PORK CHOP STEW

6 pork loin chops
4 T. flour
2 T. vegetable oil
6 medium potatoes, cubed
1 medium onion, chopped
1 small cabbage, cut into thin wedges (optional)
4 carrots, diced
1/4 tsp. salt
1/2 tsp. pepper
2 tsp. beef bouillon granules
1/4 C. water
1 (14 1/2 oz.) can sliced stewed tomatoes
1/2 C. sour cream
2 T. cornstarch

Trim fat from chops. Coat with 2 tablespoons flour. Brown chops in oil over medium heat.

Place potatoes, onion and carrots into crock pot. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, chops, bouillon, 1/4 cup water and stewed tomatoes with juice. DO NOT STIR. Cover and cook on HIGH for 3 1/2 to 4 hours or on LOW for 7 to 8 hours.

Optional: In small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 1 1/2 cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture comes to a boil. Serve with chops.

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