Rathskeller Pork


4 to 5 pork steaks, about 3/4-inch thick
1 T. vegetable oil
1 can (10 3/4-oz.) cream of asparagus soup
1/2 c. chopped green onions
1 1/2 t. seasoned salt
1/2 t. seasoned pepper
1/4 c. water
4 potatoes, sliced
2 c. shredded cabbage
1/2 c. light cream or half and half

In large skillet or crockpot with browning unit, brown chops in oil on both sides; drain off excess fat. Combine undiluted soup with onions, seasoned salt, seasoned pepper and water. Arrange alternate layers of meat, potatoes and cabbage in crockpot. Pour soup mixture over. Cover and cook on LOW 4 to 6 hours. Turn to HIGH, ad cream; cover and cook on HIGH for 30 minutes.