Prep 20 mins
Cook 55 mins
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.
- 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
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon poultry seasoning or 1⁄8 teaspoon sage
- 1 (7 1/2 ounce) can refrigerated biscuits
- Heat oven to 350°F.
- In large skillet, brown pork chops in oil.
- Place in ungreased 13x9 inch pan.
- In medium bowl, combine soup, celery, onions, egg, pepper and poultry seasoning; mix well.
- Seperate 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.
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.
We enjoyed this! It's down-home, soul-soothing, belly-warming comfort food like you might find at a country restaurant such as Cracker Barrel or Bob Evans. It was fairly simple to prepare, browned up beautifully, and was easy to cut and serve. The pork chops were very tender. I only wish I'd used thicker ones--I used the thinner bone-in chops, and my boyfriend bit into a bone right off the bat and offered a "where's the meat?" LOL. I sauteed the celery and onion in a little butter before adding them to the soup mixture, and increased the poultry seasoning to 1/4 teaspoon, just because I love it. I also used a 1/4 teaspoon of dried thyme instead of the sage. The "stuffing" would be equally delicious over chicken or turkey, or... (I'm thinking)...thick slices of meatloaf! (A new idea for those leftovers). We agreed that a little gravy on top would complete the dish--maybe an extra can of soup (seasoned a bit), or a jar of pork gravy. I would pour this on at the end, or just prior to serving so the biscuits turn golden and don't become soggy. I took a pic, but the one already displayed is way more eye-catching, so we'll leave it at that. Thanks for the recipe, Ms. Bold--this is going to be a regular at our house.
We love this dish - either with chicken or pork, both are equally as yummy. I do add an extra can of soup and a little chicken broth or water. I like to use a can of celery soup and one of cream of chicken. I also decrease the onion and celery by 1/4 cup each to 3/4 cup and then add a bag of baby carrots, (cooked in advance ~ either boiled until tender of if you can find them the kind that you microwave in the bag are even easier). Great comfort food.