Midwestern Pork Chop Dinner


  • 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


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.

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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).