buttermilk mushroom pork chops

I am so excited to share this recipe with you!  I was thinking one day...wouldn't pork chops be good if they were cooked until tender and then slathered in a creamy mushroom sauce?  And wouldn't it be great if the recipe was easy?  and healthy?  and not all that complicated?

I experimented and experimented, and this is the final result.  On the last test run, my husband gave me a HUGE thumbs up (since his mouth was full).  I agreed.  These pork chops are simple but oh so delicious!

Buttermilk Mushroom Pork Chops

• 6-8 boneless pork chops
• salt and pepper
• 1/4 cup flour
• 16 oz. mushrooms
• 1 T. butter
• 1/2 cup white wine (or chicken broth)
• 1 T. basil
• 1/2 t. salt (optional)
• 1 cup buttermilk
• 1 can cream of mushroom soup

Sprinkle salt and pepper on the pork chops and then dredge each in flour.  Brown pork chops on both sides in a nonstick skillet; place in the bottom of a slow cooker sprayed with cooking spray.  Melt butter in the skillet and add mushrooms, sauteing until tender (about 5 minutes).  Add white wine, scraping up any browned bits from the bottom of the pan.  Pour mushrooms and wine over pork chops; sprinkle basil over the tops.  Cook on high for 4 hours.  Combine salt, buttermilk, and soup; mix well.  Pour mixture over top of pork chops, and cook for another 30 minutes.  Stir to combine before serving.