So far this is my families favorite recipe. They loved it. No leftovers. I used whole boneless pork chops and found it very easy to serve that way. Very good.

This was a very good recipe, with a very good taste! I think I might like it even better with chicken instead of pork. I made 4x the recipe, so I have a few suggestions for those that are making more servings: 1) Cut up the pork into pieces. I used tenderloin chops, and it was difficult to serve as they were whole. It would have been far easier for both serving and eating if the pork was diced first. 2) Cook for longer than the 25 minutes (plus 10) suggested by the recipe. It will be hard to see the pork as it sort of sinks into the sauce, so it's hard to tell if it's done. However, after beginning to eat, we discovered that it wasn't. I think that one hour (plus the 10 minutes with the stuffing) would be appropriate. The recipe doesn't specify whether the stuffing should be cooked or not before adding it. I used a bag mix of cornbread stuffing, and I did prepare it before putting it onto the casserole. The flavor of the stuffing and the sauce, combined with the meat and mushrooms, is truly delicious!