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Herb Dumplings with Pork Chops

By: Cheryl Onken

"My husband, Bob, and I grew up on farms. This recipe reminds me of home."

Rate/Review | Read Reviews (14)

1,036 Saves

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

Directions

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.
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).