Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Biscuit | 1 medium (45g) | 166 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
1.Heat oven to 350 degrees F.
2.In large nonstick skillet brown pork cubes in oil over medium-high heat, 2-3 minutes.
3.Transfer pork to a 5-quart casserole; stir mushroom cooking sauce, frozen vegetables, chicken broth, mushrooms, oregano and pepper. Cover and bake for 45-50 minutes, or until vegetables are tender.
4.Remove from oven; uncover and arrange biscuits atop. Return to oven and bake, uncovered, for 12-15 minutes, until biscuits are golden.