Brown the ground pork in a pan over medium heat, breaking up the meat into very small pieces as it cooks.

When the meat is no longer pink, but not browned, add the chopped onion and continue to cook until the meat has browned and the onions are golden.

Meanwhile, add the Keto Chow and dried herbs to the chicken stock and whisk well under completely smooth.

Add the cream cheese and the chicken stock mixture to the meat and stir until the cream cheese is melted and completely combined into the meat. This takes a couple of minutes, especially if your cream cheese is straight out of the fridge.

Stir in ground black pepper to taste.

Bring to a boil, then reduce the heat to a simmer and cook the gravy for 2 minutes.*

Spoon over mini waffles to serve.