Keto Creamy Dijon Pork Chops

My skillet was still smoking when my partner walked in asking what smelled so good, and I realized I'd been so focused on getting the pork chops golden that I hadn't even noticed the kitchen had filled with this incredible savory aroma. That's when I knew this Dijon cream sauce was going to be a keeper, not just another weeknight dinner but something people would actually ask for by name. The Brussels sprouts were already turning crispy in the oven, their edges catching caramel-brown, and suddenly a simple keto meal felt like something worth celebrating.

I made this for a friend who'd just started keto and was worried everything would taste bland or feel like deprivation, and watching her take that first bite of pork chop drenched in mustard cream changed her whole mindset about the diet. The way her eyes lit up when she tasted the sauce told me everything, and she immediately texted me the next day asking for the recipe. That's when I realized this dish wasn't just low-carb friendly, it was genuinely crave-worthy.

Ingredients

• Boneless pork chops (1-inch thick): Thickness matters here because it gives you enough surface area for a golden crust while keeping the inside juicy, and I learned the hard way that thinner chops dry out faster than you'd think.
• Sea salt and freshly ground black pepper: Don't skip the grinding step, because pre-ground pepper tastes dusty by comparison and this dish deserves better.
• Olive oil and unsalted butter: The combination gives you a higher smoke point than butter alone while keeping that rich flavor the sauce needs.
• Heavy cream: Full fat is non-negotiable here if you want that luxurious mouthfeel that makes this worth eating.
• Dijon mustard and whole grain mustard: The smooth Dijon carries the main flavor while whole grain adds a subtle texture and slight graininess that makes the sauce more interesting.
• Garlic and fresh thyme: Minced garlic dissolves into the sauce while thyme leaves stay visible and fragrant, signaling to everyone eating that this wasn't rushed.
• Chicken broth: This keeps the sauce from becoming too heavy and adds savory depth that balances the cream beautifully.
• Brussels sprouts: Halved with the cut side down against the pan is the secret to getting them golden and crispy instead of steamed.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Get your oven ready and prep the Brussels sprouts:

Preheat to 425°F and toss your halved Brussels sprouts with olive oil, salt, and pepper, arranging them cut-side down on the baking sheet so they'll caramelize instead of steam. This matters more than you'd think, and I learned it after too many batches that came out soft and forgettable.

Dry and season the pork chops:

Pat them completely dry with paper towels because any moisture on the surface will steam rather than sear, and seasoning them right before cooking means the salt won't have time to draw out the juices. Trust this step even though it seems fussy.

Sear the pork chops to golden perfection:

Heat your skillet with oil and butter until it's shimmering and almost smoking, then lay the chops down and don't touch them for 3 to 4 minutes so they develop that gorgeous crust. Flip once and cook the other side the same way, using a meat thermometer to check for 145°F inside because that's the sweet spot between cooked and tender.

Build the sauce with garlic and thyme:

After removing the pork, lower the heat and let the garlic and thyme toast for just 30 seconds until fragrant, which unlocks all their flavor without burning them. This moment is quick but crucial, and your nose will tell you exactly when to move on to the next step.

Deglaze and simmer the broth:

Pour in the chicken broth and scrape up all those golden bits stuck to the bottom of the skillet because that's pure flavor that you don't want to waste. Let it bubble gently for about 2 minutes while you watch it reduce slightly.

Create the creamy Dijon sauce:

Stir in the heavy cream and both mustards, letting everything combine into a silky sauce that coats the back of a spoon. Simmer gently for 2 to 3 minutes until it thickens just enough to feel luxurious.

Reunite the pork with the sauce:

Return the chops and any juices to the skillet, spoon that beautiful sauce over them, and simmer together for 2 more minutes so everything melds. This finishing touch ensures the pork absorbs all those creamy, tangy flavors.

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There's a moment when you're plating this dish where the creamy sauce coats the spoon just right, and you realize you've made something that tastes restaurant quality while sitting at your kitchen counter in sweatpants. That feeling of accomplishment, paired with the actual deliciousness, is what keeps me coming back to this recipe again and again.

Why This Sauce Works So Well

The magic of this sauce isn't magic at all, it's just understanding that Dijon mustard has enough acidity to cut through richness while heavy cream provides the luxurious texture that makes pork chops feel special. I used to think you needed wine or fancy stock to make things taste elevated, but this simple combination proved that sometimes the best flavors come from three or four really good ingredients working together. The chicken broth keeps it from feeling heavy, and the thyme and garlic tie everything into a cohesive flavor profile that whispers rather than shouts.

The Brussels Sprouts Secret

Roasting Brussels sprouts cut-side down sounds basic, but it's the difference between crispy caramelized vegetables and steamed sadness, and I wish someone had explained this to me years earlier. The cut side touches the hot pan and develops this incredible deep brown color while the rounded side stays tender inside, creating a textural contrast that keeps them interesting throughout the meal. Don't shake the pan too early either, let them sit undisturbed for the first 15 minutes so they have time to commit to that crust.

Timing and Temperature Tricks

The reason this meal comes together in 45 minutes is because you're doing things simultaneously, the Brussels sprouts roasting while the pork cooks, and that requires a little planning but pays off in actually reasonable weeknight timing. Temperature control matters too, starting the pork on medium-high for the sear, then dropping to medium for the sauce so you don't reduce everything too quickly or brown things too aggressively. One last thought before you cook this:

• Let the pork rest on that plate while you make the sauce, it keeps cooking slightly and gets more tender while you work.
• Don't skip tenting the pork with foil after searing, it keeps it warm without letting it overcook from residual heat.
• Taste the sauce before serving and adjust with a squeeze of lemon if it feels too rich, brightness changes everything about how the dish lands on the palate.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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This is the kind of recipe that becomes a regular player in your rotation, not because it's complicated but because it tastes good enough to feel special while being straightforward enough to make on a tired Tuesday. That's the whole reason I keep coming back to it.

Recipe Questions & Answers

→ What cut of pork works best?

Boneless chops about 1-inch thick are ideal—they sear beautifully and stay juicy during cooking. Thinner cuts may overcook before developing proper color.

→ Can I make the sauce ahead?

The sauce reheats well, though it may thicken slightly—simply add a splash of cream or broth when rewarming to reach the desired consistency.

→ What vegetables pair well?

Brussels sprouts offer excellent contrast, but roasted cauliflower, broccoli, or green beans work equally well with the tangy cream sauce.

→ Is whole grain mustard necessary?

Not required—the extra mustard adds subtle texture and visual interest, but smooth Dijon alone creates a perfectly delicious sauce.

→ How do I know when pork is done?

An instant-read thermometer should read 145°F at the thickest part. The meat will have a slight blush but should be opaque throughout.

→ Can I use bone-in chops?

Absolutely—bone-in chops add flavor and may need an extra minute or two per side. They're also more forgiving if slightly overcooked.