Rhubarb Pork Chop Casserole Recipe

4.5 7 7
Rhubarb Pork Chop Casserole Recipe
Rhubarb Pork Chop Casserole Recipe photo by Taste of Home
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Rhubarb Pork Chop Casserole Recipe

Read Reviews
4.5 7 7
Publisher Photo
The usual reaction to this casserole is that it’s a nice mix of sweet and tart—and an unusual use of rhubarb! I like rhubarb, but I’m not a dessert person. I always thought pies and cobblers shouldn’t be the only ways to enjoy it. —Jeanie Castor, Decatur, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 4 boneless pork loin chops (3/4 inches thick and 4 ounces each)
  • 1 tablespoon canola oil
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 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

Directions

In a large skillet, brown pork chops in oil; sprinkle with salt and pepper. Remove and keep warm. Add butter to the drippings to melt; mix with bread crumbs. Remove from heat.
In a large bowl, combine the rhubarb, sugar, flour and cinnamon; spoon into a greased 11x7-in. baking dish. Sprinkle crumbs over top.
Cover with foil and bake at 350° for 25-30 minutes. Remove foil. Arrange pork chops on top. Bake, uncovered, until heated through, 10-15 minutes. Yield: 4 servings.
Originally published as Rhubarb Pork Chop Casserole in Country Woman March/April 1993, p31

Nutritional Facts

1 serving: 477 calories, 17g fat (7g saturated fat), 70mg cholesterol, 254mg sodium, 54g carbohydrate (30g sugars, 3g fiber), 26g protein.

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  • 4 boneless pork loin chops (3/4 inches thick and 4 ounces each)
  • 1 tablespoon canola oil
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 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
  1. In a large skillet, brown pork chops in oil; sprinkle with salt and pepper. Remove and keep warm. Add butter to the drippings to melt; mix with bread crumbs. Remove from heat.
  2. In a large bowl, combine the rhubarb, sugar, flour and cinnamon; spoon into a greased 11x7-in. baking dish. Sprinkle crumbs over top.
  3. Cover with foil and bake at 350° for 25-30 minutes. Remove foil. Arrange pork chops on top. Bake, uncovered, until heated through, 10-15 minutes. Yield: 4 servings.
Originally published as Rhubarb Pork Chop Casserole in Country Woman March/April 1993, p31

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Reviews forRhubarb Pork Chop Casserole

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MY REVIEW
deb9962 User ID: 6353234 286434
Reviewed Apr. 10, 2018

"We loved this recipe! a new and unique way to use rhubarb! The only thing I would do different is add more liquid to the bread crumbs. I used frozen rhubarb, I thawed it & drained it in a colander so it was to soupy. We'll be making this again!"

MY REVIEW
jpdakine User ID: 4580757 286393
Reviewed Apr. 9, 2018

"This is an unusual combo of flavors and is delicious. After reading prior comments, I added white wine to the pan to moisten the breadcrumbs. I didn't have enough breadcrumbs so I added 1/2 cup spicy panko that gave a hint of heat to the overall dish. Yum. This dish would also be good with chicken."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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!!!"

MY REVIEW
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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