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Rhubarb Pork Chop Casserole

Rhubarb Pork Chop Casserole
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.
4 ServingsPrep: 20 min. Bake: 40 min.

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.
Nutrition Facts: 1 serving (1 each) equals 407 calories,
© Taste of Home 2013

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Rhubarb Pork Chop Casserole (continued)

Nutrition Facts: 11 g fat (3 g saturated fat), 54 mg cholesterol, 197 mg sodium, 51 g carbohydrate, 3 g fiber, 25 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013