Ingredients

8 pork chops, 1/2-inch thick each
1/3 C. all purpose flour
1/4 C. butter, or margarine
salt and pepper, to taste
2 C. apple juice, divided
2 pounds small red potatoes
1 pound small whole onions, or 16-oz. jar whole onions
1 pound carrots, peeled, cut into 3-inch pieces
6 to 8 C. shredded cabbage

Cooking Instructions

Coat pork chops in flour, reserving excess flour. In a large Dutch oven, melt butter over medium-high heat. Brown chops on both sides. Season with pepper and salt, if desired. Remove and set aside. Stir reserved flour into pan; cook and stir until paste forms. Gradually whisk in 1-1/2 C. apple juice; blend until smooth. Return chops to Dutch oven. Cover and bake at 350 degrees F. for 30 minutes. Add potatoes, onions, carrots, and remaining apple juice. Cover and bake 30 minutes longer. Top with cabbage. Cover and bake 1 to 1-1/2 hours, or until the pork chops are tender, basting occasionally with juices.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)