Preparation method
1.In 2-quart casserole micro-melt the butter 30 to 40 seconds; add pork, celery, and onion.
2.Micro-cook, uncovered, till meat is cooked and vegetables are tender, about 12 minutes, stirring every 2 minutes.
3.Stir in both and mosalasses.
4.Stir soy into cornstarch; blend into pork mixture.
5.Cook, uncovered, till thickened and bubbly, about 2 1/2 to 3 minutes, stirring after each minute.
6.Stir in sprouts.Cook, uncovered, till hot, about 1 1/2 minutes, stirring twice.Serve over noodles.
Serves 4.

Setting: HIGH
1. Combine drippings and flour in 4-cup glass measure. Stir in broth. Season to taste.
2. MICROWAVE for 2 MINUTES. Stir and MICRO-WAVE for 1 to 2 MINUTES or until thickened. About 2 Cups Gravy
TIP Make gravy for beef, veal, pork roasts and turkey using this recipe.

Settings: HIGH/DEFROST
1. Combine milk and butter in medium glass mixing bowl.
2. MICROWAVE on HIGH for 2 to 3 MINUTES until butter is melted. Stir in bread stuffing and mix well; set aside. Sprinkle one side of 4 chops with half of dry gravy mix; place seasoned side down in 2-quart (8 x 8 ) glass baking dish. Spoon dressing on top of each chop. Place remaining chops on top of dress¬ing. Sprinkle with remaining gravy mix; cover.
3. MICROWAVE on DEFROST for 15 to 18 MIN-UTES or until fork tender. Let stand, covered, 5 min¬utes before serving.

Setting: DEFROST
1. Arrange chops in single layer in 2-quart (8 x or 11/2-quart (10 x 6) glass baking dish. Combine re¬maining ingredients and pour over chops; cover.
2. MICROWAVE for 15 to 18 MINUTES or until done, occasionally spooning sauce over chops. 4 Servings
TIP For 6 chops, use 2-quart (12 x 7) glass baking dish, increase barbecue sauce to 1 cup and increase cooking time to 20 minutes.

4 to 6 slices (1/2 -in thick) cooked pork roast (3/4 to 1-lb.)
1 can (17-oz.) yams, drianed and cut in 1-in. slices
1 cup coarsley shredded, unpeeled apple
1/2 cup grated sharp cheddar cheese
3 tablespoons brown sugar
1 tablespoon lemon juice
2 tablespoons butter

Preparation Method:

In 2-qt. casserole layer pork, yams, apple and cheese. Sprinkle on brown sugar and lemon juice. Dot with butter. Cover. Microwave at High 9 to 12 Minutes, until hot throughout. Makes 4 to 6 servings.

1 1/2 lbs. fresh pork, cut into 1-in.cubes
1 tablespoons instant minced onion
1 tablespoon soy sauce
1 teaspoon brown bouquet sauce
1 can (8 3/4 -oz.) pineapple chunks
1 cup water
1/4 cup cider vinegar
1/4 cup brown sugar (packed)
3 tablespoons cornstarch
1 can (5-oz.) water chesnuts, drained and sliced
1 medium green pepper, sliced in 1/2-in strips
1 medium firm tomato cut into chunks

Preparation Method:

In 2-qt casserole place pork, onion, soy sauce and bouquet sauce. Reserving juice, drain pineapple. Set aside. Add reserved juice to meat, stirring well. Cover. Microwave at Medium 30 Minutes, stirring after 15 minutes.

In small bowl stir together water, Vinegar, brown sugar and cornstarch. Add to meat along with chesnuts. Cover. Microwave at Medium High 15 to 20 Minutes, stirring and adding green pepjper after 8 minutes, until thickened and clear.

Fold in tomato chunks and let stand, covered, 10 minutes before serving. Serve over rive or crisp noodles. Makes 6 servings.

1/3 cup soy sauce
3 tablespoons cornstarch
2 cans (5-oz. each) water chestnuts, sliced and undrained
1 can (1.lb.) bean sprouts, undrained
1 can (7-oz) mushroom stems and pieces, undrained
2 cups diced cooked pork or other meat
2 cups 1/2-in. diagonal slices celery
1 cup thinly sliced onion

Preparation Method:

In 3-qt. casserole stir together soy sauce and cornstarch. Stir in water chesnuts, bean sprouts and mushrooms, then meat, celery and onion. Microwave at High 20 to 22 minutes, stirring well after 10 Minutes. Stir thoroughly and serve over cooked rice or chow mein noodles. Makes 4 to 6 servings.

Ingredients:

4 center cut loin pork chops, 1-in. thick
1 large onion, cut in 1/4-in slices
1 medium lemon or lime cut in 1/8-in. slices
1 cup ketchup
1 cup (8-oz.) dairy sour cream

Preparation Method:

In 12x8x2-in. dish arrange pork chops with thickest meaty areas to edge and tails in center. Place onion and lemon slices over top of chops.

Combine ketchup and sour cream. Pour over top. Cover dish with plastic wrap, turning back one corner to vent. Microwave at Medium 35 to 45 Minutes, rotating dish 1/2 turn after 18 minutes. Makes 4 servings.

2 cups crumbled cornbread
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup butter, melted
1 egg, beaten
1 tablespoon chopped pimiento
1/2 teaspoon salt
1/8 teaspoon pepper

Preparation Method:

In mixing bowl toss together cornbread, onion, green pepper, butter, egg, pimiento, salt and pepper. Divide evenly between chops.

Savory Glaze:

Mix together 1/2 cup ketchup, 2 tablespoons brown sugar, 2 teaspoons prepared mustard and 1/4 teaspoon chili powder. Makes about 1 1/2 cups.

2 cups chopped apples
1/4 cup raisins
1 egg, beaten
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon pepper

Preparation Method:

In mixing bowl combine apples, raisins, egg, butter, cinnamon, salt and pepper. Divide evenly between chops.

Sweet Glaze:

Mix together 1/3 cup currant jelly and 2 tablespoons orange juice. Makes about 1 1/2 cups.