Recipe - Rhubarb Pork Chop Casserole - Country Woman

4 Pork loin chops, Three fourths inch
thick
1 tablespoon Cooking oil
Salt and pepper to taste
3 cup Soft bread crumbs
3 cup Sliced fresh or frozen
rhubarb, 1 inch pieces
One half cup Packed brown sugar
One fourth cup Allpurpose flour
1 teaspoon Ground cinnamon

In a large skillet, brown pork chops in oil and season with salt and
pepper. Remove to a warm platter. Mix One fourth cup pan drippings with bread
crumbs. Reserve One half 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 3045
minutes. Remove foil. Sprinkle with reserved bread crumbs. Bake 1015
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

Posted to Bakery Shoppe Digest147 by Bill thelma@pipeline.com on Jul 06,
1997