Herb Dumplings with Pork Chops |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My husband, Bob, and I grew up on farms. This recipe reminds me of home. Ingredients:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (4 ounces) mushroom stems and pieces, undrained |
1/2 cup water |
1/2 teaspoon rubbed sage |
6 bone-in pork loin chops (1/2 inch thick and 8 ounces each) |
2 tablespoons vegetable oil |
1 medium onion, sliced |
dumplings: |
1-1/2 cups king arthur unbleached all-purpose 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 large bowl, combine the soup, mushrooms, water and sage; set aside. 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.
2. For dumplings, in a small bowl, combine the flour, baking powder, salt, celery seed and sage. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
3. Drop by 1/4 cupfuls onto simmering soup mixture; sprinkle with parsley. Simmer, uncovered, for 15 minutes. Cover and simmer 15 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 6 servings.
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