MIDWESTERN PORK CHOP DINNER
Serves 6.
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 pepper
2 cups milk
Cooking Directions
Heat oven to 350 degrees F.
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.
Wine suggestion: Serve with a soft Merlot. If you prefer a white, try a chilled Sauvignon Blanc.
Serving Suggestions
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.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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