Need more keto dinner ideas? Try my keto chicken parmesan, keto egg roll in a bowl, keto orange chicken, and keto beef stroganoff next. Pork chops have a reputation for being boring, but I don’t think that’s the fault of the pork chop; rather, it’s the fault of what it’s paired with. That’s where my low-carb pork chop recipe comes in. Unlike other keto pork chop recipes, mine has a tangy, savory, aromatic glaze that keeps the center juicy while giving the exterior a caramelized and golden crust.
Why I love this recipe
They take just 10 minutes to cook. Like my pork steaks, from searing the chops to baking them, the entire recipe comes together in minutes with minimal prep time. The glaze! You guys, I’m not kidding when I say this glaze takes the chops to another level. Cheap and affordable. Pork chops are one of the most affordable proteins, and the glaze comes together with basic pantry staples. Elegant and simple. For such a fancy dish, you’ll love just how easy it is to prepare.
Ingredients needed
Bone-in pork chops. While boneless pork chops will work, having the bone-in makes for extra juicy pork chops. Salt and black pepper. To taste. Butter. To sear the chops. Alternatively, use olive oil or avocado oil.
For the glaze:
Balsamic vinegar. Use good quality balsamic vinegar, as it really affects the flavor. Make sure there is no hidden sugar, as some brands sneak it in to balance the tartness. Soy sauce. Tamari, reduced soy sauce, or gluten-free soy sauce all work. Keto honey. Skip the expensive store-bought varieties and make your own keto honey. Garlic. Freshly minced or bottled garlic works just as well. I’ve also used garlic powder in a pinch, and while fresh is best, the powder works too. Basil. Ground and dried Salt and pepper. To taste.
How to make keto pork chops
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 200C/400F and season the pork chops with salt and pepper. Step 2- Sear. Melt the butter in a large cast-iron skillet over medium-high heat and add the pork chops. Sear both sides of the pork chops until golden brown. Step 3- Bake. Place in the oven and roast for 8 minutes or until they reach an internal temperature of 63C/145F. Step 4- Make the glaze. Whisk together the glaze ingredients in a small saucepan over medium heat. Once boiling, reduce to a simmer and let it simmer until thick. Serve the pork chops with the glaze.
Arman’s recipe tips
Use a meat thermometer. I used thick-cut pork chops, so mine took a bit longer to cook. That’s why I always keep an instant-read thermometer handy. As soon as the chops reach 63C/145F, you’re good to go! Don’t have a skillet? Sear the pork chops in a nonstick pan, then transfer them to a foil-lined baking dish. Toss some vegetables in the pan. If I need a quick and easy side, I’ll usually chuck a handful of asparagus into the skillet after the pork chops are done. By the time the sauce thickens, the veggies should be ready.
Storage instructions
To store: Leftover chops can be stored in the refrigerator, covered in an airtight container, for up to three days.
Switch up the spices in the glaze. Try onion powder or Italian seasoning for a different flavor profile. Make a mushroom cream sauce. After searing the chops, sauté sliced mushrooms, then build the glaze. Add heavy cream (or non-dairy cream) to the glaze as it simmers. Garnish the chops with fresh parsley for a pop of color.
To freeze: Place the cooked and cooled baked pork chops in an airtight container and drizzle the sauce/glaze over the top. Freeze for up to two months. To reheat: Microwave the chops for 30-40 seconds or reheat in a cast iron skillet until warm.
Serving suggestions
Keto broccoli salad Cauliflower mashed potatoes Fried cauliflower rice Keto cornbread Or any of my keto side dishes
Originally published March 2022, updated and republished June 2024
