Go Back

Pork Chops With Biscuits & Tomato Gravy

Course: Entree
Author: Madonna (Make Mine Lemon Blog)


  • For the biscuits - Adapted from - Real Simple
  • Box of biscuit mix or for homemade
  • 2 cups all-purpose flour spooned and leveled = 9 oz.
  • 1/2 cup 1 stick cold unsalted butter, cut into small pieces = 4 oz.
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup whole milk = 8 oz.

  • For the tomato gravy - Adapted from Rachel Ray
  • 4 tablespoons butter
  • 1 small onion finely diced
  • 1 small rib celery finely diced
  • 1 small red or green bell pepper finely diced
  • 1 jalapeño pepper seeded and finely diced – I poked holes in mine and left it whole.
  • 2 - 3 cloves garlic finely minced (I used 1 - left it whole – smashed up when stewed.)
  • Salt and pepper to taste.
  • 2 tablespoons olive oil
  • 1 15 ounce can diced tomatoes with green chilies
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream

  • 4 bone-in 1-inch-thick pork chops or 4 skinless, boneless chicken breast.


  • 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.