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Keto Honey Garlic Pork Chops - Fast, Flavorful, And Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless pork chops (about 1-inch thick; rib or loin)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 2 tablespoons avocado oil or olive oil
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 cup allulose or erythritol (granular; allulose browns best)
  • 1 1/2 tablespoons keto honey substitute (store-bought sugar-free “honey” or see note in FAQs)
  • 2 tablespoons tamari or coconut aminos (use tamari for lower carbs, aminos for slightly sweeter)
  • 1 tablespoon apple cider vinegar
  • 1/3 cup chicken broth (low sodium)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon xanthan gum (optional thickener; use sparingly)
  • Fresh parsley or chives (chopped, for garnish)
  • Lemon wedges (optional, for brightness)

Method
 

  1. Season the chops. Pat pork dry with paper towels. Sprinkle both sides with salt, pepper, and smoked paprika. This helps a good sear and builds flavor.
  2. Preheat the pan. Set a large skillet over medium-high heat. Add the avocado oil and 1 tablespoon butter. When shimmering and just starting to smoke, you’re ready.
  3. Sear the pork. Lay the chops in the pan without crowding. Sear for 3–4 minutes per side until deep golden. Aim for an internal temp of 135–140°F to finish in the sauce later. Transfer to a plate; tent loosely with foil.
  4. Sauté the garlic. Reduce heat to medium. Add the remaining 2 tablespoons butter. Stir in minced garlic and cook 30–45 seconds until fragrant. Don’t brown it.
  5. Build the sauce. Whisk in allulose, keto honey substitute, tamari (or aminos), apple cider vinegar, chicken broth, and red pepper flakes. Simmer 2–3 minutes, stirring, until slightly reduced and glossy.
  6. Thicken (optional). If you like a stickier glaze, sprinkle in xanthan gum while whisking constantly. Use a tiny pinch at a time. Simmer 30–60 seconds until it lightly coats a spoon.
  7. Finish the chops. Return pork and any juices to the pan. Spoon sauce over the tops. Simmer 2–3 minutes until the pork reaches 145°F inside and the sauce clings.
  8. Rest and serve. Turn off the heat and rest 3 minutes. Garnish with parsley or chives. Add a squeeze of lemon if you like, then plate with extra sauce.