6 pork chops
1/2 tsp. salt
1/4 tsp. pepper
Vegetable cooking spray
1/2 tsp. dried whole savory, crushed
1 bay leaf
2 c. tomato juice
1/2 c. water
1 (1 1/4 lb.) cabbage, cut into 6 pieces
1 1/2 c. coarsely chopped onion
6 sm. new potatoes, halved
6 carrots, sliced

Trim fat from chops; sprinkle with salt and pepper. Coat Dutch oven with cooking spray; place over medium high heat until hot. Add chops and brown both sides. Remove chops and wipe pan drippings from Dutch oven with paper towel.

Return chops to Dutch oven. Add savory, bay leaf, tomato juice and water; cover and simmer 30 minutes.

Add remaining ingredients; cover and simmer 35 minutes or until vegetables are tender. Remove bay leaf before serving. Yield: 6 servings.