Corn Bread Pork Casserole

Name: Corn Bread Pork Casserole
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

9 ingredients

3 steps

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

Directions

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.
2

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.
3

Cover and bake at 350° for 25 minutes. Sprinkle with stuffing. Bake 10 minutes longer or until a thermometer reads 160°.