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Chops & Creamed Cabbage Recipe
|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)|
Serving size: Complete recipe
Calories 1816 Calories from Fat 967
% Daily Value*
Total Fat 108 g166.8%
Saturated Fat 52 g259.8%
Trans Fat 0.5 g
Cholesterol 549.4 mg
Sodium 1962.2 mg81.8%
Total Carbohydrates 61 g20.3%
Dietary Fiber 8.9 g35.6%
Sugars 27.3 g
Protein 148 g295.7%
Vitamin A 42.4% Vitamin C 172.9%
Calcium 101.4% Iron 48.9%
*Based on a 2000 Calorie diet
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.