Creamy Rosemary Pork Chops

Pork chops are one of my go-to cuts because they cook up quickly and go with so many flavors. The cheese here adds the fat you need to stay in ketosis and creates a really creamy sauce. Mushrooms add even more meaty flavor.

Makes 4 servings

• 4 thin-cut boneless pork chops (about 4 ounces each)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• 1 cup sliced cremini or button mushrooms
• 2 tablespoons chopped onion
• 2 tablespoons minced fresh rosemary
• 1 tablespoon butter
• ⅓ cup Stovetop Chicken Stock or store-bought chicken broth
• 1 tablespoon Dijon mustard
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tablespoons cream cheese

Season the pork chops with salt and pepper.

In a large skillet over medium heat, heat the olive oil. Add the pork chops and cook for about 2 minutes on each side. Transfer the chops to a plate and set aside.

Add the mushrooms, onion, rosemary, and butter to the pan and cook, stirring, until the onion becomes slightly translucent, about 2 minutes. Add the stock and deglaze the pan by scraping the browned bits off the bottom. Add the mustard and mix with the stock until well combined. Add the cream, Parmesan, and cream cheese and mix until fully combined.

Return the pork chops to the pan, lower the heat, and simmer for about 10 minutes, until the sauce thickens.

Nutritional Info (per serving)

Calories 512, fat 37.3 g, protein 39 g, carbs 6.2 g, fiber 1.3 g