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Pork Skillet

 Pork Skillet
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,

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Pork Skillet (continued)

Nutritional Facts: 52 g carbohydrate, 3 g fiber, 34 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.