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Herb Dumplings with Pork Chops

 Herb Dumplings with Pork Chops
My husband, Bob, and I grew up on farms. This recipe reminds me of home.
6 ServingsPrep: 20 min. Cook: 30 min.


  • 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
  • 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 bowl, combine the flour, baking powder,

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Herb Dumplings with Pork Chops (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer