Published: · Last Updated: by Kyndra Holley
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Jump to Recipe·Print Recipe·★★★★★5 from 2 reviews
Lemon Garlic Porks Steaks. Simple to make and really flavorful. Best of all, it only dirties one pan, making clean up a cinch.
Lemon Garlic Pork Steaks with Mushrooms: the perfect on pot meal
Tender, juicy, perfectly seasoned pork steaks with savory mushrooms. Clean, simple ingredients give this dish a fresh and light flavor. I like to pair this recipe with my keto Buttery Cauliflower Rice Pilaf Recipe.
In addition to these Lemon Garlic Pork Steaks with Mushrooms, check out some of my other favorite keto one pot meals:
- One Pot Keto Sesame Chicken and Broccoli
- Coffee Barbecue Pork Belly
- Keto Chicken Pad Thai
- Keto Asian Chicken Meatballs
- Pork Tenderloin with Creamy Dill Sauce
- Warm Taco Slaw
- Pork Egg Roll in a Bowl
Lemon Garlic Pork Steaks with Mushrooms – Low Carb, Gluten Free
- Yield: Makes 4 Servings 1x
Ingredients
Scale
- 4 large, bone-in pork steaks (about 2 lbs)
- 2 teaspoons lemon pepper seasoning (I use this brand) code PEACE for 15% off
- 1 ½ teaspoons sea salt, more to taste
- 3 tablespoons butter, ghee, or butter flavored coconut oil
- 3 tablespoons olive oil (I use this brand) code peaceloveandlowcarb for 15% off
- 1 cup chicken stock
- 6 cloves garlic, minced
- 8 ounces cremini mushrooms, quartered
- 2 tablespoons chopped fresh parsley
- 1 lemon, thinly sliced
Instructions
- Season the pork steaks on both sides with lemon pepper seasoning and sea salt.
- In a large skillet over medium-high heat, heat 2 tablespoon of butter and 2 tablespoon of olive oil. Pan-sear the pork steaks until they are cooked all the way through and browned on both sides. Remove from the pan, cover and set aside.
- Lower the heat to medium and add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the pan. Deglaze the pan with ½ cup of chicken stock. Use a rubber spatula to scrape any remaining bits of pork from the bottom of the pan and mix into the sauce.
- Add the garlic and mushrooms to the pan. Sauté until the mushrooms are soft and the garlic is fragrant. Add the remaining ½ cup of chicken stock and the lemon slices to the pan. Let the sauce simmer for 5 minutes.
- Return the pork steaks to the pan and sauté for an additional 5 to 10 minutes, while basting the steaks with the pan sauce.
Notes
5g net carbs per serving
Nutrition
- Calories: 483
- Fat: 28g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 50g
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Reader Interactions
Comments
Alyssa Gilliam says
This was amazing!!! SO easy, quick and full of flavor. I didn't measure out my salt or lemon pepper, just sprinkled it straight on the meat, no other changes and it tasted perfect!
★★★★★
Reply
Jeri says
I saw your recipe in the Primal Low-Carb Kitchen cookbook where you said you sometimes add capers and quartered artichoke hearts. I did add those when I made them tonight. The recipe is wonderful!
★★★★★
Reply
KalynsKitchen says
This looks completely delicious!
Reply
Julia A. Dawkins says
Made this Tuesday night. It was delicious, aromatic, very tasty! It got a thumbs up from everyone, even the picky eaters!
Reply
