Cashew Cream Smothered Pork Chops – Dairy Free!

Name: Cashew Cream Smothered Pork Chops - Dairy Free!
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: comfort food
Ingredients: 4 thick cut bone in pork chops – about 2 pounds worth; 1/2 teaspoon kosher salt per half pound meat – about 1/2 teaspoon per pork chop; 1/2 cup raw cashews OR 1/2 cup raw macadamia nuts + 1 tablespoon sunflower seed butter; enough just boiled water to cover the cashews (or macadamia nuts); 2 tablespoons avocado oil; 1 medium sized onion, thinly sliced; 1/2 teaspoon kosher salt; 2 cloves garlic, chopped; 1 tablespoon nutritional yeast; 1 tablespoon coconut aminos; 1 teaspoon all purpose seasoning; pinch of cayenne (optional); 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme; 2 cups chicken, beef, or vegetable broth; Salt and pepper to taste; Fresh parsley or fresh thyme to garnish (optional)

November 2, 2020 · Nyssa Tanner 44 Comments

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These smothered pork chops made with cashew cream instead of dairy are the perfectc cold weather comfort food! The sauce is made with sweet caramelized onions, flavorful herbs, and a smooth and luscious cashew cream that is 100% dairy free. An ideal cozy dinner that will warm you up from the inside out. Recipe is gluten free, dairy free, whole30 compatible, and paleo friendly, and a cashew free alternative is included in the recipe card!

Close up shot of a spoon drizzling super creamy cashew gravy over a golden brown pork chop in a skillet topped with chopped parsley.

The best dairy free smothered pork chops

Being from Wisconsin and growing up in my Grandma’s kitchen, smothered pork chops (and other comfort foods of the sort) made a regular appearance on the dinner table.

And while while I will always have a soft spot in my heart for her recipes, I know prefer to swap out the dairy and gluten with some alternatives.

That’s why I’ve spent years perfecting this dairy free smothered pork chop recipe made with cashew cream. It’s one I reach for anytime I feel like I need a hug on a plate.

It never fails to leave us feeling warm and fuzzy with each creamy, flavor packed bite!

Recipe testing notes

Dry brining

Pork is a protein that can easily turn dry if even slightly overcooked.

My favorite way to insure against that happening is to dry brine my pork chops!

It’s not 100% necessary if you’re short on time, but I highly recommend it if you can plan this meal a bit in advance.

By dry brining you’re allowing the salt to integrate into the meat proteins and loosen the protein structure. This step creates a more moist and juicy end result, and encourages a better sear when browning for deeper umami rich flavor.

Overnight is ideal, but even 30 minutes is enough to yield juicier pork chops!

Using cashew cream instead of other dairy free alternatives

If you take some time to browse through some of the other recipes in the NK catalog you’ll notice that I primarily use cashew cream as a dairy substitute instead of other alternatives. You can see all of my recipes featuring cashews here!

This is because (through trial and error), I have found it has the most neutral flavor and the best creamy texture.

It thickens up nicely when simmered into a sauce, soup, or pasta, and is relatively easy to make as long as you have a blender on hand in your kitchen.

Can’t have cashews?

No problem! I’ve included a cashew free alternative in the recipe card using macadamia nuts and sunflower seed butter.

You can make the recipe as written and just swap those ingredients with the given measurements for the cashews.

Why you’ll love this dairy free pork chop recipe

These smothered pork chops are:

SO creamy
Comforting
Filling
Savory
Delicious
Dairy free, gluten free, and whole30 compatible!

For more comfort food favorites be sure to check out our recipes for Classic GF Meatloaf, Dairy Free Shepherd’s Pie Soup, Dairy Free + Nut Free Mac and Cheese, and Gluten Free Meatballs!

Overhead shot of a white skillet with 4 golden brown pork chops in plenty of creamy cashew gravy. Topped with chopped fresh green parsley.

Ingredients

This recipe relies mainly on 2 things to maximize flavor:

Caramelization of the pork chops and onions in the skillet.
Flavor boosting ingredients like all purpose seasoning, nutritional yeast, and coconut aminos.

Both of these things bring some serious mouthwatering UMAMI flavor to this dish that you do not want to miss out on.

The creamy gravy is pretty straightforward to make, but if you wanted to take it up a notch you could caramelize some mushrooms with the onions for something a little *extra*.

(If you’re already ready to get started, scroll all the way down to the bottom for the full recipe!)

Here’s exactly what you need to make these dairy free smothered pork chops:

4 thick cut bone in pork chops – You could also make this recipe with boneless pork chops, but I prefer bone-in for more flavor and meat that is more tender. If you decide to use boneless pork chops you should be able to cut the cooking time by half. The same can be said if you opt for thin cut bone in pork chops.
Raw cashews – Raw cashews are what makes the sauce super c-r-e-a-m-y without adding a smidge of dairy.
Onion – The caramelization of onion starts as the base for a super flavorful sauce.
Broth – Really any type of good tasting broth will work – chicken, beef, mushroom, or veggie are all good options!
Garlic
Nutritional yeast – If you don’t have access to nutritional yeast you can substitute with equal parts miso, or add an additional tablespoon of coconut aminos.
Coconut aminos – Could substitute with gluten free soy sauce (tamari) but then the recipe will no longer be whole30 / paleo.
All purpose seasoning
Pinch of cayenne (optional)
Fresh or dried thyme
Salt + pepper
Parsley to garnish the dish

Many of the pantry friendly ingredients can be found on Thrive Market – a membership based natural products website that is like a Whole Foods or Costco but entirely based online and with the BEST wholesale prices.

I have been a Thrive Market member for 4 years and over that period of time I have saved a projected $3,892.75! That is some serious savings.

Overhead shot of a plate of pan seared bone in pork chops. Cooked to a perfect golden brown on a light colored background.

Side angle shot of cooked pork chops in a creamy gravy, topped with chopped parsley.

How to make dairy free smothered pork chops

This pork chop recipe is made on the stove top with a few simple kitchen tools like your favorite cutting board, knife, high speed blender, and a large skillet with a lid.

If you have a few hours or plan a day in advance, dry brining the pork chops results in the juiciest meat. But don’t worry if you don’t have the time for that, the recipe will still be delicious even without an extended dry brine.

Here’s the step-by-step instructions:

Step 1: Dry brine the pork chops

For the juiciest pork, you’ll want to season pork chops with about 1/2 teaspoon kosher salt per chop. Move to the refrigerator to dry brine for at least 30 minutes, or up to overnight.

If you don’t have time for this step no worries, just season with salt before you move to step 2.

Step 2: Cook the pork chops

If you have seasoned the pork chops in advance with salt, remove them from the refrigerator and allow to sit at room temperature while you gather and prep the rest of the ingredients for the recipe.

Once ready to cook, heat 2 tablespoons avocado oil over medium high heat in a large skillet until oil is shimmering.

Pat pork chops very dry with paper towels. Cook, in two batches if they’re too big to fit in the pan without crowding, for about 3-4 minutes per side – until golden brown. Remove to a plate and set aside.

Step 3: Make the creamy sauce

Reduce heat to medium and add sliced onions with 1/2 teaspoon sea salt and cook, stirring occasionally, until soft and starting to caramelize – about 5 minutes.

While onions are cooking drain and rinse cashews. Add them to a blender along with broth and blend until smooth and creamy. Set aside.

When onions are nicely caramelized, add chopped garlic, nutritional yeast, pinch of cayenne, all purpose seasoning, coconut aminos, and thyme. Cook, stirring, for about a minute or so, until you can smell the spices.

Add broth and cashew mixture to the pan and scrape up any brown bits from the bottom of the pan – that’s where the flavor lives! Bring to a simmer and let reduce slightly until sauce coats a spoon – about 3-5 minutes. Taste and season with salt if needed.

Step 4: Finish cooking the pork chops

Add pork chops back to the pan along with any juices that have collected on the plate, and turn to coat. Cover and reduce heat to a bare simmer. Cook until pork chops are fully cooked – turning halfway through – about 15-20 minutes more.

Step 5: Serve!

When pork chops are cooked through, top with a scatter of fresh herbs and serve!

Overhead shot of a platter with smothered pork chops in plenty of creamy cashew gravy, with a spoon dipped into the gravy. Topped with chopped parsley on a light colored background.

Overhead shot of a smothered pork chop on a plate over mashed potatoes topped with plenty of gravy. Garnished with chopped green parsley on a light colored background.

What to serve with smothered pork chops

These creamy dairy free pork chops are the perfect hearty dish to serve with other comfort food favorites like mashed potatoes and roasted vegetables.

Here’s some recipe suggestions that would make a great pairing:

Mashed potatoes
Whipped parsnips with fresh herbs
The creamiest mashed cauliflower
Twice baked garlic parmesan sweet potato casserole
3 Ingredient garlic charred green beans
Maple chili glazed carrots
Apple walnut green salad

Substitutions & swaps

If you prefer boneless pork chops you can easily substitute those for bone in. Keep in mind they will cook a lot faster than bone in pork chops, so you’ll likely be able to reduce the cooking time in the final step.
If you want to add a little more substance to the sauce try adding a handful of your favorite mushrooms when cooking the onions!

Love this recipe? Here are some other comfort food classics to try!