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.
Prep: 20 min. Bake: 1-1/2 hours MAKES: 8 servings
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 cups shredded cabbage
1 . 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.
2 . Remove pork chops; set aside and keep warm.
3 . Stir remaining flour into pan drippings until blended.
4 . Gradually whisk in apple juice. Bring to a boil. Cook and stir for 2 minutes or until thickened.
5 . Return chops to pan; add the potatoes, onions and carrots. Cover and bake at 350° for 30 minutes.
6 . 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.
TIP : You can half the recipe for smaller families .