Pork with Mustard and Wild Mushroom Cream Sauce - Gluten and Cow's Milk Dairy Free

This Pork with Mustard and Wild Mushroom Cream Sauce has become one of my husbands favorite dishes lately.  It is one of those dishes that he swears nobody would notice is gluten free and cow's milk dairy free.  He has been asking for it a few times a month since I created it.  By the way this mustard and wild mushroom cream sauce is equally good on chicken as it is on pork. 

This dish is definitely fancy enough for company but easy enough for a weeknight!  I love that once the sauce is prepared the meat and sauce go into the oven to finish cooking... Freeing you up to put together the rest of the meal which is perfect for me and my busy schedule.

I use a whole grain Jalapeno Mustard made by Jars of Sunshine in this recipe.  This particular Jalapeno Mustard is mild with a great jalapeno flavor which works perfectly in this dish; however, if you don't want to use this mustard then any good quality whole grain mustard will work. 

Pork with Mustard and Wild Mushroom Cream Sauce

6 - 1/2" to 3/4" center cut boneless pork chops

salt & pepper

1 tbs olive oil

1 large onion, chopped

3 cloves garlic, minced

10 oz mixed mushrooms (I used a frozen mix)

4 tbs dairy free buttery spread

4 tbs brown rice flour

4 cups chicken broth

1 - 12 oz can evaporated goats milk

1 cup fresh parsley, chopped

2 tbs to 3/4 cup whole grain mustard (I used Jars of Sunshine brand Jalapeno Mustard) - Use mustard to taste as this will depend on brand.

salt & pepper, to taste (this will depend on the mustard you use) 

 

Hot cooked rice

 

 

Preheat the oven to 350 degrees.

Spray a large baking pan (larger than 9x13 - you want the pork chops to lay in a single layer) with cooking spray.  

Season the pork chops with salt & pepper.

In a large skillet, brown the pork chops in the olive oil.

Once the pork chops are browned, but not cooked through place them in the prepared baking pan.

Reduce the heat in the skillet and begin to cook the onions in the remaining olive oil.

Cook the onions until translucent, about 7 minutes.

Add the garlic and continue to cook about 1 minute longer.

Add the mushrooms and cook about 5 minutes longer.

Add the buttery spread.

Once melted, add the flour.

Cook the flour until a blond roux.

Add the chicken broth slowly, whisking continually to prevent a lumpy sauce.

Stir in the goats milk and bring to a boil over medium low heat.

Gently boil until the sauce is thickened some, it will thicken more in the oven.

Reduce to a simmer.

Add the parsley and gradually add the mustard until the desired flavor is achieved.

We use 3/4 c of Jars of Sunshine brand Jalapeno Mustard, but depending on your tastes and the brand you use this will differ!

Season with salt and pepper after you get to the desired amount of mustard flavor.

Pour the sauce over the pork chops in the baking pan. 

 Bake for 45 minutes or longer, covered - until the pork chops are cooked through and the sauce is nicely thickened.

Meanwhile, cook the rice.

Serves 6 with a generous amount of sauce.

Variations -  6 butterflied, boneless skinless chicken breasts OR 12 boneless skinless chicken thighs

Follow the recipe just substituting the chicken for the pork. 

Buffalo Chicken Casserole - Dairy & Gluten Free

I love Buffalo chicken and I love a good casserole.  This is the marriage of 2 of my favorite things dairy & gluten free style.  (A packet of dry ranch dressing mix would be great in this if you could find a dairy & gluten free option!)

4 boneless skinless chicken breasts, cut into bite sized pieces
1 medium onion, chopped
3 cloves garlic, chopped
1/4 tsp salt
1/4 tsp pepper
1 lb gluten free pasta - Tinkyada Spirals work great
1/2 cup Frank's Red Hot Sauce
1 stick vegan margarine
1/2 tsp garlic powder
1/4 tsp black pepper
1 8 oz container dairy free cream cheese
1 cup diced celery
2 cups frozen peas - optional
1/2 cup Diaya cheese - Cheddar
1/2 cup Diaya cheese - Mozzarella

In a large skillet cook the chicken, onions, and garlic with the salt and pepper until the onions are tender and the chicken is cooked through.
Meanwhile cook the pasta until just shy of being done.
Melt the margarine and combine with the Frank's Red Hot, garlic power, and black pepper.
Cut the cream cheese into small pieces.
Drain the pasta well.
Combine the cooked chicken mixture, the cooked pasta, the cream cheese, the celery, and the peas.
Add the Frank's Red Hot mixture and stir to combine.
Place the mixture in a 9x13 pan sprayed with cooking spray.
Top with the Diaya cheeses.
Bake covered at 375 until the casserole is hot through - about 45 minutes.
Remove the foil and place under the broiler until the cheese melts and browns slightly.

Simple Creole Chicken with Rice

Super simple and done in a flash.

2 lbs boneless skinless chicken thighs, cut into bite sized pieces
1 large onion, chopped
1 large or 2 medium green bell peppers, chopped
3 cloves garlic, chopped
2 cans diced tomatoes
1 tbs olive oil
1-2 tbs Tony Chachere's Creole Seasoning, depending on how spicy you like it
Hot cooked rice

In a large skillet saute the chicken thighs, onions, green bell peppers, garlic and olive oil until the chicken is cooked through and the onions are tender.
Add the diced tomatoes and creole seasoning.
Reduce heat to a simmer and cook for at least 15 minutes.
Serve over the hot cooked rice.