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Creamy Whole30 Smothered Pork Chops {whole30 + gluten free + paleo}

  • Author: Nyssa Tanner
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Gluten Free


These creamy whole30 smothered pork chops are the perfect healthy comfort food! Made with sweet caramelized onions, flavorful herbs, and a lusciously creamy sauce that is 100% dairy free. An ideal cold weather dinner that will warm you up from the inside out. Gluten free, dairy free, whole30, paleo.


  • 4 thick cut bone in pork chops – about 2 pounds worth
  • 1/2 teaspoon 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 
  • 2 cloves garlic, chopped
  • 1 tablespoon nutritional yeast 
  • 1 tablespoon coconut aminos
  • 1 teaspoon all purpose seasoning 
  • pinch of cayenne (optional)
  • 1 teaspoon fresh thyme, chopped or 1/4 teaspoon dried thyme
  • 2 cups broth 
  • salt + pepper
  • 1 tablespoon chopped parsley or thyme to garnish


  1. Season pork chops with sea salt and move to the refrigerator to dry brine for at least 30 minutes, or up to overnight. 
  2. In a heatproof bowl cover cashews with just boiled water. Allow to soak for at least 30 minutes before draining and blending with broth. 
  3. When ready to start cooking, remove pork chops from the refrigerator and allow to sit at room temperature while you prep and gather the other ingredients. 
  4. Heat 2 tablespoons avocado oil over medium high heat in a large skillet until shimmering. 
  5. 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. 
  6. 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.
  7. While onions are cooking drain and rinse cashews. Add them to a blender along with broth and blend until smooth and creamy. Set aside. 
  8. 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. 
  9. Add broth and cashew mixture to the pan and scrape up any brown bits from the bottom of the pan. Bring to a simmer and let reduce slightly until sauce coats a spoon – about 3-5 minutes. Taste and season with salt and pepper if desired. 
  10. 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, depending on thickness.
  11. Garnish with fresh herbs and serve!


  • 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 bulk to the sauce try adding a handful of your favorite mushrooms when cooking the onions!
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: dinner
  • Method: stove top
  • Cuisine: comfort food

Keywords: comfort food, classic recipe, pork, pork chop, whole30, paleo, gluten free, dairy free, gravy, caramelized onions