——————————PHILLY.INQUIRER—————————— 4 COOKED SMOKED PORK LOIN CHOP
SALT AND PEPPER TO TASTE 1 MEDIUM HEAD GREEN CABBAGE
2 MEDIUM CARROTS,SLICED IN
FINELY SLICED RIBBONS 1 tb BUTTER
PREHEAT THE OVEN TO 350 DEGREES.MEANWHILE,BROWN THE CHOPS IN A SKILLET.PLACE THEM IN A ROASTING PAN AND IN THE OVEN FOR ABOUT TEN MINUTES,OR UNTIL COMPLETELY COOKED THROUGH.REMOVE CHOPS AND CUT THEM INTO BITE SIZE PIECES. WHILE THE CHOPS ARE ROASTING,PLACE THE CABBAGE SLICES IN A MICRO WAVE PROOF CONTAINER WITH THE BUTTER,SALT,AND PEPPER.COVER THE CONTAINER WITH MICRO WAVE SAFE PLASTIC WRAP.MICROWAVE ON HIGH POWER FOR FIVE TO SEVEN MINUTES,UNTIL THE CABBAGE IS CRISP AND CRUNCHY.THEN MICROWAVE THE CARROT RIBBONS FOR 1 TO 2 MINUTES,UNTIL CRISP AND CRUNCHY,USING THE SAME PROCEDUR AS WITH THE CABBAGE SLICES. PLACE THE CABBAGE ON A LARGE OVAL PLATTER SURROUNDED BY THE CARROT RIBBONS.PLACE THE PORK SLICES ON TOP AND SERVE.MAKES FOUR SERVINGS.