Keto pork chops with blue-cheese sauce

Salty and savory, this blue cheese sauce dresses up the average pork chop—and metaphorically takes it to the prom—in this amazingly simple and delectable meal. Fire up your stovetop and let the dance begin!
Salty and savory, this blue cheese sauce dresses up the average pork chop—and metaphorically takes it to the prom—in this amazingly simple and delectable meal. Fire up your stovetop and let the dance begin!

Ingredients

4 servingservings
USMetric
  • 4 4 pork choppork chops
  • 3 tablespoons 3 tablespoons butter, for frying
  • salt and pepper
  • 7 oz. 200 g blue cheese
  • 1¼ cups 300 ml heavy whipping cream or crème fraiche
  • 7 oz. 200 g fresh green beans

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Start by crumbling the cheese into a small pot over medium heat. Adjust heat as necessary to let it melt gently. Be careful not to let it burn.
  2. When the cheese has melted, add the sour cream or heavy cream and increase the heat a little. Let simmer for a few minutes.
  3. Fry pork chops in butter over medium heat. Season with salt and pepper and sear one side for 2-3 minutes before flipping. Cook until internal temperature is 145°-160°F (63°-71°C). Set aside and cover with foil for 2-3 minutes.
  4. Pour the pan juices into the cheese sauce. Stir and, if needed, heat for several minutes.
  5. As blue cheese is often fairly salty, taste the sauce before adding any additional salt.
  6. Trim and rinse the green beans. Fry them in butter for a few minutes on medium heat. Season with salt and pepper.

Tip

Mix things up a little bit! Any kind of meat, either bone-in or boneless, is delicious with this incredibly versatile meal. Try filet or chops. Try beef, pork or lamb. Even humble poultry like chicken or turkey gets kicked up a notch with this sauce. Just remember how much flavor the skin or fat of these meats brings to a dish—so definitely leave them on if you can!

7 Comments

  1. Jane
    Nice recipe but too much cream. Would recommend two thirds to half the amount (200ml would be plenty), giving you a thicker, cheasier sauce. Especially as you have to be careful not to have too much diary. With the chease and juices, there's lot of fat in this recipe already.
  2. Lucy
    I'm vegetarian eating low carb, and I make a similar sauce to which I add sliced fried mushrooms and serve over broccoli and green beans. The richness of the blue cheese pairs beautifully with the green vegetables.
  3. Maddie
    Worried about green beans. Aren't they among the higher carb vegetables? I like them and they add crunch (which I crave on LCHF) but need clarification on whether these count as strict low carb.
    Reply: #4
  4. Deb
    Green beans are actually one of the lower carb vegetable
    Reply: #5
  5. Maddie York
    Thanks Deb, but 7g per 100g, I heard, which doesn't seem especially low.
    Reply: #6
  6. Dotthis
    Hi Maddie - take note that the 7 carbs for the 100g green beans is for two servings.
  7. Connie
    How many calories is this meal per serving?

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