Pork Chops and Harvest Vegetables for the Crock Pot

A complete dinner with lots of fiber, good taste and not very high in fat. It's a comfort food without the guilt. This is my own recipe and I hope you enjoy it!

• Ready In: 8 hrs 30 mins
• Serves: 4

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 1/2ounce) can  campbell healthy request  cream of celery soup
• 2⁄3 cup water or 2⁄3 cup broth, of your choice
•  seasoning salt
•  pepper

Directions

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