Rhubarb Pork Chop Casserole
- 4 boneless pork loin chops (3/4 inches thick and 4 ounces each)
- 1 tablespoon canola oil
- Salt and pepper to taste
- 2 tablespoons butter
- 3 cups soft bread crumbs
- 3 cups sliced fresh or frozen rhubarb (1-inch pieces)
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- In a large skillet, brown pork chops in oil; sprinkle with salt and pepper. Remove and keep warm. Add butter to the drippings to melt; mix with bread crumbs. Remove from heat.
- In a large bowl, combine the rhubarb, sugar, flour and cinnamon; spoon into a greased 11x7-in. baking dish. Sprinkle crumbs over top.
- Cover with foil and bake at 350u0b0 for 25-30 minutes. Remove foil. Arrange pork chops on top. Bake, uncovered, until heated through, 10-15 minutes.
pork loin chops, canola oil, salt, butter, bread crumbs, frozen rhubarb, brown sugar, allpurpose, ground cinnamon
Taken from www.tasteofhome.com/recipes/rhubarb-pork-chop-casserole/ (may not work)