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Rhubarb Pork Chop Casserole Recipe
Rhubarb Pork Chop Casserole Recipe photo by Taste of Home

Rhubarb Pork Chop Casserole Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 4 servings

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

Nutritional Facts

1 serving (1 each) equals 407 calories, 11 g fat (3 g saturated fat), 54 mg cholesterol, 197 mg sodium, 51 g carbohydrate, 3 g fiber, 25 g protein.

Directions

  1. 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.
  2. In a large bowl, combine the rhubarb, sugar, flour and cinnamon; spoon half over the bread crumbs.
  3. 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.
Originally published as Rhubarb Pork Chop Casserole in Country Woman March/April 1993, p31

Nutritional Facts

1 serving (1 each) equals 407 calories, 11 g fat (3 g saturated fat), 54 mg cholesterol, 197 mg sodium, 51 g carbohydrate, 3 g fiber, 25 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Rhubarb Pork Chop Casserole

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 13, 2014

Not that great. I used frozen rhubarb and there was a lot of juice when thawed and I did not drain it. The juice from the rhubarb soaked into the cracker mixture and it became lumpy in spots because it was not evenly distributed. When baked the lumps were the consistency of old gummy jelly. Maybe I should have added the juice to the bread crumbs which would have evened it out and left more of a crumb mixture because, as Tayer said in the review below, there weren't enough drippings from the chops. I will try it again because I have more rhubarb in the freezer. I will also cut down on the cinnamon because my other half said it overwhelmed the other flavors.

MY REVIEW
Reviewed Oct. 12, 2012

I cut this in half, since it's just two of us. Next time I would probably add a little apple juice to the pan before adding the bread crumbs - you don't get a lot of drippings with two pork chops! This was just a nice blend of sweet/tart, and the pork didn't dry out, as it sometimes does

MY REVIEW
Reviewed Apr. 28, 2010

We found this recipe right when we had a large harvest of rhubarb. Skeptically, I tried it. YUM! I can't wait for our rhubarb to be ready so I can make it again!!!

MY REVIEW
Reviewed Apr. 2, 2008
MY REVIEW
Reviewed Apr. 2, 2008

This recipe was absolutely delicious. My family and I love rhubarb. We have alot of it growing at our house and I make pie, cobblers, etc., but this recipe was different and we really enjoyed it.

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