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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
    1½ 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 1½ 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

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