Chicken Biscuit Skillet
1 tablespoon butter
1/3 cup chopped onion
1/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1/4 cup fat-free milk
1/8 teaspoon pepper
2 cups shredded cooked chicken breast
2 cups frozen peas and carrots (about 10 ounces), thawed
1 tube (12 ounces) refrigerated buttermilk biscuits, quartered
Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the chicken and peas and carrots; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.

Baked Pork Chops
6 pork chops
1 tsp. garlic powder
1 tsp. seasoning salt
2 eggs, beaten
1/4 c. flour
2 c. Italian-style seasoned bread crumbs
4 Tbsp. olive oil
1 can cream of mushroom soup
1/2 c. milk
1/2 c. chicken broth
Preheat oven to 350. Rinse pork chops, pat dry and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9×13 baking dish, and cover with foil. Bake for 1 hour. While baking, combine the cream of mushroom soup, milk and broth in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil and bake for another 30 minutes.