These Lemon Thyme Pork Chops are a quick and easy one pot keto meal. The drippings from the pork, combined with butter, chicken stock, fresh lemons, shallots, seasoning and thyme come together to form a rich, delicious pan sauce. It makes for an excellent keto gravy. This is delicious served with creamy cauliflower mash and roasted brussels sprouts. Best of all, it can be ready in less than 30 minutes.
Ingredients in Lemon Thyme Pork Chops
Step by Step Instructions
How to make Lemon Thyme Pork Chops
STEP 1: Season the pork chops generously on both sides with salt and pepper.
STEP 2: Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the pork chops and sear on both sides until golden brown and a slight crust has formed.
STEP 3: Remove the pork chops from the pan, cover and set aside.
STEP 4: Reduce the heat to medium, add the shallots and cook for 2 to 3 minutes.
STEP 5: Add the cooking sherry to the pan and deglaze, scraping up and mixing in any bits stuck to the bottom of the pan. Add the chicken stock, thyme sprigs, and lemon slices to the pan. Bring to a bowl, and then reduce the heat to low to simmer.
STEP 6: Add the butter to the pan and swirl it with a spatula to melt it into the sauce.
STEP 7: Let simmer until the sauce has reduced by half.
STEP 8: Add the pork chops back to the pan and cook until they have finished cooking all the way through. If you have trouble telling when pork is finished, I recommend using a meat thermometer. Pork is fully cooked once it has reached an internal temperature of 145°F.
Recipe Tips and Variations
Frequently Asked Questions
You make a pan sauce by cooking a protein in a fat like butter or olive oil and then removing the protein from the pan, deglazing the pan with liquid, like wine or stock, and then scraping up and mixing in all the delicious bits that are stuck to the bottom of the pan (this is called fond). Then you add aromatics and more fat and let the sauce simmer to reduce.
Pork is done cooking when it has reached an internal temperature of 145°F.
You can use white wine, white wine vinegar, marsala, apple cider vinegar, sherry vinegar, or even dry vermouth.
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