Midwestern Pork Chop Dinner
Pork chops bake with root cellar vegetables in this hearty dish from the Prairie. Serve with a green salad tossed with vinaigrette and whole grain dinner rolls.
6 pork rib chops, 3/4-inch thick
1 teaspoon vegetable oil
4 cups peeled potatoes, sliced 1/4-inch thick
2 cups carrots, pared, sliced 1/4-inch thick
2 cups onions, sliced 1/4-inch thick
1 1/2 teaspoons salt
1/2 teaspoon marjoram
1/4 teaspoon ground black pepper
2 cups milk
- Preheat oven to 350°F (175°C)
- Heat oil in large skillet over medium-high heat; brown chops, season with salt and pepper, set aside.
- Combine potatoes, carrots, onion, salt, marjoram and pepper; mix lightly. Place in 13x9-inch baking dish. Pour milk over potato mixture. Top with chops; cover with foil and bake for 1 1/2 hours, until pork chops and vegetables are very tender.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.