Juicy pork chops are slathered with a luscious sauce in this cream of mushroom pork chops recipe. Yet, the rich and creamy mushroom sauce is totally dairy-free! Marrying earthy, umami mushrooms with blended cashews and savory garlic, the sauce envelopes perfectly seared and tender pork chops, making a delicious and comforting dinner the whole family will love!
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
Notes
A high-powered blender works best to make the cashew sauce really creamy. If you have a regular blender, you may want to strain the blended cashews through a fine-mesh sieve if there are little bits of cashews in the sauce. These pork chops are delicious served over mashed potatoes, basmati rice, or cauliflower rice.
Serving: 1 pork chop with ¼ of the sauce, Calories: 523kcal, Carbohydrates: 13g, Protein: 45g, Fat: 33g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 692mg, Potassium: 1287mg, Fiber: 3g, Sugar: 5g, Vitamin A: 11IU, Vitamin C: 4mg, Calcium: 52mg, Iron: 4mg