Biscuit-topped Pork Pie

Info
Cook Time:

Serves: 5

Ingredients

 * 4 boneless pork chops, cut into 3/4-inch cubes


 * 1 teaspoon olive oil


 * 1 23-ounce jar creamy mushroom cooking sauce for chicken


 * 1 16-ounce package frozen peas, potatoes, carrots (New England blend)


 * 1 14 1/2-ounce can chicken broth


 * 1 4-ounce can sliced mushrooms, drained


 * 1 1/2 teaspoons dried oregano


 * 1/4 teaspoon ground black pepper


 * 1 10.8-ounce package (5) refrigerated large biscuits

Directions
1.Heat oven to 350 degrees 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 mushroom cooking sauce, frozen vegetables, chicken broth, mushrooms, oregano and pepper. Cover and bake for 45–50 minutes, or until vegetables are tender.

4.Remove from oven; uncover and arrange biscuits atop. Return to oven and bake, uncovered, for 12–15 minutes, until biscuits are golden.

Source

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