Keto Creamy Mushroom Pork Chops

There's something utterly comforting about a perfectly cooked pork chop bathed in a rich, velvety sauce. This Keto Creamy Mushroom Pork Chops recipe delivers that comfort while keeping carbs in check. The combination of juicy, tender pork and earthy mushrooms creates a symphony of flavors that dance on your palate. What makes this dish truly special is the unexpected side of roasted radishes - a keto alternative to potatoes that roast up golden and lose their peppery bite, taking on an almost potato-like quality.

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This dish has become a staple in my home, especially during busy weeknights when I want something that feels special but doesn't require hours in the kitchen. The secret to its success lies in the perfect sear on the pork chops and allowing the mushrooms to properly brown, which builds depth of flavor in the sauce. The combination of Parmesan and Dijon mustard adds a subtle tanginess that cuts through the richness of the cream, while the roasted radishes provide a satisfying textural contrast.

• Pork Chops and Seasoning: 4 bone-in pork chops (about 1-inch thick), 1 tsp salt, ½ tsp black pepper, 1 tsp smoked paprika, 1 tbsp olive oil
• Roasted Radishes: 1 lb (450 g) radishes (trimmed and halved), 1½ tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, ½ tsp dried thyme
• Creamy Mushroom Sauce: 2 tbsp unsalted butter, 8 oz (225 g) cremini or white mushrooms (sliced), 3 cloves garlic (minced), ½ cup (120 ml) heavy cream, ½ cup (120 ml) chicken broth, 2 tsp Dijon mustard, ¼ cup (25 g) grated Parmesan cheese, 2 tbsp fresh parsley (chopped, plus more for garnish), salt and pepper to taste

Prepare and roast the radishes

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss radishes with olive oil, salt, black pepper, and thyme. Spread in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and tender.

Season and sear the pork chops

Meanwhile, pat pork chops dry with paper towels. Season both sides with salt, black pepper, and smoked paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and sear for 3–4 minutes per side, until golden brown. Remove pork chops to a plate; cover loosely with foil.

Make the mushroom sauce

In the same skillet, reduce heat to medium. Add butter and mushrooms. Sauté for 5–6 minutes, until mushrooms are browned and moisture evaporates. Add minced garlic and cook for 1 minute until fragrant. Stir in heavy cream, chicken broth, Dijon mustard, and Parmesan cheese. Simmer for 2–3 minutes, stirring, until sauce thickens slightly. Season with salt and pepper to taste.

Finish cooking the pork chops

Return pork chops and any juices to the skillet, nestling them into the sauce. Simmer for 3–5 minutes, until pork chops are cooked through (internal temperature should reach 145°F/63°C). Sprinkle with chopped parsley. Serve pork chops with creamy mushroom sauce and roasted radishes on the side.

Für besonders zarte Koteletts können Sie diese vor dem Braten etwa 30 Minuten bei Zimmertemperatur ruhen lassen. Achten Sie beim Anbraten darauf, die Pfanne nicht zu überfüllen – braten Sie die Koteletts lieber in zwei Portionen an, damit sie eine schöne Kruste bekommen. Wenn Sie die Pilze anbraten, geben Sie ihnen genügend Zeit, ihr Wasser abzugeben und zu bräunen – dieser Schritt ist entscheidend für den intensiven Geschmack der Sauce.

Wenn Sie keine Radieschen mögen oder keine zur Hand haben, funktionieren auch gerösteter Blumenkohl oder Brokkoli hervorragend als Beilage. Für eine intensivere Geschmacksnote können Sie einen Schuss Weißwein hinzufügen, um die Pfanne nach dem Anbraten der Pilze zu deglazen. Wenn Sie eine milcheierfreie Version benötigen, ersetzen Sie die Sahne durch Kokosmilch und lassen Sie den Parmesan weg – fügen Sie stattdessen etwas Hefeflocken für einen käsigen Geschmack hinzu.

Dieses Gericht ist bereits eine vollständige Mahlzeit, aber wenn Sie etwas Farbe auf dem Teller wünschen, passt ein einfacher grüner Salat hervorragend dazu. Ein Spritzer frischer Zitronensaft über den fertigen Koteletts verleiht dem Gericht eine angenehme Frische. Für ein festlicheres Abendessen servieren Sie dazu ein Glas trockenen Weißwein wie Chardonnay oder, wenn Sie Rotwein bevorzugen, einen leichten Pinot Noir, der die cremige Pilzsauce wunderbar ergänzt.

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This keto-friendly dish proves that low-carb eating doesn't mean sacrificing flavor or satisfaction. The creamy, savory sauce coats each bite of tender pork, while the roasted radishes provide a surprising twist that even potato-lovers will appreciate. It's a restaurant-quality meal that fits perfectly into your keto lifestyle without hours of preparation or hard-to-find ingredients. Whether you're cooking for a special occasion or simply treating yourself on a weeknight, these Creamy Mushroom Pork Chops with Roasted Radishes will quickly become a favorite in your keto recipe collection.

Recipe Questions & Answers

→ What cut of pork works best?

Bone-in pork chops about 1-inch thick are ideal. The bone adds flavor and helps keep the meat moist during cooking. You can also use boneless chops, though they may cook slightly faster.

→ Can I make this dairy-free?

Yes, substitute heavy cream with full-fat coconut cream and omit the Parmesan cheese. The sauce will still be rich and creamy, though slightly sweeter.

→ Why roast radishes instead of potatoes?

Roasted radishes have a remarkably similar texture to small potatoes but with a fraction of the carbohydrates. They become tender, slightly sweet, and absorb seasonings beautifully.

→ How do I know when the pork is done?

Use a meat thermometer to check for an internal temperature of 145°F (63°C). The juices should run clear when pierced, and the meat should feel firm but springy to the touch.

→ Can I use different mushrooms?

Absolutely. Cremini, white button, shiitake, or portobello mushrooms all work wonderfully. Mixed wild mushrooms add extra depth and earthy flavor to the sauce.

→ What vegetables pair well with this dish?

Beyond radishes, try roasted cauliflower, broccoli, Brussels sprouts, or sautéed kale. Green beans steamed with butter also complement the creamy sauce perfectly.