Buttermilk Mushroom Pork Chops

• Salt And Pepper
• 6 whole To 8 Boneless Pork Chops
• 1/4 cups Flour
• 1 Tablespoon Butter
• 16 ounces, weight Mushrooms
• 1/2 cups White Wine (or Chicken Broth)
• 1 Tablespoon Basil
• 1/2 teaspoons Salt (optional)
• 1 cup Buttermilk
• 1 can (10.75 Oz. Size) Cream Of Mushroom Soup

1. Sprinkle salt and pepper on the pork chops and then dredge each in flour.
2. Brown pork chops on both sides in a nonstick skillet; place in the bottom of a slow cooker sprayed with cooking spray.
3. Melt butter in the skillet and add mushrooms, sauteing until tender (about 5 minutes).
4. Add white wine, scraping up any browned bits from the bottom of the pan.
5. Pour mushrooms and wine over pork chops; sprinkle basil over the top.
6. Cook on high for 4 hours.
7. Combine salt, buttermilk, and soup; mix well.
8. Pour mixture over top of pork chops, and cook for another 30 minutes.
9. Stir to combine before serving.
10. Nutritional info (1 pork chop with sauce): 323 calories, 10g fat, 4g saturated fat, 0g trans fat, 83mg cholesterol, 660mg sodium, 18g carb, 1g fiber, 3g sugar, 39g protein, 2% vit.
11. A, 3% vit.
12. C, 9% calcium, 10% iron.

salt, chops, flour, butter, weight mushrooms, white wine, basil, salt, buttermilk, cream of mushroom soup

Taken from tastykitchen.com/recipes/main-courses/buttermilk-mushroom-pork-chops/ (may not work)