Friday, March 14, 2014

Crockpot Pork Chops

  • 2 1/2-34-inch pork loin chops
  • 2 tablespoons flour, divided
  • 1 tablespoons olive oil 
  • 2 medium potatoes, red or Yukon gold, cut in cubes
  • 1 medium onion, chopped
  • 1/2 green pepper chopped
  • 1/4 small cabbage, cut in wedges
  • 1-2 carrots, diced
  • pinch teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup beef stock 
  • 8 ounces diced tomatoes
  • 2 tablespoons sour cream or yogurt
  • 2 tablespoons tapioca Starch


Trim fat from chops; coat with 1 tablespoon of the flour.
Brown the pork chops in skillet in hot oil over medium heat.
Place potatoes, onion, pepper and carrots in slow cooker. Sprinkle remaining flour over the vegetables and toss to coat. Layer over potato mixture the cabbage wedges, salt, pepper, the browned pork chops, beef stock, and the tomatoes. Do not stir the mixture.
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 tapioca until smooth. Pour cooking liquid into a 2-cup measure; add enough water or milk to equal 3/4 cups. Stir into sour cream mixture in saucepan. Cook and stir over medium-low heat until thick and mixture comes to a boil. Serve the sour cream mixture with pork chops.

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