Keto Creamy Mustard Pork Chops with Green Beans

Step 1Remove the pork chops from the fridge to allow them to come to room temperature. Season the pork chops with salt and pepper.

Step 2Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Grease a hot oven-safe skillet with avocado oil or ghee.

Step 3Add the pork chops and cook on medium-high for 2 to 3 minutes per side until golden brown. (Note: I used boneless pork chops but you can use bone-in pork chops, about 170 g/ 6 oz each.)

Step 4Transfer into the oven and bake for 7 to 15 minutes depending on the thickness. If you have a meat thermometer, insert it into the thickest part. The temperature should read 60-63 °C/ 140-145 °F when they are done.

Step 5Meanwhile, bring a medium saucepan filled with water to a boil. Add a generous pinch of salt and then add the green beans. Bring to a boil and cook for 3 to 5 minutes, until crisp tender. Drain and set aside.

Step 6Remove the skillet from the oven and transfer the pork into a plate. Cover to keep warm.

Step 7Add ¹/₄ cup (60 ml) of stock or bone broth to deglaze the skillet. Add lemon juice, goat's cheese (or cream cheese), Dijon mustard (or yellow mustard) and Italian herbs. Season with salt and pepper to taste. Cook on medium for 3 to 5 minutes to reduce and thicken the sauce while stirring.

Step 8Add the green beans and toss to cover in the sauce. Add back the pork chops and cook to warm up.

Step 9Optionally serve with freshly chopped parsley or basil. Store any leftovers in the fridge for up to 3 days.