Buttermilk-Mushroom Pork Chops

• 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

1. 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.
2. 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.
3. 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.
4. 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.

allpurpose, salt, pepper, pork loin chops, canola oil, butter, fresh mushrooms, white wine, fresh basil, condensed cream, buttermilk, egg noodles, basil

Taken from www.tasteofhome.com/recipes/buttermilk-mushroom-pork-chops/ (may not work)