Biscuit Stuffing Pork Chops

1 hrs

6 servings

4.0/5 (9 reviews)

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.

Ingredients

Instructions

Heat oven to 350Â°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.

Prep: 20 mins

Cook: 55 mins

Total: 1 hrs

Pork

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Amount Per Serving
Calories 552.0
% Daily Value*
Total Fat 29.4g	45%
Cholesterol 168.7mg	56%
Total Carbohydrate 23.1g	8%
	Dietary Fiber 1.1g	4%
	Sugars 5.1g
Protein 46.1g

Amount Per Serving

Calories 552.0

% Daily Value*

Total Fat 29.4g

45%

Cholesterol 168.7mg

56%

Total Carbohydrate 23.1g

Dietary Fiber 1.1g

Sugars 5.1g

Protein 46.1g