Menu Enter a recipe name, ingredient, keyword...

Cornbread Pork Casserole


Rich, creamy mushroom stuffing inside moist chops makes this dish special enough to serve company. “

Google Ads
Rate this recipe 4.5/5 (23 Votes)


  • 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


Servings 2
Preparation time 15mins
Cooking time 55mins
Adapted from


Step 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.

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.

Cover and bake at 350°F for 25 minutes. Sprinkle with stuffing. Bake 10 minutes longer or until a meat thermometer reads 160°F. Yield: 2 servings.

You'll also love

Review this recipe

Slow Cooker Sausage Breakfast Casserole Baked Creamy Corn Casserole