Pork Skillet

Name: Pork Skillet
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
Ingredients: 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

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

Ingredients

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

Directions

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.

Nutrition Facts

1 each: 464 calories, 13g fat (4g saturated fat), 86mg cholesterol, 417mg sodium, 52g carbohydrate (29g sugars, 3g fiber), 34g protein.

Originally published as Rhubarb Pork Chop Casserole in Cooking for 2 Summer 2009

Reviews

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Average Rating:

muffbear74

May 19, 2014

The tartness of the rhubarb, chewiness of the pork and crunchiness of the bread crumbs made a very enticing combination.
bjsilve0

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.
daisey5

Jan 31, 2010

These were so good!!!