Crockpot pork chop stew

Yield: 4 Servings

Measure Ingredient
6 pounds Loin chops
4 tablespoons Flour
2 tablespoons Oil
6 mediums Potatoes; cubed
1 medium Onion; chopped
1 small Cabbage; cut in thin wedges (
4 \N Carrots; diced
¼ teaspoon Salt
½ teaspoon Pepper
2 teaspoons Beef bouillon granules
¼ cup Water
1 can (14 1/2 oz.) sliced stewed tomatoes
½ cup Sour cream
2 tablespoons Cornstarch

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.

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