Keto Creamy Mushroom Pork Chops (Printable)

Tender pork chops smothered in creamy mushroom sauce with roasted radishes on the side.

# What You Need:

→ Pork Chops and Seasoning

01 - 4 bone-in pork chops, 1 inch thick
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 1 tablespoon olive oil

→ Roasted Radishes

06 - 1 pound radishes, trimmed and halved
07 - 1 1/2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon dried thyme

→ Creamy Mushroom Sauce

11 - 2 tablespoons unsalted butter
12 - 8 ounces cremini or white mushrooms, sliced
13 - 3 cloves garlic, minced
14 - 1/2 cup heavy cream
15 - 1/2 cup chicken broth
16 - 2 teaspoons Dijon mustard
17 - 1/4 cup grated Parmesan cheese
18 - 2 tablespoons fresh parsley, chopped
19 - Salt and pepper to taste

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss radishes with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried thyme. Spread in a single layer on the prepared baking sheet.
02 - Roast radishes for 25 to 30 minutes, flipping halfway through cooking, until golden and tender.
03 - Pat pork chops dry with paper towels. Season both sides evenly with salt, black pepper, and smoked paprika.
04 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork chops and sear for 3 to 4 minutes per side until golden brown. Transfer to a plate and cover loosely with foil.
05 - In the same skillet, reduce heat to medium. Add butter and mushrooms. Sauté for 5 to 6 minutes, stirring occasionally, until mushrooms are browned and moisture evaporates.
06 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
07 - Stir in heavy cream, chicken broth, Dijon mustard, and Parmesan cheese. Simmer for 2 to 3 minutes, stirring frequently, until sauce thickens slightly. Season with salt and pepper to taste.
08 - Return pork chops and any accumulated juices to the skillet, nestling them into the sauce. Simmer for 3 to 5 minutes until pork chops reach an internal temperature of 145°F.
09 - Sprinkle with fresh chopped parsley. Serve pork chops with creamy mushroom sauce and roasted radishes on the side.

# Expert Suggestions:

01 -
  • The pork chops stay incredibly juicy because you sear them first, then finish them gently in the cream sauce instead of overcooking them in the pan.
  • Roasted radishes taste nothing like raw radishes—they become buttery and slightly sweet, and nobody ever guesses what they are until you tell them.
  • This whole meal feels indulgent and restaurant-quality, but it comes together in 45 minutes and uses ingredients you probably already have on hand.
02 -
  • Don't skip drying the pork chops with paper towels—I learned this the hard way after making steamed pork that tasted sad, and now I always give them a good pat-down before they hit the hot oil.
  • The sauce thickens more as it cools, so if it looks a tiny bit loose when you're plating, that's actually perfect—it'll be just right once everything settles on the plate.
03 -
  • Use a meat thermometer and stop at exactly 145°F internal temperature—it's the difference between tender, juicy pork and dry pork that tastes like a missed opportunity.
  • Let your pork chops sit out for 10 minutes before cooking so they cook more evenly throughout, which is a small step that makes a real difference in the final texture.
Return