herb dumplings with pork chops
Pork
Herb Dumplings with Pork Chops
My husband, Bob, and I grew up on farms. This recipe reminds me of home.
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
- 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).
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