Crock-Pot Pork Chops & Stew

Ingredients

6 pork loin chops
32 gr flour
30 ml oil
6 potatoes
1 onion
1 cabbage
4 carrots
1 gr salt
1 gr pepper
10 ml beef bouillon granules
60 ml water
270 gr tomatoes
120 ml sour cream
16 gr cornstarch

Instructions

Trim fat from chops. Coat with 2 tablespoons flour. Brown chops in oil over medium heat. Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, chops, bouillon, quarter cup water and stewed tomatoes with juice. Do Not Stir.

Cover and cook on high 3.5-4 hours or on low for 7-8 hours.

Optional: In small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to equal 1.5 cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture comes to a boil. Serve with chops.