Tuesday, May 15, 2012

Corn Bread Pork Casserole Recipes

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  • 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


  1. 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.
  2. 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.