Creamy Pork Chops
Published September 19, 2023 • Updated February 26, 2026
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If you love keto pork recipes, put this right alongside my Bacon Wrapped Pork Chops and Roasted Pork Loin. These creamy pork chops are the ones my family requests by name.
When I first made this, I made a mistake. I didn’t cook enough.
Within seconds of sitting down, everyone was halfway through their plate and reaching for more. My two boys and my husband cleared the skillet, and all that was left was the roasted asparagus and mashed cauliflower I’d made on the side. Lesson learned. Now I double the batch every single time, and even then there’s barely enough sauce left to scrape from the pan.
The whole dish comes together in one skillet. I sear the pork, pull it out, build the sauce in the same pan using all those caramelized brown bits, and slide everything back in to finish. Under 20 minutes, one pan to wash. That’s the kind of dinner math I appreciate on a weeknight. I’ve served this over cauliflower mash, alongside roasted broccoli, and just on its own with a fork and zero shame.
Why I keep making this
- True one-pot cooking – From searing to sauce to serving, everything happens in the same skillet. I love one pot keto recipes for exactly this reason: one pan, minimal cleanup, no juggling multiple burners.
- Fast enough for any weeknight – I’ve timed myself and this consistently clocks in under 20 minutes. It’s one of my go-to keto dinners when I haven’t planned ahead and need something real on the table fast.
- The sauce makes the whole dish – Pan-seared pork bathed in a creamy Dijon, spinach and bacon sauce. Smoky, tangy, rich. I spoon extra over every serving and nobody in my house has ever told me to stop.
I’ve been tweaking this recipe since 2012, adjusting the cream-to-mustard ratio over dozens of batches until I landed on this exact balance. The Dijon gives it a sharp tang that cuts through the richness, and the spinach wilts into the sauce so completely that my kids eat it without noticing (if you have kids, you know that’s the real win). I tried making this once with just cream and bacon, no mustard, and it was fine but flat. The Dijon is what makes this sauce worth talking about.
If you want more low carb dinners built around the same idea, check out my keto comfort food collection. Same philosophy: real flavor, minimal mess, and food your family will actually ask for again.
How to make creamy pork chops
I’ve made this enough times to know where it goes wrong. Here’s what matters most.
Dry your pork completely before seasoning. Moisture prevents a good sear, and the sear is what builds the flavor base for the entire sauce. I pat both sides with paper towels every time.
Don’t crowd the skillet. Leave about an inch between each piece so they sear instead of steam. If you’re doubling the batch (and you should), sear in two rounds.
The rest is just building layers in one pan. Bacon first, then aromatics, then cream and mustard, then cheese and spinach. Each step adds to the last. It’s the kind of low carb dinner that doesn’t feel like you’re missing anything.
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Ingredients
24 oz boneless pork chops -
2 1/2 tablespoons avocado oil
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4 slices bacon, chopped
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1 tablespoon butter
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4 cloves garlic, minced
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1 teaspoon dried thyme
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1 cup heavy whipping cream
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1/4 cup Dijon mustard
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1/4 cup grated Parmesan cheese
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2 cups baby spinach leaves
Step by Step Instructions
Step by Step Instructions
Prepare the pork chops
Pat all sides dry with a paper towel. Season both sides of the pork chops with salt and pepper.
- 24 oz pork chops, boneless
- salt and pepper
Sear the pork chops
Heat a large skillet over medium heat, add avocado oil. Evenly space pork chops in skillet ensuring there is about an inch of space between each. Cook for 4-6 minutes per side until internal temperature of each pork chop center reaches 140°F. Remove pork chops from the skillet and set aside.
- 2 1/2 tablespoons avocado oil
Crispy bacon
To the same skillet, add chopped bacon and cook over medium heat until crispy. Remove bacon from the skillet to set aside and leave behind the bacon grease in the skillet.
- 4 slices bacon, chopped
Add more flavor
To the skillet, melt butter and add minced garlic and dried thyme. Cook for 1 minute or until garlic is fragrant.
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
Make creamy sauce for pork chops
Pour in heavy cream and mustard. Stir and scrape the bottom of the pan to deglaze and mix the delicious brown bits into the sauce. Continue to cook until sauce has slightly thickened.
- 1 cup heavy whipping cream
- 1/4 cup Dijon mustard
Finish the dish
Stir in grated parmesan cheese and spinach leaves. Cook until spinach wilts. Return the cooked pork chops and bacon to the sauce. Coat the pork chops with the sauce and serve immediately.
- 1/4 cup grated Parmesan cheese
- 2 cups baby spinach leaves
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How do I keep the pork juicy?
I've overcooked pork enough times to be pretty strict about this. The key is pulling at 140 degrees F, not the standard 145. Since these go back into a hot sauce to finish, they coast up to safe temperature while everything melds together. I also make sure to sear in a really hot skillet so the outside locks in fast. If your chops are thicker than about an inch, cover the skillet so the center cooks through before the outside dries out.
Can I use bone-in pork chops instead of boneless?
I actually prefer bone-in when I have them. They're juicier because the bone insulates the meat during cooking. They do take an extra 2-3 minutes per side, so I cover the skillet to help heat reach the center. I always check with a thermometer at the thickest point, away from the bone, and pull at 140 degrees F.
Is there a lighter alternative to heavy cream?
