(by Aunt Faye [Herman] Minier)
4 thick pork chops (salt and pepper each side of each chop)
1 cup shredded cabbage
5 medium carrots (washed, peeled and cut into coin shaped pieces)
4 red potatoes (washed and sliced thin)
1 large onion (chopped)
1/2 cup water
canola oil
In a skillet add a little canola oil, pork chops and chopped onions--cook over medium heat until pork chops are browned. Grease a 2 qt. casserole dish. Layer the cabbage, carrots and potatoes in the casserole dish. Place the pork chops and fried onions on top. Slowly pour water over the top. Cover and bake at 350 degrees for 30 minutes, remove from oven, turn the pork chops, re-cover and bake for 30 more minutes. Remove the cover, return to oven uncovered and bake 15 minutes longer.
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