This Low Carb Fat Bomb Pork Chops recipe is the best low carb pork chop recipe of all time. It’s been getting raving reviews since and for good reason. Satisfying all those cravings in under an hour.
Warning, these low carb fat bomb pork chops are not for the faint of heart!
It’s taken me a while to think differently about fat and truth be told, I’d be lying if I didn’t admit it took be a bit to not feel a tiny bit of guilt when I eat these. There is now much research coming out these days about how NOT bad for you, fat is.
If you eat low carb or Keto, you are well aware of this.
Fat is the ingredient of choice for most low carb eaters and for very good reason!
- It’s delicious.
- It’s very filling.
- When it’s your primary macro nutrient, you need plenty to keep you going.
Those who follow a keto plan are particularly on top of this!
Occasionally, I find myself not getting enough fat in my daily meals. But these low carb fat bomb pork chops are the perfect fix for that.
And amazingly enough, it never fails that when I’ve had these for dinner (usually with low carb veggies), I typically see a loss on the scale the following morning. There’s just something about that fat!
HOW MANY CARBS PER Keto Pork Chop
8 Net Carbs per pork chop. That is if you can eat an entire chop. This is so satisfying to me that I normally can only eat about half of one.
This Low Carb Pork Chop Recipe might not be for everyone.
Now before anyone takes a peek at the nutrition data and has a fit, please know that these are not for everybody.
If this recipe does not fit well with your eating plan, simply skip to the next recipe. I promise, the world will keep spinning and life will still be rosy in the morning. 🙂
Also, if you need to reduce the carbs a tad bit more, simply use about half the mushrooms listed here. But I typically save up enough carbs for the day when I know I’m going to be making these.
Cooking Tips to Get these Keto Fat Bomb Pork Chops right.
A few people have mentioned in comments below that the sauce has separated during the cooking process, turning into more of a watery substance with white chunks. So I did a little research and realized that I didn’t share enough about the technique of making the sauce. So here are some tips for keeping the sauce from “breaking”.
- Add the mayo a little at a time, whisking the whole time. Don’t dump it all in at once.
- The eggs in the mayo will coagulate if the temperature is too high. So make sure you cool things down a bit before adding the mayo. You want the oil in the pan to be warm to the touch, but not hot enough to burn you.
- Don’t try to keep this warm for a long period of time. Prolonged warmth will break the sauce as well.
- Use room-temperature mayonnaise. If your mayo was in the fridge first, the temperature could break your sauce. I realized after researching this that the one time my sauce “broke”, I had used mayo out of the fridge. Outside of that one time, I have always used a new jar out of my pantry.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
- Low Carb Rhubarb Glazed Pork Chops
- Low Carb Pork Medallions
- 5 Low Carb Pork Chop Freezer Ready Meals
Low Carb Fat Bomb Pork Chops
- 1 medium yellow onion, peeled and sliced
- 1 (8 oz.) package brown mushrooms, washed and sliced
- 1/2 cup oil
- 3 medium boneless pork chops
- 1 tsp. garlic powder
- 1 tsp. ground nutmeg
- 1 cup mayonaisse, no sugar added
- 1 tbsp. balsamic vinegar
- Preheat oven to 350 F. (Optional if you have other things to prepare for dinner).
- In a large skillet, saute the onion and mushrooms in the oil until they are wilted.
- Push them to the side to make room for the pork chops.
- Add the pork chops to the pan, seasoning each chop with garlic powder and nutmeg as you brown each side.
- If you wish to continue cooking on the stove top, simply continue to cook until the chops are cooked through (at least 165 F. on a meat thermometer)
- If you have other things to prepare, simply place the entire pan in the oven for approximately 30 minutes (time will vary by oven), or until the chops are cooked through (at least 165 F. on a meat thermometer - cooking times can vary by oven.)
- Once the chops are cooked, (return the pan to the stove top if they were in the oven), remove the chops from the pan and allow the onions and oil to cool.
- Stir in the mayo and vinegar and whisk until it is well combined with the oil left in the pan. You should have a thick, rich sauce when you are done. If it is too thick for your liking, you can thin it out with a bit of chicken broth. Simply whisk in about 2 tbsp. at a time until you reach your desired consistency. (Please see notes in post above)
- Ladle the sauce over the chops and serve.