Easy Keto Recipes: Pork & Mushroom Garlic Sauce

By The Petite Plantation - January 12, 2019

KETO Pork & Mushroom Garlic Sauce with Smashed Brussel Sprouts
I can't believe I used to take a can of mushroom soup and cooked pork chops and call it good. Sure it tasted alright but it came from a can, which can really mess with your endocrine system and has all kinds of extra ingredients that are probably not healthy for you. And this isn't something I occasionally ate, the one who raised me fed this to me on the regular for years but we've been trying to be healthy adults here...

And we did love this mushroom dish so of course we needed a healthier version because we love mushrooms! Well, not all of us, my children would never eat a mushroom but husband and I love eating sautéed mushrooms, like a lot!

It turns out that mushrooms are kind of good for you, despite how they come about hah! Below I have listed a few reasons why we should be eating mushrooms (source) and I love to list these off as I serve them to my picky children to encourage them to nourish their bodies!

Health Benefits to Eating Mushrooms

  • Help lower your cholesterol levels
  • Prevents breast & prostate cancer
  • Improves bone health
  • Boosts you immune system
  • Reduces blood pressure
  • Stimulates absorption of iron
  • Protects diabetics from infections
Another recipe we love with mushrooms is our Stuffed Mushrooms and although it's made with healthy mushrooms, there is nothing really healthy about all that cream cheese and bacon... But it IS Keto! So is this Pork & Mushroom Garlic Sauce recipe, actually!

This recipe is served with Smashed Brussel Spouts in the photos, if you also want that recipe, it's right here! 

Scroll down for the recipe! 
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Easy Keto Recipes: Pork & Mushroom Garlic Sauce

Pork & Mushroom Garlic Sauce


6 medium pork chops
1/2 tsp of paprika
1/4 tsp of sea salt
1/4 tsp of freshly ground black pepper

2 tbsp of arrowroot powder
2 cups of beef broth (needs to be cool or cold)

1/4 cup of butter
8 ounces of fresh sliced mushrooms (canned if you must)
4 cloves of mined fresh garlic (dried will work too)
1 tsp of dijon mustard


Season pork chops with paprika, sea salt, and freshly ground pepper.
Heat a large cast iron skillet in medium-high heat and add 2 tbsp of the butter.
Sear both sides of your pork chops until golden brown and cooked through.
Remove pork chops and set aside.

In a small bowl combine broth and arrowroot powder. Set aside.

In the same skillet add the rest of the butter, add mushrooms, and cook for 5 minutes.
Add minced garlic and dijon mustard and cook for 2 minutes.
Stir in the broth mixture and whisk until smooth and incorporated.
Reduce heat and return pork chops to skillet for 5 minutes.


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