Rhubarb Pork Chop Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The usual reaction to this casserole is that it's a nice mix of sweet and tartand a quite unusual use of rhubarb! I like rhubarb, but I'm not a dessert person. So I always though there should be more to it than pies and cobblers. Ingredients:
4 boneless pork loin chops (3/4 inches thick and 4 ounces each) |
1 tablespoon canola oil |
salt and pepper to taste |
2-1/2 to 3 cups soft bread crumbs |
3 cups sliced fresh or frozen rhubarb (1-inch pieces) |
1/2 cup packed brown sugar |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
Directions:
1. In a large skillet, brown pork chops in oil; sprinkle with salt and pepper. Remove and keep warm. Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup; sprinkle remaining crumbs into a 13-in. x 9-in. baking dish.
2. In a large bowl, combine the rhubarb, sugar, flour and cinnamon; spoon half over the bread crumbs.
3. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover with foil and bake at 350° for 30-45 minutes. Remove foil. Sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until a meat thermometer reaches 160°. Yield: 4 servings.
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