Servings: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 4 Boneless pork chops
- Salt and pepper
- 1 tablespoon Olive oil
- 2 tablespoons Butter, divided
- 2 medium Yellow squash, sliced
- 1 medium Onion, sliced
- 2 cloves Garlic, minced
- 1/4 cup Chicken broth
- 1/4 cup Heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon Dried basil
- 1/4 teaspoon Dried oregano
Instructions
- Season the pork chops with salt and pepper on both sides.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes per side until golden brown. Remove the pork chops from the skillet and set them aside.
- Add the remaining tablespoon of butter to the skillet. Add the sliced squash, onion, and sauté for 5-6 minutes or until tender.
- Add the minced garlic to the skillet and sauté for an additional minute.
- Pour in the chicken broth and scrape any browned bits from the bottom of the skillet with a wooden spoon.
- Stir in the heavy cream, Parmesan cheese, basil, and oregano. Cook for 2-3 minutes or until the sauce thickens slightly.
- Return the pork chops to the skillet and spoon the sauce. Cover the skillet and simmer for 10-12 minutes or until the pork chops are cooked.
- Serve the pork chops with the squash and onion mixture spooned over the top.
Enjoy your delicious low-carb pork chops with squash and onions!
Nutrition Facts
Calories: 408 kcal
Fat: 30g
Saturated Fat: 13g
Cholesterol: 133 mg
Sodium: 364 mg
Carbohydrates: 6g
Fiber: 2g
Sugar: 3g
Protein: 29g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Pork Chops with Squash and Onions
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
