Let's Pick Pork Chops

Janet Groene's Pork Chop Skillet
Get a five-course meal with loads of taste out of this simple skillet meal. Herbs and flour
can be measured ahead of time at home and carried in a plastic bag. Pork chops should be 4 to 8 ounces each depending on family appetites.

1 teaspoon salt
1 tablespoon sweet paprika
Few twists freshly ground pepper
1 teaspoon crumbled sage
2 tablespoons flour
6 lean, boneless pork chops
2 strips bacon
Large onion, peeled and sliced
2-pound cabbage coarsely cut up
20-ounce can sweet potatoes, drained
1 can pie-sliced apples (not apple pie filling)
12-ounce can beer


1. Put the dry ingredients in a plastic bag ahead of time if you wish.
2. While bacon browns in a large, deep skillet, toss the chops in the plastic bag with the flour
mixture to coat them. Remove bacon and brown chops in the drippings. Discard bag and excess flour.
3. When bacon cools, cut it up and sprinkle it over the chops with the cabbage, sweet potatoes
and apples. Flip chops over so they lie atop the cabbage mixture.
4. Add beer, cover, and cook over low heat 20 to 30 minutes or until onions and cabbage are
tender.
5. Put a chop on each shallow soup plate and smother with cabbage mixture. Spoon juice among
portions and serve with pumpernickel rolls. Serves 6.

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2

For more of Janet's camping and RVing recipes go to
http://www.CampAndRVCook.blogspot.com