Pan-Seared Pork Chops with Mushroom Gravy

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Juicy pork chops finished in a rich, creamy mushroom sauce, ideal for a satisfying low-carb dinner. This American-inspired keto recipe (low carb), ready in about 40 minutes, pairs pork chops, bacon fat, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 bone-in (1 inch thick) pork chops
• 2 tbsp bacon fat
• 1 cup mushrooms
• 1/2 cup heavy cream
• 2 tbsp all-purpose flour
• 1/4 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices bacon

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Instructions

1. Step 1: Pat 4 pork chops dry, season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp bacon fat in large skillet over medium-high heat until shimmering.
2. Step 2: Add pork chops, cook 4-5 minutes per side until golden and internal temperature reaches 145°F, then transfer to plate.
3. Step 3: Add 1 cup sliced mushrooms to skillet, cook 5 minutes until softened and browned.
4. Step 4: Whisk in 2 tbsp all-purpose flour, 1/4 cup chicken broth, 1 tbsp Dijon mustard, and 1 tsp dried thyme. Cook 2 minutes, then stir in 1/2 cup heavy cream and simmer until sauce thickens (3-4 minutes).
5. Step 5: Return pork chops to skillet, spoon sauce over top, cook 1 minute to reheat. Top with crumbled 4 slices bacon before serving.