Cornbread Pork Casserole

By sandy_h

Rich, creamy mushroom stuffing inside moist chops makes this dish special enough to serve company. “

Ingredients

• 2 boneless pork loin chops (4-ounces each)
• 1/2 pound sliced fresh mushrooms
• 2 tablespoons all-purpose flour
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup reduced-fat sour cream
• 1 tablespoon shredded Parmesan cheese
• 2 garlic cloves, minced
• Pepper to taste
• 1/2 cup crushed corn bread stuffing

Preparation

Step 1

In a large skillet coated with cooking spray, brown pork chops on both sides; set aside. In the same skillet, saute mushrooms until tender. Transfer mushrooms to a 1-1/2-qt. baking dish coated with cooking spray.

In a small bowl, combine flour and broth until smooth. Stir in the sour cream, cheese, garlic and pepper; pour over mushrooms. Top with pork chops.

Cover and bake at 350°F for 25 minutes. Sprinkle with stuffing. Bake 10 minutes longer or until a meat thermometer reads 160°F. Yield: 2 servings.