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3 hours
Prep: 30 minutes
Cook: 2 hours
249 calories per serving view nutrition facts
8 servings
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| 8 | each | pork chops | (1/2 inch thick) |
| 1/3 | cup | flour, all-purpose | |
| 1/4 | cup | butter | or margarine |
| 1 | x | salt and black pepper | to taste |
| 2 | cups | apple juice | divided |
| 2 | pounds | red potatoes | small |
| 1 | pound | onions | small, or 1 small jar whole onions, drained (16 oz.) |
| 1 | pound | carrots | peeled, cut into 3 inch pieces |
| 6-8 | cups | cabbage | shredded |
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.
| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 112mg | 5% |
| Total Carbohydrate 45.0g | 15% |
| Dietary Fiber 8.0g | 33% |
| Sugars 14.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 196% | Vitamin C | 106% | |
| Calcium | 12% | Iron | 44% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Tasty, classic Salisbury recipe with the added ingredient of rice (makes the patty more tenderer). Side note I did not notice until I was half way in the recipe that I needed "cooked" rice. I accidently made 1/2 raw rice which expanded to about 1 c. Make sure to only add 1/2 c. "cooked" rice. I will definitely make this recipe again.!
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