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| 8 | Pork chops (1/2 inch thick) |
| 1/3 Tasse | all-purpose flour |
| 1/4 Tasse | butter or margarine |
| | salt |
| | pepper |
| 2 Tasse | apple juice divided |
| 2 x ca. 450 g | Small red potatoes |
| 1 x ca. 450 g | Small whole onions =Or= |
| 1 klein | Jar whole onions, drained (16 oz.) |
| 1 x ca. 450 g | Carrots, peeled cut into 3 inch pieces |
| 6 Tasse | To 8 C Shredded cabbage |
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Coat pork chops in flour; reserve 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 wisk in 1 1/2 cups apple juice; blend until smooth. Return chops to dutch oven; cover and bake at 350 degrees 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. Yield 8 servings.
Diabetic Exchanges: One serving prepared with margarine and without additional salt equals: 2 meat, 2 starch, 2 vegetable, 2 1/2 fat, ; also 464 calories, 333mg sodium, 56 mg cholesterol, 43 gm carbohydrate, 19 gm protein, 24 gm fat.
May/June 93 Posted By: Jim Bodle 11/93
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