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. Â 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
Recipe Video
Ingredients
- 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
Instructions
- 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.
OMG!!!! Made this tonight but substitute the pork chops for chicken. It was very GOOD!!!! Would this be a KETO meal?
My husband also prefer this recipe with chicken too. 🙂
Yes, It’s actually a great Keto meal when you are on a Fat Fast. I’ve heard from many that it helps kick them into ketosis. But it always just depends on what your goals and WOE are. There are many different versions of Keto and Low Carb out there so it does depend on that as well. Hope this helps!
I love this recipe!!! We use it on any meat, especially good as a bonus on a burger….The only thing I will say NEVER wash mushrooms, they are meant to be finger peeled, they already have more moisture than you can cook down….DELICIOUS!!!
Can you freeze it?
I wouldn’t say this would freeze well as the sauce can separate when reheating leftovers. Now this doesn’t bother me for leftovers but I suspect the same thing would happen when freezing.
Has anyone tried this in a slow cooker? Will the sauce be too thin with heat all day?
I just made these and OMG!!! Can I say YUM?? I tweaked the sauce a little. I whisked 3/4 c mayo(room temp) with 1/4 c heavy whipping cream. It was still a little think so I added a splash of water. Also I used Olive and coconut oil and subbed the mushrooms with bacon! And of course I added some butter! Rich and decadent! It’s a keeper!
This recipe is AMAZING! I used a comb of mayo, cream cheese and heavy cream with some chopped portobello (which was fried first before adding all those other ingredients). This made it creamier and richer IMO. Also I didn’t measure exact – more eyeballed it. I used it with pork leg (crockpot with a few garlic cloves and salt) which is a really fatty cut. I think the sauce can be used for other meats. Anyway the best news is that I LOST 1.6 lbs overnight just from eating this for 2 days (made it Thursday for dinner and ate again for lunch on Friday). FYI I started Keto on 4/1/18
So glad you enjoyed it! 🙂
Can you please send me the recipe for this with mayo cream cheese and heavy cream
WOW, I made this recipe tonight and it was really delicious! I’m brand new to Keto living and it blows my mind that I can eat such rich and tasty food while still losing weight (8lbs since starting, and this is only day 8!) Thank you for sharing such a wonderful recipe that I’m sure to make over and over again. I’ve already emailed your link to the friend who began this journey with me, and I’m anxious to spend more time looking around your site to see what else you have. Keep up the good work and know that others appreciate it!
Sandra – Thank you so much! I’m so happy you enjoyed it! 🙂
Is the nutrition per porkchop?
April – Yes, with a third of the sauce.
Made this tonight and followed the directions exactly, and it came out incredibly! You’re right, not for the faint of heart; by far the richest dish we’ve tried, but omg, the flavor! Our new favorite! Thank you so much for sharing and giving me our new go-to recipe! Amazing!
Katharine – Fantastic!! It’s definitely rich. If you ever feel like it’s too much, just whisk in a little bit of chicken broth. So happy you enjoyed it! I make it at least twice a month. 🙂
OMG! I’ve made this twice now and I think it’s my very favourite recipe! New to LCHF and this is an awesome recipe to have in my aresenal of quick and easy go-to dinners. Thank you, thank you, thank you!
Sarah – My pleasure!! I’m so happy you love it!! It’s definitely in our regular rotation around here. My little guy never complains when I make them. 🙂
This looks delicious! We are without a kitchen for the next 2 months as we are renovating. We have a cooktop so I can brown, but would the rest of this work in a slow cooker? Can’t wait to try it!
Cathie – No, this won’t work in a slow cooker. But you can simply finish it in the pan. The only reason I put it in the oven is so I can prep the rest of the meal without watching the chops. But you can cook them completely in the pan too. Just don’t forget to cool down the oil before you mix in the mayo.
Does the nutrient label above include the pork chops? Made it for my hubby who is on the Keto diet. He said best meal I have made so far!
