Friday, April 8, 2011

From My Kitchen: Biscuit Stuffing Atop Chops

This recipe came from the Pillsbury Bake-Off Cookbook. The biscuit "stuffing" helps keep the pork chops nice and moist. This dish does take a little time in the oven, but you can prep ahead by doing everything except mixing the biscuit pieces into the rest of the topping ingredients. Then it just takes a couple minutes to get it ready to pop in the oven.

Here's the recipe:

Biscuit Stuffing Atop Chops
6 pork chops (1/2-inch thick)
1 Tbsp. oil
1 can condensed cream of chicken soup (I use low sodium)
1 C. chopped celery
1 C. chopped onions
1/4 tsp. pepper
1/8 tsp. poultry seasoning or sage (If you really like sage, increase to 1/4 tsp.)
1 egg
1 can refrigerated biscuits

Heat oven to 350 degrees. In a large skillet, brown pork chops in oil. Place in ungreased 13x9 pan. In medium bowl, combine soup, celery, onions, pepper, poutry seasoning and egg. Mix well. Separate dough into 10 biscuits. Cut each into 8 pieces. Stir biscuit pieces into soup mixture. Spoon over pork chops. Bake for 45 to 55 minutes or until biscuit pieces are golden brown.


© Trippin' Mama 2011

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