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Corn Bread Pork Casserole

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 crushed corn bread stuffing

In a large skillet coated with 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 cooking

Printed from tasteofhome.com Oct 13, 2008

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Corn Bread Pork Casserole cont.

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° for 25
minutes. Sprinkle with stuffing. Bake 10 minutes longer or until meat
juices run clear.

Yield: 2 servings.