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Crockpot Rathskeller Pork

List of Ingredients




from Anne Edgell

4 to 5 pork steaks, 3/4-inch thick
1 tablespoon olive oil
1 (10 3/4-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



Recipe



1. In large skillet, brown chops in oil on both sides.
2. Drain off excess fat. Combine undiluted soup with onions, seasoned salt, pepper, and water.
3. Arrange alternate layers of meat, potatoes, and cabbage in crock-pot. Pour soup mixture over.
4. Cover and cook 4 to 6 hours on low.
5. Turn to high.
6. Add cream; cover and cook on high for 20 to 30 minutes.
7. SLOW COOKED DILL ED POT ROAST 3 to 3 1/2 lb beef pot roast 1 tsp salt !/4 tsp ground black pepper 1 tsp dried dill weed 1/4 cup water 1 tbs vinegar 3 tbs flour 1 tsp dried dill weed 1 cup dairy sour cream Sprinkle both sides of meat with salt, pepper, and 1 tsp dried dill weed.
8. Place in slow cooking pot. Add water and vinegar.
9. Cover and cook on low 7 to 9 hours or until tender.
10. Remove meat from pot. Turn control to high.
11. Dissolve flour in small amount of cold water; stir into meat drippi ngs.
12. Stir in additional 1 tsp dill weed.
13. Cook on high about 10 minutes or until slightly thick.
14. Stir in sour cream; turn off heat. Slice meat; serve with sauce. Serves 6.