Rhubarb Pork Chop Casserole

4 pork loin chops (3/4 inch thick)
1 tablespoon vegetable oil
Salt and pepper to taste
2-1/2 to 3 cups soft bread crumbs
3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon

In a large skillet, brown pork chops in oil and season with salt and pepper. Remove to a warm platter.

Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup; sprinkle remaining crumbs into a 13-in. x 9-in. x 2-in. baking dish.

Combine rhubarb, sugar, flour and cinnamon; spoon half over the bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops.

Cover with foil and bake at 350° for 30-45 minutes. Remove foil. Sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until chops test done.

Yield: 4 servings.


Orgreenic Baking Pan 9in by 13in

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