One Dish Pork Chop Dinner Recipe

5 1 3
One Dish Pork Chop Dinner Recipe
One Dish Pork Chop Dinner Recipe photo by Taste of Home
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One Dish Pork Chop Dinner Recipe

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5 1 3
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours

Ingredients

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

Directions

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 a paste forms. Gradually whisk in 1-1/2 cups apple juice; blend until smooth. Return chops to Dutch oven; cover and bake at 350° for 30 minutes. Add potatoes, onions, carrots and remaining apple juice. Cover and bake 30 minutes longer. Top with cabbage; cover and bake for 1 to 1-1/2 hours or until the pork chops are tender, basting occasionally with juices. Yield: 8 servings.
Originally published as One Dish Pork Chop Dinner in Country Woman May/June 1993, p31

Nutritional Facts

1 each: 464 calories, 24g fat (0 saturated fat), 56mg cholesterol, 333mg sodium, 56g carbohydrate (0 sugars, 0 fiber), 19g protein. Diabetic Exchanges: 2-1/2 fat, 2 starch, 2 meat, 2 vegetable.

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  • 8 pork chops (1/2 inch thick)
  • 1/3 cup all-purpose flour
  • 1/4 cup butter or margarine
  • Salt and pepper to taste
  • 2 cups apple juice, divided
  • 2 pounds small red potatoes
  • 1 pound or 1 jar (16 ounces) small whole onions, drained
  • 1 pound carrots, peeled and cut into 3-inch pieces
  • 6 to 8 cups shredded cabbage
  1. 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 a paste forms. Gradually whisk in 1-1/2 cups apple juice; blend until smooth. Return chops to Dutch oven; cover and bake at 350° for 30 minutes. Add potatoes, onions, carrots and remaining apple juice. Cover and bake 30 minutes longer. Top with cabbage; cover and bake for 1 to 1-1/2 hours or until the pork chops are tender, basting occasionally with juices. Yield: 8 servings.
Originally published as One Dish Pork Chop Dinner in Country Woman May/June 1993, p31

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auradracorai User ID: 5233057 14449
Reviewed Jul. 29, 2011

"Definetly liked this recipe. Enough food for leftovers as well."

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