Don’t let your crockpot sit in the corner this winter, instead try this succulent dish that you will have you savoring every bite!
YIELD
6 servingsPREP
5 minCOOK
3 hrsREADY
4 hrsIngredients
Directions
Trim fat from chops. Coat with 2 tablespoons flour. Brown chops in oil over medium heat. Place potatoes, onion, and carrots in slow cooker. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, chops, bouillon, ¼ cup water and stewed tomatoes with juice. Do Not Stir.
Cover and cook on high 3½ to 4 hours or on low for 7 to 8 hours.
Optional:
In a small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 3½ cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture come to a boil. Serve with chops.
Comments
