Smothered pork chops and a delicious classic, Sunday dinner recipe which thankfully, is simple to make low carb for a keto pork chops dinner that is just as satisfying as it’s higher carb origins. The creamy gravy in this recipe is what does it for me – serve it with a side of mashed cauliflower and you’ll be in heaven!
When buying pork chops for this keto pork chops recipe, look for thick cut pieces — I prefer 3/4″ thick and make sure the bone is in – while simmering in the pan, the bone and fat add a ton of flavor to the gravy. Coconut flour is my flour of choice for this – it’s a bit finer than almond flour and combined with the Xanthan gum, helps to produce the smooth, creamy gravy consistency we’re going for, for a perfect keto smothered port chops that will become a Sunday night favorite!
If you don’t have Xanthan gum in your pantry, it’s worth grabbing some on Amazon or you can find it on the shelfs at many markets now – it’s a gluten-free, low carb cornstarch substitute that I use to thicken up all sorts of keto recipes.
NOTE: I added some caramelized onions to the pan at the end for some additional flavor – that’s up to you.
Keto Smothered Pork Chops
- 1 cup coconut flour
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon cayenne
- 1 teaspoon pink salt
- 1/2 teaspoon freshly ground black pepper
- 4 pork chops 3/4-inch thick, bone-in
- 1/4 cup avocado oil
- 1 cup chicken bone broth
- 1/2 cup buttermilk
- Chopped fresh flat-leaf parsley for garnish
- 1/4 tsp Xanthan gum optional
- Place the coconut flour in a shallow dish (I use a pie pan) and add the onion powder, garlic powder, cayenne, pink salt, and pepper.
- Mix with a fork to incorporate the spices evenly.
- Pat the pork chops dry with paper towels and then dredge them in the seasoned coconut flour.
- Place a large skillet (preferably cast iron) over medium heat and add the avocado oil (or you can use olive oil).
- When the oil is hot, remove the chops one by one from the flour mixture, shake off any excess flour and lay the pork chops in the pan in a single layer and fry until browned – about 3 minutes on each side. Do not discard the flour yet!
- Remove the pork chops from the pan and add 1/4 tsp of the seasoned flour to the pan drippings.
- Whisk the flour into the fat until dissolved and pour in the bone broth in.
- Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk and Xanthan gum (if using) until creamy.
- Place the pork chops back into the pan, coating them in the sauce.
- Simmer for 5 minutes until the pork is cooked through.