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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