Pork chops and dairy free mushroom sauce
This pork chops and dairy free mushroom sauce recipe is inspired by pork chops and mushroom soup, but without the dairy and with much fresher ingredients.
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Lunch, Main Course
Large cutting knife
2 large pans
garlic infused olive oil
diced cremini mushrooms
(roughly 150 g)
(or other dairy free milk of choice)
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.
In the blog post above, I provide direction on making this recipe lower calorie/lower fat, as well as making it paleo and autoimmune paleo friendly (AIP), and lower oxalate.
AIP, dairy free, gluten free, low oxalate, nut free, paleo, soy free, sugar free
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