To start this recipe, I got the "biscuits" ready. The recipe called for 1 8 oz box of biscuit mix, such as Jiffy. I thought to myself, "Well, self....you have Jiffy mix." I didn't realize until I was mixing it that it was Jiffy Corn Muffin mix instead of Jiffy Biscuit mix. Oh well....It was too late then. So, I prepared the corn muffin mix according to the instructions on the box and added a tsp of ground cayenne pepper.
They baked in a muffin pan for about 15-20 minutes. Meanwhile, I melted butter in a skillet and added a diced onion, bell pepper, celery, jalapeño, salt. pepper, and garlic.
Those sauteed while I prepared the pork chops. I seasoned the chops with salt and pepper and browned on both sides.
Then, I put them in the oven to finish baking off. Next, I added a can of Rotel, 1/2 c. of chicken stock and a sprinkle of flour into the sauteed vegetables. Once they were simmering, I added 1/2 cup of cream to the skillet and let it thicken for about 10 minutes.
Finally, the corn muffins, pork chops, and gravy was done. I plated my wonderful husband and I a dish and we ate it happily!
This meal was delicious! Even though we were supposed to have a biscuit instead of a corn muffin, Darren really liked it. He loves spicy foods and said, "If it was supposed to be any different, you shouldn't have told me. I think it is good!" I thought it was to spicy. We both loved the pork chop and gravy. In fact, we both gave it an A. There was some left over gravy, and I may try it on chicken another day!
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