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.
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.
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.
Bake, covered, at 350F for 20 min or until temperature hits 155F.
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.
Chicken or vegetable stock may be substituted for the wine, if desired.