Best Low Carb Chops In Bourbon Mustard Sauce Recipes

WHOLE30 + KETO BALSAMIC MUSTARD PORK CHOPS

Steps:

• Dry the pork chops completely with paper towels. Use a chefs knife to score the fat cap through to the meat several times 3/4" apart, this prevents the pork chops from curling up as they cook. Season the pork chops generously with kosher salt and pepper.
• Add the ghee to the warm skillet, and sear the pork chops for 5-7 minutes, until crispy and golden brown. Flip, and continue cooking on all sides (even the edges! The fat cap tastes so good when it's ben seared off an caramelized!) until the pork chops have an internal temperature of 145ºF, roughly another 7-10 minutes. Remove the pork chops from the skillet and transfer to a plate to rest.
• To the same skillet over medium heat, add the onions and garlic. Season with kosher salt and pepper. Cook until the onions are soft, stirring frequently, about 5-7 minutes.
• While the onions are cooking, in a measuring cup combine the mustard, balsamic vinegar and chicken stock (and date paste/monk fruit/maple syrup if using). Pour the sauce over the onions once the onions are soft and translucent. Stir to combine, and heat the sauce for just 30 seconds over medium heat.
• Turn off the heat, and add the pork chops back to the skillet. Spoon the sauce over the pork chops. Serve warm.
• This is great with some mashed cauliflower and roasted brussels sprouts.
• Leftovers will keep refrigerated in an airtight container for 5 days.
• As always, lots of tips, FAQs and substitution info in the Recipe Notes below!

PORK CHOPS WITH MUSTARD BOURBON SAUCE

Steps:

• Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot. Pat the chops dry, and season the chops on one side with salt and pepper. Add the oil and heat until shimmering. Add the chops seasoned side down and cook until the chops are brown, about 3 to 4 minutes. Add the butter and cook for 1 minute more. Season the top side of the chops, and turn the chops over. Continue cooking until firm and an instant-read thermometer registers 140 degrees F, about 4 to 5 minutes more. Transfer the chops to a plate, tent with foil and set aside to rest.
• Pour off any fat remaining in the skillet. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops.
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PORK CHOPS WITH CREAMY MUSTARD SAUCE

Steps:

• Season pork chops with salt and pepper on both sides.
• Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Add pork chops and cook for 2-4 minutes on each side, until browned and just barely cooked through (don't overcook or they will be tough).
• Transfer pork to a plate and cover with aluminum foil.
• Add chicken broth to the skillet and scrape up any remaining browned bits from the pork.
• Add cream or half & half, dijon mustard, and lemon juice.
• Stir well, reduce heat to medium and simmer, uncovered for 5-6 minutes or until sauce has slightly thickened.
• Spoon sauce over pork. Garnish with parsley, if desired.