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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. 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 king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
Directions:
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.
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