This pork chop and dairy free mushroom sauce recipe is inspired by pork chops and mushroom soup (which I used to eat all the time as a kid!) but without the dairy and with much fresher ingredients.
This recipe is low acid, gluten and dairy free, and can be made compliant with the autoimmune protocol (AIP), elimination diet, and low oxalate diet.
Product brands I recommend for this recipe
- Barista oat milk by Earth’s Own – This stuff is super creamy and satisfying, and can be made with either savoury or sweet recipes.
Equipment you will need for this recipe
- Whisk
- Cutting board
- Large cutting knife
- Oven
- 2 large pans
Recipe substitutions or variations
Substitutions:
Oat milk substitutions: Instead of using oat milk, you can swap it out for any other dairy free milk alternatives such as coconut milk, almond milk, cashew milk, macadamia milk etc.
Garlic infused olive oil substitutions: feel free to use regular olive oil in this recipe. If you still want the garlic flavour though, you can add one or two diced fresh garlic cloves or half a teaspoon of garlic powder.
Cremini mushroom substitutions: feel free to use any type of mushroom you like such as white mushrooms, portobello mushrooms, etc. You could even use a combination of multiple types of mushrooms.
Potato starch substitutes: instead of using potato starch, you can also use tapioca starch, cornstarch, or arrowroot starch.
Variations:
Make this recipe lower calorie/fat: Reduce the amount of olive oil from 2 tablespoons down to 1 or less (for the mushroom sauce) and from 1 tablespoon down to 1/2 tablespoon or none (for frying your pork chops).
Make this recipe paleo & AIP friendly: Swap out the oat milk for coconut milk, and swap the potato starch out for tapioca or arrowroot starch.
Make this recipe lower oxalate: rather than using oat milk, swap it out for coconut milk. Make sure to use potato starch as it is the lowest oxalate of the starches.
Tried the recipe?
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Pork Chops and Dairy Free Mushroom Sauce
Equipment
- Whisk
- Cutting board
- Large cutting knife
- Oven
- 2 large pans
Ingredients
- 3 pork chops
- 3 tbsp garlic infused olive oil
- 2.5 cups diced cremini mushrooms (roughly 150 g)
- 2 cups oat milk (or other dairy free milk of choice)
- 1 tbsp potato starch
- 1/2 tsp salt
Instructions
- Dice up your mushrooms into small pieces
- Heat a pan on the stove at medium heat and add 2 tablespoons of garlic infused olive oil
- Add your diced mushrooms and fry until fully cooked through, stirring regularly
- While your mushrooms are cooking, heat another pan to medium heat and add 1 tablespoon of garlic infused olive oil.
- Add your pork chops and fry until completely cooked through
- While both your mushrooms and pork chops are cooking, mix together ½ cup of oat milk with 1 tablespoon of potato starch and whisk together until there are no remaining clumps
- Once your mushrooms are cooked through, add the additional 1 ½ cups of oat milk to the pan and bring back to a simmer
- Lower the heat to low and pour in your oat milk and potato starch mixture while continuing to whisk. Your sauce should start to thicken quite quickly.
- Once it is thick, remove the pan from heat and serve immediately on top of your cooked pork chops.
Notes
Nutrition
Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.
Welcome to my blog! I am a Registered Health and Nutrition Counselor, and hold a diploma in Holistic Nutrition and Health Coaching. I share my gluten free, dairy free and allergy friendly recipes.
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