Midwestern Pork Chop Dinner

Pork
Midwestern Pork Chop Dinner
0
9
170
105

Description

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

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

Directions

1Heat 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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NutritionView more

170Calories
Sodium28%DV680mg
Fat4%DV2.5g
Protein14%DV7g
Carbs10%DV29g
Fiber16%DV4g

PER SERVING *

Calories170Calories from Fat25
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat1g5%
Trans Fat0g
Cholesterol10mg3%
Sodium680mg28%
Potassium780mg22%
Protein7g14%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate29g10%
Dietary Fiber4g16%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.