Low Carb Creamy Onion Pork Chops Recipes

BAKED SMOTHERED PORK CHOPS RECIPE WITH ONION GRAVY

Steps:

• Season the pork chops on both sides with sea salt, garlic powder, onion powder, and pepper.
• Heat the olive oil in a dutch oven over medium-high heat. Add the pork chops and sear on both sides, about 3 minutes per side without moving, until browned. Transfer the pork chops to a plate and set aside.
• Reduce heat to medium-low or medium. Using the same dutch oven, saute the sliced onions for 15-20 minutes, until caramelized.
• Once the onions are caramelized, preheat the oven to 375 degrees F (190 degrees C).
• Add the minced garlic and thyme leaves to the dutch oven. Saute for about a minute, until fragrant.
• Add the chicken broth to the dutch oven. Scrape any browned bits from the bottom of the pan. Bring to a gentle boil, then simmer for about 2-3 minutes, until it gets thicker and the volume is reduced by at least 1/4.
• Remove from heat. Add the cream cheese. Stir in the cream cheese until it melts into the sauce.
• Return the pork chops to the dutch oven and spoon the sauce and onions over them. Cover with the lid and bake for 20-25 minutes, until cooked through. (Time will vary depending on the thickness of your pork chops - use a thermometer to check and cook to 145 degrees F (63 degrees C).)

CREAMY ONION PORK CHOPS

Steps:

• Sprinkle chops with pepper and salt; transfer to a 4-qt slow cooker. In a large bowl, combine the milk, soups, wine and dressing mix; pour over pork. Cover and cook on low for 8-10 hours or until pork is tender., Remove pork to a serving platter and keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Sprinkle with parsley if desired.

CREAMY LOW CARB PORK CHOPS (GLUTEN-FREE)

Steps:

• If you don't own a garlic presser, find a clean surface or preferably a chopping board and use the flat surface of the knife to squash the garlic and then mince into small pieces using the sharp edge of the knife.
• You'll now be preparing the coating mixture for your pork chops. Using a large bowl, whisk (or using a fork) together the almond flour, garlic powder, onion powder, and Italian seasoning. You can also add salt and pepper to the mixture.
• Season your raw pork chops generously with salt and pepper and rub into the meat. Then place them into the dry ingredients in the mixing bowl and coat the pork chops evenly until they are all thoroughly coated.
• On medium-high heat, add a pan to the stove and add in two tablespoons of butter and wait for it to melt.
• Add the pork chops to the pan and sear each side of the meat for 3-4 minutes at a time. You will need to cook the first side on medium-high heat to ensure it's cooked through but when you flip it over to sear the other side, you'll need to turn the heat down slightly to medium heat.
• Searing should take 6-8 minutes and when you are done, remove the pork chops from the heat with tongs and place them on a plate and cover up to keep them warm.
• You'll now start making the creamy sauce. Add the skillet back on the stove on medium heat and add 2 tablespoons of butter and your minced garlic. Cook for 1-2 minutes, stirring to make sure the garlic doesn't burn.
• Next, add your ½ cup of dry white wine and squeeze in the juice from ¼ of a lemon, you can do this by hand or you can use a lemon juicer to make sure the pips don't fall into the sauce in the pan.
• Add your ½ cup of sodium-free chicken broth and ½ cup of heavy cream, stir the liquid mixture and bring to boiling point and then lower the heat so the cream doesn't burn or curdle. Cook on low heat for 3 minutes.
• Add your fresh sprigs of thyme leaves and your Italian seasoning to the mixture, then season with salt and pepper to your preferred taste (we recommend not using too much salt as the pork can be pretty salty on its own). Add ½ cup of parmesan to thicken the sauce (or xanthan gum or almond flour) and simmer for a further 2 minutes.
• Taste the sauce and add more seasoning if necessary.
• When you are happy with the taste of your sauce, you can add your pork chops back into the pan. If your pork chops are a thicker cut then they will take a bit longer to heat back up.
• Make sure the sauce is smothered all over the pork chops and cook for 3 minutes until the pork chop is done.
• Serve with whatever sides you like, we've recommended some beautiful sides to pair with this dish at the top of this article.

CREAMY PORK CHOPS

Steps:

• Preheat oven to 375 degrees.
• Sprinkle pork chops with salt and pepper.
• Brown pork chops over medium-high heat.
• When chops are browned, but not cooked through, place in a 13x9 baking dish.
• In the same skillet you browned the chops saute the sliced onions until caramelized, sprinkling with a little salt to add flavor and bring out the sugars.
• When the onions are starting to get a little color add your garlic cloves.
• When onions and garlic are nicely caramelized pour over pork chops.
• In the same skillet add the can of cream of chicken soup, milk, salt and pepper to taste, and parmesan cheese. Whisk until all the lumps are gone.
• When this reaches a creamy texture (you may need to add a little water if it's too thick) pour over pork chops and onions.
• Bake uncovered for 45 minutes, depending on the thickness of the chops.