Keto Pork Chops
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My keto pork chops with balsamic glaze are an elegant, easy dinner that transforms a simple protein into something special. I start by searing the chops to give them a gorgeous crust, before finishing them in the oven. They’re then topped with a sweet-and-savory glaze. 1 gram of net carbs per serving.
Pork chops have a reputation for being boring, but I don’t think that’s the fault of the pork chop; rather, it’s the fault of what it’s paired with. That’s where my low-carb pork chop recipe comes in. Unlike other keto pork chop recipes, mine has a tangy, savory, aromatic glaze that keeps the center juicy while giving the exterior a golden, caramelized crust. The trick is to give them a quick sear before finishing them in the oven- this builds flavor, improves the texture, and helps with even cooking. It’s what my partner requests most often whenever we have pork chops on hand.
Table of Contents
Why I love this recipe
They take just 10 minutes to cook. Like my pork steaks, the entire recipe comes together in minutes, from searing the chops to baking them.
Restaurant-style glaze. You guys, I’m not kidding when I say this glaze takes the chops to another level. I’ve actually made it to add to other proteins.
Affordable. Pork chops are one of the most affordable proteins, and the glaze comes together with basic pantry staples.
Key Ingredients
- Bone-in pork chops. While boneless pork chops will work, I prefer bone-in chops for a few reasons- there’s a deeper, meatier flavor, and also they turn out juicier. Having the bone-in also works best when searing the chops first.
- Salt and black pepper. To taste.
- Butter. I love the richness that butter adds when searing, but any oil with a high smoke point will work, including vegetable oil or sunflower oil.
For the glaze:
- Balsamic vinegar. Use good-quality balsamic vinegar, as it really affects the flavor. Make sure there is no hidden sugar, as some brands sneak it in to balance the tartness.
- Soy sauce. Tamari, reduced soy sauce, or gluten-free soy sauce all work.
- Keto honey. Skip the expensive store-bought varieties and make your own keto honey. Adding a touch of sweetness caramelizes the glaze and balances the acidic flavors.
- Garlic. Freshly minced or bottled garlic works just as well. I’d avoid garlic powder, as it doesn’t impart flavor anywhere near as well.
- Spices. I’m keeping things simple with salt, pepper, and dried basil.
How to make
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 200C/400F and season the pork chops with salt and pepper.
Step 2- Sear. Melt the butter in a large cast-iron skillet over medium-high heat and add the pork chops. Sear both sides of the pork chops until golden brown.
Step 3- Bake. Place in the oven and roast for 8 minutes or until they reach an internal temperature of 63C/145F.
Step 4- Make the glaze. Whisk together the glaze ingredients in a small saucepan over medium heat. Once boiling, reduce to a simmer and let it simmer until thick. Serve the pork chops with the glaze.
Arman’s recipe tips
- Use a meat thermometer. I used thick-cut pork chops, so mine took a bit longer to cook. That’s why I always keep an instant-read thermometer handy. As soon as the chops reach 63C/145F, you’re good to go.
- Don’t have a skillet? Sear the pork chops in a nonstick pan, then transfer them to a foil-lined baking dish. This is a little bit of extra effort, but worth it. Saying that, if you do want to skip the sear, you can make my oven baked bone-in pork chops then drizzle the glaze on top.
Variations
- Switch up the spices in the glaze. Try onion powder or Italian seasoning for a different flavor profile.
- Make a mushroom cream sauce. I do this when I’m serving guests: After searing the chops, sauté sliced mushrooms, then build the glaze. Add heavy cream to the glaze as it simmers, and cook until it thickens.
- Toss some vegetables in the pan. If I need a quick and easy side, I’ll usually chuck a handful of asparagus into the skillet after the pork chops are done. By the time the sauce thickens, the veggies should be ready.
Storage instructions
To store: Leftover chops can be refrigerated in an airtight container for up to 3 days. You don’t need to separate the glaze (the amount of balsamic isn’t enough to tenderize the meat further).
To freeze: Place the cooked and cooled baked pork chops in an airtight container and drizzle the sauce/glaze over the top. Freeze for up to two months.
To reheat: The easiest way is to microwave for 30-40 seconds. You can also reheat in the skillet. Add a tablespoon of water to keep things moist.
Serving suggestions
Keto Pork Chops with Balsamic Glaze
Ingredients
- 4 bone in pork chops 8 ounces each
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
For the glaze
- 3 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 2 tablespoons keto honey
- 2 cloves garlic minced
- 1 teaspoon basil dried
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 200C/400F. Season the pork chops with salt and pepper.
- Melt the butter in a large skillet and add the pork chops and sear both sides until golden brown.
- Place in the oven and roast for 8 minutes, or until they reach an internal temperature of 145F.
- Prepare the glaze. Whisk together all the ingredients in a small saucepan and place over medium heat. Once boiling, reduce to a simmer and let it simmer for 5 minutes, until thick.
- Serve the pork chops with the glaze.
Could I use sugar free syrup instead of the keto honey
You could, Paula- I tested this with maple syrup, but found honey just balanced the other ingredients a little bit better. 🙂
I used sugar free syrup instead of honey because that’s what I had. These pork chops turned out so moist and delicious! Thank you for this amazing recipe. I have made quite a few of your other recipes and I love them as well. Thank you for all that you do!!
fabulous taste so easy and the pork was done just perfectly. The glaze was terrific I would even put that glaze n other things!!!
Thanks so much Karen! And yes, the glaze is delicious. I’ve also used it on chicken with great success!
When I find a recipe that’s both EASY and DELICIOUS, I count that as a huge victory! Thanks, this will be a keeper
Thank you, Laurie- so glad to have you here!!
Our first time trying something with the balsamic vinegar reduction and everybody enjoyed it.
I love to hear that, Mike- I’m so glad everyone enjoyed it 🙂
Very good! made these with cauliflower mashed, having it again tomorrow!
Sounds delicious Tierre! So glad you enjoyed the recipe, and cauliflower mash sounds like the perfect side.
Made this. SO EASY. I used a Honey ginger Balsamic Vinegar and Jalapeno Honey….It was a huge hit with my whole family! Thanks for all the recipes!
Very tasty and juicy !! The Family loved this meal. It’s going to be on my weekly menu. Thank you
Excellent! My husband loved this recipe. I made it with boneless pork chops, the glaze had a wonderful flavor. This is a keeper!
Excellent!
really nice flavors in this glaze, I like the balance, balsamic, soy and keto honey, and a nice change from my standard pork chop recipe, thank you!