I have been making this recipe for years, it's not a new one, but I will give you a new twist that I have tried and found better and with a few less calories. instead of dredging in flour or bread crumbs, just bake the pork chops in the oven with salt,pepper,and garlic powder. Then instead of the regular cream of mushroom soup, use the fairly recent Cream of Mushroom with Roasted Garlic. Add one can of skim milk and fresh mushrooms, or add one can of asparagus cuts and tips. (Drained) Both are really great. One other thing, this is great served over Onion Rice. You can find that recipe here also.

Reviewed On: Mar. 4, 2009

I prepared this recipe using two tails, which I steamed in the shells, served over eggs noodles. Makes a very rich dish. Since I live alone, I shared with my elderly neighbor, who happens to be a gourmet cook himself, he raved and wanted the reciped right away. So, I turned him on to this website. Now we have a new member. Roselover2

Reviewed On: Oct. 23, 2008

This recipe is just the way my Grandfather made them, but in those days lard was the thing. As for those silly city girls, these dumplings are NOT supposed to rise, hence the All-Purpose flour. Only the Self-Rising flour will make them rise. Hope this helps.

Reviewed On: Aug. 31, 2008