This recipe for Boneless Pork Chops with Tomato Cream Sauce will make it on your list of favorites! It’s quick and easy, but tastes like a gourmet meal. This recipe can be part of a low-carb, keto, LC/HF, diabetic, gluten-free, grain-free, or Banting diet.
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Our recipe for Boneless Pork Chops starts with searing the chops on both sides to create that tasty, browned crust. After both sides are browned, the chops are cooked on low to keep the meat tender and juicy.
We don’t leave all of that seared flavor in the pan to be scrubbed away! Instead, when the pork chops are done, we deglaze the pan with a bit of vinegar to bring those tasty brown bits into the sauce. Next, we add some cream to form the base of the sauce. Finally, after the sauce has thickened, we add horseradish, chives, and bits of juicy, fresh tomato. The result is a main course everyone will love.
One thing I love about this recipe is how fast and easy it is to make. I can pull this main course together in the time it takes my husband to make a salad and set the table. These pork chops come together in 15-20 minutes.
In order to save time when making these Boneless Pork Chops with Tomato Cream Sauce, start by boiling a saucepan 3/4 of the way full of water. Once the water is boiling, pop in the tomato and leave it in the water for 30 seconds or so. This hot water bath will make the tomato super-easy to peel.
Another time saving tip is to use the time while waiting for the chops to cook. While the chops are cooking, I chop the chives and the tomato.
This recipe was inspired by a veal recipe I have been making for years. This recipe was printed in a 1992 special edition of Bon Appetit Magazine called, Favorite Restaurant Recipes. I love this recipe because it reminds me a little bit of an upscale version of a steak sauce my mother makes using mayonnaise, ketchup and horseradish.
Through the years, I’ve made several alterations in the recipe. Most importantly, I switched the veal for pork and took out the carbs and gluten by not dredging the meat with flour.
This recipe for Boneless Pork Chops with Tomato Cream Sauce makes a quick and easy main course. It’s one of those recipes that everyone will love, whether they eat low-carb or not. Enjoy!
Boneless Pork Chops with Tomato Cream Sauce
This recipe for Boneless Pork Chops with Tomato Cream Sauce will make it on your list of favorites! It's quick and easy, but tastes like a gourmet meal. This recipe can be part of a low-carb, keto, LC/HF, diabetic, gluten-free, grain-free, or Banting diet.
- 1 1/2 pound thin boneless pork chops or pork cutlets
- sea salt
- black pepper freshly ground
- 1 tablespoon butter
- 1 tablespoon red wine vinegar
- 2/3 cup heavy whipping cream
- 1 tablespoon prepared horseradish
- 1 small tomato peeled, seeded and diced
- 1 tablespoon chives minced
Pat the pork chops dry using paper towels. Season both sides using salt and pepper. Melt butter in a large, heavy skillet over medium-high heat.
When butter has stopped foaming, add pork chops in a single layer. Make sure they do not touch. If your pan is too small, you will need to cook them in batches.
When the first side has browned, turn and brown the other side. Turn heat to low and continue cooking until the chops are done. Remove the chops to a plate.
Add the red wine vinegar to the pan and scrape up the browned bits. Cook until vinegar has almost completely evaporated.
Stir in the heavy whipping cream, horseradish, and any juices that have accumulated on the plate with the pork chops. Turn heat to medium to bring to a simmer, then simmer on low heat until sauce has thickened.
Add the tomato and chives to the sauce. Taste and adjust seasoning adding salt, pepper, and more horseradish to taste.
Serving size: 1/6th of recipe
Fat (g): 25
Carbs (g): 1
Fiber (g): 0
Protein (g): 28
Net Carbs (g): 1