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Categories:Viewed: 99 - Published at: 8 years ago
Ingredients
- 8 pork chops (1/2-inch thick)
- 1/3 c. all-purpose flour
- 1/4 c. butter or margarine
- salt and pepper to taste
- 2 c. apple juice, divided
- 2 lb. small red potatoes
- 1 lb. or 1 (16 oz.) jar small whole onions, drained
- 1 lb. carrots, peeled and cut into 3-inch pieces
- 6 to 8 c. cabbage, shredded
Method
- Coat pork chops in flour; reserve excess flour.
- In a large Dutch oven, melt butter over medium-high heat.
- Brown chops on both sides.
- Season with pepper and salt if desired.
- Remove and set aside.
- Stir reserved flour into pan; cook and stir until a paste forms.
- Gradually whisk in 1 1/2 cups apple juice; blend until smooth.
- Return chops to Dutch oven; cover and bake at 350° for 30 minutes.
- Add potatoes, onions, carrots and remaining apple juice.
- Cover and bake 30 minutes longer.
- Top with cabbage; cover and bake 1 to 1 1/2 hours or until the chops are tender, basting occasionally with juices.
- Yield:
- 8 servings.
