Name: Buttermilk-Mushroom Pork Chops
Prep time: 25 min
Cook time: 25 min
Yield: 6
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Buttermilk-Mushroom Pork Chops

1. 1/4 cup all-purpose flour -

2. 1 teaspoon salt, divided -

3. 1/2 teaspoon pepper -

4. 6 boneless pork loin chops (6 to 8 ounces each) -

5. 2 tablespoons canola oil -

6. 1 tablespoon butter -

7. 1 pound medium fresh mushrooms, quartered -

8. 1/2 cup white wine or chicken broth -

9. 1 tablespoon minced fresh basil -

10. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -

11. 1 cup buttermilk -

12. Hot cooked egg noodles -

13. Additional basil -

How to cook deliciously - Buttermilk-Mushroom Pork Chops

1. Stage

In a shallow bowl, mix flour, 1/2 teaspoon salt and pepper. Add pork chops, 1 at a time, and toss to coat; shake off excess.

2. Stage

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. Stage

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. Stage

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.