Pork Chop Rhubarb Casserole
Pork Chop Rhubarb Casserole recipe
Yield
6 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
pork chops
|
*
|
|
| 3 | cups |
rhubarb
cut up |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | cup |
brown sugar
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| 3 | cups |
bread crumbs
|
|
| ¼ | cup |
all-purpose flour
|
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
|
*
|
| 7.1E+2 | ml |
rhubarb
cut up |
*
|
| 15 | ml |
vegetable oil
|
|
| 118 | ml |
brown sugar
|
*
|
| 5 | ml |
cinnamon
|
|
| 7.1E+2 | ml |
bread crumbs
|
|
| 59 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In skillet, brown pork chops in oil; add salt and pepper.
Remove to platter.
Mix ¼ cup pan drippings with bread crumbs.
Reserve ½ cup.
Sprinkle remaining crumbs into 9x13 inch 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℉ (180℃) for 45 minutes F.
Remove foil, sprinkle remaining crumbs. Bake 15 minutes longer.
