Pork and Cabbage Dinner

• 1 lb. carrots
• 1 1/2 cups water
• 1 envelope onion soup mix
• 2 garlic cloves, minced
• 1/2 tsp celery seed
• 1 boneless pork shoulder roast (4-6 lbs)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 lbs. cabbage, cut into 2" pieces

Cut carrots in half lengthwise and then into 2" pieces. Place in a 5 qt. slow cooker. Add water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt & pepper. Cover and cook on high for 2 hrs. Reduce heat to low; cook for 4 hours til the cabbage is tender and a meat thermometer reads 160 degrees. Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast. 8-10 servings

Italian Pork Chops

 

• 4 pork chops
• 1 tsp garlic powder
• 1 tbsp butter or olive oil
• 1 can (26.5 oz) del monte tomato & basil spaghetti sauce
• 1 mdm green pepper, cut into thin strips

Rub meat on both sides with garlic powder.  Season with salt and pepper, if desired.  Heat butter over medium-high heat.  Add meat; cook 5 minutes.  Turn over and cook 4 minutes; drain.

Add spaghetti sauce and green pepper.  Cover and simmer 10 mins or til meat is done.  Serve pork chops and sauce over rice or pasta.

Prep time - 5 mins.  Cook Time:  20 mins.  Servings - 4