It’s been a while since I’ve made these pork chops. Not sure why, because they’re really good and one of our favorite ways to eat pork chops. We also really liked the oat salad, which uses oat groats. This was the first time I’ve made anything using whole oats, but I’m pretty much a sucker for any sort of grain, though. The addition of beets and dill was really nice too. This was also the first time I’ve used kohlrabi. It’s different and added a nice earthy crunch to the slaw.

• Pork Chops with Country Gravy (Cooking Light, June 2006)
• Oats with Roasted Beets & Anise (Whole Grains Every Day, Every Way, p. 219)
• Kohlrabi-Radish Slaw with Cumin & Cilantro (Fine Cooking #99, June 2009, p. 17)