Pork Chops with Cream of Mushroom Soup
This healthy version of Pork Chops with Cream of Mushroom Soup is a delicious and nutritious dish, perfect for those looking for a comforting meal without compromising on health. Made with grass-fed pork chops and a homemade, dairy-free cream of mushroom soup, this recipe is packed with protein, vitamins, and minerals.
Equipment
- Skillet
- Saucepan
- Measuring cups and spoons
- Mixing bowl
Ingredients
- 4 pork chops
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 cups fresh mushrooms sliced
- 1 cup unsweetened almond milk
- 1/2 cup coconut cream
- 2 tbsp arrowroot powder
- 1/2 cup chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Prepare Pork Chops: Season the pork chops with salt and pepper on both sides.
- Sear Pork Chops: In a skillet, heat the olive oil over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until translucent. Add the sliced mushrooms and cook for another 5 minutes until tender.
- Make the Soup Base: In a saucepan, whisk together the almond milk, coconut cream, and chicken broth over medium heat. Slowly add the arrowroot powder, whisking continuously to avoid lumps. Cook for 5-7 minutes until the mixture thickens.
- Combine and Simmer: Pour the thickened soup mixture into the skillet with the mushrooms and onions. Stir in the dried thyme. Return the pork chops to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let simmer for 20 minutes, or until the pork chops are cooked through.
- Serve: Garnish with fresh parsley if desired. Serve hot and enjoy your healthy pork chops with cream of mushroom soup!
Frequently Asked Questions About Pork Chops with Cream of Mushroom Soup
Pull them at 145 degrees and rest them five minutes. Pork is lean and the window between done and dry is narrow — even 10 degrees past is the difference. Thicker bone-in chops are more forgiving than thin boneless ones.
Yes. Searing builds the browned fond in the pan that the sauce then lifts, and it is most of the flavor in this dish. Chops simmered from raw in the sauce come out pale and one-note.
Yes, and it cuts a lot of sodium. Sauté sliced mushrooms, add a spoon of flour, then whisk in stock and a splash of cream. It takes about eight minutes and gives you control over the salt.
