Yield: 8 Sweet ones
Measure | Ingredient |
---|---|
8 \N | Pork chops (1/2 inch thick) |
⅓ cup | All-purpose flour |
¼ cup | Butter or margarine |
\N \N | Salt and pepper to taste |
2 cups | Apple juice, divided |
2 pounds | Small red potatoes |
1 pounds | Small whole onions =OR=- |
1 small | Jar whole onions, drained (16 oz.) |
1 pounds | Carrots, peeled cut into 3 inch pieces |
6 cups | To 8 C Shredded cabbage |
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 paste forms. Gradually wisk in 1½ cups apple juice; blend until smooth. Return chops to dutch oven; cover and bake at 350 degrees 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 ½ hours or until the pork chops are tender, basting occasionally with juices. Yield 8 servings.
Diabetic Exchanges: One serving prepared with margarine and without additional salt equals: 2 meat, 2 starch, 2 vegetable, 2 ½ fat,; also 464 calories, 333mg sodium, 56 mg cholesterol, 43 gm carbohydrate, 19 gm protein, 24 gm fat.
SOURCE: *Pat Waymire, Yellow Springs, OH, Country Woman Magazine May/June 93 POSTED BY: Jim Bodle 11/93 File