Keto Pork Chops Mushroom Sauce (Printer-Friendly Version)
Juicy pork chops with a creamy mushroom sauce, seasoned with garlic, Parmesan, and fresh spinach.
# Required Ingredients:
→ Pork
01 -
4 boneless pork chops
02 -
Kosher salt to taste
03 -
Freshly ground black pepper to taste
→ Fats and Oils
04 -
30 ml extra-virgin olive oil
→ Vegetables
05 -
225 g baby bella mushrooms, sliced
06 -
3 cups (90 g) packed baby spinach
07 -
2 cloves garlic, finely chopped
→ Dairy
08 -
120 ml heavy cream
09 -
50 g finely grated Parmesan cheese
→ Spices and Herbs
10 -
1 tsp dried oregano
11 -
Pinch of crushed red pepper flakes
# Step-by-Step Instructions:
01 -
Season pork chops on both sides with kosher salt and freshly ground black pepper. Heat extra-virgin olive oil in a large skillet over medium heat. Add pork chops and cook undisturbed for about 5 minutes per side until golden brown and the internal temperature reaches 63°C. Remove pork chops and keep warm.
02 -
In the same skillet, add sliced baby bella mushrooms and cook, stirring occasionally, until softened, approximately 5 minutes. Add finely chopped garlic and cook for an additional minute until fragrant, taking care not to burn.
03 -
Add heavy cream and finely grated Parmesan cheese to the skillet, stirring continuously to melt the cheese evenly. Incorporate dried oregano and crushed red pepper flakes, then season the sauce with salt and black pepper to taste. Bring to a simmer and cook for 3 minutes until the sauce thickens.
04 -
Stir in the baby spinach and cook until wilted, about 2 minutes. Return pork chops to the skillet, spooning sauce over them, and simmer for 5 minutes until pork chops are warmed through and flavors meld.
# Handy Cooking Tips:
01 -
Use freshly grated Parmesan for better flavor and texture. The pork chops and sauce can be refrigerated in an airtight container for up to 3-4 days.