Ingredients
Scale
- 4 thick-cut bone-in or boneless pork chops (about 1 inch thick)
- 2 tablespoons avocado oil or olive oil
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the pork chops dry with paper towels to ensure a perfect sear. In a small bowl, mix the salt, pepper, smoked paprika, and onion powder. Season both sides of the pork chops generously with the spice rub. Let the meat sit at room temperature for about 5 minutes; this helps the pork cook more evenly and prevents the centers from staying cold.
- Heat the oil in a large skillet over medium-high heat. Once the pan is shimmering, add the pork chops. Sear the meat for 4 to 5 minutes per side until they develop a deep golden-brown crust. Use a meat thermometer to check that the internal temperature reaches 145°F (63°C). Remove the chops from the skillet and set them aside on a plate to rest, tented loosely with foil.
- Lower the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Pour in the heavy whipping cream and bring the mixture to a gentle simmer. Whisk in the Parmesan cheese until the sauce thickens and becomes silky smooth. This sauce is your “fat bomb” element, providing the essential macros for your keto goals.
- Add the fresh baby spinach to the sauce and stir until the leaves wilt, which should take about 30 seconds. Place the pork chops and any accumulated juices back into the skillet. Spoon the creamy sauce over the meat. Garnish with fresh parsley and serve immediately while hot.
- Cook Time: 25 minutes