Rhubarb Pork Chop Casserole

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Title: Rhubarb Pork Chop Casserole
Categories: Casseroles, Pork/ham
Yield: 4 servings

4 Pork loin chops, 3/4 inch 3 c Sliced fresh or frozen
-thick -rhubarb, 1 inch pieces
1 tb Cooking oil 1/2 c Packed brown sugar
Salt and pepper to taste 1/4 c All-purpose flour
3 c Soft bread crumbs 1 ts Ground cinnamon

In a large skillet, brown pork chops in oil and season with salt and
pepper. Remove to a warm platter. Mix 1/4 cup pan drippings with bread
crumbs. Reserve 1/2 cup; sprinkle remaining crumbs into a 13" x 9" x 2"
baking dish. Combine rhubarb, sugar, flour and cinnamon; spoon half over
the bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb
mixture over chops. Cover with foil and bake at 350 degrees for 30-45
minutes. Remove foil. Sprinkle with reserved bread crumbs. Bake 10-15
minutes longer or until chops test done. Yield: 4 servings.

SOURCE: *Jeanie Castor, Decatur, IL, Country Woman Magazine Mar/Apr 93
POSTED BY: Jim Bodle 5/93

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