6 lean pork chops
1/4 tsp. pepper
2 cups tomato juice
1 small cabbage, cut in 6 wedges
1 1/2 cups coarsely chopped onions
1/4 tsp. salt
1/2 tsp. salt
1 tbsp. vegetable oil
1/2 cup water
2 cups carrots, cut in 1-inch pieces
3 medium potatoes, pared and quartered

Season pork chops with 1/2 teaspoon pepper. Brown chops in hot oil in large skillet. Add tomato juice and water. Cover; simmer for 30 minutes. Add cabbage, carrots, onions, potatoes and 1/4 teaspoon salt. Cover; simmer for 35 minutes, or until vegetables are tender.

Makes 6 servings.