BUTTERMILK-MUSHROOM PORK CHOPS

Buttermilk-Mushroom Pork Chops image

I went through several variations before creating the pork chops my family considers perfect! I wanted something rich, delicious and tasty that was still relatively healthy. This is a delicious Sunday dinner idea because you can pop it in the slow cooker in the morning and let it cook while you are at church! I suggest serving it with salad or grilled asparagus. -Kristin Stone, Little Elm, Texa

Provided by Taste of Home

Categories Dinner

Time 3h55m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

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.

Nutrition Facts : Calories 376 calories, Fat 19g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 836mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.