Biscuit Stuffing Pork Chops ππ₯£
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Description:
This delightful recipe originates from a Pillsbury cookbook featuring Bake-Off Favorites, where it proudly stood as a finalist back in 1971. Over the years, it’s been perfected and customized to suit individual tastes. Notably, reducing the number of pork chops while maintaining the same generous portion of “stuffing” has been a common tweak. Additionally, opting for buttermilk-type biscuits over the layered variety has proven to yield superior results. Moreover, the versatility of substituting different cream soupsβsuch as mushroom or celeryβfor the cream of chicken base adds an extra layer of adaptability to this hearty main dish. Paired with a vibrant vegetable side and some fresh fruit, this meal promises a satisfying culinary experience.
Ingredients:
- 6 pork chops
- 1 can cream of chicken soup
- 1 stalk celery, finely chopped
- 1 small onion, finely chopped
- 1 egg
- 1/4 teaspoon pepper
- 1/8 teaspoon poultry seasoning
- 1 can refrigerated buttermilk biscuits
Nutritional Information (per serving):
- Calories: 552
- Fat Content: 29.4g
- Saturated Fat Content: 8.6g
- Cholesterol Content: 168.7mg
- Sodium Content: 875.4mg
- Carbohydrate Content: 23.1g
- Fiber Content: 1.1g
- Sugar Content: 5.1g
- Protein Content: 46.1g
Instructions:
- Preheat your oven to 350Β°F (175Β°C).
- Brown the pork chops in a large skillet with some oil over medium-high heat.
- Transfer the browned pork chops to an ungreased 13×9 inch baking pan.
- In a medium bowl, mix together the cream of chicken soup, finely chopped celery, onions, egg, pepper, and poultry seasoning until well combined.
- Separate the refrigerated buttermilk biscuits into 10 pieces, then cut each biscuit into 8 smaller pieces.
- Stir the biscuit pieces into the soup mixture until evenly distributed.
- Spoon the biscuit and soup mixture over the pork chops in the baking pan, ensuring an even layer.
- Bake in the preheated oven for 45 to 55 minutes, or until the biscuit pieces are golden brown and the pork chops are cooked through.
- Serve hot and enjoy your delicious Biscuit Stuffing Pork Chops with your favorite vegetable side dish and fresh fruit.
This recipe is not only a classic favorite but also highly adaptableβfeel free to experiment with different soup flavors and even substitute pork chops with boneless, skinless chicken breasts for a tasty alternative! If using chicken, adding a splash of chicken broth to the soup mixture before pouring it over the chicken ensures a flavorful and moist result. Whether you stick to the original recipe or put your own spin on it, this meal is sure to be a hit at any dinner table! π½οΈπ
