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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.