Smoked Pork Chops with Cabbage
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork loin chops
smoked, cooked |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | medium |
cabbage
green |
*
|
| 2 | medium |
carrots
sliced into fine ribbons |
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork loin chops
smoked, cooked |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | medium |
cabbage
green |
*
|
| 2 | medium |
carrots
sliced into fine ribbons |
|
| 15 | ml |
butter
|
|
Directions
Preheat oven to 350℉ (180℃). Meanwhile brown chops in a skillet and 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 microwave proof container with the butter, salt, and pepper. Cover the container with microwave 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 procedure as with the cabbage slices.
Place the cabbage on a large oval platter surrounded by the carrot ribbons.
Place the port slices on top and serve.
