Skip to main navigation.

Rhubarb Pork Chop Casserole

Contributed By: Cora Krob of Superior, WI      Serves approximately four 


1 T. corn oil
4 pork loin chops, 3/4 inch thick, season to taste with salt and ground black pepper
3 c. soft bread crumbs
3 c. fresh rhubarb, cut into 1 inch pieces
1/2 c. brown sugar
1/4 c. all-purpose flour
3/4 tsp. ground cinnamon

Preparation Instructions:

Preheat oven to 350 degrees. Heat corn oil in a large skillet. Add pork chops; brown on both sides. Remove from skillet; set aside. Mix 1/4 cup pan drippings with bread crumbs; reserve 1/2 cup. Spoon remaining crumbs into a 9"x13" glass baking dish.

Mix rhubarb, sugar, flour and cinnamon in a bowl; spoon half over bread crumbs. Place pork chops on top. Spoon remaining rhubarb mixture over chops. Cover with foil, and bake 30-45 minutes. Remove foil. Sprinkle with reserved bread crumbs. Continue baking 15 minutes or until pork chops test done.

Return to Recipe Index


Powered by Touchstone Energy Cooperatives Logo
Show it and save with the Co-op Connections Card. We accept Visa, MasterCard, American Express Together We Save