Pork Chops and Rhubarb Dressing

• 12 teaspoon dried rosemary
• 34 teaspoon salt
• 18 teaspoon black pepper
• 6 pork loin chops, 1 inch thick
• 2 tablespoons vegetable oil
• 34 cup brown sugar, packed
• 4 slices firm textured bread, cut into 1/2-inch cubes
• 12 teaspoon ground cinnamon
• 14 teaspoon ground allspice
• 4 cups chopped rhubarb
• 3 tablespoons flour

1. Mix rosemary, salt and pepper; rub into pork chops.
2. Heat oil in a skillet and brown chops on both sides.
3. Set skillet and chops aside.
4. Stir together brown sugar, bread cubes, cinnamon, allspice, rhubarb and flour.
5. Spread half of dressing in a greased 9x13-inch baking dish.
6. Arrange chops on top.
7. Combine drippings in skillet with water to make 3 tablespoons and spoon over chops.
8. Top with remaining dressing.
9. Cover.
10. Bake at 350 degrees for 45 minutes.
11. Uncover and bake 15 minutes longer or until tender.

rosemary, salt, black pepper, pork loin chops, vegetable oil, brown sugar, bread, ground cinnamon, ground allspice, rhubarb, flour

Taken from www.food.com/recipe/pork-chops-and-rhubarb-dressing-28218 (may not work)