Biscuit-topped Pork Pie

Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
 * Serves: 5

Ingredients

 * 4 boneless pork chops, cut into ¾-inch cubes
 * 1 teaspoon olive oil
 * 1 x 23-ounce jar creamy mushroom cooking sauce for chicken
 * 1 x 16-ounce package frozen peas, potatoes, carrots (New England blend)
 * 1 x 14½-ounce can chicken broth
 * 1 x 4-ounce can sliced mushrooms, drained
 * 1½ teaspoons dried oregano
 * ¼ teaspoon ground black pepper
 * 1 x 10.8-ounce package (5) refrigerated large biscuits

Directions

 * 1) Heat oven to 350 °F.
 * 2) In large nonstick skillet brown pork cubes in oil over medium-high heat, 2–3 minutes.
 * 3) Transfer pork to a 5-quart casserole; stir in mushroom cooking sauce, frozen vegetables, chicken broth, mushrooms, oregano and pepper.
 * 4) Cover and bake for 45–50 minutes, or until vegetables are tender.
 * 5) Remove from oven; uncover and arrange biscuits on top.
 * 6) Return to oven and bake, uncovered, for 12–15 minutes, until biscuits are golden.