Print Recipe

Rhubarb Pork Chop Casserole



  • 4 (3/4-inch thick) pork loin chops
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • 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


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

Servings: 4

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