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 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, Texas..."
INGREDIENTS
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1/4 cup all-purpose flour
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1 teaspoon salt, divided
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1/2 teaspoon pepper
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6 boneless pork loin chops (6 to 8 ounces each)
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2 tablespoons canola oil
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1 tablespoon butter
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1 pound medium fresh mushrooms, quartered
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1/2 cup white wine or chicken broth
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1 tablespoon minced fresh basil
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 cup buttermilk
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Hot cooked egg noodles
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Additional basil
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