Midwestern Pork Chop Dinner
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Description
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.
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
Directions
- 1. 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.
- 2. Preheat oven to 350 degrees F (175 degrees C).
- 3. 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.
- 4. 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).
Nutrition Facts
serving: 6 servings
calories: 300.4 kcal
carbohydrates: 28.7 g
protein: 29 g
saturated fat: 2.9 g
cholesterol: 65.9 mg
sodium: 721.7 mg
fiber: 5.1 g
sugar: 7.7 g
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