Pan-seared pork chops smothered in a creamy Dijon, spinach and bacon sauce — 2g net carbs and 41g protein, one skillet, under 20 minutes. This is the keto dinner that tastes like I spent hours cooking.
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 tell when pork chops are done cooking
I pull my pork at 140 degrees F, not the USDA’s recommended 145. Here’s why: these go back into a hot sauce to finish, and they coast up to safe temperature while the cheese melts and the spinach wilts. That carryover cooking is how I keep every single chop juicy.
Use a meat thermometer: This is the only way I check doneness now. The USDA recommends 145 degrees F with a 3-minute rest. I go lower because I know these will see more heat in the sauce.
The cut-and-peek method: If you don’t have a thermometer, slice into the thickest part. You’re looking for white, not pink. I don’t love this approach because it lets juices escape, but it works in a pinch.
Variations and swaps I've tested
I’ve tried a lot of changes to this recipe over the years. Here are the ones worth making.
Substitutions
Chicken instead of pork: I know, I know. But this sauce over chicken thighs is incredible. My husband honestly can’t decide which version he prefers.
Add mushrooms: Slice about 8 ounces of cremini and cook them right after the bacon, in the bacon fat. Give them 4-5 minutes without stirring so they actually brown instead of steam. This is the variation my readers ask about most.
Fresh thyme: Use about 1 tablespoon of fresh leaves instead of dried. More aromatic, and it looks great in the finished sauce.
Lighten the cream: I’ve made this with half cream and half chicken broth. The sauce is thinner but still coats well. Stir in a tablespoon of cream cheese at the end to thicken it back up.
Dairy free: Skip the butter and parmesan. Use coconut cream in place of heavy cream and add 1 teaspoon arrowroot powder. I tested this for a friend with dairy issues and it’s surprisingly close to the original.
Variations
Spicy version: I add a pinch of cayenne or red pepper flakes to the sauce. A little heat against the cream is really good.
Extra vegetables: Sun dried tomatoes, artichoke hearts, or mushrooms all work in this sauce. I’ve tried zucchini too, but it releases water and thins everything out.
Different cheese: I’ve swapped gorgonzola for the parmesan and it changes the entire flavor. Feta works too for a brighter, tangier finish.
Instant pot pork chops
I’ve made this in the Instant Pot on nights when I don’t even want one pan to wash. Here’s how I adapt it.
Set the Instant Pot to Saute and add avocado oil.
Once hot, sear the pork on both sides until golden (about 3-4 minutes per side). Remove and set aside.
Add chopped bacon and cook until crisp. Remove the bacon, leave the grease.
Add butter, minced garlic, and thyme. Stir for about 1 minute.
Stir in the Dijon mustard and heavy cream.
Return the pork to the pot. Set valve to sealing and pressure cook on high for 7-8 minutes (adjust based on thickness).
Natural release for 10 minutes, then quick release any remaining pressure.
Stir in parmesan and spinach. Done.
I find the Instant Pot version is slightly less crispy on the sear (the steam softens it), but the sauce comes out even silkier. Trade-offs. If you like making pork in the Instant Pot, my Instant Pot Pulled Pork is another one I come back to constantly.
How I store and reheat leftovers
I let leftover pork cool to room temperature before packing it into an airtight container with the sauce. It keeps in the fridge for 3-4 days, and honestly, the sauce gets even better overnight as the flavors settle into each other.
You can freeze this for up to 2 months in a freezer-safe container. I’ll be straight with you: the cream sauce texture changes slightly after thawing. It gets a little grainier. But I add a splash of cream when reheating on the stove and it comes right back together.
For reheating, I prefer the stovetop over the microwave. Low heat, covered, stir occasionally. The microwave works but tends to dry out the pork around the edges. I’ve learned to add a tablespoon of cream or broth to the container before microwaving if I’m in a rush.
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.
Pat all sides dry with a paper towel. Season both sides of the pork chops with salt and pepper.
For this step
24 oz pork chops, boneless
salt and pepper
2
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.
For this step
2 1/2 tablespoons avocado oil
3
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.
For this step
4 slices bacon, chopped
4
Add more flavor
To the skillet, melt butter and add minced garlic and dried thyme. Cook for 1 minute or until garlic is fragrant.
For this step
1 tablespoon butter
4 cloves garlic, minced
1 teaspoon dried thyme
5
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.
For this step
1 cup heavy whipping cream
1/4 cup Dijon mustard
6
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.
For this step
1/4 cup grated Parmesan cheese
2 cups baby spinach leaves
Nutrition
Per serving: 1 pork chop
Calories
679
Fat
56g
Protein
41g
Total carbs
2g
Net carbs
2g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
What kind of cream is best for pork chops?
