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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
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
Directions
- 1. 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. 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.
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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