Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Corn Bread Pork Casserole




Source of Recipe


Taste Of Home Magazine






List of 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 corn bread stuffing
  






Instructions



1. In a large skillet coated with nonstick cooking spray, brown pork chops on both sides; set aside.
   
2. In the same skillet, saute mushrooms until tender. Transfer mushrooms to a 1 1/2 quart baking dish coated with nonstick cooking spray.
   
3. In a small bowl, combine flour and broth until smooth. Stir in sour cream, parmesan cheese, garlic and pepper; pour over mushrooms. Top with pork chops. Cover and bake at 350 degrees for 25 minutes. Sprinkle with stuffing. Bake 10 minutes longer or until meat juices run clear.
   
4. Yield: 2 servings