| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(5.5 ounces) Idaho au gratin potato mix |
| 1 |
sm |
Green pepper, cut into thin strips |
| 2 1/4 |
c |
Hot water |
| 2 |
tb |
Butter or margarine |
| 1/3 |
c |
Barbecue sauce, divided |
| 4 |
|
Thin rib-cut pork chops (about 1 pound) Chopped fresh parsley |
INSTRUCTIONS
In 3-quart microwave-safe casserole combine potatoes, green pepper, water,
butter and 1 tablespoon barbecue sauce. Cover loosely with plastic wrap;
cook on High 10 to 12 minutes. Stir in sauce mix. Arrange pork chops on
potatoes with the bone tips towards the center. Brush chops with half of
the remaining barbecue sauce. Re-cover; cook on Medium 7 to 8 minutes. Turn
chops over and brush with remaining barbecue sauce. Re-cover; cook on
Medium 7 to 8 minutes or until chops are tender. Sprinkle with parsley.
Makes 4 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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