These Pork Chops in Mushroom Sauce taste incredibly decadent, but they take just 30 minutes to prepare! This is an easy keto dinner recipe that anyone will happily gobble up!

Coated in a rich and creamy white wine sauce, this naturally low-carb and gluten-free recipe for pork chops with mushroom cream sauce is the dream combination of convenience and taste.

Even better, it requires just one pan and is ready to enjoy in just 30 minutes – perfect for rustling up quickly on busy weekdays.

This is the perfect dish when paired with mashed cauliflower. The cream sauce for the pork chops makes this irresistible, even for those cauliflower haters!

I also think the pork chops in creamy mushroom sauce work beautifully with these Garlic Butter Green Beans for an easy, nutritious, low-carb dinner!

Ingredients for Pork Chops in Mushroom Sauce

To make the homemade cream of mushroom pork chops, you’ll need the following basic ingredients:

Bone-in pork chops
Spices (salt, pepper, Italian seasoning, garlic powder)
Butter
Garlic
Shallot
Mushrooms
White wine
Heavy cream

Can I Use Boneless Pork Chops?

Of course! The keto pork chops with mushroom sauce work either way, so it’s completely down to personal preference. Generally, bone-in pork chops are more flavorful and are usually more tender, so keep that in mind when choosing your cut of meat.

If you’re opting for boneless chops, use a thermometer to ensure the meat’s internal temperature reaches 145 degrees Fahrenheit, as the cooking time will likely be a little different.

How to Make Pork Chops in Mushroom Sauce

I love how easy this recipe for creamy mushroom pork chops is to prepare! If you’re not familiar with cooking pork chops in a skillet, I walk you through the process step-by-step in the recipe card below.

Here’s an overview of how the keto pork chops with mushroom sauce are made:

Combine the spices and season the pork chops on each side.
Heat a skillet to medium heat with a little olive oil. Sear the pork chops 2-3 minutes on each side until they reach a golden brown color.
Remove the pork chops from the pan and set aside.
To make the mushroom cream sauce for the pork chops, add some butter to the pan and sauté the garlic, shallot and mushrooms for 2-3 minutes.
Add the broth and white wine. Bring the mixture to a simmer and allow it to reduce by half.
When the wine sauce has reduced, stir in the heavy cream and simmer over low heat.
Add the pork chops back to the skillet, cover and simmer until the pork chops have reached an internal temperature of 145 degrees F.

How to Store Pork Chops with Mushroom Sauce

Cooked pork can generally be kept in the refrigerator for up to 4 days. Transfer your pork chops and cream sauce into a sealed container and refrigerate within a couple of hours of cooking to help maintain its freshness.

You can also store your pork chops and sauce in the freezer, just make sure to separate into portion sizes to avoid wastage, as once it’s defrosted it cannot be refrozen.

How to Reheat Pork Chops in Mushroom Sauce

Whatever reheating method you use, be sure to check the internal temperature of the meat before serving, and do not reheat more than once.

To reheat on the stove: Slowly warm the creamy mushroom pork chops on a low heat to prevent the chops from becoming dry or losing moisture.
To reheat in the microwave: Warm your pork chops in creamy mushroom sauce on a high heat in 30-second intervals until warmed through.

Tips for Cooking Tender Pork Chops

Pan searing is the key step in achieving a perfectly succulent pork chop. This will not only enhance the flavor of the pork, but also bring it out in a beautiful color.

Though this stage isn’t going to cook the pork chops (they will finish slowly whilst simmering in the sauce), it is super important if you want to get that tender and flavorsome finish.

Pork chops are one of those meats that doesn’t have a ton of wiggle room, you want to be sure to remove the chops from heat shortly after they reach 145 degrees F. If you overcook pork chops they will likely be quite tough.

More Keto Pork Recipes:

Yield: 4

Pork Chops with Mushroom Cream Sauce (keto + low carb)

Name: Pork Chops with Mushroom Cream Sauce (keto + low carb)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Keto
Ingredients: 1 tablespoon olive oil; 4 Pork Chops* (bone in preferably, but boneless works too); 2 teaspoons Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon butter; 2 teaspoons minced garlic; 1 shallot, minced; 1 (8 ounce) package mushrooms, sliced; 3/4 cup chicken broth; 3/4 cup white cooking wine; 1/2 cup heavy cream

Pork Chops with Mushroom Cream Sauce is an incredible low carb, keto-friendly meal!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

For the Pork Chops

1 tablespoon olive oil
4 Pork Chops* (bone in preferably, but boneless works too)
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper

Mushroom Cream Sauce

1 tablespoon butter
2 teaspoons minced garlic
1 shallot, minced
1 (8 ounce) package mushrooms, sliced
3/4 cup chicken broth
3/4 cup white cooking wine
1/2 cup heavy cream

Instructions

Combine the spices and season the pork chops on each side.
Heat a skillet to medium heat with one tablespoon of olive oil, sear the pork chops 2-3 minutes one each side until they reach a golden brown color. Note: the pork chops do not need to be cooked through yet.
Remove the pork chops from the pan and set aside.
To make the sauce add 1 tablespoon of butter to the pan and sauté the garlic, shallot and mushrooms for 2-3 minutes. Add the broth and white wine. Bring the mixture to a simmer and allow it to reduce by half.
When the wine sauce has reduced stir in the heavy cream and simmer over low heat.
Add the pork chops back to the skillet, cover and simmer for 20 minutes or until the pork chops have reached an internal temperature of 145 degrees F.

Notes

Note: If you use really large pork chops you may have trouble fitting them all in a skillet. In that case, follow steps 1-5 and add the pork chops to a casserole dish, pour the mushroom sauce over and cover with foil. Bake for 20 minutes at 350 degrees F. or until the pork chops reach an internal temp of 145 F.