After spending this weekend living large at Disney in Orlando, I needed dinner back at home tonight to be easy peasy. This delicious casserole came to the rescue. Fancied up with white wine and mushrooms, these pork chops are baked in a simple yummy sauce, require almost no preparation, are super easy to make, and ready in ~35-40 minutes.
Cornbread Pork Chop Casserole
- 4 boneless pork chops
- kosher salt
- fresh cracked pepper
- 2 T extra virgin olive oil
- ½ lb fresh mushrooms, sliced
- 1 large clove garlic, minced
- 2 T all-purpose flour
- ½ c dry white wine or Chicken Stock
- ½ c reduced fat sour cream
- 1 T fresh shredded Parmigiano-Reggiano
- ½ c dry cornbread stuffing (such as Pepperidge Farm)
Preheat oven to 350F.
Season the chop with salt and pepper. In a large skillet, brown the chops in the olive oil; set chops aside in a baking dish. In the same skillet with the remaining oil (may need to add an additional tablespoon), saute mushrooms until browned. Add the garlic and saute briefly. Transfer the mushrooms to the baking dish on top of the pork chops.
In a bowl, whisk together the flour and wine (or stock) until smooth. Whisk in the sour cream, parmesan, and a pinch each salt and pepper; pour over mushrooms/chops. Bake, covered, at 350F for 20 min. Top with stuffing. Bake 5 min longer or until meat juices run clear. Serves 4.