# Pork Chop with Creamy Mushroom Sauce

> A pan-seared pork chop topped with a rich, creamy mushroom sauce. This restaurant-quality dish is keto-friendly and ready in under 20 minutes.

**Prep time:** 5 mins
**Cook time:** 15 mins
**Total time:** 20 mins
**Servings:** 1
**Calories:** ~530 cals/serving
**Net carbs:** 4g net carbs/serving

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## About The Recipe

This elegant dish features a perfectly seared pork chop smothered in a decadent creamy mushroom sauce. The combination of butter, heavy cream, and sautéed mushrooms creates a rich sauce that's perfect for keto meal plans. Paired with spinach for added nutrition and minimal carbs.

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## Ingredients

**For the pork chop:**
- 1 pork chop (5 oz) - 0g carbs, 30g protein, 15g fat

**For the creamy mushroom sauce:**
- 1 cup sliced mushrooms - 2g carbs, 2g protein, 0g fat
- 2 tablespoons heavy cream - 1g carbs, 0g protein, 11g fat
- 1 tablespoon butter (for sauce) - 0g carbs, 0g protein, 11g fat

**For the side:**
- 1 cup fresh spinach - 1g carbs, 1g protein, 0g fat

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## Shopping List

### Meat
- [ ] 1 pork chop (5 oz, bone-in or boneless)

### Produce
- [ ] 1 cup mushrooms (button, cremini, or baby bella)
- [ ] 1 cup fresh spinach

### Dairy
- [ ] 2 tablespoons heavy cream
- [ ] 1 tablespoon butter (plus more for cooking pork chop if needed)

### Spices
- [ ] Salt and pepper to taste

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## Instructions

1. **Season the pork chop.** Pat the pork chop dry with paper towels and season both sides generously with salt and pepper.

2. **Sear the pork chop.** In a skillet over medium-high heat, sear the pork chop for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 145°F/63°C). Remove from pan and set aside to rest.

3. **Sauté mushrooms.** In the same pan, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and cook until they're golden and have released their moisture, about 5-6 minutes.

4. **Make the sauce.** Add 2 tablespoons of heavy cream to the mushrooms. Stir and let the sauce simmer for 1-2 minutes until it thickens slightly. Season with salt and pepper to taste.

5. **Wilt the spinach.** Add the fresh spinach to the pan with the mushroom sauce and let it wilt for about 1 minute.

6. **Serve.** Place the pork chop on a plate, top with the creamy mushroom sauce and wilted spinach. Serve hot.

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## Nutrition Information

**Per Serving (entire recipe):**
- Calories: ~530 cals
- Net Carbs: 4g
- Protein: 33g
- Fat: 37g

**Macro Breakdown:**
- Pork chop (5 oz): 0g carbs, 30g protein, 15g fat
- Mushrooms (1 cup): 2g carbs, 2g protein, 0g fat
- Heavy cream (2 tbsp): 1g carbs, 0g protein, 11g fat
- Butter (1 tbsp): 0g carbs, 0g protein, 11g fat
- Spinach (1 cup): 1g carbs, 1g protein, 0g fat

**Total:** 4g carbs, 33g protein, 37g fat

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## Notes

- Don't overcook the pork chop - it should be slightly pink in the center for maximum juiciness
- Let the pork chop rest for 3-5 minutes after cooking to retain juices
- Use the brown bits (fond) left in the pan from the pork chop to add flavor to the sauce
- For a thicker sauce, let it simmer longer or add a touch more cream
- Can substitute chicken thighs or chicken breast for the pork chop
- Fresh thyme or rosemary makes an excellent addition to the mushroom sauce
- This recipe is perfect for a weeknight dinner but elegant enough for guests
- Store leftovers in an airtight container in the fridge for up to 3 days