Pork Chop and Mushroom Soup (Dairy-Free Recipe)
This post may contain affiliate links. Please read our disclosure policy.
These cream of mushroom pork chops are about to become a family favorite. I make this whenever I’m craving comfort food for dinner – you’d never guess the rich and creamy mushroom sauce is completely dairy-free. I’ll show you how it’s done.
This pork chops and mushroom soup recipe is my homemade take on that classic pork chop dinner so many of us grew up with. You know the one—tender pork chops baked in a creamy mushroom sauce made from a can of soup. This version keeps everything I loved about that comforting meal but swaps the processed ingredients for simple, whole-food ones.
The inspiration for this recipe came from my magic mushroom sauce, which uses blended cashews to create an unbelievably creamy, dairy-free sauce. It has all the richness you’d expect from a cream-based sauce, but with a depth of flavor that pairs perfectly with juicy, pan-seared pork chops.
What I love most about this recipe is that it feels nostalgic while tasting fresh and updated. The mushroom sauce is rich and flavorful, the pork stays tender and juicy, and nobody ever guesses that the creaminess comes from cashews rather than dairy. It’s the kind of cozy dinner that earns a permanent spot in the rotation.
Tips for pork chops and cream of mushroom soup
While this recipe is straightforward, a few simple tips will help ensure it turns out perfectly every time:
- Use a thermometer: Pork chops are at their best when cooked to 145 degrees Fahrenheit. An instant-read thermometer is the easiest way to make sure they stay juicy and don’t overcook.
- Adjust the sauce as needed: The cashew sauce will continue to thicken as it cooks. If it becomes too thick, simply stir in a splash of chicken stock or water until it reaches your desired consistency.
- Choose the right pan: A heavy skillet or cast-iron pan works best for getting a beautiful sear on the pork chops and building flavor in the sauce.
- Boneless chops work, too: If using boneless pork chops, keep in mind that they cook more quickly than bone-in chops, so check them a little earlier to avoid overcooking.
What to serve with this pork chop and mushroom soup recipe
Soak up the beautiful flavors with some mashed potatoes or opt for some basmati rice or egg noodles. A side of garlic bread is always welcome!
Some sauteed asparagus or sauteed green beans will go wonderfully and add some vibrant greens to your plate.
Pork Chop and Mushroom Soup (Dairy-Free Recipe)
Ingredients
- ¾ cup raw cashews (soaked for 4-24 hours -see notes)
- 2 tablespoons oil or bacon fat (divided)
- 1 ½ lb mushrooms (sliced)
- 2 cups chicken stock
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 clove garlic (minced)
- 4 bone-in pork chops
- Minced parsley (to garnish)
Instructions
- Heat 1 tablespoon of the oil or bacon fat in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are brown. Remove the mushrooms from the skillet.1 ½ lb mushrooms
- Drain the soaked cashews then place them into your blender along with a small scoop of the cooked mushrooms, the chicken stock, sea salt, black pepper, and garlic. Blend on high until smooth.¾ cup raw cashews, 2 cups chicken stock, 1 teaspoon sea salt, ¼ teaspoon black pepper, 1 clove garlic
- Add the remaining 1 tablespoon of oil or bacon fat to the skillet and sear the pork chops over high heat until they are brown on both sides, about 2-3 minutes per side. If the pork chops released a lot of fat, drain it from the skillet and then lower the heat to medium.4 bone-in pork chops
- Pour the sauce from your blender into the pan, mix in the mushrooms, and cook, covered, for 10 minutes. Serve with a little parsley over the top if you’d like to make it pretty.Minced parsley
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This is brilliant. I used to love the way my mom made pork chops but don’t like to buy the cans full fo creepy stuff in them. But this tastes just like what I remember and is so much better! So happy that I found this recipe!
Can you use other nuts besides cashews please?
Cashews have the most neutral flavor, which is why I like to use them. Any nut butter will thicken the sauce, though. 🙂
I want to make this recipe for a meal train friend who is having multiple issues. Do you think our would be ok to fully make at my home and bring to them (20 minute drive away) so they can refrigerate and warm up when they are ready to eat or should I make it there? I don’t know what kind of kitchen setup they have or when they will eat. It is for a family of five. Btw: always been a fan of the campbells cream of mushroom with dried onion soup packet combo as the base but those ingredients are gross! Thanks for the great option!! Also, will a cast iron griddle with the raised bottom to keep meat away from fat, be ok or is a flat pan better?
If it’s going to go into the fridge once you get to your friend’s place, I’d recommend cooking them, cooling them until cold, and then transporting them. If you’re dropping them off to be eaten right away then transporting them hot is ok.
I prefer to use a flat pan for this as I find it browns the pork chops better.
I hope your friend feels better soon!
How thick ate the pork chops you used?
They’re pretty thin, usually around 1″ thick.
Can you add directions for soaking the cashews?
When I soak cashews I usually use a 2 cup mason jar. Pop the raw cashews in the jar, fill it with water, then put the jar in your fridge. If you don’t have a mason jar, any container that can hold the water and cashews will work.
Thanks, Kristen!
Really want to try this – it looks amazing! Do you think you could make the sauce using cauliflower instead of cashews?
You could do a little experimenting by combining this recipe and using this Cauliflower Alfredo Sauce. It would be different for sure, but I imagine still delicious. 🙂