Name: Midwestern Pork Chop Dinner recipe
Ingredients: 1 teaspoon vegetable oil;6 (3/4 inch) thick pork chops;salt and pepper to taste;4 cups sliced peeled potatoes;2 cups sliced carrots;2 cups sliced kohlrabi;1 ½ teaspoons salt;½ teaspoon dried marjoram;¼ teaspoon ground black pepper;2 cups milk

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Ingredients

1 teaspoon vegetable oil 6 (3/4 inch) thick pork chops salt and pepper to taste 4 cups sliced peeled potatoes 2 cups sliced carrots 2 cups sliced kohlrabi 1 ½ teaspoons salt ½ teaspoon dried marjoram ¼ teaspoon ground black pepper 2 cups milk

Nutrition Info

300.4 calories carbohydrate: 28.7 g cholesterol: 65.9 mg fat: 7.7 g fiber: 5.1 g protein: 29 g saturatedFat: 2.9 g servingSize: - sodium: 721.7 mg sugar: 7.7 g transFat: : - unsaturatedFat: : -

Directions

Heat oil in a large skillet over medium high heat. Season pork chops with salt and pepper. Working in batches, sear the pork chops until they're browned on each side.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the potatoes, carrots, kohlrabi, salt, marjoram and pepper. Mix lightly and place mixture into a 9x13-inch baking dish. Pour milk over potato mixture and top with browned pork chops.
Cover baking dish with aluminum foil and bake in the preheated oven for 1 1/2 hours, or until pork chops and vegetables are very tender and internal temperature of pork has reached 145 degrees F (63 degrees C).

Recipe Yield

6 servings

Recipe Note

Pork chops baked over a creamy vegetable bed of potatoes, carrots, kohlrabi and seasonings. A tasty tummy warmer for a cold night. You may substitute onion for kohlrabi if it's not available.

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