Keto Pork Chops with Creamy Mustard Sauce

These delicious Keto pork chops in mustard cream sauce make a simple, satisfying weeknight dinner that the whole family will enjoy. Serve them alongside cauliflower rice, cauliflower mashed potatoes, or roasted vegetables for a low-carb, comforting meal.

The ketogenic recipes I share are designed to be family-friendly so you don’t have to prepare separate meals. These pork chops are quick to make and deliver a rich, creamy dijon mustard sauce that reheats well—perfect for meal prep or busy evenings.

The sauce is made with heavy whipping cream, dijon mustard, and a touch of oregano to round out the flavor. It clings to bone-in pork chops and pairs beautifully with sautéed zucchini and yellow squash, or with sautéed mushrooms for an extra savory side.

More keto recipe ideas to try: Keto Avocado Chips, Low Carb Egg Roll in a Bowl, Low Carb Stuffed Sweet Peppers. These make great accompaniments to the pork chops or options to rotate through your weekly menu.

How to make Keto pork chops

Prep Time: 10 minutes
Cook Time: 20–30 minutes
Servings: 5

Ingredients

• 5 small bone-in pork chops
• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 1/2 onion, diced
• 1/2 cup bone broth
• 1 cup heavy whipping cream
• 2 tbsp Dijon mustard
• 1/2 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the sliced zucchini and yellow squash and sauté for 5–7 minutes, until the vegetables are tender but still have a bit of bite. Remove to a plate and keep warm.
3. Add the remaining 1 tablespoon of olive oil to the skillet and place the bone-in pork chops in the hot pan. Season both sides with salt and pepper.
4. Cook the pork chops until browned on both sides and the internal temperature reaches at least 140°F (60°C). Remove the pork chops from the skillet and keep warm while you make the sauce.
5. Pour off excess fat from the skillet, then add the diced onion. Cook for a few minutes until the onion begins to soften and become translucent.
6. Stir in the bone broth, scraping the bottom of the skillet to deglaze and lift browned bits for extra flavor.
7. Add the heavy whipping cream, Dijon mustard, and oregano. Stir well to combine and bring the mixture to a gentle simmer.
8. Reduce the heat to medium-low and simmer until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
9. Return the sautéed vegetables and pork chops to the skillet, spooning sauce over the meat. Warm everything together for a minute or two, then serve.

Keto Pork Chops In Mustard Cream Sauce

This recipe produces a velvety, tangy sauce that complements the pork without overwhelming it. Using bone-in chops helps retain moisture and adds flavor. The cream and Dijon combine to create a sauce that reheats well, making this a reliable option for leftovers and meal prep.

To serve, spoon the mustard cream sauce over the pork chops and vegetables. Garnish with a sprinkle of fresh herbs if you like—parsley or chives add color and a fresh note without extra carbs.

How to freeze

These pork chops with mustard cream sauce freeze and reheat well. Allow the chops and sauce to cool completely, then transfer to an airtight container and freeze. Thaw in the refrigerator overnight before reheating gently on the stovetop or in the oven. Reheat slowly to avoid separating the cream sauce.

Pin this recipe for later and keep it in your rotation as an easy, low-carb dinner option that spans the week.