Biscuit Stuffing Pork Chops

READY IN: 1hr 15mins
Ms B.
Recipe by Ms B.

This is from a Pillsbury cookbook of Bake-Off Favorites. It was a 1971 finalist. I have often reduced the recipe to 2 or 3 pork chops (and kept the "stuffing" amount the same). I found that butermilk-type biscuits work better than the layer-type. Also, most cream soups (mushroom or celery) can be subbed for the cream of chicken. This is hearty main dish that can paired with a vegetable side and fresh fruit for a complete meal.***Editted to add that I have tried the recipe using boneless, skinless chicken breasts instead of the pork chops. Yum!! I did add a bit of chicken broth to the soup mixture prior to pouring it over the chicken, though. I thought that the chicken wouldn't release as much liquid as the chops did. It was a great meal.

Top Review by the1guy49

For those of you that complain about lack of flavor use Golden Cream of Mushroom soup or combine Golden and cream of chicken. It will have a lot of flavor.

Ingredients Nutrition

  • 6 pork chops, 1/2 inch thick
  • 1 tablespoon oil
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1 egg
  • 14 teaspoon pepper
  • 18 teaspoon poultry seasoning or 18 teaspoon sage
  • 1 (7 1/2 ounce) can refrigerated biscuits

Directions

  1. Heat oven to 350°F.
  2. In large skillet, brown pork chops in oil.
  3. Place in ungreased 13x9 inch pan.
  4. In medium bowl, combine soup, celery, onions, egg, pepper and poultry seasoning; mix well.
  5. Seperate dough into 10 biscuits; cut each into 8 pieces.
  6. Stir biscuit pieces into soup mixture; spoon over pork chops.
  7. Bake for 45 to 55 minutes or until biscuit pieces are golden brown.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a