Yield: 4 Servings
|6 pounds||Loin chops|
|6 mediums||Potatoes; cubed|
|1 medium||Onion; chopped|
|1 small||Cabbage; cut in thin wedges (|
|4 \N||Carrots; diced|
|2 teaspoons||Beef bouillon granules|
|1 can||(14 1/2 oz.) sliced stewed tomatoes|
|½ cup||Sour cream|
1. Trim fat from chops. Coat with 2 tablespoons flour. Brown chips in oil over medium heat.
2. Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, chops, bouillon, ¼ cup water and stewed tomatoes with juice. Do Not Stir.
3. Cover and cook on high 3½-4 hours or on low for 7-8 hours.
4. Optional: In small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 1 ½ cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture comes to a boil. Serve with chops.