PHILLY.INQUIRER
4    COOKED SMOKED PORK LOIN CHOP
SALT AND  PEPPER TO TASTE
1    MEDIUM HEAD GREEN CABBAGE
2    MEDIUM CARROTS,SLICED IN
FINELY SLICED RIBBONS
1 tb BUTTER

PREHEAT THE OVEN TO 350 DEGREES.MEANWHILE,BROWN THE CHOPS IN A
SKILLET.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 MICRO WAVE
PROOF CONTAINER WITH THE BUTTER,SALT,AND PEPPER.COVER THE CONTAINER WITH
MICRO WAVE SAFE PLASTIC WRAP.E 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 PROCEDUR
AS WITH THE CABBAGE SLICES. PLACE THE CABBAGE ON A LARGE OVAL PLATTER
SURROUNDED BY THE CARROT RIBBONS.PLACE THE PORK SLICES ON TOP AND
SERVE.MAKES FOUR SERVINGS.