Recipe by PaulaG
A wonderful one-pot meal. Serve with a spinach salad to complete the meal. Recipe comes from Pillsbury Classic Cookbook, September 1996.
Top Review by Masuta7
This is much better if you leave out onions, peel the apples and double the dumpling recipe. Also better with Apple Juice rather than Cider. I rate this five stars after making the above changes.
- 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
Directions See How It's Made
- 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.