One of my favorite dishes she makes is pork chops in a creamy mushroom sauce. Basically, it's pork chops slow cooked with cream of mushroom soup. But of course, I can no longer eat cream of mushroom soup since 1. it has cream in it, and 2. soups are thickened with either flour or cornstarch, neither of which I can have. So I decided to make my own cream of mushroom soup.
I found this recipe on food.com and it sounded simple enough.
- 8 ounces fresh mushrooms
- 2 tablespoons onions, chopped
- 1 -2 garlic clove, minced
- 2 tablespoons butter
- 2 -3 tablespoons flour (separated)
- 2 cups chicken broth
- 1 cup light cream or 1 cup evaporated milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon nutmeg
- Cut the mushrooms into slices.
- Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
- Blend in 2 T. flour and stir.
- Add in the chicken broth and heat until slightly thickened while stirring frequently.
- Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
I switched out the flour for almond flour, which seemed to work just fine. I also used some of my homemade yogurt in place of the light cream. I boiled it down probably just a little further than you're supposed to to thicken it up a little.
I have to say, it came out pretty good. I don't feel that the yogurt changed the taste much at all. And the nutmeg really set it off! That's the taste that I've really noticed each time I've tasted it.
So I seasoned my pork chops with a little thyme and rosemary, seared them, and covered them in soup to simmer. You're supposed to let it simmer for about 3 hours to get them really tender, but I didn't have that kind of time and only let them go about and hour and a half. They were good, but would've been even better with that extra time.
Overall, big success as an SCD dish. I just had leftovers for lunch and it was just as good. I almost wanted to lick the leftover soup off the plate. Even if I wasn't on this diet, I would probably use this recipe in the future.