Pork Skillet Recipe
Pork Skillet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.

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. Yield: 2 servings.
Originally published as Rhubarb Pork Chop Casserole in Cooking for 2 Summer 2009, p27

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. Uncover; sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until pork is tender. Yield: 2 servings.
Originally published as Rhubarb Pork Chop Casserole in Cooking for 2 Summer 2009, p27

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPork Skillet

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
muffbear74 User ID: 209131 180515
Reviewed May. 19, 2014

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

MY REVIEW
bjsilve0 User ID: 172187 163494
Reviewed 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."

MY REVIEW
daisey5 User ID: 146806 182377
Reviewed Jan. 31, 2010

"These were so good!!!"

Loading Image