Position racks in the upper and lower thirds of the oven and preheat to 400°F.
Prepare the biscuit mix according to package directions, adding the cayenne.
Drop 8 scoops of dough onto a baking sheet; brush with a little cream.
Bake on the upper rack until golden.
Meanwhile, in a skillet, melt the butter over medium heat.
Add the onion, bell pepper, celery, jalapeno and garlic; season with salt and pepper. Cook, stirring for 4 minutes – (I say about 10 minutes.)
In a large, ovenproof skillet, heat the olive oil, over medium-high heat.
Season the chops or chicken with salt and pepper,
Add to the pan; brown on each side.
Transfer the pan to the lower rack of the oven to finish cooking, 10 to 12 minutes.
Stir the tomatoes and chicken stock into the vegetables; simmer
When the tomatoes are hot, stir in the remaining cream; simmer the gravy for 10 minutes to thicken.
Spoon the sauce over the chops or chicken; serve the hot biscuits alongside.
Directions for the biscuits
Heat oven to 400° F.
In a food processor, pulse flour, baking powder, salt, and butter until pea-size clumps form. (I hand grated on a cheese grater.)
Add the cold milk; pulse just until moistened.
Drop 6 -8 large mounds of the dough (about ½ cup each) onto a baking sheet.
Bake until golden, 18 to 20 minutes.