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Corn Bread Pork Casserole

By: LaDonna Reed

"Rich, creamy mushroom stuffing inside moist chops makes this dish special enough to serve company. Although the recipe serves just two, it can easily be doubled or tripled, notes LaDonna Reed, a field editor from Ponca City, Oklahoma."

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 (4 ounce) boneless pork loin chops
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
3 cups cornbread stuffing

Directions

In a large skillet coated with nonstick 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 nonstick cooking spray.
In a small bowl, combine flour and broth until smooth. Stir in the sour cream, Parmesan cheese, garlic and pepper; pour over mushrooms. Top with pork chops. Cover and bake at 350 degrees F for 25 minutes. Sprinkle with stuffing. Bake 10 minutes longer or until meat juices run clear.

Footnotes

Nutritional Analysis: 1 serving equals 363 calories, 13 g fat (7 g saturated fat), 76 mg cholesterol, 434 mg sodium, 27 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.