Another great recipe from my friend Norma. A hint: choose sweet potatoes with the darker orange skins--they have more flavor and moisture.
prep time25 Min
cook time1 Hr 25 Min
all purpose flour
boneless pork loin chops, trimmed of fat, cut into 3/4-inch cubes
apple cider or juice
sweet potatoes, peeled, cut into 1/2-inch cubes (3 cups)
red baking apples, unpeeled, cut into 1/2-inch cubes (2 cups)
cut green onions (1/2 inch long)
all purpose flour
1 1/2 tsp
shredded cheddar cheese
chopped fresh parsley
How To Make
In a medium bowl, combine 3 Tbsp. flour, salt, thyme and pepper; mix well. Add pork cubes. Stir to evenly coat. Place the coated pork chops on waxed paper; reserve remaining flour mixture.
In a Dutch oven or 4-qt. saucepan, heat oil over medium-high heat until hot. Add coated prok cubes; cook 3 to 5 minutes or until evenly browned, stirring occasionally. Add all remaining stew ingredients except 2 Tbsp. water. Bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes, or until pork is tender, stirring occasionally.
In a 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 buttermilk, 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. DO NOT PEEK. Keep the pan tightly covered while dumplings are cooking.
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