This recipe for Keto Pork Chops starts by searing the pork chops to perfection, then tops them with a creamy garlic chive sauce with a hint of mustard.
Dry both sides of the pork chops and sprinkle lightly with salt and pepper. Heat a heavy, large skillet over medium high heat. Add avocado oil and spread to cover the bottom of the skillet using a spatula. When oil is hot, add the pork chops to sear. Do not allow the pork chops to touch.
When the first side of the pork chop is golden brown, turn and brown the other side. This takes about 3-5 minutes per side. When both sides are browned, turn the the heat down to low and continue cooking, turning occasionally until pork chops reach the desired doneness (Internal temperature should be at least 145º Fahrenheit). This time will vary depending on the thickness of the porkchop and your desired state of doneness.
Remove pork chops to a plate and keep warm. Add the chopped red onion to the skillet. Turn heat to medium low. Cook onion, while stirring, for a few minutes. When edges begin to brown, stir in the garlic. Cook until garlic becomes fragrant--about 1 minute.
Add the vinegar and cook while stirring, scraping up any browned bits. When vinegar has mostly evaporated and become syrupy, whisk in the heavy cream and any drippings that have collected under the pork chops. Turn heat to low.
Cook the sauce, while whisking, until it reaches the desired thickness. Remove from heat. Stir in the mustard and chives. Taste and add salt and pepper if desired.
To serve, spoon the sauce over the pork chops and sprinkle with additional chopped chives to garnish.
(Nutritional information does not include salt as the amount will vary by each individual.