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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.

Midwestern Pork Chop Dinner

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

1. Heat oven to 350 degrees F.
2. Heat oil in large skillet over medium-high heat; brown chops, season with salt and pepper, set aside.
3. 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.

Makes 6 servings.

Wine suggestion: Serve with a soft Merlot. If you prefer a white, try a chilled Sauvignon Blanc.

Nutrition Facts
Calories 590 calories
Protein 65 grams
Fat 21 grams
Sodium 790 milligrams
Cholesterol 180 milligrams
Saturated Fat 7 grams
Carbohydrates 32 grams
Fiber 4 grams

Recipe provided courtesy of Pork, The Other White Meat.