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Rhubarb Pork Chop Casserole Recipe

Rhubarb Pork Chop Casserole Recipe photo by Taste of Home

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The usual reaction to this casserole is that it's a nice mix of sweet and tart—and a quite unusual use of rhubarb! I like rhubarb, but I'm not a dessert person. So I always though there should be more to it than pies and cobblers.

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Rhubarb Pork Chop Casserole Recipe

Prep: 20 min. Bake: 40 min.

Yield: 4 Servings

20 40 60

Ingredients

4 boneless pork loin chops (3/4 inches thick and 4 ounces each)
1 tablespoon canola 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

Directions

In a large skillet, brown pork chops in oil; sprinkle with salt and pepper. Remove and keep warm. Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup; sprinkle remaining crumbs into a 13-in. x 9-in. baking dish.
In a large bowl, combine the 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 a meat thermometer reaches 160°. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 407 calories, 11 g fat (3 g saturated fat), 54 mg cholesterol, 197 mg sodium, 51 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Rhubarb Pork Chop Casserole in Country Woman March/April 1993, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Rhubarb Pork Chop Casserole

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Reviewed on Oct. 12, 2012 by tayer

I cut this in half, since it's just two of us. Next time I would probably add a little apple juice to the pan before adding the bread crumbs - you don't get a lot of drippings with two pork chops! This was just a nice blend of sweet/tart, and the pork didn't dry out, as it sometimes does

Reviewed on Apr. 28, 2010 by cherylhof

We found this recipe right when we had a large harvest of rhubarb. Skeptically, I tried it. YUM! I can't wait for our rhubarb to be ready so I can make it again!!!

Reviewed on Apr. 02, 2008 by Sue Swensen

This recipe was absolutely delicious. My family and I love rhubarb. We have alot of it growing at our house and I make pie, cobblers, etc., but this recipe was different and we really enjoyed it.