• 4 pork chops, 1/2-inch thick
  • 2 T. vegetable oil
  • ¼ c. diced onion
  • 1 c. cream of celery soup
  • ½ c. milk
  • 3 medium potatoes, peeled, sliced
  • 5 c. shredded cabbage
  • ¼ c. flour
  • 1 ½ tsp. salt
  • 1/8 tsp. pepper


Brown chops in hot oil; remove from skillet.  Add onion, soup and milk to oil in skillet.  Blend; set aside.  Starting with potatoes, put alternate layers of potatoes and cabbage into a 2 qt casserole; sprinkle each layer with flour, salt and pepper; pour soup sauce over each layer.  Place pork chops on top; cover casserole.  Bake at 350 degrees for 1 ¼ hours.

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