Corn Bread Pork Casserole

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.

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...


  • 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

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