Position racks in the upper and lower thirds of the oven and preheat to 375°F. 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 tablespoons 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, 10-12 minutes.