Lemon Thyme Pork Chops

These Lemon Thyme Pork Chops are a quick and easy one pot keto meal. The drippings from the pork, combined with butter, chicken stock, fresh lemons, shallots, seasoning and thyme come together to form a rich, delicious pan sauce. It makes for an excellent keto gravy. This is delicious served with creamy cauliflower mash and roasted brussels sprouts. Best of all, it can be ready in less than 30 minutes.

Ingredients Notes

ingredients to make lemon thyme pork chops - pork, lemon, thyme, butter, chicken stock, shallot

Pork chops: For this Lemon Thyme Pork Chop recipe, I use thick cut pork chops. You can use boneless, or bone-in – both will work just great. You can even use a thin cut pork chop. Just be sure to adjust the cook time so that you do not end up with dry pork. (more keto pork recipes)
Thyme: If you do not have any time on hand, or you are not a fan of fresh thyme, you can substitute basil, rosemary, or a combination of both.
Chicken Stock: For the lemon thyme pan sauce, I used chicken stock, but you can also use beef stock.
Butter: The butter in this recipe gives the pan sauce a rich, silky texture. For a dairy free, whole3o option, you can use butter flavored coconut oil.
Cooking Sherry: This is a grape wine that is fortified with brandy and has a little salt added. It adds a subtly sweet, nutty flavor. If you do not have any cooking sherry, or cannot find it at your local grocery store, you can use white wine, white wine vinegar, marsala, apple cider vinegar, sherry vinegar, or even dry vermouth.

Step by Step Instructions

Left - raw pork chops seasoned with salt and pepper - Right - pan-seared pork chops

How to make Lemon Thyme Pork Chops

STEP 1: Season the pork chops generously on both sides with salt and pepper.

STEP 2: Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the pork chops and sear on both sides until golden brown and a slight crust has formed.

Left - cooked pork chops on a plate - right - skillet with sauteed shallots

STEP 3: Remove the pork chops from the pan, cover and set aside.

STEP 4: Reduce the heat to medium, add the shallots and cook for 2 to 3 minutes.

skillet with pan sauce - lemon, thyme butter, chicken stock

STEP 5: Add the cooking sherry to the pan and deglaze, scraping up and mixing in any bits stuck to the bottom of the pan. Add the chicken stock, thyme sprigs, and lemon slices to the pan. Bring to a bowl, and then reduce the heat to low to simmer.

STEP 6: Add the butter to the pan and swirl it with a spatula to melt it into the sauce.

STEP 7: Let simmer until the sauce has reduced by half.

STEP 8: Add the pork chops back to the pan and cook until they have finished cooking all the way through. If you have trouble telling when pork is finished, I recommend using a meat thermometer. Pork is fully cooked once it has reached an internal temperature of 145°F.

cast iron skillet with pork chops, fresh lemons, thyme, and pan sauce

Recipe Tips and Variations

Serving suggestions: I like to serve these Lemon Thyme Pork Chops with Creamy Cauliflower Mash and Roasted Brussels Sprouts. It is also delicious served with this Creamed Spinach and Crispy Air Fryer Potatoes.
Storage: Store leftovers in the refrigerator for up to 4 days.
Reheating: I recommend reheating this on the stove top and adding a little chicken stock to the pan.
Change the protein: This is also delicious with chicken thighs, steak, or even salmon.
Swap the herbs: If you are not a fan of thyme, or just don’t have any on hand, rosemary and/or basil make excellent substitutions.
Make it dairy free: To make this lemon thyme pan sauce dairy free, simply swap the butter for butter flavored coconut oil.
Make it creamy: For a creamier sauce, add a little heavy cream and sour cream when you add the butter. You can also try this Pork Tenderloin with Creamy Dill Sauce Recipe.
Make it crispy: For a crispy version, coat the pork in my Nut Free Keto Breading Mixture before pan-searing it.

Lemon Thyme Pork Chops plated with mashed cauliflower and roasted brussels sprouts

Frequently Asked Questions

How do you make a pan sauce?

You make a pan sauce by cooking a protein in a fat like butter or olive oil and then removing the protein from the pan, deglazing the pan with liquid, like wine or stock, and then scraping up and mixing in all the delicious bits that are stuck to the bottom of the pan (this is called fond). Then you add aromatics and more fat and let the sauce simmer to reduce.

How do you know if pork is done?

Pork is done cooking when it has reached an internal temperature of 145°F.

What is a good substitution for cooking sherry?

You can use white wine, white wine vinegar, marsala, apple cider vinegar, sherry vinegar, or even dry vermouth.

Other Recipes You Might Enjoy

NEVER MISS A RECIPE! Get our newest recipes sent directly to your inbox as soon as they are released. CLICK HERE TO SUBSCRIBE

Author: Kyndra Holley
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Pin Recipe

Description

These Lemon Thyme Pork Chops are a quick and easy one pot keto meal. The drippings from the pork, combined with butter, chicken stock, fresh lemons, shallots, seasoning and thyme come together to form a rich and delicious pan sauce. It makes for an excellent keto gravy. This is delicious served with creamy cauliflower mash and roasted brussels sprouts. Best of all, it can be ready in less than 30 minutes.

Ingredients

2 pounds pork chops (4 total) (I get all my pork here)
sea salt and black pepper
2 tablespoons olive oil
1 shallot, finely chopped
¼ cup cooking sherry
1 cup chicken stock
2 fresh thyme sprigs
1 lemon, sliced
2 tablespoons butter

Instructions

Season the pork chops generously on both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the pork chops and sear on both sides until golden brown and a slight crust has formed.
Remove the pork chops from the pan, cover and set aside.
Reduce the heat to medium, add the shallots and cook for 2 to 3 minutes.
Add the cooking sherry to the pan and deglaze, scraping up and mixing in any bits stuck to the bottom of the pan.
Add the chicken stock, thyme sprigs, and lemon slices to the pan. Bring to a bowl, and then reduce the heat to low to simmer. Let simmer until the sauce has reduced by half.
Add the butter to the pan and swirl it with a spatula to melt it into the sauce.
Add the pork chops back to the pan and cook until they have finished cooking all the way through. If you have trouble telling when pork is finished, I recommend using a meat thermometer. Pork is fully cooked once it has reached an internal temperature of 145°F.