I will never forgot the exquist smell of grandma's pork chops and dumplings every time we pulled into her driveway when I was a young girl. The scent of this Bohemian meal instantly made you feel warm and loved. My sisters and I were not able to get in her house fast enough to devour the plump puffy dumplings soaked in pork chop gravy, and the pork chops were so tender they melted in your mouth.
By the time I was 13, and asked my grandmother the secrete to making dumplings. Little did I know that I had just signed up for dumpling making 101, but thankful that I did!
Pork Chops Ingredients
6-7 thin cut boneless pork chops
2 tablespoons butter
2 tablespoons salt
1 tablespoon pepper
1 teaspoon garlic salt
2 teaspoons dries parsley
Water as needed
Brown the Pork Chops
Melt butter in frying pan and place pork chops in the pan on medium heat and slice the onion in 1/4 inch sections and place on top of pork chops. Next you want to sprinkle half of the salt, pepper, garlic salt, and parsley over the pork chops. Once the pork chop becomes nicely browned, turn each one over to the opposite side, and move the onion slices back to the top of the pork chops. Sprinkle the remaining seasonings on the pork chops and allow the second side to also brown. Once both sides are browned, add enough water to cover the pork chops, turn the heat down to a simmer, and cover. A beautiful brown gravy should emerge as the water hits the hot pan. Continue to add enough water to the pan while pork chops simmer to keep them covered in water and prevent burning. While the pork chops simmer, begin making the dumplings.
5 cups of potato buds
5 cups of water
5-6 cups of all purpose flour
In a large bowl, combine potato buds, water, flour, and eggs. Using your hand, knead the mixture, just like your grandmother did, for 10-15 minutes adding flour as needed until the dumplings are no longer wet and sticky. When the dough is no longer sticky, shape it into oval balls slightly longer than the palm of your hand. Add a dusting of flour as needed to ensure the future dumpling shapes perfectly.
Place each oval delight one after another into the frying pan on top of the cooking pork chops. Add enough water to cover most of the dumpling without over flowing the pan. Cover the pan and allow to cook at a low boil .
Continue to cook the pork chops and dumplings for 1 1/2 to 2 hours. During the cooking time, periodically uncover the frying pan for 10-15 minutes to allow the cool air to help firm the dumplings. Add water as needed to replace what is lost in evaporating steam.
When dumplings are firm and slice smoothly, dinner is ready to be served. Use the gravy made during the browning and cooking process to pour over your pork chops and dumplings, and salt to taste. A great side dish to serve is sauerkraut.
Watch for my next post of how pork chops and dumplings become a wonderfully enjoyable breakfast the following day!! Hope you enjoy this soul pleasing meal. Thanks grandma!!
Angela Brummer from Lincoln, Nebraska on June 17, 2012:
Yummy Yummy! I am waiting for you to invite me to dinner. LOL
Adella on January 25, 2012:
My Gram used to cook the best Bohemian food, she is gone now i miss her and her cooking, I made pork & Dumplings tonight but nothing like Grams
jdome (author) from Wisconsin on June 08, 2011:
Thanks for the great comments. I do hope to get more hubs out soon. I have been short on time for the moment, but do plan to get some more hubs out in the future.
imatellmuva from Somewhere in Baltimore on June 02, 2011:
Jdome, while I don't eat pork, I at least can appreciate your love for your Grandma! Your recipe was (IS) easy to follow, and anyone who has less than basic cooking skills can master this. Keep writing guurl, you have something to offer.
Simone Haruko Smith from San Francisco on April 06, 2011:
Wow, great Hub! Love the photos.
jdome (author) from Wisconsin on April 06, 2011:
Thanks, and they are. They are filling. My grandma always said dumplings made a great meal in her day because they would keep the men from getting hungry while they were out working long hours in the farm fields. Which is why they started frying them up for breakfast the following day.
83entrepreneur on April 05, 2011: