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
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.