Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (4 ounces) mushroom stems and pieces, undrained1/2 cup water1/2 teaspoon rubbed sage6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)2 tablespoons vegetable oil1 medium onion, slicedDUMPLINGS:1-1/2 cups all-purpose flour2 teaspoons baking powder3/4 teaspoon salt1/2 teaspoon celery seed1/2 teaspoon rubbed sage3 tablespoons shortening3/4 cup milk1 tablespoon minced fresh parsley
Preparation
In a large 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, in a small bowl, combine the flour, baking powder, salt, celery seed and sage. 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).
