Pork and Dumplings Recipe - Allrecipes.com
Pork and Dumplings Recipe

Pork and Dumplings

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"A down home favorite for the whole family. This is comfort food!"

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Ingredients Edit and Save

Original recipe makes 4 to 8 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place pork chops in an oven-safe pan, pour in 2 quarts water and season with salt and pepper to taste. Cover and bake for 1 1/2 hours. Remove pork from broth and set aside and keep warm.
  3. Cut the shortening in the flour and 1 teaspoon salt until the mixture resembles coarse crumbs. Gradually add hot water until it forms ball. Place dough on a floured surface and roll out to 1/8 inch thick. Cut into 2 inch squares.
  4. Place pan full of broth on medium-high heat and bring to a boil. Drop biscuits in and cook over medium heat for 15 minutes. Serve spooned over cooked pork chops.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

Oh my goodness. Thank you for this recipe. My family flipped for it. My daughter rarely eats meat and she asked for seconds. The dumplings are so easy and flavorful. A terrific EASY winner.

Most Helpful Critical Review
Nov 22, 2002

My family did not like this recipe at all. I, promise, I followed the directions to a "T," but the pork turned out bland. The dumplings, which I thought would be a hit with my kids, were too sticky and they did not care for them. When trying this recipe, I would recommend adding additional spices and, perhaps, some veggies to the broth. Hope this helps.


9 Ratings

Mar 27, 2003

This recipe turned out pretty well. I added a bit more spice to the water that I cooked the pork chops in (onion salt, a fresh minced garlic clove, and some paprika). Also, my Fiance was about 2 hour late getting home so I had cooked the pork chops at the full temp for the full time, then reduced the temp to about 100 then to 50 C. I don't know if it was the extra cooking time or if it would have happened from the normal cooking time, but the meat just fell away from the bones and was SO tender. My Fiance really liked the taste and textrue of the meat. I also made some gravy with some of the water from the pan before I put the dumplings in. The dumplings were a litte much (maybe because I didn't have my rolling pin and had to flatten by hand and couldn't quite get them to 1/8 inch). Instead of 2-inch squares, next time, I'll make them a little smaller. I wasn't sure what to expect from the dumplings - but they were good - your basic noodle! My Fiance said that he could do without the noodles (not a huge noodle fan), but added that if you are a fan of noodles, you would probably really like it!

Dec 09, 2010

Yummy! Very tender pork.

Mar 02, 2015

The recipe as is would be pretty bland, with a few additional spices it's pretty good. I added half of a chopped onion to the broth and some garlic powder, also added some veggies before I put the dumplings in ( I only had peas and carrots, but anything on hand could be added). Might try making it with chicken stock next time too, or bone in chops for additional flavour. As for the dumplings, reason for only giving it three stars, only three tablespoons of shortening for 3 cups of flour does not make the flour crumbly. Maybe it's just me, but I ended up having to make two batches of dumplings because the first batch ( the one where I followed directions to a "T") came out dry crumbly and wouldn't even stick together to make a ball of dough. So I made them again adding probably 7 Tbsns of shortening and a full cup of water and they came out ok. I also live in a very dry climate right now, so maybe that had something to do with it. Will keep tweaking, but a decent base recipe for some good old fashioned comfort food.

Sep 10, 2014

I used a pork roast and a packet of onion soup mix baked it until the pork was falling apart then put the juice in my crock pot rolled out a simple dumpling cut at about a 1 in square and let them cook in the broth after dumpling were cooked I added a can of peas and some pepper and this was so very good that everyone wanted more making it again next week my family loves it

Feb 27, 2014

Ok, a couple of things...#1 this is not a pretty dish. I know that we eat with our eyes before we even pick up a fork. That being said, you do need to pick up that fork and try it. #2 It is bland. You need to put in spices that appeal to you. I fo0und it to be quite bland until I added in some dried spices; basil, parsley, etc. It gives it a much more complex flavor. Other than adding in the spices, this dish is delish. just not pretty. This dish reminded me of chicken and dumplings because I didn't roll the dumplings out and cut them I simply dropped them into the broth. I also used slices of the pork shoulder roast I recently made in place of the chops which I think lended itself to its tenderness.


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  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 28.8 g
  • 58%
  • Sodium
  • 405 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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