Pork Chops And Dumplings
|Pork loin chops||4 , each 1 inch thick|
|Ground sage||1 Teaspoon|
|Apple juice||1⁄3 Cup (5.33 tbs)|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄4 Teaspoon|
|Instant minced onion||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Firm butter/Margarine||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
Trim excess fat from chops.
Rub sage and paprika evenly over both sides of chops.
Arrange in a 9 inch square baking dish with meaty portions to outside of dish.
In a small bowl, combine apple juice and soup; pour over meat.
Cover with plastic wrap.
Microwave on HIGH (100%) for 12 to 13 minutes (turning chops over and basting with soup mixture after 6 minutes) or until meat near bone is no longer pink when slashed.
Meanwhile, in a small bowl, stir together flour, baking powder, onion, parsley, and salt.
With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse crumbs.
Add milk and stir just to moisten dry ingredients.
Spoon batter equally over cooked chops.
Cover with wax paper.
Microwave on HIGH (100%) for 6 to 7 minutes (rotating dish 1/4 turn after 4 minutes) or until a wooden pick inserted in center of dumpling comes out clean.