Low Carb Creamy Mushroom Pork – Comforting, Easy, and Weeknight-Friendly

If you’re craving a cozy dinner that feels special but won’t take all night, this low carb creamy mushroom pork hits the spot. Tender pork seared to a golden crust, simmered in a rich mushroom sauce—simple ingredients, big flavor. It’s the kind of dish that makes your kitchen smell amazing and turns a regular weeknight into something a little more memorable.

Serve it with steamed greens or cauliflower mash, and you’ve got a satisfying meal without the carb overload. Let’s make it happen.

Low Carb Creamy Mushroom Pork - Comforting, Easy, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 4 boneless pork chops (about 1-inch thick) or 1 lb pork tenderloin, sliced into medallions
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 8 ounces cremini or baby bella mushrooms, sliced
• 1 small onion or 2 shallots, finely sliced
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon dried oregano (optional)
• 1/2 cup low-sodium chicken broth
• 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1 teaspoon Dijon mustard
• 2 tablespoons grated Parmesan (optional, for extra richness)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

 

• Season the pork: Pat the pork dry. Season both sides with salt and pepper. This helps create a good sear and builds flavor from the start.
• Sear the meat: Heat the olive oil in a large skillet over medium-high heat. Add the pork in a single layer and sear 3–4 minutes per side, until well-browned and nearly cooked through. Transfer to a plate and tent loosely with foil.
• Sauté the aromatics: Reduce heat to medium. Add butter to the same skillet. Stir in onions or shallots with a pinch of salt and cook 2–3 minutes until soft. Add mushrooms and cook 5–7 minutes, stirring occasionally, until they release moisture and turn golden.
• Add garlic and herbs: Stir in garlic, thyme, and oregano. Cook 30 seconds until fragrant. Don’t let the garlic brown.
• Deglaze and simmer: Pour in the chicken broth and use a wooden spatula to scrape up browned bits. Simmer 2 minutes to reduce slightly.
• Make it creamy: Stir in heavy cream and Dijon. Bring to a gentle simmer. If using Parmesan, whisk it in now. Taste and adjust salt and pepper.
• Finish the pork: Return the pork and any juices to the pan. Spoon sauce over the pieces. Simmer 3–5 minutes on low, until the pork is just cooked through (internal temp about 145°F/63°C) and the sauce lightly thickens.
• Garnish and serve: Sprinkle with fresh parsley. Serve hot with low-carb sides like cauliflower mash, sautéed green beans, or zucchini noodles.

What Makes This Recipe So Good

• Restaurant-quality sauce: The creamy mushroom sauce is savory, silky, and full of depth, thanks to garlic, thyme, and a splash of broth.
• Quick and reliable: From start to finish, you’re looking at about 30–35 minutes. Perfect for busy evenings.
• Low carb without compromise: It’s naturally low in carbs, yet rich and comforting—no need for flour to thicken.
• Flexible cuts: Works with pork chops, tenderloin medallions, or even thin-cut pork steaks.
• One-pan cleanup: Everything comes together in one skillet, saving you time and effort.

Ingredients

• 4 boneless pork chops (about 1-inch thick) or 1 lb pork tenderloin, sliced into medallions
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 8 ounces cremini or baby bella mushrooms, sliced
• 1 small onion or 2 shallots, finely sliced
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon dried oregano (optional)
• 1/2 cup low-sodium chicken broth
• 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1 teaspoon Dijon mustard
• 2 tablespoons grated Parmesan (optional, for extra richness)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

1. Season the pork: Pat the pork dry.

   Season both sides with salt and pepper. This helps create a good sear and builds flavor from the start.

2. Sear the meat: Heat the olive oil in a large skillet over medium-high heat. Add the pork in a single layer and sear 3–4 minutes per side, until well-browned and nearly cooked through.

   Transfer to a plate and tent loosely with foil.

3. Sauté the aromatics: Reduce heat to medium. Add butter to the same skillet. Stir in onions or shallots with a pinch of salt and cook 2–3 minutes until soft.

   Add mushrooms and cook 5–7 minutes, stirring occasionally, until they release moisture and turn golden.

4. Add garlic and herbs: Stir in garlic, thyme, and oregano. Cook 30 seconds until fragrant. Don’t let the garlic brown.
5. Deglaze and simmer: Pour in the chicken broth and use a wooden spatula to scrape up browned bits.

   Simmer 2 minutes to reduce slightly.

6. Make it creamy: Stir in heavy cream and Dijon. Bring to a gentle simmer. If using Parmesan, whisk it in now.

   Taste and adjust salt and pepper.

7. Finish the pork: Return the pork and any juices to the pan. Spoon sauce over the pieces. Simmer 3–5 minutes on low, until the pork is just cooked through (internal temp about 145°F/63°C) and the sauce lightly thickens.
8. Garnish and serve: Sprinkle with fresh parsley.

   Serve hot with low-carb sides like cauliflower mash, sautéed green beans, or zucchini noodles.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Cream sauces can separate when frozen, but this one holds up reasonably well. Freeze up to 2 months. Thaw in the fridge and reheat gently.
• Reheating: Warm on low in a skillet with a splash of broth or cream to loosen the sauce.

  Avoid high heat to keep the pork tender.

Why This is Good for You

• Low carb, high satisfaction: With minimal carbs and plenty of protein and fat, it keeps you full and supports low-carb or keto goals.
• Mushroom benefits: Mushrooms add fiber, B vitamins, and umami flavor without the starch.
• Protein-forward: Pork provides essential amino acids and nutrients like thiamin, selenium, and zinc.
• Balanced fats: Using cream gives a satisfying texture, so you don’t need flour or cornstarch to thicken.

Common Mistakes to Avoid

• Crowding the pan: Overcrowding prevents a good sear. Cook pork in batches if needed.
• Skipping the fond: The browned bits left after searing are flavor gold. Deglaze and stir them into the sauce.
• Overcooking the pork: Pork is best at 145°F/63°C with a short rest.

  Going much higher makes it dry and tough.

• Boiling the cream hard: High heat can cause the sauce to split. Keep it at a gentle simmer.
• Under-seasoning: Taste as you go. Mushrooms love salt, and a pinch at each stage helps the flavors pop.