---

BUTTERMILK BUTTON MUSHROOM CHOPS

Serves 4

• 4 boneless pork chops
• 2 tablespoons all-purpose flour
• 1 tablespoon chicken bouillon granules
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 pound fresh button mushrooms, halved
• 1 cup buttermilk
• ½ cup dry white wine

Use a 4-quart slow cooker. Put the chops into a large zippered plastic bag and toss with the flour, bouillon, salt, pepper, basil, and thyme. Once the chops are coated, place them into the insert. Put the mushrooms on top, and pour in the buttermilk and wine. Cover, and cook on low for 8 hours.

The Verdict

Not only is it fun to say the name (try it five times fast!), it’s a fun dinner to eat. This is a great busy-weeknight meal, and the leftovers freeze beautifully. Serve with hot buttered noodles (I use gluten-free) and a green salad.