6 (1/2 inch thick) pork loin chops
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (4 oz.) can mushroom stems and pieces, undrained
1/2 c. water
1/2 tsp. dried sage leaves
1 med. onion, sliced
1 1/2 c. flour
2 tsp. baking powder
3/4 tsp. salt
3/4 tsp. dried sage leaves
1/2 tsp. celery seed
3 tbsp. shortening
3/4 c. milk
1 tbsp. snipped parsley

Cook pork chops in 10-inch skillet until brown on both sides. Mix soup, mushrooms, water and 1/2 teaspoon sage. Layer onion slices on pork; pour soup mixture on top. Heat to boiling; reduce heat. Cover and simmer until pork is almost tender, about 1 hour.

Prepare herb dumplings. Mix flour, baking powder, salt, 3/4 teaspoon sage, and celery seed in medium bowl; cut in shortening with pastry blend until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 large spoonfuls onto pork chops; sprinkle with parsley. Simmer uncovered 15 minutes. Cover and cook 15 minutes longer. Makes 6 servings.