Spread these 3 ingredients over pork chops in a baking dish for a low carb bake that’s deeply satisfying

In a medium bowl, add the softened cream cheese, sour cream, chicken broth, Dijon mustard, Italian seasoning, and the remaining 1/2 teaspoon salt. Whisk or mash together until smooth and well combined. It will be thick but spreadable.

Spread the cream cheese mixture evenly over the tops of the pork chops, letting a little drip down the sides. This will keep them moist and create a creamy sauce as it bakes.

In a small bowl, combine the shredded cheddar, shredded mozzarella, and grated Parmesan. Sprinkle the cheese mixture evenly over the pork chops and sauce.

Cover the baking dish loosely with foil (tent it so the cheese doesn’t stick) and bake for 20 minutes. Then remove the foil and bake another 10–15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the cheese is melted and bubbly with lightly golden spots.

Remove the dish from the oven and let the pork chops rest for about 5 minutes. This helps the juices redistribute and the sauce thicken slightly.

Garnish with chopped fresh parsley or chives, if using. Serve the pork chops with a spoonful of the cheesy sauce from the pan over your favorite low carb sides.

To make this even more weeknight-friendly, you can prep the cream cheese mixture in the morning or the night before and store it in the fridge—then all you have to do is season the pork, spread, top with cheese, and bake. If you prefer bone-in pork chops, you can absolutely use them; just add 5–10 minutes to the baking time and keep an eye on the internal temperature. For extra veggies built right into the dish, scatter a cup of sliced mushrooms, a handful of baby spinach, or some thinly sliced bell peppers around the pork chops before adding the sauce. You can also play with the cheese: swap cheddar for pepper jack if you like a little kick, or use all mozzarella for a milder flavor. If you’re watching dairy, reduce the cheese by half and use full-fat Greek yogurt instead of sour cream for a bit more protein. For a one-pan meal, nestle some lightly seasoned cauliflower florets or green beans around the pork chops so they roast in the cheesy sauce while everything bakes. Leftovers reheat well in the oven or microwave, and are great sliced over a salad for an easy next-day lunch.