Ingredients
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4 pork blade steaks or 4 pork sirloin steaks, each cut 3/4 inch thick
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2 tablespoons flour
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2 tablespoons oil
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1 green pepper, cut into thin strips
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1 red pepper, cut into thin strips
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1 large onion, sliced
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1 clove garlic, minced
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1 (16 ounce) can tomatoes
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1 1/4 teaspoons salt
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1/2 teaspoon sugar
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1/4 teaspoon crushed red pepper flakes
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oregano leaves
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1 cup buttermilk baking mix (bisquick)
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1/3 cup milk
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1/2 lb mushroom
Instructions
- Coat pork chops with flour.
- In a 12 inch skillet over medium-high heat, in hot oil, cook pork chops until well browned on both sides.
- Remove chops to a shallow 2 1/2 qt.
- casserole.
- In drippings remaining in skillet over medium heat, cook green and red peppers, mushrooms, onion and garlic until vegetables are tender, stirring occasionally.
- Add tomatoes with their liquid, salt, sugar, crushed red pepper, and 1/4 tsp.
- oregano leaves.
- Spoon vegetable mixture over pork chops in casserole.
- Cover and bake in 375° oven 1 hour.
- Skim off fat from liquid in casserole.
- Prepare dumplings: In a small bowl with fork, stir buttermilk baking mix, milk and 1/4 oregano leaves just until blended.
- Drop dumpling mixture into eight mounds in casserole; bake, uncovered, 10 minutes.
- Cover casserole and bake 10 minutes longer or until dumplings are set and pork is tender.