Herb Dumplings with Pork Chops Recipe

Herb Dumplings with Pork Chops Recipe

  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (4 ounce) can mushroom stems and pieces, undrained
  • 1/2 cup water
  • 1/2 teaspoon rubbed sage
  • 6 (1/2-inch thick) bone-in pork chops
  • 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
  1. In a 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.
  2. For dumplings, combine the flour, baking powder, salt, celery seed and sage in a bowl. 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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