3 tablespoons flour 1 teaspoon sage 1 onion 1 can cream of mushroom soup 2 teaspoons beef bouillon 2 tablespoons A-l sauce 1/4 cup parsley
Cut fatty edges of pork chops to prevent curling. Combine flour and sage. Dredge chops in flour. Place in casserole with tenderloin inside. Top with onion. Whisk soup, milk, bouillon, steak sauce and remaining flour until smooth. Pour over chops, coating all. Cover and microwave at 30% for 15 minutes. Turn and rearrange chops and push beneath sauce. Cover and microwave 15 more minutes at 30%, then let stand for 10 minutes. Skim off any excess fat and serve.