When the chop and soup mixture is hot and bubbling, take the pan out and add your biscuits to the top of the chops and soup mix. If it isn't, then cook longer until heated. Visually look to see that the chop and soup mixture is bubbling and hot. *Another side note: Don't count of the time to let you know. If the oven is ready, pop it in there and let it cook for about 45 minutes to get the soup hot and bubbly. Ok, you've got your chops in the pan or dish and the cream of mushroom soup looking like a soup lake in there! Good. Two, that excess cream of mushroom soup makes one heck of a gravy for the mashed potatoes I'll present to you in a bit to round out a great meal! Why? Well, baking will suck up that soup liquid like sponge holds water. *A little side note: Add plenty of cream of mushroom soup more then you think is needed. Put your fried chops in the dish, add the cream of mushroom soup. Start your oven and get it up to speed to what your biscuit directions are, usually 350 degrees. Got a glass baking dish? A baking pan will work good if you don't have one.
This frying breaks the meat down for the baking to come. It doesn't matter if the chop is completely done because the cooking will be finished off in the oven. Coat each chop with flour and fry for three minutes each side till brown. I've made it with generic soup and biscuits, being the adventurous and thrifty (read: cheap) type of guy I am and the flavor and quality is still there. I do want to assure you that off brand cream of mushroom soup and biscuits work just as well with this recipe. This one is one of Food Run Fix's absolute favorites! It involves Campbell's Cream Of Mushroom condensed soup and Pillsbury Grands biscuits, two big brands that are legends in the kitchen.
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