Four-Ingredient Keto Pork Chops with Herb Butter

Name: Four-Ingredient Keto Pork Chops with Herb Butter
Prep time: 5 min
Cook time: 12 min
Yield: 4

keto low-carb four ingredient pork chops herb butter simple dinner high-fat

These perfectly seared pork chops are elevated with a rich herb butter that melts over the hot meat, creating an elegant dinner that's ready in 15 minutes with just 1g net carb per serving.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 5 Cook: 12

Ingredients

4 pieces (2cm thick)4 pieces (3/4-inch thick) bone-in pork chops
85g6 tbsp unsalted butter, softened
15ml1 tbsp fresh rosemary, finely chopped
3 cloves3 cloves garlic, minced

Instructions

Remove 4 pieces (2cm thick)4 pieces (3/4-inch thick) bone-in pork chops from refrigerator 20 minutes before cooking to bring to room temperature. Pat completely dry and season generously with salt and black pepper.
In a small bowl, mix 85g6 tbsp unsalted butter, 15ml1 tbsp fresh rosemary, and 3 cloves3 cloves garlic until well combined. Set herb butter aside.
Heat a large cast-iron or heavy-bottomed skillet over medium-high heat until very hot.
Add pork chops to the dry skillet and sear for 4-5 minutes without moving them, until a golden crust forms.
Flip pork chops and continue cooking for 3-4 minutes more until internal temperature reaches 63°C (145°F).
Remove from heat and immediately top each pork chop with a generous dollop of herb butter.
Let rest for 5 minutes to allow juices to redistribute and butter to melt. Serve hot.

Ingredients

id: bone_in_pork_chops metric: 4 pieces (2cm thick) imperial: 4 pieces (3/4-inch thick) name: bone-in pork chops
id: unsalted_butter metric: 85g imperial: 6 tbsp name: unsalted butter, softened
id: fresh_rosemary metric: 15ml imperial: 1 tbsp name: fresh rosemary, finely chopped
id: garlic metric: 3 cloves imperial: 3 cloves name: garlic, minced

Instructions

Remove {bone_in_pork_chops} from refrigerator 20 minutes before cooking to bring to room temperature. Pat completely dry and season generously with salt and black pepper.
In a small bowl, mix {unsalted_butter}, {fresh_rosemary}, and {garlic} until well combined. Set herb butter aside.
Heat a large cast-iron or heavy-bottomed skillet over medium-high heat until very hot.
Add pork chops to the dry skillet and sear for 4-5 minutes without moving them, until a golden crust forms.
Flip pork chops and continue cooking for 3-4 minutes more until internal temperature reaches 63°C (145°F).
Remove from heat and immediately top each pork chop with a generous dollop of herb butter.
Let rest for 5 minutes to allow juices to redistribute and butter to melt. Serve hot.

Tips

Pork Thickness: Choose chops that are at least 2cm (3/4-inch) thick to prevent overcooking. Thin chops dry out too quickly.

Room Temperature: Bringing pork to room temperature ensures even cooking throughout the chop.

Dry Surface: Pat chops completely dry for the best searing and crust formation. Moisture prevents proper browning.

Hot Pan: The skillet should be very hot before adding pork. You should hear an immediate sizzle when the meat hits the pan.

Don't Move: Resist the urge to move or check the pork during the first searing. Let it develop a proper crust.

Temperature Check: Use an instant-read thermometer for accuracy. Pork is safe at 63°C (145°F) and will be juicy with a slight pink center.

Resting Time: The 5-minute rest allows juices to redistribute and the herb butter to create a delicious sauce.

Carb Count: Approximately 1g net carb per serving, making this ideal for ketogenic eating.