Tender carrots, potatoes, and kohlrabi, seasoned with marjoram and bathed in milk, bake into a creamy vegetable bed for pork chops nestled over the top. In place of kohlrabi, which tastes like broccoli with a peppery bite, you could substitute onions.
INGREDIENTS (for 6 servings):
- 6 (3/4 inch) thick pork chops
- 1 teaspoon vegetable oil
- salt and pepper to taste
- 4 cups potatoes, peeled and sliced
- 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. Add pork chops and brown, seasoning with salt and pepper to taste.
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 9x13 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 160 degrees F (70 degrees C).