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One Dish Pork Chop Dinner

When I had to make a dinner with Mennonite theme, I came up with this meaty main dish. Most often, I serve it with salad, soup and bread. The apple juice gives the pork a wonderful flavor, and the cabbage taste isn't too strong. My husband and I have two grown children. We raise corn and soybeans and feed out cattle here, plus we also grow specialty-cut fresh flowers.

8 ServingsPrep: 20 min. Bake: 1-1/2 hours

Ingredients

1/3 cup all-purpose flour, divided
Salt and pepper to taste
8 boneless pork loin chops (1/2-inch thick and 4 ounces each)
1/4 cup butter, cubed
2 cups apple juice
2 pounds small red potatoes
1 pound or 1 jar (16 ounces) small whole onions, drained
1 pound carrots, cut into 3-inch pieces
6 to 8 cups shredded cabbage

Directions

In a large resealable plastic bag, place 1/4 cup flour, salt and
pepper; add pork chops. Seal bag; toss to coat. In a Dutch oven over
medium-high heat, brown chops in butter on both sides. Remove pork
chops; set aside and keep warm.
Stir remaining flour into pan drippings until blended. Gradually
whisk in apple juice. Bring to a boil. Cook and stir for 2 minutes
or until thickened.
Return chops to pan; add the potatoes, onions and carrots. Cover and
bake at 350° for 30 minutes.
Top with cabbage; cover and bake for 50-60 minutes longer or until a
meat thermometer reads 160° and vegetables are tender, basting
occasionally with juices. Yield: 8 servings.

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One Dish Pork Chop Dinner (continued)

Nutrition Facts: One serving (prepared with margarine and without additional salt) equals 2 meat, 2 starch, 2 vegetable, 2-1/2 fat; also, 464 calories, 333 mg sodium, 56 mg cholesterol, 43 gm carbohydrate, 19 gm protein, 24 gm fat.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer