Pork might be the other white meat, but it’s center stage in this recipe—and perfect for dinner any night of the week. Fragrant sage and garlic swirl in a butter sauce that’s basted over the top so your chop gets extra tender. Serve with green veggies, mashed potatoes, or a hearty grain like farro. Whether you prefer red or white wine, it all works with pork. Try a crisp and floral Godello, light-bodied Gamay Noir, or a fuller bodied Côtes du Rhône. Watch the video above or go to https://thrivemarket.com/shopnow to shop this recipe.
Keto Pork Chops with Creamy Mushroom Sauce
Yield: 2 to 3 servings
Active Time: 5 minutes
Total Time: 30 minutes
2 (1 ¼-inch thick) Thrive Market Pastured, Bone-In Pork Rib Chops
1 ½ teaspoons sea salt, divided
½ teaspoon Thrive Market Organic Garlic Powder
½ teaspoon Thrive Market Organic Thyme
¼ teaspoon Thrive Market Organic Ground Pepper
3 tablespoons unsalted butter, divided
8 ounces cremini mushrooms, sliced
¼ cup dry white wine
½ cup heavy cream
½ cup Thrive Market Organic Chicken Bone Broth
2 tablespoons cream cheese
2 tablespoons parsley, chopped
Preheat oven to 350°F and season pork with 1 teaspoon salt, garlic powder, thyme, and pepper. Add 1 tablespoon butter to a cast iron skillet set over medium high heat. Sear pork for 4 minutes per side, until a golden crust forms. Transfer pork to a plate.
To the same pan, add remaining 2 tablespoons butter and mushrooms, arranging them in a single layer. Let mushrooms caramelize (resist the urge to stir at this stage), about 3 to 4 minutes. Add remaining ½ teaspoon salt, then stir and cook for 2 minutes more. Add wine and let it reduce, then pour in the heavy cream and chicken broth. Add cream cheese and whisk until incorporated. Simmer sauce until slightly thickened, about 3 to 5 minutes. Return chops to the pan and reduce heat to low. Baste the chops with sauce and simmer 2 to 3 minutes, then place pan in the oven and cook about 5 minutes, or until the internal temperature reaches 145°F to 150°F. Let stand for 5 minutes before slicing. Sprinkle with parsley.
Recipe by: Angela Gaines
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