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This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges.


8 pork chops (1/2-inch thick)
1/3 cup all-purpose flour
1/4 cup butter or margarine
Salt and pepper to taste
2 cups apple juice, divided
2 pounds small red potatoes
1 pound or 1 jar (16 ounces) small whole onions, drained
1 pound carrots, peeled and cut into 3-inch pieces
6 to 8 cups 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 salt and pepper if desired. Remove and set aside. Stir reserved flour into pan; cook and stir until a paste forms. Gradually whisk in 1-1/2 cups apple juice; blend until smooth. Return chops to Dutch oven; cover and bake at 350° for 30 minutes. Add potatoes, onions, carrots and remaining apple juice. Cover and bake 30 minutes longer. Top with cabbage; cover and bake for 1 to 1-1/2 hours or until the pork chops are tender, basting occasionally with juices. 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, 333 mg sodium, 56 mg cholesterol, 43 gm carbohydrate, 19 gm protein, 24 gm fat.


Pat Waymire, Yellow Springs, Ohio
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