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True, it's a little unusual to combine rhubarb with meat in an entree, but my family loves this recipe! It was created by my mother in an effort to use abundant rhubarb from our farm garden. I'm sure you'll enjoy it, too!
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Pork Chop Bake in
Taste of Home
April/May 2004, p33
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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