- 25 mins
- 120 mins
Ingredients
- STEW
- 3 Tbsp all purpose flour
- 1 tsp salt
- 1/4 tsp ground thyme
- 1/8 tsp pepper
- 3/4 lb boneless pork loin chops, trimmed of fat, cut into 3/4 inch cubes
- 1 Tsbsp oil
- 2 cups apple cider or juice
- 1 cup water
- 3 medium sweet potatoes, peeled, cut into 1/2 inch cubes (3 cups)
- 2 medium red baking apples, unpeeled, cut into 1/2 inch cubes (2 cups)
- 1 cup cut green onions (1/2 inch long)
- 2 Tbsp water
- DUMPLINGS
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup buttermilk
- 1 oz (1/4 cup) shredded cheddar cheese
- 1 Tbsp chopped fresh parsley
Preparation
Step 1
In 1 gallon plastic bag or medium bowl, combine 3 Tbsp flour, 1 tsp salt, thyme and pepper; mix well. Add pork cubes. Seal bag; shake to coat evenly. Plce coated pork cubes on waxed paper; reserved remaining flour mixture. In dutch oven or 4 qt saucepan, heat oil over medium high heat until hot. Add coated pork cubes; cook 3 to 5 minuttes or until evenly browned; stirring occasionally. Add all remaining stew ingredients except 2 Tbsp water. Bring to a boil. Redude heat; cover and simmer 45 to 60 minutes or until pork is tender, stirring occasionally. In small bowl, combine 2 Tbsp water and reserved flour mixture; blend until smooth. Add to stew; cook and stir 2 to 4 minutes or until thickened.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 cup flour, baking powder and 1/4 tsp salt; mix well. Add butermilk, cheese and parsley; stir just until dry ingredients are moistened. Drop by tablespoons onto hot stew. Cover tightly; cook 25 to 35 minutes or until dumplings are fluffy and no longer doughy.
Calories: 360
Fat: 8tg
Cholesterol: 3g
Sodium: 660 mg
Carbs: 55g