This is such a delight to make! Quick and easy!
By Georgia Lynn
There’s something truly comforting about a hearty pork chop dinner, especially when it’s paired with a creamy mushroom sauce and a side of fresh veggies. This dish takes me back to the days spent in my grandmother’s kitchen, where the aroma of sizzling pork and earthy mushrooms would fill the air. It’s a meal that speaks of simplicity and tradition, perfect for those who appreciate the rich flavors of Midwestern cooking. Whether you’re looking to impress guests or simply enjoy a cozy dinner at home, this low-carb version is sure to satisfy without straying too far from its roots.
This pork chop dinner pairs beautifully with a side of roasted Brussels sprouts or steamed green beans. The natural sweetness of the vegetables complements the savory richness of the mushroom sauce. For a touch of color and a bit of crunch, consider adding a simple salad of mixed greens and cherry tomatoes, dressed lightly with olive oil and vinegar.
Low Carb Pork Chop Dinner with Mushroom Sauce and Side of Veggies
Servings: 4
Ingredients
4 bone-in pork chops, about 1 inch thick
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup chicken broth
1 teaspoon fresh thyme leaves
1 pound Brussels sprouts, halved
1 tablespoon olive oil
Salt and pepper to taste
Directions
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