Rhubard Pork Chop Casserole

by Shelby
(Portland, Maine)

This recipe is from Taste of Home. It's different and delicious.

Ingredients

* 4 boneless pork loin chops (3/4 inches thick)
* 1 tablespoon olive oil
* Salt and pepper to taste
* 2-1/2 to 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

Directions

* In a large skillet, brown pork chops in oil; sprinkle with salt and pepper. Remove and keep warm. Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup; sprinkle remaining crumbs into a 13-in. x 9-in. baking dish.
* In a large bowl, combine the 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° for 30-45 minutes. Remove foil. Sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until a meat thermometer reaches 160°. Yield: 4 servings.