8 Pork chops

(1/2 inch thick) 1/3 c All purpose flour

1/4 c Butter or margarine

Salt and pepper to taste 2 c Apple juice, divided

2 lb Small red potatoes

1 lb Small whole onions

=OR= 1 sm Jar whole onions,

drained (16 oz.) 1 lb Carrots, peeled cut

into 3 inch pieces 6 c To 8 C Shredded cabbage

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. Diabetic Exchanges: One serving prepared with margarine and without additional salt equals: 2 meat, 2 starch, 2 vegetable, 2 1/2 fat,; also 464 calories, 333mg sodium, 56 mg cholesterol, 43 gm carbohydrate, 19 gm protein, 24 gm fat. SOURCE: *Pat Waymire, Yellow Springs, OH, Country Woman Magazine May/June 93 POSTED BY: Jim Bodle 11/93