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Prep 25 mins
Cook 2 hrs
A wonderful one-pot meal. Serve with a spinach salad to complete the meal. Recipe comes from Pillsbury Classic Cookbook, September 1996.
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1⁄4 teaspoon ground thyme
- 1⁄8 teaspoon black pepper
- 3⁄4 lb boneless pork chop, trimmed and cut into 3/4 inch cubes
- 1 tablespoon canola oil
- 2 cups apple cider or 2 cups apple juice
- 1 cup water
- 3 medium sweet potatoes, peeled and cut into 1/2 inch cubes,approximately 3 cups
- 2 medium red baking apples, unpeeled,cut into 1/2 inch cubes,approximately 2 cups
- 1 cup cut green onion (1/2 inch long)
- 2 tablespoons water
- 1 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2⁄3 cup low-fat buttermilk
- 1⁄4 cup low-fat cheddar cheese
- 1 tablespoon chopped fresh parsley
- In a 1-gallon plastic bag combine the 3 Tbsps flour, 1 tsp salt, thyme and black pepper; mix well.
- Add pork cubes, close bag and shake to evenly coat meat.
- Place the coated pork on waxed paper; reserving remaining flour mixture.
- In heavy 4-quart saucepan, heat the oil over medium-high heat until hot.
- Add the coated pork cubes; cook 3 to 5 minutes or until evenly browned, stirring occasionally.
- Add remaining stew ingredients except for the 2 Tbsp water.
- Bring to a boil; reduce heat; cover and simmer 45 to 60 minutes or until pork is tender, stirring occasionally.
- Combine 2 Tbsp water and reserved flour mixture in a small bowl.
- Blend until smooth and add to stew; cook and stir 2 to 4 minutes or until stew thickens.
- Lightly spoon the flour into measuring cup level off.
- In a medium bowl, combine the 1 cup flour, baking powder and 1/4 tsp salt mixing well.
- Add buttermilk, cheese and parsley; stir just until dry ingredients are moistened.
- Drop by tablespoons onto hot stew.
- Cover and cook 25 to 35 minutes resisting the temptation to peek until the end of cooking time.
- Keeping the pan covered tightly results in light, fluffy dumplings.
Very good and different. I cooked mine in a crockpot for about 3 hours on high and also added in some carrots. Thanks for the recipe!
We have had so many really cool days making stew a good choice for the family supper. Used apple juice and loved the taste of the apples - which always go so well with pork. The dumplings were great - made for a real treat meal - we don't see to dumplings too often at our house ... and these were good. Thank you Paula I have added this in my file for Stews.
YUM!!! I put this in a 300F oven for 1 hr 45 min while I took dd to her swim lesson. It worked! It didn't *need* that much time but it is still fabulous. The flavors scream FALL COMFORT FOOD. I added 2 chopped onions when i browned the pork & added the scallions just before dropping ion the dumpling mix. Deeeelishhhhussss!!!