Turn porkchops into a low-carb delight with this method

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Succulent pork chops smothered in a rich, creamy mushroom sauce flecked with fresh herbs are a real treat. This is a special occasion-worthy dish, but it is surprisingly simple to make. And as if a show-stopper dish that’s easy to pull off weren’t enough, it’s low in carbs to boot. Make this for a holiday meal, a dinner party, or just any time you feel like making an everyday meal feel like a celebration.
Pork chops are a delicious protein on which to base low-carb meals. They are quite lean, though, which means they can quickly dry out during high-heat cooking. Braising them in a creamy sauce like this keeps them moist and succulent while infusing them with flavors from the mushrooms and herbs.
Cooktop Cove
Low-Carb Pork Chops with Mushroom Sauce
5 minutes
30 minutes
35 minutes
4 (½- to ¾-inch thick) bone-in pork chops
2 tablespoons olive oil
1 pound mushrooms, sliced
2 garlic cloves, minced
1/3 cup dry white wine
1/3 cup chicken broth
1/2 cup heavy cream
1 teaspoon dry thyme
1 teaspoon dry rosemary
Rub the pork chops all over with the oil, and season generously with salt and pepper.
Heat a large skillet over medium-high heat. Add the pork chops to the skillet and cook until nicely browned on both sides, about five minutes total. Transfer the chops to a plate, and tent them with foil.
Add the mushrooms and garlic to the skillet and cook, stirring frequently, until the mushrooms are softened, about five minutes. Add the wine and broth and cook, scraping up any browned bits from the bottom of the skillet, until the liquid has reduced by about half, about four minutes.
Stir in the cream, thyme, and rosemary and cook, stirring, until thickened, about three minutes more. Taste and add additional salt and pepper as needed.
Return the pork chops, along with any accumulated juices to the pan, to the skillet, spooning sauce over them. Reduce the heat under the skillet to medium-low, cover, and let simmer for about 10 minutes, until the chops are tender.
Serve hot.
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