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Biscuit-topped Pork Pie

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

  • Serves: 5


  • 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


  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.

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