| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Center-cut pork chops; boneless or bone-in |
| 2 |
pk |
Southern style biscuits |
| 4 |
sl |
Swiss cheese or any mild cheese |
| 1/4 |
lb |
Sliced mushrooms |
|
|
Salt and pepper to taste |
|
|
Pork gravy |
|
|
Chopped parsley for garnish. |
INSTRUCTIONS
1. In a large, heavy skillet, melt 3 tablespoons olive oil over
medium-high heat. Season the chops with salt and pepper. Brown the
chops on both sides for 5 minutes.
2. While the chops are browning, stack two biscuits on top of each
other, and dust lightly with flour. Roll the biscuits out until 1/8
inch thick. Repeat with 14 more biscuits, two at a time.
3. Place a chop on top of one biscuit patty with the rib bone
sticking out (if applicable). Top the chop with sliced mushrooms and
a slice of swiss cheese. Place another rolled out biscuit on top of
the mushrooms. Sprinkle the outer edge of the bottom biscuit with
milk and seal the two together using your thumbs or a fork.
4. Bake in the oven at 400 degrees for approximately 15 minutes, or
until the biscuit tops are golden brown.
Serve immediately topped with brown gravy and chopped parsley. Goes
good with applesauce.
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