Taste of Home
Herb Dumplings with Pork Chops
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 6 servings.
My husband, Bob, and I grew up on farms. This recipe reminds me of home.
Ingredients
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (4 ounces) mushroom stems and pieces, undrained
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1/2 cup water
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1/2 teaspoon rubbed sage
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6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
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2 tablespoons vegetable oil
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1 medium onion, sliced
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DUMPLINGS:
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1-1/2 cups all-purpose flour
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2 teaspoons baking powder
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3/4 teaspoon salt
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1/2 teaspoon celery seed
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1/2 teaspoon rubbed sage
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3 tablespoons shortening
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3/4 cup milk
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1 tablespoon minced fresh parsley
Directions
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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.
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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.
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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).
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