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Rhubarb pork chop casserole

Yield: 4 servings

Ingredients:

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

Instructions:

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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