Easy Recipe Finder
Recipe Feeder
4 boneless pork chops, cut into 3/4" 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 oz)) package (5) refrigerated large biscuits
Heat oven to 350 degrees F. In large nonstick skillet brown pork cubes in
oil over medium-high heat, 2 to 3 minutes.
Transfer pork to a 5-quart casserole; stir in mushroom cooking sauce, frozen
vegetables, chicken broth, mushrooms, oregano and pepper. Cover and bake for
45 to 50 minutes, or until vegetables are tender.
Remove from oven; uncover and arrange biscuits atop. Return to oven and bake, uncovered, for 12 to 15 minutes, or until biscuits are golden.
Makes 5 servings.
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 oz)) package (5) refrigerated large biscuits
Heat oven to 350 degrees F. In large nonstick skillet brown pork cubes in
oil over medium-high heat, 2 to 3 minutes.
Transfer pork to a 5-quart casserole; stir in mushroom cooking sauce, frozen
vegetables, chicken broth, mushrooms, oregano and pepper. Cover and bake for
45 to 50 minutes, or until vegetables are tender.
Remove from oven; uncover and arrange biscuits atop. Return to oven and bake, uncovered, for 12 to 15 minutes, or until biscuits are golden.
Makes 5 servings.
