Ingredients:
4 pork blade steaks or 4 pork sirloin steaks, each cut 3/4 inch thick
2 tablespoons flour
2 tablespoons oil
1 green peppers, cut into thin strips
1 red peppers, cut into thin strips
1/2 lb mushrooms
1 large onions, sliced
1 clove garlic, minced
1 (16 ounce) cans tomatoes
1 1/4 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
oregano leaves
1 cup buttermilk baking mix ( bisquick)
1/3 cup milk
Directions:
Coat pork chops with flour.
In a 12 inch skillet over medium-high heat, in hot oil, cook pork chops until well browned on both sides.
Remove chops to a shallow 2 1/2 qt.
casserole.
In drippings remaining in skillet over medium heat, cook green and red peppers, mushrooms, onion and garlic until vegetables are tender, stirring occasionally.
Add tomatoes with their liquid, salt, sugar, crushed red pepper, and 1/4 tsp.
oregano leaves.
Spoon vegetable mixture over pork chops in casserole.
Cover and bake in 375F oven 1 hour.
Skim off fat from liquid in casserole.
Prepare dumplings: In a small bowl with fork, stir buttermilk baking mix, milk and 1/4 oregano leaves just until blended.
Drop dumpling mixture into eight mounds in casserole; bake, uncovered, 10 minutes.
Cover casserole and bake 10 minutes longer or until dumplings are set and pork is tender.
Servings: 4
Time preparation: 40 min.
Time total: 120 min.