4 medium potatoes, cubed (sweet or white potatoes or a combination of both)
1 medium onion, chopped
4 carrots, diced
1 small cabbage, cut in thin wedges, optional
1/4 tsp salt
1/2 tsp pepper
2 tsp beef bouillon granules or equivalent base
1/4 cup water
1 can (14 1/2 oz.) sliced stewed tomatoes
1/2 cup sour cream
2 Tbsp cornstarch
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Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.