Heavy whipping cream. I use 1 cup and it reduces into a sauce that coats every chop with no added thickener. For a lighter batch I've used half cream and half chicken broth, which works but runs thinner. A tablespoon of cream cheese stirred in at the end brings a thin sauce right back.
Is it better to bake or pan-fry creamy pork chops?
Pan-fry. The sear is the flavor base for this whole dish. I cook the chops 4-6 minutes per side in a hot skillet, then build the sauce on the browned bits left behind. Baking skips that fond, so the sauce loses its depth. The skillet also keeps this a true one pot dinner, done in under 20 minutes.
That tracks. Spinach throws off a little water as it wilts, so without it the cream and Dijon just reduce straight. I still toss it in but now I know what I’m trading.
Annie, I cook from your site nearly every week and never leave comments but this one got me. My son, who’s fifteen and makes it his business to be unimpressed by everything I cook, walked in when the bacon was hitting the garlic in the butter and just stayed. Didn’t say anything, just hovered. He finished dinner without a word and then came back later to ask what I was doing with the leftover sauce. That said it all. Four stars because the sauce thins a little when it sits, but fresh off the skillet it’s exactly what it promises.
Crystal, this is the best kind of review. A fifteen-year-old hovering by the stove without saying a word says more than any comment ever could. And you’re right about the sauce, the cream tightens back up if you warm it low for a minute or two before serving.
Twenty minutes still surprises me, seven batches in. Something about the bacon fat carrying into the cream makes it taste like it cooked all afternoon. I keep waiting to stop being impressed and then the garlic hits and suddenly I’m eating standing at the stove again. Double batch is the obvious next move, just haven’t committed yet.
Thought creamy sauces were just not going to be part of keto for me, and then this. The Dijon in that sauce has this little bite that cuts through all the richness in a way I wasn’t expecting. Four stars because I oversalted on the first try, but that’s entirely on me.
Didn’t have Dijon so I threw in whole grain mustard instead. Different, but better. That speckled texture plus all the bacon bits, it looked like I actually knew what I was doing. The cream held together the whole time, which I was NOT counting on as someone who usually manages to break every sauce. Probably would bump the garlic next time but I’m already planning next time, so.
Whole grain gives you more visual than Dijon ever could. The Parmesan is what keeps the sauce together, it quietly does the work. Go heavy on the garlic.
Wasn’t sold on Dijon in a cream sauce but it rounds out the richness in a way that’s hard to explain. Left the bacon fat in and deglazed with the cream, and the sauce had this depth I wasn’t expecting from a 20-minute cook.
I went keto eight months ago and wrote off every creamy dinner as just gone for good. Made this on a Tuesday after a long day, not expecting much, and that Dijon cream sauce with the bacon drippings built in stopped me. Didn’t feel like a compromise at all. Didn’t know I could still eat like this.
For anyone about to skip the pat-dry step, genuinely don’t. I rushed it the first time and the chops never got that golden sear, so the pan had almost nothing to build the sauce from. Second time I dried them properly, threw in mushrooms with the garlic and thyme, and they soaked up the Dijon cream in a way that pulled everything together. Couldn’t stop thinking about it the next day.
The mushroom thing is real. I add cremini right after the bacon so they pick up the drippings before the cream goes in. Once you’ve had it that way it’s hard to go back.
I’ve made at least four creamy pork chop recipes in the past six months and none of them came together the way I hoped. This one’s the closest. The Dijon does something to the sauce the others didn’t have, a tang that cuts through the cream without taking over. I was skeptical about spinach in a cream sauce (I usually skip greens in anything like this), but it wilts down to nothing and stays out of the way. Everything came together in one skillet, which as someone still learning my way around the stove was honestly a relief. My only note: my chops were on the thinner side and cooked faster than I expected, so I pulled them a little late on the first try. That’s on me for not paying closer attention. The sauce alone made me want to eat it straight from the skillet.
Thin chops catch people off guard. Pull at 140 instead of 145 next time, they coast up in the sauce and you won’t lose anything. The spinach thing surprises everyone who’s skeptical about it.
I almost skipped this because Dijon mustard in a cream sauce just sounded weird. Made it on a Tuesday with no expectations and I’m still thinking about that sauce. There’s a sharpness that cuts right through all the cream and makes it taste way more interesting than a one-skillet weeknight should. I’ve tried a few creamy pork recipes and none come close.
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?
It’ll come together but the sauce will be thinner. If you have cream cheese, stir in a tablespoon at the end. It tightens it back up without changing the flavor.
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.
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.
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.
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!
