Rhubarb Pork Chop Casserole Recipe
2 bone-in pork loin chops (7 ounces each)
(I sliced a 1 pound boneless pork loin into 1 1/4 -inch slices = approximately 4 slices)
1 1/2 t canola oil
1/8 t salt
1/8 t pepper
1 1/4 cups soft bread crumbs (used panko)
1 1/2 cups sliced fresh or frozen rhubarb (1-inch pieces)
1/4 cup packed brown sugar
2 T all-purpose flour
1/2 t ground cinnamon
In a large skillet, brown pork chops in oil; sprinkle with salt and pepper. Remove and keep warm. Mix pan dripping with bread crumbs. Reserve 1/4 cup; sprinkle remaining crumbs into an 8-in. square baking dish.
Combine 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 350 for 30 minutes.
Uncover; sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until pork reaches 160 (when tested with a thermometer).
(NOTE: I put remaining crumbs on right away & never uncovered. I baked for a total of 45 minutes to an hour).
Serves: 4 (since I had sliced up a loin into 1 1/4 inch slices)
I served with cheesy garlic mashed potatoes and green beans.