BUTTERMILK-MUSHROOM PORK CHOPS RECIPE

Buttermilk-Mushroom Pork Chops Recipe image

Provided by pjones-2

Number Of Ingredients 13

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1/4 cup all-purpose flour
1 teaspoon salt, divided
1/2 teaspoon pepper
6 boneless pork loin chops (6 to 8 ounces each)
2 tablespoons canola oil
1 tablespoon butter
1 pound medium fresh mushrooms, quartered
1/2 cup white wine or chicken broth
1 tablespoon minced fresh basil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup buttermilk
Hot cooked egg noodles
Additional basil

Steps:

In a shallow bowl, mix flour, 1/2 teaspoon salt and pepper. Add pork chops, one at a time, and toss to coat; shake off excess. In a large skillet, heat oil over medium-high heat; brown pork chops in batches. Transfer meat and drippings to a 4-qt. slow cooker. In same skillet, heat butter over medium heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add wine, stirring to loosen browned bits from pan. Pour mushroom mixture over pork chops; sprinkle with basil. Cook, covered, on low until meat is tender, 3-4 hours. Whisk together soup, buttermilk and remaining salt; pour over pork chops. Cook, covered, 30 minutes longer. Stir before serving. Serve with noodles; sprinkle with additional basil.