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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 degrees F.
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.

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