- 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
- 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.
Reviews forRhubarb Pork Chop Casserole
"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!"
"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."
"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."
"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."
"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!!!"
"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."