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Cornbread Pork Chop Casserole

Cornbread Pork Chop Casserole is an easy, baked boneless pork chops dinner perfect for a weeknight dinner or easy meal prep.

Course Main Course
Cuisine American
Keyword baked boneless pork chops, cooking thick pork chops, pork loin recipes, pork steak recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 394 kcal
Author Erica

Ingredients

  • 4 boneless pork loin chops
  • kosher salt
  • fresh cracked pepper
  • 2 Tbsp extra virgin olive oil
  • ½ lb fresh mushrooms sliced
  • 1 large clove garlic minced
  • 2 Tbsp all-purpose flour
  • ½ cup dry white wine see Notes
  • ½ cup reduced fat sour cream
  • 1 Tbsp fresh grated Parmigiano-Reggiano
  • ½ cup dry cornbread stuffing

Instructions

  1. Preheat oven to 350F.
  2. Season the pork chops with salt and pepper.

  3. In a large skillet, heat the olive oil. Brown the pork chops until nicely browned on either side (turning once). Transfer to a baking dish.

  4. In the same skillet with the remaining oil, saute the mushrooms until browned, tossing occasionally. Add the garlic and saute briefly. Transfer the mushrooms-garlic mixture to the baking dish on top of the pork chops.

  5. In a bowl, whisk together the flour and wine until smooth. Whisk in the sour cream, parmesan, and a pinch each salt and pepper. Pour this mixture over the mushrooms and pork chops.

  6. Bake, covered, at 350F for 20 min or until temperature hits 155F.

  7. Set oven to broiler setting. Top the casserole with the cornbread stuffing. Spritz with cooking spray and bake 2-3 minutes until golden. Serves 4.

Recipe Notes

Chicken or vegetable stock may be substituted for the wine, if desired.