Submitted by Joan M.
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- 6 – 1/2″ inch thick pork loin chops
- 1 medium onion, sliced
- 1 can mushroom soup
- 1 – 4 ounce can mushrooms, not drained
- 1/2 cup water
- 1 teaspoon poultry seasoning
Herb Dumplings:
- 1 1/2 cup flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon dried sage leaves
- 3 tablespoons Crisco
- 3/4 cup milk
DIRECTIONS
Cook port chops in a electric frying pan until brown on both sides. May use skillet. Layer onion on pork. Mix together remaining ingredients and pour on top. Heat to boiling. Reduce heat, cover, and simmer for about 1 hour.
Herb Dumplings:
Mix flour, baking powder, salt, and sage in medium bowl. Cut in Crisco with blender until crumbly. Stir in milk. Drop dough by 6 large spoonfuls on pork chops. Simmer uncovered for 15 minutes. Cover and cook 15 minutes longer.