Buttermilk-Mushroom Pork Chops

  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)

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