Schifnoodle

• 4 pork loin or rib chops, cut 1 to 1 1/4-inches thick
• 1 to 2 Tbsp. vegetable oil
• 2 c. chopped cabbage
• 1 c. chopped onion (1 medium)
• 4 carrots, cut into 3/4-inch pieces
• 4 medium red potatoes, cut into quarters
• 1 medium green bell pepper, cut up
• 1/2 c. water
• 1 (1 lb.) loaf frozen bread dough, thawed and cut into 1-inch pieces

1. In a large skillet, brown chops over medium heat.
2. Place cabbage, onion, carrots, potatoes and green pepper over pork chops. Pour water and tomatoes over vegetables.
3. Cover.
4. Bring to a full boil; reduce heat to low.
5. Cook until vegetables are tender (30 to 45 minutes).
6. Place bread dough over vegetables.
7. Cover; continue cooking until bread is no longer doughy (20 to 25 minutes).
8. Do not remove cover until ready to serve.

pork loin, vegetable oil, cabbage, onion, carrots, red potatoes, green bell pepper, water, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=909209 (may not work)