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.
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
Living in Texas, where summers get warm, I do a lot of cooking on the grill. I think you'll enjoy the one-of-a-kind combination of stuffing and sauce in these zesty chops. —Dianne Gates, Cypress, Texas
The best compliment a cook can receive is to be asked for the recipe of a dish she's just served. That's happened almost every time I've made these pork chops for friends. The sauce gives them a great barbecue flavor.
From the kitchen of Hope MacFarlane of Lincoln, Nebraska come these succulent chops practically overflowing with delicious stuffing. “This is a great change of pace,” says Hope, “especially when company's coming.”
Since there's a lot of pork produced in the Midwest, I think this recipe represents our area well. My family likes to grill pork chops, and this is the recipe that they request most often. We love the sweet/sour tang of the marinade.
Porcini mushrooms surround these luscious pork chops with earthy undertones and a delectable flavor. Hints of rosemary and Parmesan cheese make polenta a sophisticated accompaniment to this restaurant-quality meal from Casandra Rittenhouse of North Hollywood, California.
A sure way to perk up pork chops is with this herbed creole sauce. You can adjust the range of seasonings to suit your tastes. The red sauce with a sprinkle of green parsley makes a pretty presentation on the plate.
Pepperoni and mozzarella cheese punch up this easy skillet recipe with the pizza taste that kids—and guests of all ages—are sure to love. Vance Werner, Jr. of Franklin, Wisconsin likes to dress this speedy supper up by using Portobello mushrooms and serving with fresh broccoli or green beans.