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Title: Buttermilk-Mushroom Pork Chops
Categories: Pork, Mushrooms, Dairy, Pasta, Herbs
Yield: 6 servings

1/4 c A-P flour
1 ts Salt; divided
1/2 ts Pepper
6 Boneless pork loin chops; 8
- oz each
2 tb Oil
1 tb Butter
1 lb Medium fresh mushrooms;
- quartered
1/2 c Chicken broth
1 tb Minced fresh basil
10 3/4 oz Cream of mushroom soup;
- undiluted
1 c Buttermilk
Hot cooked egg noodles
Additional basil

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

Kristin Stone, Little Elm, Texas

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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