Pork Chop and Mushroom Soup (Dairy-Free Recipe)
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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 recipe takes me back – do you remember that iconic 80s dinner where the trend was to smother pork chops with a can of Campbell’s mushroom soup? Well, this is a modern version of that recipe – except we bid farewell to the mystery contents of the can, and embrace the goodness of whole ingredients. When my daughter developed a dairy allergy, I started finding ways to make our favorite creamy dishes without dairy, which is when I learned about making rich and indulgent sauces using soaked cashews. It’s magic – see for yourself!
Cream of mushroom pork chops ingredients
You wouldn’t believe these cream of mushroom porkchops were dairy-free, thanks to the magic of creamy blended cashews – it tastes as though it was made with heavy cream. This is what you need:
- Pork chops: This comfort food is seared to perfection then slathered with creamy cashew mushroom sauce.
- Cashews: Soaked to soften so they blend easily.
- Olive oil or bacon fat: To cook the pork.
- Mushrooms: Sliced mushrooms spike the sauce with their umami, earthy flavor.
- Garlic: For a savory depth.
- Parsley: For a little burst of fresh herb.
- Sea salt and black pepper: To balance the other flavors.
How to make cream of mushroom pork chops
These pork chops with cream of mushroom soup are an easy dinner recipe – just whip up the sauce, cook the pork chops, and throw it all together. These are the instructions:
- Make the cream of mushroom sauce: Over medium-high heat, cook the mushrooms until browned. Drain the soaked cashews, then blend with some of the mushrooms, chicken stock, sea salt, black pepper, and garlic.
- Cook the pork: Sear the pork chops in a skillet until they’re brown on both sides.
- Put everything together: Pour the sauce over the pork, add the mushrooms, and cook for another 10 minutes. Serve with the fresh parsley on top!
Tips for pork chops and cream of mushroom soup
While this recipe is quite straighforward, there are a couple of tips to ensure it turns out perfectly.
- Pork is best when it is cooked to 145 degrees Fahrenheit. To ensure that the pork chops don’t overcook, it is best to test them with an instant read thermometer.
- The cashew sauce thickens as it cooks. If it becomes too thick, add a splash or chicken stock or water to thin.
- A heavy skillet or cast iron pan works best for this recipe. Leave the nonstick pan in the cupboard for this one!
- You can use boneless chops if you prefer. Just remember that they cook a little faster so keep an eye on them to make sure they don’t overcook.
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.
How to store mushroom pork chops
Yes, store any leftovers in the fridge for up to three days in an airtight container.
Recipe FAQs
How thick are the pork chops used?
Look for pork chops that are around one inch in thickness. You can use boneless pork chops or bone-in pork chops.
How do you soak cashews?
We use a mason jar with a 2-cup volume. Pop the raw cashews into the jar, fill it with water, then put the jar into your fridge. If you don’t have a mason jar, any container that can hold the water and cashews will work. One thing to keep in mind is the cashews need to soak either overnight – or, in hot water for an hour. Cashews are the only nut (that we know of) that are neutral flavored and become super creamy when blended.
Tell me more about the sauce!
The inspiration for this recipe came from our magic mushroom sauce recipe.
It’s perfect on everything from pasta to casseroles and potatoes.
Can I add any other herbs?
Yes! We sometimes add thyme when we make this. Italian seasoning is a spice mix that goes well with the flavors.
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
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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!
Ha ha that would make for a great sauce … and a fun dinner. 😉
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 Vegan Cauliflower Alfredo Sauce. It would be different for sure, but I imagine still delicious. 🙂