Herb Dumplings With Pork Chops |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
This sounds yummy! From Best of Country Cooking 2004. Ingredients:
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 (4 ounce) can mushroom stems and pieces, undrained |
1/2 cup water |
1/2 teaspoon rubbed sage |
6 pork loin chops with bone (1/2 inch thick) |
2 tablespoons vegetable oil |
1 medium onion, sliced |
1 1/2 cups flour |
2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon celery seed |
1/2 teaspoon rubbed sage |
3 tablespoons shortening |
3/4 cup milk |
1 tablespoon minced fresh parsley |
Directions:
1. In a bowl, combine the soup, mushrooms, water and sage; set aside.
2. In a large skillet, brown the pork chops on both sides in oil; top with onion. Pour soup mixture over top. Bring to a boil; reduce heat.
3. For dumplings, combine the flour, baking powder, salt, celery seed and sage in a bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
4. Drop by 1/4 cupfuls onto simmering soup mixture; sprinkle with parsley.
5. Simmer, uncovered, for 15 minutes. Cover and simmer 15 minutes longer or until a toothpick inserted in a dumplings comes out clean [do not lift while simmering].
|
|