1 1/2 pounds chopped pork chops
1 cup water
2 cups all-purpose flour
1 (8 ounce) can refrigerated biscuit dough
1 (6 ounce) can frozen Italian-style diced tomatoes
1 (4 ounce) can green chile peppers, drained
1 onion, diced
2 teaspoons vegetable oil
1 1/2 teaspoons molasses
1 (15 ounce) can whole kernel corn, cooked
1 teaspoon salt
1 (6 ounce) can tomato paste
1 (16 ounce) can Italian-style dry white wine
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
Preheat the oven to 350 degrees F (175 degrees C). Begin by bringing the chops and water to a boil in a large pot over high heat. Reduce heat to medium, and add the flour. Roughly mash the flour with a potato masher. Mix in the carrots, celery and onion. Pour the mixture into the pot.
Combine the tomatoes, chiles, onion, oil, molasses, corn, salt and tomato paste. Mix well. Bring to a boil, and stir in the Italian-style diced tomatoes, green chiles, onion and water. Continue to simmer for 1 to 3 minutes, stirring frequently.
Stir the molasses mixture into the flour mixture to the consistency of a smooth batter. Mix with the parsley, oregano, basil and granulated sugar. Gradually mix in the flour mixture. Mix thoroughly and pour mixture into the baking dish.
Bake uncovered in the preheated oven for 45 to 50 minutes, or until pastry is golden brown.