Heat 1 tbsp of the olive oil in a large skillet over medium high heat.
Add the sliced zucchini and squash to the heated skillet, and saute for 5-7 minutes until the vegetables are starting to become tender, but still have some bite to them. Remove the vegetables to a plate and cover to keep warm.
Add the remaining olive oil to the skillet, and place the pork chops into the heated skillet.
Apply salt and pepper to the pork chops, and cook until browned on both sides, and until the center reaches an internal temperature of around 145 degrees F.
Remove the pork chops from the skillet and cover to keep warm.
Pour off any extra grease from the skillet, and add in the diced onion.
Cook for a few minutes until the onion begins to become tender.
Stir in the bone broth, and scrape the bottom of the skillet to deglaze it.
Add in the heavy cream, mustard and oregano, stirring well to combine.
Reduce the heat to medium or medium low, and cook until the sauce has thickened a bit, stirring very frequently. Add salt and pepper to taste.
Mix back in the sauteed vegetables and the pork chops, and serve.
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.
Recipe from 730 Sage Street Keto Creamy Mustard Pork Chops with Sauteed Vegetables https://www.730sagestreet.com/keto-creamy-mustard-pork-chops-with-sauteed-vegetables/