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Pork Chops with Dumplings

Pork chops with dumplings?  You may have lots of questions about this.  I did myself.  My mother cooked this a few times when I was in college.  I believe she found the recipe in a Taste of Home Magazine.  It is very tasty.  And, it is simple to make. 

5-6 bone-in pork chops about 1/2 thick
2 Tablespoons of olive oil
1 green bell pepper,chopped (a bit chunky)
1 red bell pepper, chopped ( a bit chunky)
2 buds of garlic, sliced
1 large onion, diced
2 Tablespoons of parsley flakes
garlic powder
pepper
3 packages of McCormick Pork Gravy
1 can of cream of mushroom soup
2 1/2 cups of water
2 cans of refrigerator biscuits (10 in each can)

In a large deep skillet that has a lid (chicken fryer) that will hold all these ingredients, heat oil.  Sprinkle both sides of the pork chops with garlic powder and pepper.  Brown them on both sides-about 2 minutes on each side.  Cover chops with peppers, onions, parsley flakes,  and garlic.  Reduce temperature to medium and cover skillet with lid and let chops cook about 5 minutes, turn and cook 5 more minutes.  In a mixing bowl, add the dry gravy mixes, can of mushroom soup, and 2 1/2 cups water.  Add a bit more garlic powder and pepper.  Mix well until gravy and soup have no lumps.  Pour on top of chops.  Bring to a quick boil for about 2 minutes.  Reduce to simmer, cover with lid and let simmer for 20-30 minutes.  Make sure to turn chops a few times.  Flatten each biscuit with heal of hand and cut into 4 pieces.  Remove lid from chops and bring back to boil, drop biscuit pieces into boiling gravy.  Once all pieces are in and covered with gravy, reduce heat to medium low and cook 15-20 more minutes or until dumplings are done.  You can serve this over rice, mashed potatoes, or baked biscuits or cornbread.  Sprinkle a little more parsley on top before eating. 


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