Midwestern Pork Chop Dinner

Tender carrots, potatoes, and kohlrabi, seasoned with marjoram and bathed in milk, bake in a creamy sauce with browned pork chops. You may substitute onion for kohlrabi if it's not available.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 20 mins
• Calories: 300 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 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.

Step 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).