6 pork loin chops
4 tablespoons flour
2 tablespoons vegetable oil
6 medium potatoes, cubed
1 medium onion, chopped
1 small cabbage, cut into thin wedges (optional)
4 carrots, diced
1/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoon beefs bouillon granules
1/4 cup water
1 (14 1/2 ounce) can sliced stewed tomatoes
1/2 cup sour cream
2 tablespoons cornstarch

Trim fat from chops. Coat with 2 tablespoons flour. Brown chops in oil over medium heat.

Place potatoes, onion and carrots into crockpot. Sprinkle remaining flour over and toss to coat. Layer over potato mixture, in order, cabbage, salt, pepper, chops, bouillon, 1/4 cup water and stewed tomatoes with juice. DO NOT STIR. Cover and cook on HIGH for 3 1/2 to 4 hours or on LOW for 7 to 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 1/2 cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture comes to a boil.

Serve with chops.