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Pork Chop Stew Recipe with Cabbage and Potatoes

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  • Trim fat from chops, then coat with 2 tablespoons flour. Brown chops in skillet in hot oil over medium heat.
  • Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over the vegetables and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, the browned pork chops, bouillon granules, 1/4 cup water, and stewed tomatoes. Do not stir.
  • Cover and cook on HIGH for 3 1/2 to 4 hours, or cook on LOW for 7 to 8 hours.
  • In small saucepan, stir together sour cream and cornstarch until smooth. Pour cooking liquid into a 2-cup measure; add enough water or milk to equal 1 1/2 cups. Stir into sour cream mixture in saucepan. Cook and stir over medium-low heat until thick and mixture comes to a boil. Serve with pork chops.


You can add green peppers or add sweet potatoes to the recipe if you desire. Rice and pasta as a side dish goes GREAT with this recipe.

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