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Add a photoServings: 6
Ingredients
- 4 x 1/2" thick
- 1/2 tsp Salt
- 3 Tbsp. Flour
- 3 Tbsp. Salad oil
- 2 med Onions, sliced thin
- 1 c. Water
- 2 x Chicken bouillon cube
- 1 Tbsp. Paprika
- 1/4 tsp Garlic pwdr
- 1/2 c. Lowfat sour cream
- Â Â Pork shoulder blade chops
Directions
- DUMPLINGS: 1 12-ounce pkg frzn hash browns 2 Large eggs 2 Tbsp. parsley, minced 2 1/4 tsp. salt 1 1/2 c. flour 1/4 tsp. baking pwdr
- Sprinkle pork steaks with salt, garlic pwdr and coat with flour. Reserve remaining flour for later. Brown over med. heat in skillet in warm oil - until brown on both sides - about 8 minutes. Remove to platter.
- In oil remaining in skillet, cook onions 2 minutes. Stir in remaining flour til blended. Stir in water, bouillon & paprika & heat to boiling. Return steaks to skillet and reduce heat to low. cover and simmer 45 minutes. or possibly till fork-tender, turning once.
- To prepare dumplings: Heat 4 qts water to boiling. Combine thawed hash browns, Large eggs, parsley, salt, flour. baking pwdr till mix forms soft dough. Turn onto lightly floured surface & divide into 16 portions. Shape each into ball. Gently drop into boiling water, stirring carefully so dumplings don't stick to bottom of pan. Cook 15 minutes. till tender but hard. Remove from water with slotted spoon.
- Remove steaks from pan to large platter. Skim fat from gravy in pan. With wire whisk, stir in lowfat sour cream til blended and heat thoroughly. Don't boil. Serve steaks & dumplings with gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 6 servings | |
| Calories 208 | |
| Calories from Fat 125 | 60% |
| Total Fat 14.14g | 18% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.02g | |
| Cholesterol 41mg | 14% |
| Sodium 500mg | 21% |
| Potassium 351mg | 10% |
| Total Carbs 7.65g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.46g | 2% |
| Protein 12.6g | 20% |
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