenly. Heat for an additional minute to warm through.

Delight in the creamy, spicy sauce that clings to each bite of the perfectly cooked pork chops. Serve atop a bed of cauliflower rice for a complete keto-friendly meal that doesn’t skimp on flavor or satisfaction.

Keto Pork Chops with Sun-Dried Tomato Cream Sauce

On a bustling evening when time is of the essence yet the palate demands something extraordinary, this dish emerges as a savior. Keto Pork Chops with Sun-Dried Tomato Cream Sauce is a harmonious blend of succulent meat and a velvety, tangy sauce that promises to elevate your dinner table.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (I find the bone adds incredible flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup heavy cream (for that lush, creamy texture we all crave)
• 1/4 cup sun-dried tomatoes, chopped (packed in oil for extra richness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 tsp smoked paprika (adds a subtle depth)
• Salt and freshly ground black pepper (to season perfectly)
• 1/4 cup chicken broth (homemade or low-sodium preferred)
• Fresh basil, for garnish (a pop of color and freshness)

Instructions

1. Preheat your skillet over medium-high heat and add the extra virgin olive oil, swirling to coat the pan evenly.
2. Season the pork chops generously with salt, pepper, and smoked paprika on both sides.
3. Once the oil is shimmering, add the pork chops. Sear for 4-5 minutes per side until a golden crust forms. Tip: Resist the urge to move them around; letting them sear undisturbed is key to that perfect crust.
4. Remove the pork chops from the skillet and set aside on a plate, loosely covered with foil to keep warm.
5. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
6. Stir in the chopped sun-dried tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
7. Pour in the heavy cream, stirring to combine, and let the sauce simmer for 2-3 minutes until slightly thickened. Tip: The sauce should coat the back of a spoon when it’s ready.
8. Return the pork chops to the skillet, spooning the sauce over them, and cook for an additional 2 minutes to ensure everything is heated through.
9. Garnish with fresh basil before serving. Tip: For an elegant presentation, slice the pork chops against the grain before plating.

This dish boasts a luxurious texture with the pork chops remaining juicy beneath their crispy exterior, while the sun-dried tomato cream sauce offers a bright, tangy contrast. Serve it over a bed of cauliflower rice for a complete keto-friendly meal that doesn’t skimp on flavor or sophistication.

Keto Pork Chops with Herb Butter

Rustling through the pages of culinary delights, today we explore a dish that marries simplicity with sophistication, perfect for those following a keto lifestyle yet unwilling to compromise on flavor. These succulent pork chops, adorned with a velvety herb butter, promise a meal that’s both nourishing and indulgent.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (I find the bone adds an incredible depth of flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 tsp sea salt (for that perfect seasoning balance)
• 1/2 tsp freshly ground black pepper (freshly ground makes all the difference)
• 4 tbsp unsalted butter, softened (room temperature blends beautifully with herbs)
• 2 tbsp finely chopped fresh herbs (a mix of rosemary, thyme, and parsley elevates the dish)
• 1 clove garlic, minced (for a hint of pungent warmth)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for perfectly cooked chops.
2. Season both sides of the pork chops evenly with sea salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Sear the pork chops for 3 minutes per side, or until a golden crust forms. Tip: Avoid moving them around to get that perfect sear.
5. Transfer the skillet to the preheated oven and bake for 6-8 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Use a meat thermometer for precision.
6. While the chops bake, mix softened butter, chopped herbs, and minced garlic in a small bowl until well combined.
7. Remove the chops from the oven and let them rest for 5 minutes. Tip: Resting ensures juices redistribute, keeping the meat moist.
8. Top each pork chop with a generous dollop of herb butter before serving.

Keto Pork Chops with Herb Butter emerge from the oven with a juicy interior and a crust that’s irresistibly golden. The herb butter melts luxuriously over the warm chops, infusing each bite with aromatic flavors. Serve alongside a crisp salad or roasted vegetables for a meal that’s as balanced as it is delicious.

Keto Pork Chops with Mustard Cream Sauce

Revered for its simplicity and depth of flavor, this keto-friendly dish transforms humble pork chops into a luxurious meal, perfectly balanced with a velvety mustard cream sauce that promises to delight the palate.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (I find the bone adds incredible flavor)
• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1/2 cup heavy cream (for that indulgent, smooth sauce)
• 2 tbsp Dijon mustard (a sharp, tangy kick is essential)
• 1/2 tsp garlic powder (a quick flavor boost without the chopping)
• Salt and freshly ground black pepper (to season perfectly)
• 1/4 cup chicken broth (I prefer low-sodium to control the saltiness)
• 1 tbsp unsalted butter (for a rich, glossy finish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for perfectly cooked chops.
2. Season both sides of the pork chops generously with salt, pepper, and garlic powder.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear the pork chops for 3 minutes per side, or until a golden crust forms. Tip: Don’t move them around to get that perfect sear.
5. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the internal temperature reaches 145°F (63°C).
6. Remove the pork chops from the skillet and let them rest on a plate, covered loosely with foil.
7. Return the skillet to the stove over medium heat and add chicken broth, scraping up any browned bits for extra flavor.
8. Whisk in heavy cream and Dijon mustard, simmering for 2 minutes until the sauce thickens slightly. Tip: Keep the heat medium to prevent the cream from separating.
9. Stir in butter until melted and the sauce is smooth and glossy. Tip: This adds a luxurious texture to the sauce.
10. Serve the pork chops drizzled with the mustard cream sauce.

The pork chops emerge juicy and tender, with the mustard cream sauce offering a creamy, tangy contrast that elevates the dish. For an elegant presentation, garnish with fresh thyme or serve alongside roasted Brussels sprouts for a complete keto feast.

Keto Pork Chops with Roasted Garlic and Parmesan

Savory and succulent, these Keto Pork Chops with Roasted Garlic and Parmesan are a testament to the beauty of simple ingredients coming together to create a dish that’s both luxurious and comforting. Perfect for a weeknight dinner that feels anything but ordinary, this recipe promises a meal that’s as nourishing as it is delicious.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (I find the bone adds incredible flavor)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 6 cloves garlic, minced (because more garlic is always better)
• 1/2 cup grated Parmesan cheese (opt for freshly grated for the best melt)
• 1 tsp sea salt (I love the subtle crunch it adds)
• 1/2 tsp black pepper, freshly ground (for that sharp, aromatic kick)
• 1 tbsp fresh rosemary, finely chopped (it’s worth using fresh here)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. In a small bowl, combine the olive oil, minced garlic, sea salt, black pepper, and rosemary to create a fragrant marinade.
3. Generously coat each pork chop with the marinade, ensuring every inch is covered for maximum flavor.
4. Heat a large oven-safe skillet over medium-high heat and sear the pork chops for 2-3 minutes on each side until a golden crust forms.
5. Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
6. Sprinkle the grated Parmesan cheese over the pork chops during the last 2 minutes of roasting, allowing it to melt beautifully.
7. Remove from the oven and let the pork chops rest for 5 minutes before serving to ensure they’re juicy and tender.

Amazingly tender with a crispy, cheesy crust, these pork chops are a delight to the senses. Serve them alongside a crisp green salad or roasted vegetables for a complete meal that’s sure to impress.

Conclusion

Unleash the flavor of keto with these 21 mouthwatering pork chop recipes perfect for any event! Whether you’re craving something quick for weeknights or fancy for weekends, this roundup has you covered. We’d love to hear which dishes become your go-to—drop a comment below. Loved this collection? Share the delicious inspiration with fellow foodies on Pinterest!