Zutaten für Pork Chops With Mushroom Cream Sauce Low Carb
- 4 (1-inch thick) bone-in pork chops
- Dried Thyme
- Dried Rosemary
- Sea Salt
- Black Pepper
- Garlic Powder
- Extra Virgin Olive Oil
- Mushroom
- Garlic Cloves
- White Wine
- 1/2 cup heavy cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pork Chops With Mushroom Cream Sauce Low Carb? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Pork Chops With Mushroom Cream Sauce Low Carb
- Preheat oven to 200°F (93°C).
- In a small bowl, combine 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Generously season both sides of 4 (1-inch thick) pork chops with the herb mixture.
- Let the seasoned pork chops rest at room temperature for 30 minutes.
- Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat until shimmering.
- Carefully place the pork chops in the hot skillet. Do not move them for at least 2 minutes to allow a good sear to develop.
- Cook the pork chops undisturbed for 4 minutes per side for 1-inch thick chops (adjust cooking time if chops are thicker or thinner).
- Reduce heat to medium if needed to prevent burning.
- Once browned, cover the skillet tightly with a lid and transfer to the preheated oven.
- Cook for 10-12 minutes for 1-inch thick chops (reduce to 6-8 minutes for thinner chops).
- While the pork chops are cooking, prepare the mushroom sauce:
- Heat 1 tablespoon olive oil in a small non-stick skillet over medium heat.
- Add 8 ounces sliced cremini mushrooms and cook until softened, about 5 minutes.
- Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add 2 cloves minced garlic and cook for 1 minute more.
- Deglaze the pan with 1/4 cup dry white wine, scraping up any browned bits from the bottom of the pan.
- Remove the pork chops from the oven and skillet, and transfer to a serving platter; cover to keep warm.
- Add the cooked mushrooms and their liquid to the same cast iron skillet used for the chops, increase heat to medium-high.
- Stir up any brown bits from the bottom of the pan.
- Pour in 1/2 cup heavy cream and simmer until reduced by half, about 5 minutes.
- Taste and adjust seasoning if needed.
- Return the pork chops to the skillet to reheat gently in the sauce (optional) or pour the sauce generously over the chops on the serving platter.
- Serve immediately with your favorite low-carb green vegetable (e.g., asparagus, broccoli, or spinach). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
9g
Fat
71g
Carbs
2g
