Easy and delicious in a gluten-free flavorful gravy, creamy garlic keto pork chops are moist and a family dinner favorite.
The other day I found myself at one of the many basketball practices of the season. As one does, I fell into conversation with another parent. Mostly we talked about our kids and behaviors and how to get them to do things.
How do you get a child to eat meat?
Yes, this is an issue in my house as well.
“Just put gravy on everything,” chimed in one dad.
Hmmm…gravy, or rather any sort of sauce you put on a meat or a dish. (Explanation for those of us who did not grow up calling all sauces gravy).
That got me thinking. We grill a lot or do meat with different toppings. Other than turkey gravy, it had been awhile since I’d focused on thick liquids served with food.
Time to pull out the keto sauces!
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I come from a family where gravy is considered a beverage.
– Erma Bombeck
What’s the best keto thickener?
First things first. I’m actually asked quite often by friends and family,
“If you can’t use flour or corn starch, what in the world do you use to thicken soups and gravies? Arrowroot powder? Tapioca starch? Potato starch?”
Well, the answers to those last three are no, no, and no. When on a keto diet, it’s best to avoid these high carb thickeners.
There are seasons to my keto thickeners, depending on my mood and what I’m making. Here are a few I use most often.
I’ve been using eggs more and more lately in soups and sauces. Think of making custard. Tone down the number of eggs and you have a thickener as a sauce cooks. Bonus: Eggs add protein to your dish.
Blend in some cream cheese for creaminess and thickener at the same time.
I have learned to be sparing when using xanthan gum and to sprinkle it evenly over the liquid and whisk it in quickly. Xanthan gum is a soluble fiber, which means it’s a carb your body can’t break down and does not provide any calories or nutrients.
Look for a quality gelatin to get the most health benefits. I like to use Great Lakes Gelatin and just order it off of Amazon when I need it.
Chia seeds are great thickeners as they “bloom” when they are in liquid and make a sort of gel. I use them in my Easy Keto Strawberry Jam, and many other recipes.
Tip: I find it best to grind the chia seeds before using to give a smoother consistency.
Yes, our favorite almond flour can be used as a thickening agent, although I find it’s the one I use the least. Add some to your soups or stews to make it heartier and a bit thicker.
TO MAKE CREAMY GARLIC KETO PORK CHOPS YOU’LL NEED:
- heat-proof dish with lid (or put foil on top)
- a spatula
- whisk or fork
- measuring cups and spoons
- cast iron skillet or oven-proof frying pan
- meat thermometer
There is poetry in a pork chop to a hungry man.
– Philip Gibbs
HOW TO MAKE CREAMY GARLIC KETO PORK CHOPS
There are a couple of parts to this dish as you cook the pork chops then make the gravy to smother them in. I like to serve keto pork chops with steamed broccoli or a salad. Truthfully, I could put this keto gravy on most anything savory!
Usually, it takes me about half an hour to get this dinner on the table for the family, or whoever’s schedule allows them to eat with us! Not bad for a weeknight meal. And they reheat pretty well too.
How to cook the keto pork chops
First of all, preheat the oven to 375 degrees Fahrenheit and pull out a cast-iron skillet. If you don’t have one, an oven-safe frying pan or Dutch oven can work as well.
Secondly, get out the pork chops and pat them dry with a towel or paper towel then season with salt and pepper. Don’t forget to do both sides.
Next, heat one tablespoon of olive oil in the skillet on medium-high. When the skillet and oil are hot, add the pork chops. The goal is to sear the edges until they become golden, about 2 minutes per side.
When the searing’s complete, remove the pork chops to a dish and cover with a lid or foil.
Now turn the heat down to medium and melt 4 tablespoons of butter in the skillet. Add the minced garlic and stir with a spatula or spoon for 30 seconds or so to let in infuse in the butter.
Add the pork chops back into the skillet and place the whole thing in the oven. Bake it until the pork chops reach an internal temperature of 145 degrees. Really, it depends on the thickness of the chop, but for a thick cut should take about 10-12 minutes.
This is where a good meat thermometer is huge! This is the difference between a moist and tender piece of meat and a dry brick. Watch it, and I like to pull it out when it hits 140 degrees as meat continues to cooks when it’s removed from the oven.
Take the skillet out of the oven, and place the pork chops in a covered dish.
How to make keto gravy
Now it’s time to begin the topping for this dish, the keto gravy! Can I just say yum?
You may find my first request a bit odd. Here it is: get out a blender, high-powered if you have one. Lately, I use my blender for baking, cooking, soups, you name it. It’s a highly useful kitchen appliance.
Pour the chicken bone broth, egg, cream cheese, heavy cream, and thyme in a blender. Then blend it all on high for 30-45 seconds or until the mixture is smooth and combined. If there are any lumps, let it stop completely then run it again.
Now pour the mixture into the skillet with the garlic butter and any pork chop drippings. Heat on medium stirring constantly until the gravy begins to thicken, about 4-5 minutes.
Once thickened, return the pork chops to the skillet and warm for a couple of minutes. Serve smothered with gravy or plate it under the pork chop.
If you don’t eat them all in one sitting, they should last 4-5 days in the fridge.
Keto dinner recipes
What are some of your favorite family-friendly keto dinners? Do you have your own tricks for getting a child to eat meat? Or to try new things in general? I can always use some help with that one so do share in the comments below!
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Creamy Garlic Keto Pork Chops
- 1 lb pork chops (thick cut)
- 1 tbsp olive oil
- 4 tbsp butter
- 2-3 cloves minced garlic
- salt and pepper
Creamy Garlic Keto Gravy
- ½ cup chicken bone broth
- 1 large egg
- 1 tbsp cream cheese
- ¼ cup heavy cream
- 1 tsp dried thyme
- ½ tsp black pepper (or more to taste)
- ½ tsp sea salt (or more to taste)
- Preheat the oven to 375 degrees Fahrenheit and get out a cast-iron skillet.
- Pat the pork chops dry and season them with salt and pepper.
- Heat one tablespoon of olive oil in the skillet on medium-high. When the skillet and oil are hot, add the pork chops and sear until they become golden, about 2 minutes per side.
- Remove the pork chops to a dish and cover.
- Turn the heat down to medium and melt 4 tablespoons of butter in the skillet. Add the minced garlic and stir with a spatula or spoon for 30 seconds or so to let in infuse in the butter.
- Add the pork chops back into the skillet and place it in the oven until they reach an internal temperature of 145 degrees. It depends on the thickness of the chop but for a thick cut should be 10-12 minutes.
- Remove from the oven and place the pork chops in a covered dish.
Creamy Garlic Keto Gravy
- Place the chicken bone broth, egg, cream cheese, heavy cream, and thyme in a blender. Blend on high for 30-45 seconds or until the mixture is smooth and combined.
- Pour the mixture into the skillet with the garlic butter and any pork chop drippings. Heat on medium stirring constantly until the gravy begins to thicken, 4-5 minutes.
- Return the pork chops to the skillet and warm for a couple of minutes. Serve smothered with gravy or under the pork chop.
|Amount Per Serving|
|Total Fat 31 g|
|Saturated Fat 16 g|
|Monounsaturated Fat 6 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 105 mg|
|Sodium 350 mg|
|Potassium 28 mg|
|Total Carbohydrate 1 g|
|Dietary Fiber 0 g|
|Sugars 0 g|
|Protein 28 g|