Pork Chops And Rhubarb Casserole Recipe

Name: Pork Chops And Rhubarb Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pork chops, 1 inch thick; 1 Tbsp. oil; 1 Tbsp. butter; salt and pepper to taste; 2 c. fine fresh bread crumbs; 1/2 c. sugar; 1/2 c. brown sugar; 6 c. thinly sliced rhubarb; 3 Tbsp. flour; 1/2 tsp. cinnamon; 1/4 tsp. salt

Servings: persons

6 pork chops, 1 inch thick
1 Tbsp. oil
1 Tbsp. butter
salt and pepper to taste
2 c. fine fresh bread crumbs
1/2 c. sugar
1/2 c. brown sugar
6 c. thinly sliced rhubarb
3 Tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. salt

1
Heat oven to 350u00b0.
2
Trim fat from chops.
3
In heavy skillet, brown chops in oil and butter and season with salt and pepper to taste.
4
Set chops aside then pour in any pan drippings over the bread crumbs, mixing with a fork.
5
Combine remaining ingredients. Butter a shallow casserole large enough to arrange chops in one layer.
6
Sprinkle bottom of casserole dish with half of bread crumbs then cover with half of the rhubarb mixture.
7
Place chops on top then layer the rest of the rhubarb.
8
Cover casserole and bake 40 minutes.
9
Remove cover, top with rest of bread crumbs and bake another 10 minutes.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 pork chops, 1 inch thick, 1 Tbsp. oil, 1 Tbsp. butter, salt and pepper to taste, and more.

Yes, Pork Chops And Rhubarb Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Chops And Rhubarb Casserole

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