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Mustard Pork Chops and Dumplings in Cider

Mustard Pork Chops and Dumplings in Cider

6

Each

Pork Rib Chops, boneless and trimmed of excess fat

3

Tbsp

Grainy Mustard

Salt , to taste

Black Pepper, to taste

2

Tbsp

Olive Oil

1

Medium

Onion, finely diced

2

Cups

Apple Cider

1 1/2

Cups

Flour

3/4

Tsp

Salt

2 1/4

Tsp

Baking Powder

3

Tbsp

Vegetable Shortening, chilled

3/4

Cup

Milk

1

Coat one side of each pork chop with the mustard and season both sides with salt and pepper. In a large, heavy skillet heat the oil over medium heat, add the chops uncoated-side-down, and brown for about 5 minutes. Add the onions and stir for about 2 minutes.

2

Add 1/2 cup of the cider, bring to a simmer, cover and cook over low heat till the chops are almost tender, 45-50 minutes. Add remaining cider and return to a simmer.

3

In a bowl, combine the flour, salt, baking powder and shortening and cut with a pastry cutter till the mixture is mealy. Add the milk and stir till well blended and sticky. Drop the dough by tablespoons onto the pork chops (not in the liquid) and cook, uncovered, for 10 minutes. Cover the skillet, cook for 10 minutes longer, and transfer the chops and dumplings to a serving platter. Increase the heat, cook down the liquid till thickened, and spoon over the chops and dumplings. Serve piping hot.

Servings: 6

 

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