Low-Carb Pork Chops with Broccoli Vegetables and Sweet Potato
Flavorful Low-Carb Pork Chop Recipe With Gravy Sauce – 427 calories and 21g carbs
Low-Carb Pork Chops with Broccoli Vegetables and Sweet Potato. This Low-Carb Pork Chop Dinner features juicy, seasoned pork chops paired with vibrant broccoli, mushrooms, and onions. Roasted sweet potatoes provide a hint of natural sweetness, while a rich gravy ties everything together. It’s a wholesome, satisfying meal packed with protein and healthy vegetables, perfect for anyone looking to enjoy a delicious and balanced dish.
This dish is nutrient-dense, low in carbs, and a great option for maintaining a healthy and active lifestyle!
Low-Carb Pork Chops with Broccoli Vegetables and Sweet Potato
Low-Carb Pork Chops with Broccoli Vegetables and Sweet Potato
Makes 2 servings – 427 calories, 21g carbs
INGREDIENTS
For the Pork Chops:
2 boneless Pork Chops (about 5-6 oz each)
1 tbsp Olive oil
1 tsp Garlic Powder
1 tsp Paprika
1/2 tsp dried Thyme
Salt and Pepper to taste
For the Vegetables:
1 c Broccoli (can replace with 10 Asparagus spears)
1 c sliced Mushrooms
1 small Onion, sliced
1 tbsp Olive oil
Salt and Pepper to taste
For the Sweet Potato:
2 small Sweet Potatoes
1 tbsp Olive oil
1/2 tsp Cinnamon (optional)
Salt to taste
For the Gravy Sauce:
1 c Chicken or Beef broth (low-sodium)
1/4 c Unsweetened Almond Milk
1 tsp Dijon Mustard
1 tsp Garlic Powder
1 tsp fresh Thyme (or 1/2 tsp dried)
1 tbsp cornstarch or arrowroot powder mixed with 2 tbsp water (optional, for thickening)
Salt and Pepper to taste
INSTRUCTIONS
Preheat your oven to 400°
Roast the Sweet Potatoes:
Peel and cut the sweet potatoes into wedges or cubes. Toss with olive oil, cinnamon (if using), and a pinch of salt. Spread on a baking sheet lined with parchment paper and roast for 25-30 minutes, flipping halfway through.
Cook the Pork Chops:
Pat the pork chops dry with paper towels. Rub them with olive oil and season with garlic powder, paprika, thyme, salt, and pepper. Heat a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side, or until golden brown. Transfer to a plate and cover to keep warm.
Sauté the Vegetables:
In the same skillet, add olive oil and cook the onion for 2 minutes until softened. Add the mushrooms and broccoli. Sauté for 5-7 minutes until tender but still crisp. Season with salt and pepper to taste. Set aside.
Make the Gravy Sauce:
Reduce the heat to medium-low. Add the broth, cream, Dijon mustard, garlic powder, and thyme to the skillet. Stir to combine. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. If using, stir in the cornstarch or arrowroot mixture and let the sauce thicken for 1-2 minutes. Adjust seasoning with salt and pepper as needed.
To serve just place a pork chop on each plate, add some roasted sweet potatoes and sautéed vegetables, and drizzle the vegetables, potato, and pork chops with the gravy sauce. Simply delish
This meal can be eaten on the Bone Broth Diet, the 80/20 Bone Broth Lifestyle Plan for weight management, or if you’re counting calories and carbs. If you’re looking for more low calorie low carb dinner dishes, check our the DINNER RECIPE link.
If you’re interested in on going on this 21 day Bone Broth Diet and want to make your own meals, I can send you the PDF’s for the YES and NO FOODS allowed on the diet. Just let me know where to send them
