CIDER PORK STEW WITH CHEDDAR DUMPLINGS

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Cider Pork Stew With Cheddar Dumplings image

A wonderful one-pot meal. Serve with a spinach salad to complete the meal. Recipe comes from Pillsbury Classic Cookbook, September 1996.

Provided by @MakeItYours

Number Of Ingredients 18

3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground thyme
1/8 teaspoon black pepper
3/4 lb boneless pork chop, trimmed and cut into 3/4 inch cubes
1 tablespoon canola oil
2 cups apple cider or 2 cups apple juice
1 cup water
3 medium sweet potatoes, peeled and cut into 1/2 inch cubes,approximately 3 cups
2 medium red baking apples, unpeeled,cut into 1/2 inch cubes,approximately 2 cups
1 cup cut green onion (1/2 inch long)
2 tablespoons water
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup low-fat buttermilk
1/4 cup low-fat cheddar cheese
1 tablespoon chopped fresh parsley

Steps:

  • In a 1-gallon plastic bag combine the 3 Tbsps flour, 1 tsp salt, thyme and black pepper; mix well.
  • Add pork cubes, close bag and shake to evenly coat meat.
  • Place the coated pork on waxed paper; reserving remaining flour mixture.
  • In heavy 4-quart saucepan, heat the oil over medium-high heat until hot.
  • Add the coated pork cubes; cook 3 to 5 minutes or until evenly browned, stirring occasionally.
  • Add remaining stew ingredients except for the 2 Tbsp water.
  • Bring to a boil; reduce heat; cover and simmer 45 to 60 minutes or until pork is tender, stirring occasionally.
  • Combine 2 Tbsp water and reserved flour mixture in a small bowl.
  • Blend until smooth and add to stew; cook and stir 2 to 4 minutes or until stew thickens.
  • Lightly spoon the flour into measuring cup level off.
  • In a medium bowl, combine the 1 cup flour, baking powder and 1/4 tsp salt mixing well.
  • Add buttermilk, cheese and parsley; stir just until dry ingredients are moistened.
  • Drop by tablespoons onto hot stew.
  • Cover and cook 25 to 35 minutes resisting the temptation to peek until the end of cooking time.
  • Keeping the pan covered tightly results in light, fluffy dumplings.

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