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.
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
- Preheat oven to 350°F.
- Season the pork chops with salt and pepper.
- 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 350°F 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.
Notes
Chicken or vegetable stock may be substituted for the wine, if desired.
Nutrition
Calories: 394kcal (20%) | Carbohydrates: 96g (32%) | Protein: 29g (58%) | Fat: 20g (31%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 96mg (32%) | Sodium: 562mg (24%) | Potassium: 451mg (13%) | Fiber: 1g (4%) | Sugar: 3g (3%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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