Title: Rhubarb Pork Chop Casserole
Categories: Casserole Pork
Yield: 4 Servings

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