Pork Chops And Harvest Vegetables For The Crock Pot - cooking recipe

Ingredients

4 boneless lean pork chops, about 1 inch thick
1 large onion, sliced thick
2 medium turnips, peeled and sliced
1 large apple, cored and sliced in 16 pieces
12 baby carrots, left whole
1 can bush bavarian sauerkraut, undrained
1 tablespoon caraway seed
1 (10 1/2 ounce) can campbell healthy request cream of celery soup
2/3 cup water or 2/3 cup broth, of your choice
seasoning salt
pepper

Preparation

Brown the pork chops (seasoned with salt and pepper) in a 425 degree oven for 30 minutes.
Remove pork chops and set aside.
In a 5 quart crock pot layer the sliced onions, sliced turnips and baby carrots.
Season with salt and pepper to taste (I used Lawry's).
Add the apple slices evenly over the vegetables.
Spread the sauerkraut over all and sprinkle with the caraway seeds.
Lay the browned pork chops over the sauerkraut and cover the top with the soup that is blended with water or broth.
Cover and cook on low for 7 to 8 hours, or until the carrots are tender.