French · Dinner
Grilled Pork Chops with Mustard (Keto)
Bone-in pork chop grilled over high heat and finished with a Dijon and cream pan sauce, brightened with white wine and tarragon. Served alongside sautéed garlic spinach and buttered cauliflower mash, delivering French bistro flavour without bread, potatoes or added sugar.
$7
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
673Calories
49.8gProtein
47.4gFat
13.2gCarbs
4.2gSugar
4.4gFiber
1043mgSodium
262mgChol
23.6gSat Fat
1380mgPotassium
162mgCalcium
3.4mgIron
1.3mcgVitamin B12
36mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat pork chop dry, season both sides with salt and black pepper, and let sit at room temperature for 5 minutes.
2
Grill
Grill the pork chop on a hot grill pan over medium-high heat 4–5 minutes per side until internal temperature reads 145°F (63°C).
3
Rest
Rest the pork chop on a plate, tented loosely with foil, for 5 minutes to redistribute juices.
4
Deglaze
In a small skillet, sauté the finely chopped shallot in 1 tbsp butter over medium heat 2 minutes until translucent. Deglaze with white wine, scraping up browned bits, and simmer 1 minute until reduced by half. Stir in Dijon mustard and heavy cream, simmer over medium-low heat 3 minutes until thickened; stir in chopped fresh thyme.
5
Sauté
In a separate pan, sauté thinly sliced garlic in olive oil over medium heat 30 seconds until pale gold. Add fresh spinach and sauté 2 minutes until wilted.
6
Boil
Boil cauliflower florets in salted water over high heat 8 minutes until fork-tender; drain well.
7
Mash
Pulse drained cauliflower with 1 tbsp butter and a pinch of salt in a food processor until smooth and mash-like.
8
Plate
Plate the pork chop with mustard cream sauce spooned over, alongside sautéed spinach and cauliflower mash.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz429g bone-in pork loin chop
- 2 tbsp2 tbsp Dijon mustard
- 1/2 cup120ml heavy cream
- 4 tbsp4 tbsp dry white wine
- 22 small shallot
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp fresh thyme
- salt and black pepper, to taste
- 2 tbsp2 tbsp olive oil
- 4 cups120g fresh spinach
- 2 clove2 clove garlic
- 1 1/2 cup200g cauliflower florets
- 2 tbsp2 tbsp butter (for cauliflower mash)
