Please any hungry crowd with this easy, low-carb recipe that gets a classic dish on the table in less than an hour!
Pork chops and mushrooms go together like music and lyrics. Each component complements the other, building notes of complexity into a crescendo of savory flavors!
This smothered pork chops recipe takes the pairing to symphonic levels. A dry rub sets the tone of simple seasonings that bake into juicy, boneless chops. Then the sauce brings in a chorus of rich umami. Bacon, butter, and garlic create beautiful harmony with the deep base notes of heavy cream and cream cheese, while the mushrooms add a lyric melody with their golden, nuanced notes. The result is a pitch-perfect performance! This dish moves from overture to finale with every bite, pleasing palates from the pickiest kid to the most sophisticated adult.
Plus, it goes from prep to plate quicker than the opening act of most musicals. Enjoy a standing ovation at the table any night of the week with this epic dish.
Which mushrooms should I use in this sauce?
White button mushrooms are the most common choice for smothered pork chops. Their subtle earthiness and tender texture blend seamlessly into creamy sauces without overpowering the dish, making them a reliable all-purpose option.
For a heartier, more robust taste, swap in cremini—aka baby bella—mushrooms. These deliver deeper, richer mushroom notes and a slightly firmer bite, adding a touch of umami and more savory character to the sauce. Portobellos, which are mature creminis, amplify these qualities further, resulting in a sauce that’s more intensely flavorful and meaty, with a denser texture.
Shiitake mushrooms offer complex woodsy and smoky undertones, pairing beautifully with pork and the creamy components of a sauce like this. They remain pleasantly chewy when sautéed, adding interest and a gourmet twist. If you prefer a more delicate profile, oyster mushrooms and chanterelles introduce mild, sweet, or faintly fruity notes along with a silkier mouthfeel. Wild mushrooms like black trumpets or morels contribute deeper, earthy, and sometimes smoky flavors.
How do I store leftovers?
Let your smothered pork chops cool before storing them, but don’t leave them at room temperature longer than 2 hours. Store leftover chops and sauce together in an airtight container in the fridge for up to 4 days. Or freeze them in a freezer-safe container or resealable bag for up to 3 months. Thaw overnight in the fridge. Reheat in a 350°F oven, the microwave, or on the stovetop until the chops reach a safe internal temp of 165°F.
Similar recipes to try
Hungry for more low-carb pork dishes? These Baked Keto Pork Chops feature a breading of almond flour and pork rinds, while this Keto Pork Chop Recipe brings in a zesty, mustard-based sauce. Level up any weeknight dinner with this fast and easy Instant Pot Keto Pork Tenderloin. Or, make the most of leftover meat and frozen veggies with this Pulled Pork And Bacon Casserole.
Smothered Pork Chops (Keto, Low-Carb)
Ingredients
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 6 thick-cut boneless pork chops about 1 to 1 1/2 inches thick, or 6 to 8 ounces each
- 2 slices bacon cut into 1-inch pieces
- 2 tablespoons butter divided
- 2 cloves garlic minced
- 2 1/2 cups white mushrooms sliced, about 8 ounces
- 3/4 cup heavy cream
- 2 ounces cream cheese softened and cubed
- Pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Preheat oven to 400°F. Prepare a baking sheet with a lining of parchment paper and set a wire roasting rack on top.
- In a small bowl, combine the salt, pepper, and paprika. Pat the seasoning mix evenly onto both sides of the pork chops. Place the seasoned chops on the roasting rack.
- Bake for 25-30 minutes, or until the internal temperature reaches 145°F.
- When the pork chops have 15 minutes left in the oven, begin preparing the sauce.
- In a nonstick skillet over medium heat, fry the bacon until just tender-crisp. Transfer the cooked bacon and its rendered fat to a small bowl. Do not wipe out the skillet.
- Add 1 tablespoon of butter to the skillet. When it is melted, add the garlic and sauté 1-2 minutes, just until fragrant.
- Add the mushrooms to the skillet and toss to coat with the butter and garlic. Sauté 2-3 minutes, until the mushrooms begin to soften. Add the remaining butter and continue cooking until the mushrooms are a rich golden brown, about 3-4 more minutes.
- Slowly pour the heavy cream into the skillet, stirring to combine and scraping up any browned bits. Return the bacon and drippings to the skillet. Reduce the heat to medium-low.
- Let the mixture simmer for about 5 minutes, stirring occasionally, so the sauce reduces slightly.
- Add the cubed cream cheese to the skillet. Cook and stir gently until completely melted and the sauce is smooth and creamy.
- Let the sauce simmer on low until the pork chops are ready to serve. Taste and adjust pepper as needed.
- Remove the pork chops from the oven and let them rest on the roasting rack for 5 minutes.
- Transfer the chops to a serving platter and generously spoon the sauce over them. Garnish with fresh parsley, if desired, and serve.
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