Ingredients

4 pork steaks about 3/4 inch thick
1 Tbsp. salad oil
10 1/2 ounce can condensed cream of asparagus soup
1/2 C. green onions chopped
1 1/2 tsp. seasoned salt
1/2 tsp. seasoned pepper
1/4 C. water
4 each potatoes sliced
2 C. shredded cabbage
1/2 C. light cream

Cooking Instructions

In large skillet or slow-cooking pot with browning unit, brown chops in oil on both sides. Drain off excess fat. Combine undiluted soup with onions, seasoned salt, pepper and water. Arrange alternate layers of meat, potatoes and cabbage in slow-cooking pot. Pour soup mixture over. Cover and cook for 4 to 6 hours on low. Turn to high. Add cream; cover and cook on high for 20 to 30 minutes.
 
 
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