Rhubarb pork chop casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pork loin chops, 3/4 inch thick | |
| 1 | tablespoon | Cooking oil |
| Salt and pepper to taste | ||
| 3 | cups | Soft bread crumbs |
| 3 | cups | Sliced fresh or frozen rhubarb, 1 inch pieces |
| ½ | cup | Packed brown sugar |
| ¼ | cup | All-purpose flour |
| 1 | teaspoon | Ground cinnamon |
Directions
In a large skillet, brown pork chops in oil and season with salt and pepper. Remove to a warm platter. Mix ¼ cup pan drippings with bread crumbs. Reserve ½ cup; sprinkle remaining crumbs into a 13" x 9" x 2" 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 degrees for 30-45 minutes. Remove foil. Sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until chops test done. Yield: 4 servings.
SOURCE: *Jeanie Castor, Decatur, IL, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93