Delicious keto-friendly pork chops cooked slowly in a creamy mushroom sauce infused with herbs and garlic. This comforting dish is effortless to prepare using a crockpot and perfect for a satisfying low-carb dinner.
Total Time:7 hours 15 minutes
Yield:4 servings
Ingredients
Meat
4 pork chops (bone-in or boneless)
Vegetables
1 cup mushrooms, sliced
1 medium onion, diced
4 cloves garlic, minced
Fresh parsley for garnish
Liquids & Dairy
1 cup heavy cream
1 cup chicken broth
Herbs & Seasonings
1 tsp thyme
1 tsp rosemary
Salt and pepper to taste
Instructions
Season Pork Chops: Generously season the pork chops with salt and pepper on both sides to taste.
Place in Crockpot: Arrange the seasoned pork chops evenly in the bottom of the crockpot.
Prepare Sauce Mixture: In a medium bowl, combine the heavy cream, chicken broth, sliced mushrooms, diced onion, minced garlic, thyme, and rosemary. Mix well to blend all the flavors.
Pour Sauce Over Pork: Pour the prepared creamy mushroom sauce evenly over the pork chops in the crockpot, ensuring they are well covered.
Cook: Cover the crockpot with its lid and cook on low heat for 7 hours or on high heat for 4 hours, until the pork chops are tender and fully cooked through.
Garnish and Serve: Carefully transfer the pork chops to serving plates, spoon sauce on top, and garnish with fresh parsley. Serve hot for best flavor.
Notes
For extra thickness, you can remove the lid during the last 30 minutes of cooking to reduce the sauce.
If you prefer boneless pork chops, they tend to cook faster; check tenderness early.
Fresh herbs can be substituted with dried ones at half the quantity if needed.
To keep it dairy-free, substitute heavy cream with full-fat coconut milk but the sauce will have a different flavor profile.
Adjust salt according to your broth’s sodium content.
