Pork Chops Alla Pizzaiola with Dumplings
Good winter time comfort food. Just add a salad for a complete meal. I found this recipe in an old issue of Good Housekeeping, 1980.
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INGREDIENTS
Nutrition- 4pork blade steaks or 4 pork sirloin steaks, each cut 3/4 inch thick
- 2tablespoons flour
- 2tablespoons oil
- 1
- 1red pepper, cut into thin strips
- 1⁄2lb mushroom
- 1
- 1
- 1(16 ounce) can tomatoes
- 1 1⁄4teaspoons salt
- 1⁄2teaspoon sugar
- 1⁄4teaspoon crushed red pepper flakes
- 1
- 1⁄3cup milk
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DIRECTIONS
- Coat pork chops with flour.
- In a 12 inch skillet over medium-high heat, in hot oil, cook pork chops until well browned on both sides.
- Remove chops to a shallow 2 1/2 qt.
- casserole.
- In drippings remaining in skillet over medium heat, cook green and red peppers, mushrooms, onion and garlic until vegetables are tender, stirring occasionally.
- Add tomatoes with their liquid, salt, sugar, crushed red pepper, and 1/4 tsp.
- oregano leaves.
- Spoon vegetable mixture over pork chops in casserole.
- Cover and bake in 375° oven 1 hour.
- Skim off fat from liquid in casserole.
- Prepare dumplings: In a small bowl with fork, stir buttermilk baking mix, milk and 1/4 oregano leaves just until blended.
- Drop dumpling mixture into eight mounds in casserole; bake, uncovered, 10 minutes.
- Cover casserole and bake 10 minutes longer or until dumplings are set and pork is tender.
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