Keto Pork Chops with Bacon Mushroom Gravy

Name: Keto Pork Chops with Bacon Mushroom Gravy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 serving
Ingredients: 6 4- ounce pork chops; 6 slices uncured bacon; 8 ounces baby bella mushrooms; ½ cup mascarpone cheese; ½ cup heavy cream; ¼ cup chicken stock; ¼ cup white wine; ¼ cup yellow onion; 2 cloves garlic; 2 teaspoons fresh parsley; 2 tablespoons butter; salt and pepper to taste

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6
Calories
458 kcal
Course
Main Course
Cuisine
American

Keto Pork Chops with Bacon Mushroom Gravy

Iris Warren

Report

Tender juicy pork chops pan fried in bacon fat, then smothered in a creamy mushroom gravy. Chunks of bacon gives this Keto friendly dinner loads of flavor!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

6 4- ounce pork chops 24 ounces total
6 slices uncured bacon chopped
8 ounces baby bella mushrooms sliced
½ cup mascarpone cheese
½ cup heavy cream
¼ cup chicken stock
¼ cup white wine I use Pinot Grigio
¼ cup yellow onion minced
2 cloves garlic minced
2 teaspoons fresh parsley plus more for garnish
2 tablespoons butter
salt and pepper to taste

Add to Shopping List

Instructions

Heat a large skillet to medium heat, and fry the bacon until crisp. Remove the bacon and allow to drain on paper towels, then reserve for the gravy.
Add in the pork chops and fry for a few minutes on each side, making sure to get a nice sear before flipping them over. Once they’ve reached an internal temperature of at least 145F, remove and set them aside. Add in the butter and sauté the mushrooms for a few minutes, until they get some good color.
The darker the color of the mushrooms, the more flavor your gravy will have! Add in the onion and sauté for about 2 minutes. Then add in the garlic and sauté for about 20 seconds, careful not to brown it!
Deglaze the pan with the wine, scraping up the brown bits. Allow some of the liquid to evaporate, then add in the chicken stock and continue to simmer for another minute or so, allowing the liquid to reduce slightly.
Stir in the mascarpone cheese and once melted, add in the heavy cream, parsley, crumbled bacon, salt and pepper.
Simmer uncovered for 5-7 minutes or until thickened to your liking. Add the pork chops back in, just long enough to heat them through. Serve with a side of cheesy mashed cauliflower and a garnish of parsley over the top.