Pork Chops And Rhubarb Casserole

• 6 pork chops, 1 inch thick
• 1 Tbsp. oil
• 1 Tbsp. butter
• salt and pepper to taste
• 2 c. fine fresh bread crumbs
• 1/2 c. sugar
• 1/2 c. brown sugar
• 6 c. thinly sliced rhubarb
• 3 Tbsp. flour
• 1/2 tsp. cinnamon
• 1/4 tsp. salt

1. Heat oven to 350u0b0.
2. Trim fat from chops.
3. In heavy skillet, brown chops in oil and butter and season with salt and pepper to taste.
4. Set chops aside then pour in any pan drippings over the bread crumbs, mixing with a fork.
5. Combine remaining ingredients. Butter a shallow casserole large enough to arrange chops in one layer.
6. Sprinkle bottom of casserole dish with half of bread crumbs then cover with half of the rhubarb mixture.
7. Place chops on top then layer the rest of the rhubarb.
8. Cover casserole and bake 40 minutes.
9. Remove cover, top with rest of bread crumbs and bake another 10 minutes.
10. Serves 6.

pork chops, oil, butter, salt, bread crumbs, sugar, brown sugar, rhubarb, flour, cinnamon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805636 (may not work)