Serving Size : 4
4 pork steaks, about 3/4 inch thick
1 tablespoon salad oil
1 10-1/2 ounce condensed cream of asparagus soup
1/2 cup green onions, chopped
1-1/2 teaspoons seasoned salt
1/2 teaspoon seasoned pepper
1/4 cup water
4 potatoes, sliced
2 cups shredded cabbage
1/2 cup light cream
In large skillet or slow-cooking pot with browning unit, brown chops in oil on both sides. Drain off excess fat. Combine undiluted soup with onions, seasoned salt, pepper and water. Arrange alternate layers of meat, potatoes and cabbage in slow-cooking pot. Pour soup mixture over. Cover and cook 4 to 6 hours on low. Turn to high. Add cream; cover and cook on high for 20 to 30 minutes.