Country cuisine: cornbread and pork casserole

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The stuffing and chewy pork chops make this dish special enough to go with it. It’s a recipe written for two people but can be easily doubled or tripled.

Cornbread and pork casserole
2 boneless pork loin chops (about 4 ounces each)
1 cup sliced ​​fresh mushrooms
2 tablespoons of flour
1/2 cup chicken broth
1/2 cup sour cream
1 tablespoon of grated Parmesan
2 garlic cloves, chopped (about 1-1 / 2 teaspoons)
Pepper to taste
1/2 cup cornbread stuffing
1. In a large skillet coated with nonstick cooking spray, brown the pork chops on both sides; put aside.
2. In the same pan, sauté mushrooms until tender. Transfer mushrooms to a 1 to 2 quart baking dish coated with nonstick cooking spray.
3. In a small bowl, combine flour and broth until smooth. Stir in sour cream, Parmesan, cheese, garlic and pepper; pour over the mushrooms. Top with pork chops.
4. Cover and bake at 350 degrees for 25 minutes. Sprinkle generously with stuffing. Cook, covered, 10 minutes more or until the gravy runs clear.
Note: You can add chopped sautéed onions to the mushrooms in this recipe, if you wish.

– Questions for the cook –
TH from Greenwood asks:
Q: Is there a way to keep blueberries and blackberries from sticking together when I freeze them? Sometimes I just want to take out a handful for the cereal or ice cream topping.
A: The best way is to place the fresh berries flat on a cookie sheet and put them in the freezer until frozen (about 1.5 hours). Then place in freezer bags. The berries don’t stick together, so you can pour in any portion you want.

A useful tip
GH from Kelsey writes:
Keep a chopstick in your flour can and one inside your sugar can and use it to quickly level ingredients placed in a measuring cup without mess.

The following ingredients were inadvertently omitted from the September 9 recipe “Spaghetti Squash Primavera” – 1 large spaghetti squash; 1/4 cup sliced ​​carrots; 1/4 cup chopped onion; 1/4 cup sweet red pepper; 1/4 cup diced green pepper; 1 teaspoon of minced garlic; 2 teaspoons of avocado, nuts or olive oil; 1 cup thinly sliced ​​yellow summer squash; 1 cup finely sliced ​​zucchini; 1 can (14.5 ounces) Italian-style steamed tomatoes; 1/2 cup of corn; 1/2 teaspoon of salt; 1/8 teaspoon of thyme; 4 teaspoons of Parmesan. Preparation instructions were included in the recipe.


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