Using convenience ingredients—prepared sauce, frozen vegetables, refrigerated biscuits, canned mushrooms—gets this hearty pie to the table in a hurry. Serve with sliced orange and lettuce salad tossed with mustard vinaigrette.

Biscuit-Topped Pork Pie

4 boneless pork chops, cut into 3/4-inch 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-ounce) package (5) refrigerated large biscuits

1. Heat oven to 350°F (175°C)
2. In large nonstick skillet brown pork cubes in oil over medium-high heat, 2 to 3 minutes.
3. 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.
4. 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.

Nutrition Facts: Calories 380 calories Protein 29 grams Fat 13 grams Sodium 1280 milligrams Cholesterol 65 milligrams Saturated Fat 4 grams Carbohydrates 36 grams Fiber 5 grams

Recipe provided courtesy of Pork: The Other White Meat.