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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
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

Printed from tasteofhome.com Nov 19, 2008

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Herb Dumplings with Pork Chops cont.

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 or
until a toothpick inserted in a dumpling comes out clean (do not lift cover while
simmering).

Yield: 6 servings.