If using bone-in pork chops, the cooking time will be longer. These baked boneless pork chops were 1 1/2″ thick and they took 18 minutes total time to cook.If you prefer to skip this step, bake for a total of 15-18 minutes in the oven or until an instant read thermometer registers 145 degrees. Pan searing the pork chops on the stove top is essential for a crispy crust, but this step is optional.Be sure to pour those juices over the chops just before serving! This ensures that they’ll cook in their juices, which makes for a nice tender pork chop. Pro tip: Be sure to cook the pork chops in a skillet or dish that’s just big enough for them.They make the perfect low carb meal served with coleslaw or shaved brussels sprout salad.Serve for Sunday dinner with a side of Instant pot mashed sweet potatoes or Hasselback sweet potatoes.Baked pork chops are wonderful served with roasted root vegetables or wild rice salad.There are so many delicious options of sides for this show stopping dinner! I served these Keto Cheddar Garlic Biscuits and Cheesy Asparagus with Salted Caramel Stuffed Keto Brownies for dessert! This dish would also be tasty with Spaghetti Squash or Green Beans.These baked boneless pork chops can be served a multitude of ways as follows: What to serve with Keto Pork Chops and Baked Mushrooms When you are ready to serve, simply thaw and reheat as detailed previously. Place each pork chop in it’s own individual freezer bag. Can you make Keto Pork Chops ahead of time?Ībsolutely! You can prepare your pork chops as described above and then place in the freezer. You can also warm the mushrooms in a skillet over medium heat. If you decide to bake, place your leftovers in an oven safe pan or skillet.Īdd two tablespoons water or broth to the skillet and cover with aluminium foil. To reheat, you can either pop your leftover pork and mushrooms in the microwave until they are warm enough for you, or bake. These pork chops and mushrooms will stay fresh for up to four days. Store in a plastic or glass container with an airtight lid in the refrigerator. The mushrooms will need the full cooking time of 15-20 minutes. If you only have thinly cut chops, I recommend reducing the cooking time by 5-10 minutes. Thin pork chops will overcook if kept in the oven this long. Flip and bake for another 5-10 minutes, or until the internal temperature reads 145 degrees.įor the particular recipe, yes. Place the skillet in the oven and bake ten minutes. Cover the dish and refrigerate for 30 minutes or up to 4 hours. The brine should cover the chops if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. After searing, add the mushrooms to the skillet. Place the pork chops in a shallow dish and pour the brine over top. When the skillet and the oil are very hot, add the pork chop. Sear. In an oven safe skillet (I used a cast iron), heat one tablespoon of olive oil over high heat.Mix the melted butter, balsamic vinegar, garlic, herbs, salt and pepper and drizzle over the mushrooms. Marinate your pork. Allow your pork chops to marinate in the fridge for at least an hour and up to 24 hours.Herbs and spices: Parsley, chives, salt and pepper.Balsamic vinegar: adds excellent depth and flavor to the mushrooms.Steak marinade: use your favorite variety.Butter: salted butter works best in this recipe.Mushrooms: I prefer Baby Bella mushrooms, but other varieties such as button, or cremini will also work.You can use bone in or boneless if you prefer, the cooking times will not change as long as you stick with a nice thick chop. Pork Chops: look for a thick 2 inch pork chop for this recipe.For the complete instructions, simply scroll to the recipe at the bottom of this page. Ingredients for Cast Iron Pork Chop and MushroomsĪs always, here is a quick run down of the ingredients needed to make this recipe. Check out my Perfectly Cooked Pork Chop post for more info and a step by step video. This gives your pork an excellent crust and ensures every bite is full of flavor. By searing your pork on both sides at a high heat, you are browning the protein in the meat as well as caramelizing the outer layer. The secret to ensuring that your pork chops come out tender and juicy is through a combination of searing and baking, as well as giving your meat ample time to marinate. These Cast Iron Pork Chops are a deceptively easy dinner! Thick pork chops are marinated in savory steak seasoning, then seared and baked to perfection! Balsamic and herb mushrooms are served alongside the juicy pork chops for the perfect one pan dinner! This recipe is ready in less than 30 minutes and is naturally low carb, keto-friendly and gluten free! For another delicious keto pork recipe, try this Stuffed Pork Tenderloin with Roasted Brussels Sprouts! How to Cook Thick Pork Chops These Cast Iron Pork Chops with Mushrooms is the perfect low-carb weeknight dinner for two! Ready in under 30 minutes with just 8 net carbs, this keto-friendly dinner will be a quick favorite!
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