Midwestern Pork Chop Dinner

Name: Midwestern Pork Chop Dinner
Total time: 6300 s
Yield: 6 servings
Ingredients: 6 ribeye (rib) pork chops 3/4-inch thick; 1 teaspoon vegetable oil; 4 cups potatoes peeled, 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 pepper; 2 cups milk

Pork

9Ingredients

┅Calories

105Minutes

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.

Ingredients

servings:

6 ribeye (rib) pork chops (3/4-inch thick)
1 teaspoon vegetable oil
4 cups potatoes (peeled, 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 pepper
2 cups milk

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Directions

Heat oven to 350 degrees F. Heat oil in large skillet over medium-high heat; brown chops about 2 minutes per side, 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 internal temperature on a thermometer reads 160 degrees F on the chops and vegetables are very tender.

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