I've tested this with half cream and half chicken broth, and it works well. The sauce is thinner but still coats everything. My favorite trick for a lighter batch: stir in a tablespoon of cream cheese at the end. It thickens the sauce right back up without needing the full amount of heavy cream. I've also used coconut cream for dairy-free batches and it holds up better than I expected.
Can I add mushrooms to this recipe?
This is the variation I get asked about most, and I make it this way at least once a month. I slice about 8 ounces of cremini mushrooms and cook them in the skillet right after the bacon, before adding butter and garlic. The mushrooms soak up the bacon fat and turn golden brown. I give them 4-5 minutes without stirring so they actually sear. They add a meaty depth to the sauce that my husband loves.
Can I use frozen spinach instead of fresh?
I've done it both ways and frozen works great. I use about 8 ounces of frozen chopped spinach when I go this route, which gives you more greens per serving than the 2 cups of fresh. The key is thawing it first and squeezing out as much water as possible, or it will thin the sauce. One of my readers uses frozen spinach every time she makes this for potlucks and says it actually holds up better for reheating.
How do I scale this for a crowd or potluck?
I've quadrupled this for a family gathering and it scales perfectly. My approach for big batches: sear the pork in rounds so the skillet stays hot, then cube the seared pork into 1-inch pieces so it goes further and is easier to serve. I make a triple batch of sauce in a large dutch oven. For potlucks, transfer everything to a slow cooker set on warm. It holds beautifully for hours without drying out. I picked up this trick from a reader who serves it at every family event.
Can I make this recipe ahead of time?
I've made this the night before and reheated it for dinner the next day. The sauce actually gets better overnight as the Dijon and cream settle into each other. I store the pork in the sauce in a sealed container, then reheat gently on the stove over low heat with a splash of cream to loosen things up. The sear won't be as crispy, but the flavor is deeper. I do this regularly when I know my week is going to be packed.
Can I use xanthan gum to thicken the sauce?
I've tried it. About 1/4 teaspoon thickens the sauce noticeably without adding carbs, which is useful if you're using a lighter cream base. I whisk it into the liquid before it gets fully hot to avoid clumps. That said, the full-cream version thickens perfectly on its own, so I only reach for xanthan gum when I'm cutting back on cream for a lighter batch.
Making this tonight and only have half-and-half on hand instead of heavy cream, will the sauce still come together or is it going to be too thin to coat the pork chops?
I almost skipped this because Dijon in a cream sauce sounded like it would turn everything sharp and acidic. I have a couple of creamy pork chop recipes I've been cycling through for years, and they always taste fine but flat, like something is working against itself. This one doesn't have that problem. The mustard balances the cream instead of fighting it, and the bacon actually matters here, not just as a topping. The others are out of rotation.
The bacon thing is real. Cook it first, let it stick a little, and the cream picks up all of that. Fine sauce without it. Not the same sauce.
My mom made pork chops in cream sauce every Sunday and I thought that kind of dinner was just off limits for me now. Made this last week and when the garlic and thyme hit the butter it stopped me in my tracks. I wasn't expecting to feel that.
That garlic and thyme in butter is the moment. Gets me every time I make it too.
I kept skipping this one because I've tried a few creamy skillet dinners that end up greasy or the sauce splits halfway through. Made it last week on a whim and that Dijon and cream combination just... works in a way I can't fully explain (not mustard-forward, more like a background depth you keep going back for). Out of probably six pork chop recipes I rotate through, this one has already bumped to the top.
The Dijon always surprises people that way. Subtle but you'd notice if it wasn't there. I add the Parmesan right at the end when the heat's down, and that's usually what keeps these sauces from breaking.
Made this for Sunday dinner last month with my sister's family, none of them doing keto. I half-expected to have to talk up the Dijon sauce, but everyone just ate quietly, which is the real compliment. Four stars because I want more garlic in the sauce next time, but it's a dinner you'd put in front of people without apologizing.
The "ate quietly" thing might be my favorite review this recipe has gotten. Double the garlic next time, the sauce can take it.
I just started the Keto Diet and this was the first recipe I prepared. My goodness what a perfect recipe. Easy, cabinet friendly, and best of all, my husband loved it!
Starting with pork chops is bold for a first keto recipe. Glad it landed. Try adding cremini mushrooms next time (right after the bacon, before the cream) and it's basically a different dish.
Another great recipe! I made it exactly as described and served it over some mashed cauliflower with the extra sauce as gravy. My very picky husband adored this. We've been doing keto about a year now and you are our go-to for reliably delicious recipes. Thank you!
The sauce over cauli mash as gravy is exactly what I do. Picky husband seal of approval carries more weight than any recipe rating.
We ABSOLUTELY LOVE your creamy pork chops!! Kinda like gourmet spinach dip. (We go heavy on the spinach with 8oz frozen chopped spinach.)
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I've even served this from a crockpot for a potluck. I just cut the chops into 1" cubes after they've been seared.
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Crockpot Potluck sized recipe:
4 lbs of pork + triple batch of sauce. If the sauce is too thick I thin it a bit with almond milk. Set the crockpot to "WARM" and its DELISH!! And the pork stays tender and moist even while set to WARM for hours.
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Thank you for this recipe! It's SO easy too. And I love that it can be made a day before.
The almond milk for thinning is smart, keeps it creamy where broth would lighten it too much. And cubing the pork is exactly what I do for big batches. Holds better for a few hours on warm.