Corn Bread Pork Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Rich, creamy mushroom stuffing inside moist chops makes this dish special enough to serve company. âAlthough the recipe serves just two, it can easily be doubled or tripled,â notes LaDonna Reed, a field editor from Ponca City, Oklahoma. Ingredients:
2 boneless pork loin chops (4 ounces each) |
1/2 pound sliced fresh mushrooms |
2 tablespoons king arthur unbleached 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 meat thermometer reads 160°. Yield: 2 servings.
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