I can’t get enough of these keto garlic parmesan pork chops, with their juicy centers, savory crust, and creamy, cheesy finish. They’re the kind of low carb dinner that makes everyone at the table forget it’s keto.

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I’m obsessed with these keto garlic Parmesan pork chops because they hit that rich, savory spot without making dinner feel like a project. I love the way the pork chops stay juicy while the Parmesan cheese brings that salty, nutty bite I keep going back for.

But the best part? Every forkful tastes bold, creamy, and a little indulgent, while still fitting the low-carb lane I actually stick with.

And when I’m tired, hungry, and not in the mood for a fussy plate, this is the meal I want waiting for me. Big flavor.

No nonsense. Just dinner I crave.

Ingredients

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Bone-in pork chops stay juicy, filling, and feel like a real dinner.
Kosher salt wakes everything up without making it taste overly salty.
Black pepper adds a little bite, nothing fancy, just necessary.
Garlic powder gives steady garlic flavor before the fresh stuff joins in.
Italian seasoning brings herby vibes that play nice with pork and cream.
Olive oil helps get that golden, tasty outside you’ll want.
Butter makes the sauce richer, because keto food shouldn’t feel sad.
Fresh garlic brings the big savory smell that pulls everyone into the kitchen.
Chicken broth keeps the sauce from feeling too heavy or flat.
Heavy cream makes it creamy, low-carb, and honestly pretty comforting.
Parmesan adds salty, nutty flavor and thickens things up naturally.
Plus, parsley adds freshness so the whole plate doesn’t feel too rich.

Ingredient Quantities

4 bone-in pork chops, about 1 inch thick

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon Italian seasoning

2 tablespoons olive oil

2 tablespoons unsalted butter

3 cloves garlic, minced

1/4 cup low-sodium chicken broth

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

1 tablespoon fresh parsley, chopped

How to Make this

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1. Pat pork chops dry and season both sides with kosher salt, black pepper, garlic powder, and Italian seasoning.

2. Heat olive oil in a large skillet over medium-high heat until shimmering.

3. Add pork chops and sear 4 to 5 minutes per side, until a golden crust forms and internal temperature reaches about 140 F; transfer chops to a plate and tent with foil.

4. Reduce heat to medium and add butter to the same skillet; once melted, add minced garlic and cook 30 to 45 seconds until fragrant.

5. Pour in chicken broth to deglaze the pan, scraping up browned bits, and simmer 1 to 2 minutes to reduce slightly.

6. Stir in heavy cream and bring to a gentle simmer, then whisk in grated Parmesan cheese until the sauce is smooth and slightly thickened, about 2 to 3 minutes.

7. Return pork chops to the skillet, spoon sauce over them, and simmer 2 to 3 minutes more to finish cooking and meld flavors; internal temperature should reach 145 F.

8. Taste the sauce and adjust seasoning with additional salt or pepper if needed.

9. Sprinkle chopped fresh parsley over the pork chops and sauce.

10. Serve pork chops hot with spoonfuls of garlic Parmesan sauce.

Equipment Needed

1. Large heavy skillet (preferably ovenproof or stainless steel)
2. Tongs or spatula for searing and turning chops
3. Instant-read meat thermometer
4. Cutting board and sharp chef knife for trimming and chopping garlic and parsley
5. Measuring spoons and measuring cup
6. Wooden spoon or heatproof silicone spatula for deglazing and stirring
7. Whisk for finishing the cream sauce and smoothing in Parmesan
8. Aluminum foil or a plate to tent the cooked pork chops

FAQ

How do I know when the pork chops are done?

Use an instant read thermometer; internal temperature should reach 145°F. Let rest 3 to 5 minutes before serving to allow juices to redistribute.

Can I use boneless pork chops instead of bone-in?

Yes. Reduce cooking time slightly because boneless chops are thinner and cook faster. Aim for the same 145°F internal temperature.

What can I substitute for heavy cream and still keep it keto friendly?

Full fat coconut cream works as a dairy-free, keto-friendly alternative, though it will add a mild coconut flavor. Use the same amount.

How do I prevent the garlic Parmesan sauce from breaking or curdling?

Temper the cream by lowering heat to medium-low, add cheese off direct high heat, and stir steadily. Do not boil the cream once cheese is added.

Can I make this recipe ahead of time?

Yes. Cook chops and sauce, cool, then refrigerate in an airtight container up to 3 days. Reheat gently over low heat or in a 300°F oven until warmed through.

How can I make the sauce thicker or thinner?

For thicker sauce simmer a few minutes longer to reduce; for thinner sauce add a splash more chicken broth or cream and heat until combined.

Keto Garlic Parmesan Pork Chops Recipe Substitutions and Variations

Olive oil: substitute with avocado oil or light olive oil for a similar high-heat, neutral flavor.
Unsalted butter: use ghee for a nutty, lactose-free option or coconut oil for a dairy-free swap.
Heavy cream: replace with full-fat coconut cream for dairy-free keto or blend 3 parts full-fat Greek yogurt with 1 part water to mimic the richness while keeping carbs low.
Grated Parmesan cheese: swap with Pecorino Romano or grated Asiago for a similar salty, umami bite.

Pro Tips

1. Let the chops come to room temperature for 20 to 30 minutes before cooking so they sear evenly and cook more predictably. Pat them very dry first to get a better crust.

2. Use a heavy skillet, like cast iron, and get it properly hot before adding the oil. That initial high heat creates the golden crust and leaves those tasty browned bits for the sauce.

3. When you deglaze, scrape the pan with a wooden spoon to lift all the fond into the broth. That is where most of the flavor lives, and it makes the sauce taste rich without extra ingredients.

4. Finish the sauce off low and slow and add the Parmesan off heat if it starts to clump. If the sauce gets too thick, stir in a tablespoon or two of water or extra broth to loosen it while keeping the flavor.

Keto Garlic Parmesan Pork Chops Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

575

kcal

Equipment: 1. Large heavy skillet (preferably ovenproof or stainless steel)
2. Tongs or spatula for searing and turning chops
3. Instant-read meat thermometer
4. Cutting board and sharp chef knife for trimming and chopping garlic and parsley
5. Measuring spoons and measuring cup
6. Wooden spoon or heatproof silicone spatula for deglazing and stirring
7. Whisk for finishing the cream sauce and smoothing in Parmesan
8. Aluminum foil or a plate to tent the cooked pork chops

Ingredients

4 bone-in pork chops, about 1 inch thick
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1/4 cup low-sodium chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped

Directions

Pat pork chops dry and season both sides with kosher salt, black pepper, garlic powder, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add pork chops and sear 4 to 5 minutes per side, until a golden crust forms and internal temperature reaches about 140 F; transfer chops to a plate and tent with foil.
Reduce heat to medium and add butter to the same skillet; once melted, add minced garlic and cook 30 to 45 seconds until fragrant.
Pour in chicken broth to deglaze the pan, scraping up browned bits, and simmer 1 to 2 minutes to reduce slightly.
Stir in heavy cream and bring to a gentle simmer, then whisk in grated Parmesan cheese until the sauce is smooth and slightly thickened, about 2 to 3 minutes.
Return pork chops to the skillet, spoon sauce over them, and simmer 2 to 3 minutes more to finish cooking and meld flavors; internal temperature should reach 145 F.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Sprinkle chopped fresh parsley over the pork chops and sauce.
Serve pork chops hot with spoonfuls of garlic Parmesan sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.