Recipe - Crock - Pot Pork Chop Stew

6 Pork loin chops
4 tablespoon Flour
2 tablespoon Oil
6 md Potatoes; cubed
1 md Onion; chopped
1 small Cabbage (optional); cut in
thin wedges
4 Carrots; minced
One fourth teaspoon Salt
One half teaspoon Pepper
2 teaspoon Beef bouillon granules
One fourth cup Water
1 cn (14 One half oz.) cut or sliced up stewed
tomatoes
One half cup Sour cream
2 tablespoon 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, One fourth cup water and stewed tomatoes with
juice. Do Not Stir.

3. Cover and cook on high 3 1/24 hours or on low for 78 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 1/2
cups. Stir into saucepan. Cook and stir over medium heat until thick and
mixture comes to a boil. Serve with chops.
Posted to recipeludigest Volume 01 Number 406 by James and Susan Kirkland
kirkland@gj.net on Dec 27, 1997