Ingredients Jump to Instructions ↓

  1. 2 bacon strips, diced

  2. 1/4 cup all-purpose flour

  3. 1 teaspoon rubbed sage

  4. 2 pounds pork chop suey meat

  5. 1 tablespoon vegetable oil, optional

  6. 1 cup finely chopped cranberries

  7. 1/3 cup sugar

  8. 3/4 cup hot chicken broth BISCUIT CRUST:

  9. 1 cup all-purpose flour

  10. 1-1/2 teaspoons baking powder

  11. 1/2 teaspoon salt

  12. 1/4 cup cold butter, cubed

  13. 1/3 cup milk

Instructions Jump to Ingredients ↑

  1. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels. In a large resealable plastic bag, combine the flour, sage and salt. Add pork in batches; shake to coat. In the bacon drippings, saute the pork in batches until browned, add oil if needed. Transfer to a greased 1-1/2-qt. round baking dish. Sprinkle with bacon. Combine cranberries and sugar; sprinkle over pork. Pour broth over top. Cover and bake at 400° for 25 minutes. Meanwhile, combine the flour, baking powder and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto lightly floured surface; knead 8-10 times. Roll into a circle the size of the baking dish. Cut into eight wedges; place over pork mixture. Bake, uncovered, for 20-25 minutes or until golden brown. Yield: 8 servings.


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