Ingredients
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2 tablespoons oil
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6 pork chops
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1 onion
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1 (10 3/4 ounce) can condensed cream of mushroom soup
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1 (4 ounce) can mixed mushrooms
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1/2 cup water
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1/2 teaspoon sage
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1 1/2 cups all-purpose flour
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2 teaspoons baking powder
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3/4 teaspoon salt
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1/2 teaspoon celery seed
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1/2 teaspoon sage
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3 tablespoons cold butter
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3/4 cup milk
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1 tablespoon minced fresh parsley (or 1/2 tbsp. dried)
Instructions
- In a large skillet, heat oil.
- Brown pork chops on both sides.
- Slice onion, and place on top of pork chops.
- Mix together the soup, mushrooms, water, and sage. Pour over pork chops.
- Bring to a boil and reduce heat.
- Mix together flour, baking powder, salt, celrey seed, and sage. Cut in butter.
- Stir in milk just until dry ingredients are moistened.
- Drop by spoonfuls into soup mixture.
- Sprinkle with parsley.
- Simmer for 15 minutes.
- Cover and simmer until a toothpick inserted in a dumpling comes out clean, about an additional 15 minutes.