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

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 350u0b0 for 25 minutes. Sprinkle with stuffing. Bake 10 minutes longer or until a thermometer reads 160u0b0.

pork loin chops, mushrooms, flour, chicken broth, sour cream, parmesan cheese, garlic, pepper, corn bread

Taken from www.tasteofhome.com/recipes/corn-bread-pork-casserole/ (may not work)