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Thursday, April 14, 2011

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!


You can use as many pork chops as you want, but I recommend 6-8 (this amount balances nicely with the amount of creamy sauce you'll have).  Sprinkle your chops with salt and pepper.


Dredge the pork chops in flour (gluten-free flour would work fine as well).


Then brown on both sides in a nonstick skillet sprayed with cooking spray.  Place the browned pork chops in a slow cooker that has been sprayed with cooking spray.


In the same skillet, melt a small amount of butter.


Add mushrooms and saute until they are tender (about 5 minutes).  Pour in white wine and let it sizzle, scraping up any browned bits that have stuck to the pan. 


Pour the mushrooms and the wine over the pork chops and top with a tablespoon of basil.  Cook on high for about 4 hours (each slow cooker is a bit different, but I found that 4 hours on high yields a fully cooked and tender pork chop).

Combine buttermilk, cream of mushroom soup, and a tiny bit of salt and pour over the top of the pork chops.  Put the lid back on your slow cooker, and cook for another 30 minutes.


Before serving, stir the sauce to get everything mixed together.  We suggest serving your pork chops over rice, noodles, or spaghetti squash and pairing them with salad or grilled asparagus.


No matter how you serve them, we think you'll love them!



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.

Nutrition (1 pork chop with sauce): 323 calories, 10g fat, 4g saturated fat, 0g trans fat, 83mg cholesterol, 660mg sodium, 18g carb, 1g fiber, 3g sugar, 39g protein, 2% vit. A, 3% vit. C, 9% calcium, 10% iron.

Linked up with Gooseberry Patch's Recipe Roundup: Slow Cookers

2 comments:

  1. Yum! They look good! We love porkchops! Can I swap chicken broth for the white wine? I don't normally keep the wine on hand. These will be perfect for Sunday dinner!

    ReplyDelete

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