Pork Chops Alla Pizzaiola with Dumplings

• pork blade steaks or 4 pork sirloin steaks, each cut 3/4 inch thick↗4
• flour↗2 tablespoons
• oil2 tablespoons
• green pepper↗1

  cut into thin strips

• red pepper↗1

  cut into thin strips

• mushroom↗1⁄2 lb
• large onion↗1

  sliced

• clove garlic↗1

  minced

• tomatoes↗1 can

  16 ounce

• salt↗1 1⁄4 teaspoons
• sugar↗1⁄2 teaspoon
• crushed red pepper flakes↗1⁄4 teaspoon
• oregano leaves↗
• buttermilk baking mix (bisquick)1 cup
• milk↗1⁄3 cup

Step-by-step instructions

1. 1

   Coat pork chops with flour.

2. 2

   In a 12 inch skillet over medium-high heat, in hot oil, cook pork chops until well browned on both sides.

3. 3

   Remove chops to a shallow 2 1/2 qt. casserole.

4. 4

   casserole.

5. 5

   In drippings remaining in skillet over medium heat, cook green and red peppers, mushrooms, onion and garlic until vegetables are tender, stirring occasionally.

6. 6

   Add tomatoes with their liquid, salt, sugar, crushed red pepper, and 1/4 tsp.

7. 7

   oregano leaves.

8. 8

   Spoon vegetable mixture over pork chops in casserole.

9. 9

   Cover and bake in 375° oven 1 hour.

10. 10

    Skim off fat from liquid in casserole.

11. 11

    Prepare dumplings: In a small bowl with fork, stir buttermilk baking mix, milk and 1/4 oregano leaves just until blended.

12. 12

    Drop dumpling mixture into eight mounds in casserole; bake, uncovered, 10 minutes.

13. 13

    Cover casserole and bake 10 minutes longer or until dumplings are set and pork is tender.