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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.
  • Total Time
    Prep: 20 min. Bake: 1-1/2 hours
  • Makes
    8 servings

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 thermometer reads 160° and vegetables are tender, basting occasionally with juices.
Nutrition 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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Reviews

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Average Rating:
  • auradracorai
    Jul 29, 2011

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

  • angelasandoval
    Dec 16, 2008

    No comment left

  • Danyelle
    May 4, 2006

    No comment left