Serves: 6
Total Calories: 394

6 pork chops
4 tablespoons flour
2 tablespoons vegetable oil
3 potatoes medium, cubed
1 onion medium chopped
1 cabbage small, cut in thin wedges
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons beef bouillon
1/4 cup water
1 (14 1/2-ounce) can stewed tomatoes cut up and juice reserved
1/2 cup sour cream
2 tablespoons cornstarch
water or milk
Chopped chives or parsley (optional)

Preparation Time: 20 minutes
Slow Cooker Cooking Time: 3 1/2 to 4 hours on high or 7 to 8 hours on low
Last-Minute Cooking Time: about 5 minutes on stovetop
1. Trim excess fat from chops. Coat chops with 2 tablespoons of the flour. In a large skillet over medium heat, brown chops in oil.

2. In a slow cooker, place potatoes and onion. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, pork chops, bouillon granules, 1/4 cup water and stewed tomatoes with juice. Do Not Stir.

3. Cover and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours or until vegetables and pork chops are tender.

4. To serve, transfer meat and vegetables to a large platter cover and keep warm.

5. In a small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 1 1/2 cups. Stir into saucepan. Cook and stir over medium heat until thickened and mixture comes to a boil. Serve with chops. Garnish with chives if desired.

Serve with corn bread sticks and a cottage cheese-fruit salad.

Nutritional Facts:

Serves: 6
Total Calories: 394
Calories from Fat: 165

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