- 2
5/5
(1 Votes)
Ingredients
- 2 servings
- cooking spray
- 2 TBS flour
- Salt and pepper to taste
- 2 cemter cut pork chops (1/2-inch thick and 6 ounces each)
- 1 cups apple juice
- 1/2 pounds small red potatoes
- 1/2 pkg frozen pearl onions drained
- 1/2 pound carrots, cut into 3-inch pieces
- 3 cups shredded cabbage
Preparation
Step 1
In a Dutch oven over medium-high heat, brown chops in pan sprayed with cooking spray on both sides. Remove pork chops; set aside and keep warm.
Stir flour into pan drippings (add 2 tbs water if needed) 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.