INGREDIENTS:
* 6 pork loin chops
* 4 tbsp. flour, divided
* 2 tbsp. oil
* 4 med. potatoes, cubed
* 1 med. onion, chopped
* 1 sm. cabbage, cut in thin wedges, optional
* 4 carrots, diced
* 1/4 tsp. salt
* 1/2 tsp. pepper
* 2 tsp. beef bouillon granules or equivalent base
* 1/4 c. water
* 1 can (14 1/2 oz.) sliced stewed tomatoes
* 1/2 c. sour cream
* 2 tbsp. cornstarch

PREPARATION:
Trim fat from chops, then coat with 2 tablespoons flour.
Brown chips in skillet in hot oil over medium heat.

Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over the vegetables and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, the browned pork chops, bouillon granules, 1/4 cup water, and stewed tomatoes. Do not stir.

Cover and cook on HIGH for 3 1/2 to 4 hours, or cook on LOW for 7 to 8 hours.

In small saucepan, stir together sour cream and cornstarch until smooth. Pour cooking liquid into a 2-cup measure; add enough water or milk to equal 1 1/2 cups. Stir into sour cream mixture in saucepan. Cook and stir over medium-low heat until thick and mixture comes to a boil. Serve with pork chops.