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Herb Dumplings with Pork Chops Recipe

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My husband, Bob, and I grew up on farms. This recipe reminds me of home.

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6 Servings
Prep: 20 min. Cook: 30 min.

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 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

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 or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 6 servings.

Herb Dumplings with Pork Chops published in Country Extra January 2002, p51

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