Pork Skillet Recipe
Pork Skillet Recipe photo by Taste of Home

Pork Skillet Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES: 2 servings


  • 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

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.


  1. 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.
  2. 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.
  3. Uncover; sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until pork is tender. Yield: 2 servings.
Originally published as Rhubarb Pork Chop Casserole in Cooking for 2 Summer 2009, p27

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed May. 19, 2014

"The tartness of the rhubarb, chewiness of the pork and crunchiness of the bread crumbs made a very enticing combination."

Reviewed Sep. 26, 2011

"After making this I purchased more rhubarb and blanched and froze more so that I can make it all winter long. We love it that much."

Reviewed Jan. 31, 2010

"These were so good!!!"

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