Herb Dumplings with Pork Chops 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 all-purpose flour 2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon rubbed sage Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Herb Dumplings with Pork Chops cont. 3 tablespoons shortening 3/4 cup milk 1 tablespoon minced fresh parsley 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. 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. Drop by 1/4 cupfuls onto simmering soup mixture; sprinkle with parsley. Simmer, uncovered, for 15 minutes. Cover and simmer 15 minutes longer Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Herb Dumplings with Pork Chops or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 6 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008