Mustard Glazed Pork Chops with Pan Gravy – Keto and Low Carb Bliss

Posted by on June 9, 2014 in Easy Button Low Carb Keto Recipes, Gluten Free Recipes, Low Carb Keto Recipes, Main Dishes | 5 comments

Mustard Glazed Pork Chops with Pan Gravy – Keto and Low Carb Bliss
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Are you looking for easy and economical low carb keto meat recipes? Mustard Pork Chops with Pan Gravy fit both criteria and save the keto day! Pork is very economical at the moment and you can make this low carb entrée in under 20 minutes start-to-finish, with no skill or experience required! Our favorite type of weeknight meal. Fluffy Chix Cook teaches you two important and basic cooking techniques that will make your low carb keto lifestyle much easier and tastier: pan roasting and making pan gravy.

 

 

 

 

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Weeknight meals of necessity must be fast and easy—almost no-brainer meals. I bet you feel the same way? Maybe you’re cooking for one and don’t want to make a lot of fuss? Or maybe you’re cooking for a family of four? Mustard Pork Chops easily scale to serve as many as necessary. Fluffy Chix Cook also has many Easy Button Recipes to use as side dishes or to offer alternate low carb keto main dish choices.

 

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Pan searing is a basic cooking technique. My mama taught me how easy it is to use this method. It’s based on high heat, a heavy pan, a little fat, and well-seasoned meat (and lots of ventilation). There are two steps. The first step features quickly searing the meat on both sides and giving it color, which adds HUGE flavor for little effort or time-investment. The second step uses “steaming” to finish the cooking process, once you establish color on the outer layers of the meat. Simple, right?

 

Two meats practically scream, “Hey! Pick me! Pick me! I’m made for pan searing!” Welcome chicken and pork!
They are both white meats, and fairly lean (especially if using boneless chicken breasts or pork loin chops),
and both are often accused of being dry. That’s not the meats’ fault. That’s an operator error.

 

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Just look at how moist this sliced pan roasted pork chop looks! It’s dripping with natural juices. Keto perfection!

 

If you cook a lean meat on high until it’s done in the middle, oh my. Horrors. Tragedy. Wailing and gnashing of teeth. You’ll get what you deserve: grey, mealy, powdery or chalky textured, tasteless meat that will grow in your mouth as you chew and threaten to choke you on its journey to the end of the earth. But, if you quickly sear and brown it on hot heat, then turn the heat down to a moderate level and let it steam-roast until done to your preference, you’ve coaxed the meat to retain its moisture. You get golden, delicious outside, moist and perfectly done interior.

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The up side to pan roasting is that it’s a quick process and very healthy, too—often 5-10 minutes, total. And making pan gravy is a natural progression and a snap. While the meat rests and chillaxes, you make pan gravy by adding liquid to the hot pan. Scraping the browned bits in the bottom of the pan adds extra flavor. Use whatever liquid you have: water, broth, dry wine or extra dry vermouth, or even dry sherry or spirits—such flavor! Season it a bit and adjust for salt and pepper. Let is bubble until it thickens and reduces by at least ½ or more—then poof. Turn off the heat, add a tablespoon or two of butter (depending on the number of servings) and shake the pan until the butter incorporates into the sauce. You’re done! You have a silky, pan gravy that is thick and glorious addition to the meat. Tune into PBS and get Sauce Savvy with Julia. I’m not kidding you, mastering this simple cooking technique will make you look like a cooking idol!

 

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Copyright © 2012 Fluffy Chix Cook. All rights reserved.

5 Comments

  1. I had the butcher cut a pork loin into chops and they’re easily 1/2 thick. How much longer would you recommend I cook the meat? I have grand hopes for this recipe … I’m tired of dry pork chops and this might be the answer to my problem.

    • Also, thanks for all the great recipes. I’ve printed off a bunch of them and have plans to cook/bake them up as time permits. So, far, I’ve got my Keto Mile High and Chocolate Keto Cake mixes in a jar, ready for those times. I did make 1 keto chocolate cake … yummy! Thanks again, Susie!

      • So glad you’re happy with them. It literally only takes a couple of minutes (including micro time) to whip either of them up!! 😀

    • I’d try it as written, but maybe check them for temperature after you’ve done the 3 minutes per side and cooked on medium, covered, at about the 2 minute mark. I use an instant read thermometer and pull them out the pan at about 135-138 degrees. You should have a moist “pink tinged” center at that temp.

  2. I love you so much for this recipe. I haven’t made it yet, but it looks and sounds like it’s going to be a new weekly go’to meal.

Trackbacks/Pingbacks

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