Cristy – Yay!! I’m so happy he liked it! Yes, the data includes all ingredients unless they are noted as optional. But as my disclaimer says, the data are ball park numbers. They are not exact.
I don’t see any temperatures for cooking the onions, mushrooms or pork chops on top of the stove. Should I assume medium Heat?
Erin – Medium will get the job done. Every stove is different. You just want to brown the chops before you actually cook them in the oven. Whatever gets the job done on your stove top will work. 🙂
What type of oil do you use?
Brandi – I used grapeseed oil, but any light-flavored oil will do.
Honestly I tried this about 3 times and I still can’t get the gravy right. The instructions are not very detailed :/
Alexis – Did you see my notes in the blog post?
Followed all instructions. But in reading the issues with mayo separation….I added the mayo in the pan with the pan off the heat. Blended easily. Immediately served. Was one of the best-tasting and hearty low-carb meals I ever made. Thanks for sharing.
Katherine
Katherine C – Yay!!! Thanks for the feedback! I love this recipe. It’s one of my son’s favorites too!
I’ve made this several times now. Quick, easy, and delicious. My super picky husband gave these a thumbs up all the way! I have used both organic, and homemade, mayo. No problem achieving a smooth sauce every time!
HSK – Fantastic!! I’m so happy you both enjoyed them! 😀
My sauce did not thicken at all. 1/2 cup of oil is too much and you don’t sat anything about draining it. I used 1 tbsp balsamic vinegar and started with 1 cup of mayonnaise, per instructions. No luck. Increased mayonnaise to the entire 15 oz jar. No luck. Added 3/4-1 cup of heavy whipping cream. No luck. I used olive oil.
April – It doesn’t thicken per se, it’s more just the thickness of the mayo. Are you saying you had complete liquid?
Yes I have complete liquid. The warm oil just broke down the mayo and it never solidified again. Never mixed either as the mayo “film” remained on top of the oil.
April – How odd! I wonder if it’s maybe the particular brand of mayo? The only time I had trouble getting my oil to blend with my mayo was once when the pan was way hotter than usual. So maybe a temperature thing? But even then I didn’t have pure liquid. Can I ask what type of mayo you used?
It was just Publix brand. I have never had any issue with any of their products. I think part of it was the heat maybe but also looking at how much oil I had in the pan before I stirred in the mayo I kmew it looked like too much. It was 1/2 cup plus whatever cooked off from the pork chops.
I had the exact same problem. ???? It was pretty yucky so I had to toss it and just make some pork gravy with some gravy packs I had on hand. Not sure what the issue was because I followed the directions as well. It was like a chunky oil sauce. ????Yuck! LOL
Lacey – I’m sorry to hear that! I’ll go back and try it again. It could be a heat issue, or maybe it’s the brand of mayo. But I’ll try again. It works for me every time as listed. It’s just a matter of getting the oil and mayo to combine. I’ll make them again tomorrow.
Lacey – I researched this and added some notes to my post above. My apologies for not being more specific in my instructions.
I have changed the mayo to sour cream and I get a creamy sauce that us slightly more acidic but does not break.
Donna – That’s great to know! I try to avoid dairy, but for those who can have it, that’s a great alternative! 🙂
I like that idea a lot! Love the richness of mayo, tho, so half & half next time. Will go great with balsamic vinegar!
Making dinner for hubby who works nights as a nurse, so made it and put it in 200 degree oven – hope it’s okay. Added steamfresh green beans (steamed before adding) to save me the trouble of a side. Lazy. I know.
Andi – Not lazy in my book!! Enjoy! 🙂
This looks delicious & we’re trying it Soon! FYI: if need to decrease the carbs: onions are MUCH more carb-dense than mushrooms, so that’s where you need to cut back
Maggie – Yes! Thank you! The onions do add great flavor, but in a pinch, extra mushrooms will do the trick. Enjoy!
Def on my menu for next week – Great job on losing 40lbs
Paula – Thanks so much!! Let me know how you like the chops! 🙂