Keto Creamy Mustard Pork Chops with Sauteed Vegetables
These creamy mustard pork chops with sauteed vegetables are low carb and keto-friendly. They make an easy, complete family meal ready in around 40 minutes or so.
INGREDIENTS:
INSTRUCTIONS:
INGREDIENTS:
- 5 Small bone-in pork chops
- 1 large zucchini sliced
- 1 large yellow squash sliced
- 1/2 white onion diced
- 1/2 cup chicken bone broth
- 1 cup heavy whipping cream
- 2 tbsp Dijon mustard
- 1/2 tsp oregano
- 2 tbsp olive oil
- salt and pepper to taste
INSTRUCTIONS:
- Heat 1 tbsp of the olive oil in a large skillet over medium high heat.
- Add the sliced zucchini and squash to the heated skillet, and saute for 5-7 minutes until the vegetables are starting to become tender, but still have some bite to them. Remove the vegetables to a plate and cover to keep warm.
- Add the remaining olive oil to the skillet, and place the pork chops into the heated skillet.
- Apply salt and pepper to the pork chops, and cook until browned on both sides, and until the center reaches an internal temperature of around 145 degrees F.
- Remove the pork chops from the skillet and cover to keep warm.
- Pour off any extra grease from the skillet, and add in the diced onion.
- Cook for a few minutes until the onion begins to become tender.
- Stir in the bone broth, and scrape the bottom of the skillet to deglaze it.
- Add in the heavy cream and oregano, stirring well to combine.
- Reduce the heat to medium or medium low, and cook until the sauce has thickened a bit, stirring very frequently. Add salt and pepper to taste.
- Mix back in the sauteed vegetables and the pork chops, and serve.