CIDER PORK STEW WITH CHEDDAR DUMPLINGS

★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

Another great recipe from my friend Norma. A hint: choose sweet potatoes with the darker orange skins--they have more flavor and moisture. Photo: Pillsbury.com

serves 6
prep time 25 Min
cook time 1 Hr 25 Min

Ingredients

  • STEW:
  • 3 Tbsp
    all purpose flour
  • 1 tsp
    salt
  • 1/4 tsp
    ground thyme
  • 1/8 tsp
    pepper
  • 1 lb
    boneless pork loin chops, trimmed of fat, cut into 3/4-inch cubes
  • 1 Tbsp
    oil
  • 2 c
    apple cider or juice
  • 1 c
    water
  • 3 md
    sweet potatoes, peeled, cut into 1/2-inch cubes (3 cups)
  • 2 md
    red baking apples, unpeeled, cut into 1/2-inch cubes (2 cups)
  • 1 c
    cut green onions (1/2 inch long)
  • 2 Tbsp
    water
  • DUMPLINGS:
  • 1 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 2/3 c
    buttermilk
  • 1/4 c
    shredded cheddar cheese
  • 1 Tbsp
    chopped fresh parsley
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How To Make

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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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