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