Chops & Creamed Cabbage
|Pork chops||20 Ounce (4 In Number Of 5 Ounce Each, 1/2 Inch Thick)|
|Sliced cabbage||4 Cup (64 tbs) (1/2 Inch Thick)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dried marjoram leaves||1⁄2 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Brown chops conventionally on both sides.
Place cabbage in 9-inch square baking dish.
Arrange chops over cabbage with bone-side toward center of dish.
Place butter in 4-cup measure.
Microwave at High for 1 to 1 1/4 minutes, or until butter melts.
Stir in flour, salt, marjoram and pepper.
Blend in milk.
Microwave at High for 4 to 5 minutes, or until mixture thickens and bubbles, stirring twice.
Stir in Parmesan cheese.
Pour sauce over chops and cabbage.
Cover with wax paper.
Microwave at 70% (Medium High) for 14 to 18 minutes, or until pork near bone is no longer pink, rotating dish once or twice.