Whole30 + Keto Pork Chops with Lemon Herb Butter Recipe – Only 1 net carb! A low carb, juicy bone in pork chop smothered in a flavorful butter. Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

pork chop covered in melted herb butter with parsley and asparagus on a white plate and background

This whole30 + keto pork chop with lemon herb butter is so insanely delicious and satisfying.

I did not think it was possible to love a pork chop as much as I love steak. But this? I loved it MORE!

pork chop topped with herb butter with parsley and asparagus on a white plate and background

Keto Bone-In Pork Chop Recipe

The key to this recipe is getting a very high quality pork chop. Pasture raised is very important. These are not the bland, flavorless pork chops you grew up with. Pasture raised pork chops are packed with so much flavor!

I ordered my pasture raised bone-in pork chops from Belcampo. (Code TASTESLOVELY15 gets you 15% off!) I love that they’re bone in too, which adds tons of flavor to the meat while it’s cooking.

To get the amazing sear, I love my cast iron skillet. I sear it off on the stove, then finish cooking it in the oven. Comes out so juicy and perfect.

pork chop covered in melted herb butter with parsley and asparagus on a white plate and background

Whole30 + Keto Pork Chops with Lemon Herb Butter

To make these even more spectacular, I top them with a lemon herb butter after cooking. Or should I say “butter” since I use ghee to keep it lactose free. (If you’re ok with lactose you can use grass fed butter! Or you need it completely dairy free use coconut oil).

I mix the butter with parsley, lemon zest and garlic. Adds tons of flavor to the pork chop. The acid from the lemon cuts through and brightens the fatty pork chop. It melts all over and becomes irresistible.

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pork chop covered in melted herb butter with parsley and asparagus on a white plate and background

Whole30 + Keto Pork Chops with Lemon Herb Butter


  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
Scale

Ingredients

Pork Chops

Lemon Herb Butter

  • 1/4 cup ghee
  • 1/4 cup finely chopped parsley
  • zest from 1 lemon (about 1 tablespoon)
  • 1 clove of garlic, grated or finely minced

Instructions

  1. Preheat your oven to 350ºF. Heat your cast iron skillet over medium heat for 5 whole minutes. (Depending on how large your pork chops are, you may need to cook them in 2 cast iron skillets or in batches)
  2. Pat the pork chops completely dry. Score the fat cap every 1″ to prevent the pork chop from curling up while cooking. (Just cut through the fat cap until you reach the meat, less than 1/4″ of a cut). Season the pork chop generously with salt and pepper on both sides.
  3. When your cast iron skillet is hot, add the ghee.
  4. Sear the pork chop for at least 5 whole minutes without touching it to get a really good, golden brown crust. Flip and sear the fat cap to get it caramelized and golden brown, another 3-5 minutes. Flip it so you can sear the bottom of the pork chop. Then transfer it to your oven to finish cooking. Cook until the pork reaches an internal temperature of 145ºF. The cook time will depend on how thick your pork chop is. Mine took about 8 minutes.
  5. Remove from the heat and let it rest for 5 minutes.
  6. Make the lemon herb butter by combining the ghee, parsley, lemon zest and garlic in a small bowl. Mix to combine.
  7. Serve the pork chops warm topped with 1 tablespoon of the lemon herb butter. I served mine with some roasted asparagus.
  8. Leftovers will keep in an airtight container for at least 5 days refrigerated.

Notes

I got my pasture raised bone in pork chops from Belcampo (code TASTESLOVELY15 gets you 15% off!)

This recipe is for bone in pork chops, but you could use boneless pork chops too! The cook time will be much less. They may only need to go in the oven for 2 minutes to reach temperature.

You could use grass fed butter in place of the ghee, or use coconut oil.

Fresh parsley is best, but you could use dried parsley if that’s all you have.

This post contains affiliate links, thanks for the love!

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