Dairy Free Pork Chops and Mushroom Soup (Whole30)
These Pork Chops and Mushroom Soup is not yo' mama's recipe! But shhh, if you don't tell her, she'll never know. I've swapped the traditional can of Campbell's cream of mushroom soup for an easy-to-make cashew cream sauce that is healthy AND crazy delicious. Dairy-free + paleo + Whole30 compliant.
If you love the delicious combination of mushrooms and pork chops, try our smothered pork chops. Also, try our pan-fried pork chops and juicy baked pork chops!
We're going all Back To The Future today and bringing back the 80s with these Pork Chops in Mushroom Soup.
Tell me you remember your mom opening a can of Campbell's and smothering pork shops in the grayish, gloopy looking soup. It was my favorite! Seriously, that sauce. Remember how good that was? I've been big-times craving smothering that mushroom sauce over everything on my plate.
I know neither of us are going to go pouring weird MSG tinged canned ‘food' over our meals. Helllllo, it's not the 80s anymore! So I've remade and reinvented my childhood fav so we can all indulge AND feel good about it. Spoiler alert: it's amazeballs.
It's also dairy-free and paleo approved, but don't make it because of that. Make it because it's crazy delicious.
I went back to that Magic Mushroom Sauce recipe I shared with you guys earlier this year and used that as the mushroom soup part of this. It's made with a base of raw cashews and mushrooms so it is crazy creamy with the right amount of mushroom flavor.
It's been ages since I've had a can of cream of mushroom soup, but this is exactly what I remember it tasting like.
We had my dad and Lisa (hi dad and Lisa!) over for dinner the other night and served this and they both asked for the recipe. By the end of dinner, the pan was basically licked clean.
My handsome man said these were the best pork chops he's ever had. He also said that this was only the 5th time he's ever had pork chops, but I'm not picky, I'll take best out of 5. 🙂
You know how pork chops tend to be super chewy and tough? Ya, not these. These are tender and easy to chew, just like they were in the original pork chops and mushroom soup recipe. That part hasn't changed.
Honestly, the only thing that has changed is the ingredients. It's gone dairy-free and healthy, although you'd never know if I didn't tell you.
Can you invite your mother-in-law over and make this and not tell her we've given it a makeover? It'll be our little secret. 🙂
Popular Pork Chop Recipes
- Honey Garlic Pork Chops
- Honey Mustard Pork Chops
- Pineapple Pork Chops
- Italian Dressing Pork Chops
- French Onion Pork Chops
Not Yo Mama's Pork Chops and Mushroom Soup
If you love this recipe as much as we do, let us know with a 5-star rating!
- ¾ cup raw cashews, soaked for 4-24 hours (see notes)
- 2 tablespoon oil or bacon fat, divided
- 1 ½ lbs. mushrooms, sliced
- 2 cups water or chicken stock, Whole30 compliant, if needed
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 clove garlic, minced
- 4 bone-in pork chops
- Parsley, to garnish
- 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.1 ½ lbs. mushrooms
- Drain the soaked cashews then place them in your blender along with a small scoop of the cooked mushrooms, the chicken stock or water, sea salt, black pepper and garlic. Blend on high until smooth. Remove the mushrooms from the skillet.¾ cup raw cashews, 2 cups water or 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. Drain any fat from the skillet and 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.
We absolutely adore pork chops for dinner. If you love them too, make sure to check out all of our pork chop recipes!
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 healthier! 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 medical 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 healthy 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.
Well, of course they’re going to be good if you used magic mushrooms. Actually, these do look fantastic. I’m suddenly so in the mood for pork chops!
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. 🙂