Pan-seared pork chops get finished in a quick cream and mustard sauce that comes together in the same skillet, so all those browned bits at the bottom of the pan end up exactly where they belong. Asparagus roasts alongside for a plate that needs nothing else. The same pan-sauce approach shows up in our Garlic Butter Ribeye with Sauteed Spinach.
Ingredients
- 2 bone-in pork chops (about 220g each)
- 1 tsp fine sea salt, divided
- 2 tbsp olive oil, divided
- 1 bunch asparagus, trimmed
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp fresh thyme, chopped
Instructions
- Preheat oven to 400°F (205°C). Toss asparagus with 1 tbsp olive oil and half the salt on a sheet pan and roast for 12-15 minutes.
- Meanwhile, season pork chops with remaining salt. Heat remaining olive oil in a skillet over medium-high heat.
- Sear pork chops 4-5 minutes per side until golden and cooked through (internal temp 145°F/63°C). Remove and set aside.
- Lower heat to medium, add heavy cream, mustard, and thyme to the same skillet, scraping up browned bits. Simmer 2-3 minutes until slightly thickened.
- Spoon the sauce over the pork chops and serve alongside the roasted asparagus.
Nutrition Facts (per serving)
| Calories | 560 |
| Total fat | 42g |
| Total carbohydrates | 6g |
| Dietary fiber | 3g |
| Protein | 38g |
| Sodium | 590mg |
Why This Is Good for Your Gut
Pork provides thiamine and complete protein in a form that's simple for the body to break down. The cream sauce keeps carbohydrates minimal while adding the fat needed for ketogenic energy, and asparagus contributes inulin-adjacent prebiotic fiber in a small enough portion to stay easy on digestion.
If you have extra sauce, it's worth saving to spoon over roasted vegetables the next night. A cream-based sauce like this fits well within the kind of eating pattern we describe in Finding a Low-Carb Approach Your Gut Can Live With.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
