Pork chops baked over a creamy vegetable bed of potatoes, carrots, kohlrabi and seasonings. A tasty tummy warmer for a cold night. You may substitute onion for kohlrabi if it’s not available.
Ingredients
- 1 teaspoon vegetable oil
- 6 (3/4 inch) thick pork chops
- salt and pepper to taste
- 4 cups sliced peeled potatoes
- 2 cups sliced carrots
- 2 cups sliced kohlrabi
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 2 cups milk
Directions
- Heat oil in a large skillet over medium high heat. Season pork chops with salt and pepper. Working in batches, sear the pork chops until they’re browned on each side.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine the potatoes, carrots, kohlrabi, salt, marjoram and pepper. Mix lightly and place mixture into a 9×13-inch baking dish. Pour milk over potato mixture and top with browned pork chops.
- Cover baking dish with aluminum foil and bake in the preheated oven for 1 1/2 hours, or until pork chops and vegetables are very tender and internal temperature of pork has reached 145 degrees F (63 degrees C).