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

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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.
Recommended: Your March Meal Plan
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 4 servings


  • 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 each: 407 calories, 11g fat (3g saturated fat), 54mg cholesterol, 197mg sodium, 51g carbohydrate (31g sugars, 3g fiber), 25g protein.


  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

Medium-Bodied White Wine

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

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Pitagal User ID: 505451 228025
Reviewed Jun. 16, 2015

"Had this last night for dinner with out-of-town guests. We all love rhubarb, but never had a rhubarb recipe that wasn't a dessert, so this was unique. We all loved it! Served it with Bavarian Style Sauerkraut and Hot German Potato salad. Next time, I would add some chopped onion to this recipe, as I think it would be even more tasty that way. Will be passing this on to family and friends who also love rhubarb."

bjsilve0 User ID: 172187 13812
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."

tayer User ID: 4671670 12047
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"

cherylhof User ID: 2649320 12618
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!!!"

Sue Swensen User ID: 635103 37000
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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