Pork Skillet Recipe

Pork Skillet Recipe photo by Taste of Home

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This pork casserole is a perfect mix of sweet and tart, and is quite an unusual use of rhubarb. I enjoy rhubarb but I'm not a dessert person, so I like to use it for more than pies and cobblers. —Jeanie Castor, Decatur, Illinois

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Pork Skillet Recipe

Prep: 10 min. Cook: 45 min.

Yield: 2 Servings

10 45 55

Ingredients

2 bone-in pork loin chops (7 ounces each)
1-1/2 teaspoons canola oil
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups soft bread crumbs
1-1/2 cups sliced fresh or frozen rhubarb (1-inch pieces)
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon

Directions

In a large skillet, , cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; sprinkle with salt and pepper. Remove and keep warm. Mix pan drippings with bread crumbs. Reserve 1/4 cup; sprinkle remaining crumbs into an 8-in. square baking dish.
Combine the rhubarb, brown sugar, flour and cinnamon; spoon half over the bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover and bake at 325° for 30-35 minutes.
Uncover; sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until pork is tender. Yield: 2 servings.

Nutritional Facts 1 serving equals 464 calories, 13 g fat (4 g saturated fat), 86 mg cholesterol, 417 mg sodium, 52 g carbohydrate, 3 g fiber, 34 g protein.

Originally published as Rhubarb Pork Chop Casserole in Cooking for 2 Summer 2009, p27