Herb Dumplings with Pork Chops
Transform your weeknight dinner routine with this comforting and elegant recipe for Herb Dumplings with Pork Chops. Bone-in pork chops are perfectly seared for a golden crust, then simmered in a fragrant broth infused with garlic, onions, thyme, and bay leaves. The real star, however, is the pillowy herb dumplings, made with fresh parsley and chives, which are gently steamed to tender perfection right in the hearty broth. This dish combines rich, savory flavors with delicate, buttery textures, offering a satisfying yet approachable meal perfect for any occasion. Serve with a ladle of the flavorful broth and a scattering of fresh parsley for a truly irresistible dining experience. Perfectly balanced and bursting with rustic charm, this recipe highlights keywords like "herb dumplings," "pork chops," "comfort food," and "one-pot meal" to satisfy both your palate and your search engine needs!
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Recipe Information
Ingredients
- 4 Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 4 cups Chicken broth
- 1 tablespoon Fresh thyme, chopped
- 2 Bay leaves
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt (for dumplings)
- 4 tablespoons Unsalted butter, cold and cubed
- 0.75 cup Milk
- 2 tablespoons Fresh parsley, chopped (for dumplings)
- 2 tablespoons Fresh chives, chopped (for dumplings)
Instructions
Season the pork chops on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat a large skillet or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and sear the pork chops for 3-4 minutes per side, until golden brown. Remove the pork chops and set aside.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the diced onion and sauté for 5 minutes until translucent. Add the minced garlic and sauté for an additional minute.
Pour in the chicken broth, scraping any browned bits from the bottom of the skillet. Add the chopped thyme, bay leaves, and the seared pork chops back into the skillet. Cover and simmer over low heat for 25 minutes.
While the pork chops are simmering, prepare the dumplings. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and 0.5 teaspoon of salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
Stir in the milk, chopped parsley, and chopped chives until just combined. Do not overmix.
Remove the lid from the skillet and drop spoonfuls of the dumpling dough into the simmering broth, leaving some space between each dumpling as they will expand.
Cover the skillet and cook over low heat for 12-15 minutes, or until the dumplings are cooked through and fluffy.
Discard the bay leaves. Serve the pork chops with the herb dumplings and ladle the flavorful broth over the dish.
Garnish with extra chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.1 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
