Low Carb Creamy Pork Chops is a Keto friendly and gluten-free recipe with only 7 grams of carbs per serving. Pork Chops are dredged in Almond flour instead of regular flour and creamy sauce is thickened with either Xanthan gum or Parmesan cheese.
As a reminder, the state of Ketosis is achieved through the use a low carbohydrate diet. This way your body is restricted in glucose containing carbohydrates and since glucose is your body’s primary fuel source, your body will start looking for alternative sources of fuel, such as fat and not carbs. That’s how it will start burning burn excess body fat for fuel.
HOW TO MAKE SURE THIS PORK CHOP RECIPE IS KETO/LOW CARB
This keto Creamy Pork Chops recipe requires boneless pork chops which are low carb already.
Pork chops are dredged in Almond flour, instead of regular flour to ensure they are Keto compliant.
KETO DIET AND ALCOHOL
This pork chop recipe uses dry white wine. Do not use cooking wine – it’s loaded with sodium and is not suitable for this recipe. Instead use real wine that you like to drink. I used low carb Pinot Grigio dry white wine.
If using different wine, please make sure to choose a low carb wine that is keto compliant. The rule of thumb is to stick to dry or semi-dry wines, such as Pinot Grigio, Chardonnay or Riesling.
You can also choose zero carb whiskey or brandy instead of wine. I successfully made a wonderful pork chop recipe using whiskey in this Pork Chops in Creamy Irish Whiskey Recipe. The recipe includes 1 adjustment necessary to make it keto – almond flour.
Below is the list of Low Carb White Wines
- Chardonnay – 118 calories, 3.7g net carbs
- Pinot Grigio – 122 calories, 3.2g net carbs
- Riesling – 118 calories, 5.5g net carbs
- Champagne/Sparkling Wine – 96 calories, 1.5g net carbs
More about keto friendly wines and alcohol in general in this Keto Diet and Alcohol article and in this Guide to Keto Alcohol article.
How to thicken the sauce with Keto friendly ingredients
Option One – use Almond Flour
Instead of regular flour, use Almond flour to thicken the sauce. It’s one of the easiest ingredients to use.
Option Two – use Xanthan gum
Instead of regular flour, Xantham gum is used in this Keto Pork Chop recipe as a sauce thickener. It can turn any thin liquid into a rich sauce!
Xanthan gum has a very neutral flavor so it mixes well with foods without masking their flavor. Xanthan gum is also gluten free and low carb and is a perfect flour substitute for thickening sauces on Keto diet.
Keep in mind that a little goes a long way when xanthan gum is concerned. Go light on it and let it heat up as you are whisking it in it will thicken you just need to give it a little time. If you find it is too thin you can always add a little more.
Option Three – use Parmesan cheese
If you are reluctant to use Xanthan gum, another great and tasty option is to use Parmesan cheese. Use 1/3 cup of cheese to thicken the sauce.
Skillet used in making Low Carb Pork Chops
Make sure to use a good heavy skillet here, such as cast iron and make sure it’s a large one too.
I used 12 inch Lodge Pro-Logic Seasoned Cast Iron Skillet in this recipe – it’s well designed, has a helper handle and sloped sides – very sleek looking for cast iron! And it’s one of my most used kitchen tools!
A more traditional looking cast iron skillet that is also very well made is this 12 inch Lodge Cast Iron Skillet – it never sticks or leaves weird black dots like other cast iron skillets do. And it has over 9,000 positive reviews on Amazon.
Pork Chops in Creamy Garlic & Herb Sauce is a low carb and Keto friendly recipe that uses Almond flour for dredging pork chops. With only 7 grams of carbs per serving, this will become the staple of your Keto diet!
- 4 boneless pork chops
- 2 tablespoons butter
- 1/3 cup Blanched Almond Flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and freshly ground pepper to taste
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/3 cup Parmesan cheese (or 1/4 cup almond flour, or 1/8 teaspoon Xanthan Gum)
- 1/2 cup dry white wine
- 1/4 lemon juice of fresh lemon
- 1/2 cup chicken stock (sodium free)
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- 4 sprigs fresh thyme leaves only
Dry mixture: In a large bowl, whisk together almond flour, garlic powder, onion powder, Italian seasoning and season generously with salt and pepper.
Cooking pork chops: Dredge pork chops thoroughly in dry mixture, then heat 2 tablespoons butter in a large skillet over medium-high heat.
Once hot, add pork chops and sear them by cooking for 3-4 minutes per side for a total of 6-8 minutes. First side is cooked on medium high, but when cooking on the second side, reduce the heat to medium. Remove pork from heat and transfer to a plate. Cover to keep warm.
Creamy garlic & herb sauce: Return skillet to heat, add 2 tablespoons butter and minced garlic and cook for 1-2 minutes on medium heat.
Skip this step if using Parmesan cheese: Add blanched almond flour (make sure to add it to the butter and garlic mixture before adding wine). It's important to keep stirring when adding liquids in the next step, as it will form clumps if not constantly in motion while it is incorporated into the liquid.
Start pouring in wine while still on medium heat and continue stirring for about 1 minute. Next squeeze lemon into the pan, add chicken stock and heavy cream. If the sauce is not thick enough at this point, sprinkle just a bit more of Xanthan gum while still stirring. Add fresh thyme and Italian seasoning, season with salt and pepper (to taste). If using Parmesan cheese, add it at this point. Simmer for 2-3 minutes. Taste the sauce and add more seasoning, if necessary.
Adding pork chops to the sauce: Reduce heat to low and return pork chops to pan. Depending on the thickness of your pork chops, you might just need to heat them up a bit to make sure they are done. Drizzle some of the sauce over pork chops and reheat on low for 2-3 minutes or until pork chops are done.
Recipe Video
If you are looking for the non-Keto version of this recipe, please access the recipe here: Pork Chops in Creamy Garlic & Herb Wine Sauce
If I cook this ahead of time and freeze it how long would I reheat it
For 15 to 20 minutes on low heat.
First time I did it it was absolutely amazing and we all loved it. The second time I used different wine and it wasn’t pleasant at all. I’ll try again coz that first time is still in my head, cant remember wjat wine i used.. i think chardonnay. What wine do you recommend for this recipe??
Thank you
I used Pinot Grigio in this recipe and most others that have wine in them. I hope you didn’t use cooking wine in it last time – it’s loaded with sodium and will definitely be unpleasant.
I put too many lemons… 😐
I usually do too. Did the sauce hold up?