- 1 box (8 oz.) biscuit mix, such as Jiffy
- ½ tsp. cayenne pepper
- ½ cup heavy cream
- 4 tbsp. butter
- 1 small onion, finely chopped
- 1 small red or green bell pepper, finely chopped
- 1 small rib celery, finely chopped
- 1 jalapeño chile pepper, seeded and finely chopped
- 2–3 cloves garlic, finely chopped
- Salt and pepper
- 2 tbsp. EVOO
- 4 bone-in, 1-inch-thick pork chops or 4 pieces skinless, boneless chicken breast
- 1 can (15 oz.) diced tomatoes with green chiles
- ½ cup chicken stock
- Position racks in the upper and lower thirds of the oven and preheat to 375°. Prepare the biscuit mix according to package directions, adding the cayenne. Drop 8 scoops of dough onto a baking sheet and brush with a few tbsp. cream. Bake on the upper rack until golden.
- Meanwhile, in a skillet, melt the butter over medium heat. Add the onion, bell pepper, celery, jalapeño and garlic; season with salt and pepper. Cook, stirring, for 4 minutes.
- In a large, ovenproof skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Season the chops or chicken with salt and pepper, add to the pan and brown for a few minutes on each side. Transfer the pan to the lower rack of the oven to finish cooking, 10 to 12 minutes.
- Stir the tomatoes and chicken stock into the vegetables. When the tomatoes are hot, stir in the remaining cream and simmer the gravy for 10 minutes to thicken.
- Top the chops or chicken with the tomato gravy and serve the hot biscuits alongside.