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Title: Rhubarb Pork Chop Casserole - Country Woman Categories: Casserole, Meat pork Yield: 4 Servings 4 Pork loin chops, 3/4 inch -thick 1 tb Cooking oil Salt and pepper to taste 3 c Soft bread crumbs 3 c Sliced fresh or frozen -rhubarb, 1 inch pieces 1/2 c Packed brown sugar 1/4 c All-purpose flour 1 ts Ground cinnamon In a large skillet, brown pork chops in oil and season with salt and pepper. Remove to a warm platter. Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup; sprinkle remaining crumbs into a 13" x 9" x 2" baking dish. Combine rhubarb, sugar, flour and cinnamon; spoon half over the bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover with foil and bake at 350 degrees for 30-45 minutes. Remove foil. Sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until chops test done. Yield: 4 servings. SOURCE: *Jeanie Castor, Decatur, IL, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93 Posted to Bakery Shoppe Digest147 by Bill 1997 |