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Creamy Mushroom & Pork Casserole

  • Author: Alaena Haber
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x



  • 1 tbsp fat of choice
  • 1 1/2 lbs thin-slice boneless pork cutlets
  • 3/4 tsp sea salt, divided
  • 20 oz sliced mushrooms
  • 10 oz can coconut cream
  • 1 tbsp balsamic vinegar
  • 1 tbsp thyme, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


  1. Preheat the oven to 375 degrees.  

  2. Heat fat until sizzling in a large deep skillet over medium-high heat. Sear pork cutlets on each side for 1 minute to lightly brown. Layer cutlets on the bottom of a 9×13-inch glass casserole dish.  

  3. In the same skillet, add the remaining ingredients and bring to a boil. Cook for 5-7 minutes until the mushrooms have softened. Pour over the pork cutlets and spread the mushrooms out evenly over the top.  

  4. Bake for 35-40 minutes uncovered until the pork and mushrooms are tender and the top layer has browned. Let rest for 5 minutes before serving.  

Make Ahead: Prepare the casserole up through step 2 and store covered in the refrigerator overnight or in a freezer-safe container for up to 3 months.  

Store & Reheat: Cover casserole dish with foil once cooled and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.