Keto Garlic Butter Pork Chops

These garlic butter pork chops taste just as good as they sound! Here's an easy recipe that's low carb, LCHF, and keto friendly.

This post may contain affiliate links.

The other day I was looking for a bone-in pork chop on my online grocery site, and came across a Frenched Pork Rib Chop (Duroc). I had to look it up, but Duroc is the type of pig. The pork rib chop is taken from the rib section of the pork loin, and frenching is a technique where the rib bone is exposed and all meat is removed from the bone - typically for attractive presentation. It looked good to me - but I didn't notice the weight! I know it has a rib bone but this thing was 12 oz! But hey, I like my meat, so I managed it all!

So this recipe is technically a "single serving" but depending on what you're serving it with then you may find that it serves two people. Or of course you can cook more than one pork chop - whichever works for you!

Check out all my low carb and keto pork chop recipes!

How to Make Keto Garlic Butter Pork Chops

Season the pork with salt and pepper. Heat a small cast iron skillet over a medium heat and add some olive oil. Add the pork, and at this point you might want to grab a probe thermometer. If your chop is anywhere near as thick as mine - you're going to want to make sure that the center is cooked through!

Cook for five minutes, then flip the pork over. Add some butter, and continue to cook the chop. 

Just before the internal temperature of the chop reaches 145F, add some minced garlic. You don't want to add it any sooner otherwise it might burn. And you might also like to baste the pork with the melted butter every now and then, too!

Serve, sprinkled with some chopped fresh parsley. 

Depending on whether this is a meal for one or two, you may just need a green salad to go with it. Or check out all my low carb side dish recipes!

📖 Recipe

StepAwayFromTheCarbs.com

Keto Garlic Butter Pork Chops

No ratings yet

These garlic butter pork chops are an easy recipe that's low carb, LCHF, and keto friendly.

Print Recipe Pin Recipe

Makes: 1 (Large) Serving

Net Carbs: 1

Calories: 1094

Ingredients Equipment Method Nutrition

Ingredients

 

US CustomaryMetric

• 12 oz pork rib chop frenched
• 1 tbs olive oil
• 1 tbs butter
• 1 teaspoon minced garlic
• chopped fresh parsley to garnish

Equipment

• Le Creuset Signature Iron Skillet, 11-¾-Inch, Caribbean
• ThermoPro TP-16 Digital Cooking Food Meat Thermometer

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Season the pork with salt and pepper. Heat a small cast iron skillet over a medium heat and add some olive oil. 
2. Add the pork, and at this point you might want to grab a probe thermometer. If your chop is anywhere near as thick as mine - you're going to want to make sure that the center is cooked through!
3. Cook for five minutes, then flip the pork over. Add some butter, and continue to cook the chop. 
4. Just before the internal temperature of the chop reaches 145F, add some minced garlic. You don't want to add it any sooner otherwise it might burn. And you might also like to baste the pork with the melted butter every now and then, too!
5. Serve, sprinkled with some chopped fresh parsley. 

Nutrition

Calories: 1094kcalCarbohydrates: 1gProtein: 90gFat: 79gSaturated Fat: 30gPolyunsaturated Fat: 44gCholesterol: 279mgSodium: 230mgNet Carbs: 1g

Tried this recipe?

Let us know how it was!

Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.