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Corn Bread Pork Casserole
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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 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.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |