MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buttermilk-Mushroom Pork Chops
 Categories: Pork, Mushrooms, Dairy, Pasta, Herbs
      Yield: 6 servings
 
    1/4 c  A-P flour
      1 ts Salt; divided
    1/2 ts Pepper
      6    Boneless pork loin chops; 8
           - oz each
      2 tb Oil
      1 tb Butter
      1 lb Medium fresh mushrooms;
           - quartered
    1/2 c  Chicken broth
      1 tb Minced fresh basil
 10 3/4 oz Cream of mushroom soup;
           - undiluted
      1 c  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
  
  Recipe by Kristin Stone, Little Elm, Texa
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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