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Buttermilk-Mushroom Pork Chops

I went through several variations before creating the pork chops my family considers perfect! I wanted something rich, delicious and tasty that was still relatively healthy. This is a delicious Sunday dinner idea because you can pop it in the slow cooker in the morning and let it cook while you are at church! I suggest serving it with salad or grilled asparagus. —Kristin Stone, Little Elm, Texa
  • Total Time
    Prep: 25 min. Cook: 3-1/2 hours
  • Makes
    6 servings


  • 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


  • 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 longer. Stir before serving. Serve with noodles; sprinkle with additional basil.
Nutrition Facts
1 chop with 3/4 cup sauce (calculated without noodles): 376 calories, 19g fat (6g saturated fat), 91mg cholesterol, 836mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 37g protein.

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  • mrscessna
    Jan 11, 2021

    I made this in my Ninja Foodie on the pressure setting which made it quick and easy to make. I served it with rice instead of noodles. It was good but nothing special.

  • Janet
    May 9, 2020

    Left salt out to cut down on sodium content of recipe. Will make again.

  • debpenns
    Apr 29, 2020

    made this for our supper my family loved it the only change was a little chicken broth with garlic other than that it was amazing Deb Pennington VFE Cullman al,

  • katecrid47
    Feb 13, 2020

    These were awesome! I didn't have the time for the slow cooker so I did in a dutch oven on the stove top. Came out great! My whole family loved them. I served over noodles. Creamy sauce and tender chops! Thank you for sharing!

  • gunslinger
    Jan 19, 2019

    Forgot to put mine on in time to use the slow cooker so I did it in the oven, browned my chops and mushrooms put in over with chicken broth at 350 for 30 minutes, covered. Mixed remaining ingredients and poured over and baked another 1/2 hour. They were tender and delicious and the gravy was very rich and creamy!

  • JR
    Dec 17, 2017

    No comment left