Carnivore Pork Chops with Creamy Bacon Pan Sauce

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Carnivore Pork Chops with Creamy Bacon Pan Sauce

Description

This dish is a hearty, ultra-satisfying carnivore-friendly meal featuring juicy pork chops seared to perfection, topped with a rich, creamy bacon pan sauce. Perfect for those following a carnivore or low-carb lifestyle, it’s full of flavor, fat, and protein, making it ideal for dinner or a protein-packed lunch.

Ingredients (Serves 2–3)

  • Pork Chops: 2–3 bone-in or thick-cut pork chops (about 6–8 oz each)

  • Bacon: 4 slices, chopped

  • Butter: 2 tbsp

  • Heavy Cream: ½ cup (or more for extra richness)

  • Garlic: 2 cloves, minced

  • Salt & Pepper: To taste

  • Optional: Fresh herbs like thyme or rosemary for garnish

Instructions

  1. Prep Pork Chops:

    • Pat pork chops dry with paper towels.

    • Season generously with salt and pepper on both sides.

  2. Cook Bacon:

    • In a large skillet over medium heat, cook chopped bacon until crispy.

    • Remove bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pan.

  3. Sear Pork Chops:

    • Increase heat to medium-high.

    • Add butter to the skillet. Once melted and hot, sear pork chops 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 145°F (63°C).

    • Remove chops and let rest on a plate.

  4. Make Creamy Bacon Sauce:

    • Reduce heat to medium. Add minced garlic to the pan and sauté 30 seconds until fragrant.

    • Pour in heavy cream, scraping any brown bits from the bottom.

    • Stir in cooked bacon. Simmer 2–3 minutes until slightly thickened.

    • Season with salt and pepper as needed.

  5. Serve:

    • Plate pork chops and generously spoon the creamy bacon sauce over the top.

    • Garnish with fresh herbs if desired.

Notes & Tips

  • Choose Thick Chops: Bone-in or thick-cut chops sear better and retain more juiciness.

  • Don’t Overcook: Pork chops can dry out if overcooked; aim for 145°F internal temperature.

  • Cream Alternatives: For stricter carnivore diets, you can substitute heavy cream with bone broth or just butter for a lower-lactose version.

  • Make Ahead: Sauce can be made in advance and reheated gently.

Servings

  • Makes 2–3 servings depending on pork chop size.

Nutritional Info (per serving, approx.)

  • Calories: 580–650 kcal

  • Protein: 45–50 g

  • Fat: 40–45 g

  • Carbs: 1–2 g

  • Net Carbs: 1–2 g

Exact macros vary depending on pork chop size and amount of cream/butter used.

Benefits

  • High Protein: Supports muscle maintenance and repair.

  • Rich in Healthy Fats: Bacon and butter provide satiating fats and fat-soluble vitamins.

  • Low-Carb & Carnivore-Friendly: Ideal for keto or carnivore diets.

  • Mineral-Rich: Pork provides zinc, selenium, and B vitamins.

Q&A

Q1: Can I use boneless pork chops?
A: Yes, but they cook faster, so monitor temperature to avoid dryness.

Q2: Can I freeze this dish?
A: Pork chops can be frozen uncooked, but the cream sauce doesn’t freeze well. Cooked chops can be frozen without sauce.

Q3: Can I make this dairy-free?
A: Use additional bacon fat or tallow instead of butter, and omit or replace cream with a carnivore-safe alternative like bone marrow.

Q4: Can I add vegetables?
A: For strict carnivore diets, no. For low-carb keto, sautéed mushrooms or spinach work well in the pan sauce.

Q5: How do I reheat without drying the pork?
A: Reheat gently in a covered skillet on low heat or in the oven at 300°F (150°C) with sauce on top.

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