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Rhubarb Pork Chop Casserole

Total Time

Prep: 20 min. Bake: 40 min.


4 servings

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
Rhubarb Pork Chop Casserole Recipe photo by Taste of Home


  • 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.

Nutrition 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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  • Nancy
    Jun 16, 2019

    Made this with Splenda Brown sugar and coconut flour it turned out phenomenal!

  • deb9962
    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!

  • jpdakine
    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.

  • Pitagal
    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
    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
    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
    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!!!

  • tommypoo
    Jun 12, 2009

    No comment left

  • Sue Swensen
    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.