Whole30 + Keto Balsamic Mustard Pork Chops
Whole30 + Keto Balsamic Mustard Pork Chops Recipe – 5g net carbs! Low carb pork chops served with a balsamic mustard pan sauce. A 30 minute clean eating dinner! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.
Don’t you just love cozy dinners like this Whole30 + Keto Balsamic Mustard Pork Chops? It just screams fall, and rainy days, and crisp nights.
It rained for the first time, and I forgot how much I love being cozy on rainy days. My boys and I stayed in and watched a movie with popcorn, and then we busted out the coloring and sticker books. We’re outside so often at the parks, it was nice to have a rainy day at home, followed by this delicious dinner.
Whole30 + Keto Balsamic Mustard Pork Chops
These Whole30 + keto mustard balsamic pork chops are very simple to make.
I have a great hack for you when cooking pork chops. You know how they tend to curl up in a bowl shape when searing them? That’s because of the fat cap. It shrinks when cooking, which causes the bowing. If you take a sharp knife and score the fat cap all the way through to the meat every 3/4″ or so, it will prevent the curling, and allow for even browning.
Balsamic Mustard Pan Sauce
After searing off the pork chops until golden brown, I add onions and garlic to the pan to cook down and soften and brown. Be sure to scrape up all the brown bits from the pork chops, these add a ton of flavor to the sauce.
Then add in the heavenly mustard balsamic sauce. It is made with deli mustard (or really any mustard you like!), balsamic vinegar + chicken stock. Want to add a touch of sweetness? You can use maple syrup (or date paste for Whole30, or monk fruit for Keto).
Add the pork chops back in to the pan just before serving to warm them, and top them with the balsamic mustard sauce. I top it with some parsley to add a bit of brightness and color to the dish.
These paleo, whole30 + keto balsamic mustard pork chops are amazing served with a roasted vegetable and my whole30 + keto mashed cauliflower.
A super simple and healthy living recipe that is ready in 30 minutes!
Full of flavor, and healthy as can be. Paleo, whole30, keto, gluten free, grain free, dairy free, refined sugar free, clean eating, real food.
Watch Balsamic Mustard Pork Chops Recipe Demo
If you make this balsamic mustard pork chops be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!Print
- (4) 8-oz pork chops (I get my pork from ButcherBox, which I highly recommend)
- kosher salt
- 1 tablespoon ghee
- 1/4 cup brown deli mustard
- 2 tablespoons balsamic vinegar
- 2 tablespoons chicken stock
- Optional for sweetness: 1 tablespoon date paste for Whole30 or 1 tablespoon monk fruit for Keto, or 1 tablespoon maple syrup if it works with your diet
- 1 yellow onion, sliced
- 1 clove of garlic, grated or finely minced
- Finely chopped parsley for garnish, optional
- Dry the pork chops completely with paper towels. Use a chefs knife to score the fat cap through to the meat several times 3/4″ apart, this prevents the pork chops from curling up as they cook. Season the pork chops generously with kosher salt and pepper.
- Add the ghee to the warm skillet, and sear the pork chops for 5-7 minutes, until crispy and golden brown. Flip, and continue cooking on all sides (even the edges! The fat cap tastes so good when it’s ben seared off an caramelized!) until the pork chops have an internal temperature of 145ºF, roughly another 7-10 minutes. Remove the pork chops from the skillet and transfer to a plate to rest.
- To the same skillet over medium heat, add the onions and garlic. Season with kosher salt and pepper. Cook until the onions are soft, stirring frequently, about 5-7 minutes.
- While the onions are cooking, in a measuring cup combine the mustard, balsamic vinegar and chicken stock (and date paste/monk fruit/maple syrup if using). Pour the sauce over the onions once the onions are soft and translucent. Stir to combine, and heat the sauce for just 30 seconds over medium heat.
- Turn off the heat, and add the pork chops back to the skillet. Spoon the sauce over the pork chops. Serve warm.
- This is great with some mashed cauliflower and roasted brussels sprouts.
- Leftovers will keep refrigerated in an airtight container for 5 days.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes below!
Meat: If you can get your hands on bone in pork chops, those are my favorite because they have even more flavor. Boneless work too! This recipe would also be great with chicken breasts or chicken thighs!
Balsamic Vinegar: If you’re out of balsamic vinegar, apple cider vinegar would be a fun substitute. Same quantity.
Mustard: I love using brown deli mustard, but you could also use dijon mustard or a grainy mustard. Same quantity for all substitutions.
Onion: I prefer yellow onion, but a white onion, red onion or even shallots would work too.
Reheating: You can reheat in the microwave until warm, or reheat in a skillet until warm.
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