4 or 5 pork steaks, 3/4-inch thick
1 tablespoon olive oil
1 (10.75 ounce) can condensed cream of asparagus soup
1/2 cup green onions, chopped
1 teaspoon seasoning salt
1/2 teaspoon black pepper, ground
1/4 cup water
4 potatoes, sliced
2 cups cabbage, shredded
1/2 cup light cream

In large skillet, brown chops in oil on both sides. Drain off excess fat.

Combine undiluted soup with onions, seasoned salt, pepper, and water. Arrange alternate layers of meat, potatoes, and cabbage in crock pot. Pour soup mixture over. Cover and cook 4 to 6 hours on LOW.

Turn to HIGH. Add cream; cover and cook on HIGH for 20 to 30 minutes.