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Description
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.
Ingredients
US|METRIC
6 SERVINGS
- 6 ribeye (rib) pork chops (3/4-inch thick)
- 1 tsp. vegetable oil
- 4 cups potatoes (peeled, 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 tsp. salt
- 1/2 tsp. marjoram
- 1/4 tsp. pepper
- 2 cups milk
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Directions
- Heat oven to 350 degrees F. Heat oil in large skillet over medium-high heat; brown chops about 2 minutes per side, 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 internal temperature on a thermometer reads 160 degrees F on the chops and vegetables are very tender.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat25 |
% DAILY VALUE |
Total Fat2.5g4% |
Saturated Fat1g5% |
Trans Fat0g |
Cholesterol10mg3% |
Sodium680mg28% |
Potassium780mg22% |
Protein7g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber4g16% |
Sugars10g |
Vitamin A120% |
Vitamin C45% |
Calcium20% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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