Biscuit-topped Pork Pie

Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
* Serves: 5
==Ingredients==
* 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
==Directions==
# Heat oven to 350 °F.
# In large nonstick skillet brown pork cubes in oil over medium-high heat, 2–3 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 45–50 minutes, or until vegetables are tender.
# Remove from oven; uncover and arrange biscuits on top.
# Return to oven and bake, uncovered, for 12–15 minutes, until biscuits are golden.
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Category:Pork Recipes
Category:Savory pie Recipes
Category:Main Dish Meat Recipes
Category:Mushroom Recipes
Category:Pea Recipes
Category:Carrot Recipes
Category:Potato Recipes