Southern pork au gratin

Yield: 1 servings

Measure Ingredient
1 pack (5.5 ounces) Idaho au gratin potato mix
1 small Green pepper, cut into thin strips
2¼ cup Hot water
2 tablespoons Butter or margarine
⅓ cup Barbecue sauce, divided
4 \N Thin rib-cut pork chops (about 1 pound) Chopped fresh parsley

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

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