I can’t wait for y’all to make this recipe!
These Herb Butter Pork Loin Chops are so simple to make.
The gravy people! OMG this gravy is so good.
Summer and I couldn’t stop eating the gravy.
I told ya’ yesterday how I was going to be creating new keto recipes because I’ve had so many requests.
Well, here’s another keto recipe for ya’ my friends.
I am using this wonderful garlic herb butter that really does make the sauce.
You could make your own butter by mixing fresh herbs like parsley with minced garlic.
Add that to room temperature softened butter and mix well.
Wrap in plastic wrap and chill until ready to use.
I’ll create a post featuring different herb butters to make life easier for you.
This recipes so simple you just take pork loin chops.
About 1 1/2 to 2 inches in thickness.
Rinse your meat and pat it completely dry with paper napkins.
To our meat we’re adding a wonderful spice blend.
Our spice blend has creole seasoning, garlic and onion powder, black pepper, old bay, and a little paprika.
Coat the pork in olive oil to help the seasonings stick.
Season with half of the spices and brown the pork chops in more olive oil for about 4-5 minutes per side.
Set the pork chops on a plate while we make our butter cream sauce.
Add half of the butter to the pan, and a little extra olive oil if needed.
Saute the onions in the butter, add a little crushed garlic.
Don’t forget to season the onions.
Add the broth, remaining spices, and pork back to the pan.
Cook for around 15 minutes, add the heavy cream, cook a little longer.
Lastly, finish off with the remaining butter.
Garnish with parsley and serve immediately.
If you’re not on keto serve with cooked rice or mashed potatoes.
Keto folks could do a cauliflower mash.
Enjoy.
Herb Butter Pork Loin Chops
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
3 lbs pork loin chops, boneless, 2 inch thickness
8 ounces of garlic herb butter
2 cups red onions, sliced
1 cup beef broth, low sodium
1 cup chicken broth, low sodium
1/2 cup heavy cream
2 tablespoons garlic, crushed
1 tablespoon creole seasoning
1 tablespoon old bay seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon paprika
extra virgin olive oil
Italian parsley to garnish
Directions:
Mix seasoning blend and set aside.
Rinse pork and pat dry. Place into a large bowl. Coat with olive oil and half of the spice blend.
Heat a large skillet with about 4 tablespoons of olive oil over medium heat.
Add pork chops in batches and brown for 4-5 minutes on each side.
Add more oil if needed. Remove pork from pan, place on a plate, and repeat until all the chops have been browned.
To the empty pan add four ounces of butter and two tablespoons of olive oil.
Add red onions, one tablespoon of seasoning blend and saute for about five minutes. Add garlic and cook one minute more.
Add broth, remaining spices, and pork chops to the pan.
Cook for about 15 minutes over medium heat. Add heavy cream and simmer ten minutes more.
Toss in remaining butter, stir until melted, and serve.
Pork should reach a temperature of 145 F.
Garnish with parsley and serve immediately.
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