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.
- 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
Directions See How It's Made
- 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.