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Corn Bread Pork Casserole Recipe

Corn Bread Pork Casserole Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:2 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. In a small bowl, combine flour and broth until smooth. Stir in the sour cream, cheese, garlic and pepper; pour over mushrooms. Top with pork chops.
  • 3. Cover and bake at 350° for 25 minutes. Sprinkle with stuffing. Bake 10 minutes longer or until a meat thermometer reads 160°. Yield: 2 servings.

Nutritional Facts

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, 1-1/2 starch, 1 vegetable, 1 fat.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.