Ingredients
1/3 cup all-purpose flour, dividedSalt and pepper to taste8 boneless pork loin chops (1/2-inch thick and 4 ounces each)1/4 cup butter, cubed2 cups apple juice2 pounds small red potatoes1 pound or 1 jar (16 ounces) small whole onions, drained1 pound carrots, cut into 3-inch pieces6 to 8 cups shredded cabbage
Preparation
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. Remove pork chops; set aside and keep warm.
Stir remaining flour into pan drippings 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 thermometer reads 160° and vegetables are tender, basting occasionally with juices.
