Cider Pork Stew With Cheddar Dumplings

Description

A wonderful one-pot meal. Serve with a spinach salad to complete the meal. Recipe comes from pillsbury classic cookbook, september 1996.

Ingredients

• All-purpose Flour
• Salt
• Ground Thyme
• Black Pepper
• Boneless Pork Chop
• Canola Oil
• Apple Cider
• Water
• Sweet Potatoes
• Red Baking Apples
• Green Onion
• Baking Powder
• Low-fat Buttermilk
• Low-fat Cheddar Cheese
• Fresh Parsley

Instructions

1. In a 1-gallon plastic bag combine the 3 tbsps flour, 1 tsp salt, thyme and black pepper
2. Mix well
3. Add pork cubes, close bag and shake to evenly coat meat
4. Place the coated pork on waxed paper
5. Reserving remaining flour mixture
6. In heavy 4-quart saucepan, heat the oil over medium-high heat until hot
7. Add the coated pork cubes
8. Cook 3 to 5 minutes or until evenly browned, stirring occasionally
9. Add remaining stew ingredients except for the 2 tbsp water
10. Bring to a boil
11. Reduce heat
12. Cover and simmer 45 to 60 minutes or until pork is tender, stirring occasionally
13. Combine 2 tbsp water and reserved flour mixture in a small bowl
14. Blend until smooth and add to stew
15. Cook and stir 2 to 4 minutes or until stew thickens
16. Lightly spoon the flour into measuring cup level off
17. In a medium bowl, combine the 1 cup flour, baking powder and 1 / 4 tsp salt mixing well
18. Add buttermilk, cheese and parsley
19. Stir just until dry ingredients are moistened
20. Drop by tablespoons onto hot stew
21. Cover and cook 25 to 35 minutes resisting the temptation to peek until the end of cooking time
22. Keeping the pan covered tightly results in light, fluffy dumplings