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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in the upper and lower thirds of the oven and preheat to 375 degrees . Prepare the biscuit mix according to package directions, adding the cayenne. Drop 8 scoops of dough onto a baking sheet and brush with a few tbsp. cream. Bake on the upper rack until golden.

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  • 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.

  • In a large, ovenproof skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Season the chops or chicken with salt and pepper, add to the pan and brown for a few minutes 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. When the tomatoes are hot, stir in the remaining cream and simmer the gravy for 10 minutes to thicken.

  • Top the chops or chicken with the tomato gravy and serve the hot biscuits alongside.

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