Bring rich, savory flavors to the table in less than an hour with this easy, low-carb version of a classic weeknight dinner!
Confession: I run out of ideas for dinner just like you do. Especially on those hectic days when I’m tired and want a meal that’s hearty, comforting, low-carb—and fast! That’s where this simple yet satisfying keto pork chop recipe comes in.
Even as someone who’s not a die-hard chop enthusiast, I appreciate how effortlessly this dish comes together. It only takes a few staple ingredients that I always have on hand, and I can get a tasty meal on the table in less than an hour. Plus, you simply cannot beat the deep, savory flavors of a pork chop that’s been quickly seared then baked in the oven. This recipe ensures they come out juicy and tender every time—and the simple sauce elevates them beyond belief. It brings in savory-sweet notes from the garlic powder and sugar substitute, plus a bit of tang from the mayonnaise and Dijon mustard, to perfectly complement the deep umami of pork.
Whether you’re looking for a quick weeknight dinner or an easy yet sophisticated dish for a special occasion, these keto pork chops are a great choice. Pair them with anything from a simple green salad to cheesy mashed cauliflower for a delicious and satisfying meal.
Choosing your chops
When choosing pork chops for this recipe, opt for bone-in over boneless whenever possible. Bone-in chops stay juicier, develop deeper flavor, and withstand oven baking without drying out. While boneless chops are convenient and cook slightly faster, bone-in not only elevates the finished dish’s texture but also brings a touch of traditional comfort to every bite. Select thick-cut chops—go for one-inch to one-and-a-half-inch thickness—with good marbling for the best results. And don’t skip the searing step! It’s key to achieving perfect juiciness and a golden crust.
How do I store leftovers?
Let your keto pork chops cool before storage, but don’t leave them at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze pork chops for up to 4 months. Thaw overnight in the fridge. Reheat in a 350°F oven until the internal temp reaches at least 165°F, about 10-15 minutes. Check them with a meat thermometer at the 10-minute mark to avoid overcooking, which will dry them out.
Similar recipes to try
Hungry for more low-carb ways to dine on pork? Check out this recipe for Juicy Boneless Pork Ribs, this easy recipe for Healthy Pulled Pork you can make in your Crock-Pot or Instant Pot, this one for BBQ Pork Belly Bites, this one for low-carb Smothered Pork Chops, and this one for a quick and easy Pulled Pork And Bacon Keto Casserole.
Keto Pork Chop Recipe
Ingredients
- 1/3 cup mayonnaise
- 2 tablespoons grainy mustard
- 2 tablespoons 1:1 granulated sugar substitute
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil plus more to coat the baking dish
- 4 bone-in pork chops
Instructions
- Preheat the oven to 350°F. Prepare a 9×13-inch baking dish with a light coating of oil.
- In a bowl, mix together the mayonnaise, mustard, sugar substitute, garlic powder, paprika, salt, and pepper. Set aside for now.
- In a large skillet, heat the oil over medium heat. Place two pork chops in the pan at a time, searing each side until browned, approximately 2 to 3 minutes per side. Repeat with the remaining two pork chops.
- Place the seared pork chops in the baking dish. Spoon the sauce mixture on top of each.
- Bake until the chops reach an internal temperature of at least 145°F, about 20-25 minutes. Remove the baking dish from the oven and let the chops rest for 3 minutes. Serve warm.
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