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
2 ServingsPrep: 10 min. Cook: 45 min.
- 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
- 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.
- 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.
- Uncover; sprinkle with reserved bread crumbs. Bake 10-15 minutes
- longer or until pork is tender. Yield: 2 servings.
Nutritional Facts: 1 serving equals 464 calories, 13 g fat (4 g saturated fat), 86 mg cholesterol, 417 mg sodium,