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Rhubarb Pork Chop Casserole

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Total Time
Prep: 20 min. Bake: 40 min.

By Taste Of Home Editorial Team

Recipe by Jeanie Castor, Decatur, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 15, 2022

The usual reaction to this casserole is that it’s a nice mix of sweet and tart—and an unusual use of rhubarb! I like rhubarb, but I’m not a dessert person. I always thought pies and cobblers shouldn’t be the only ways to enjoy it. —Jeanie Castor, Decatur, Illinois

Soft Bread Crumbs

To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Test Kitchen Approved

Rhubarb Pork Chop Casserole

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Prep Time 20 min
Cook Time 35 min
Yield 4 servings

Ingredients

  • 4 boneless pork loin chops (3/4 inches thick and 4 ounces each)
  • 1 tablespoon canola oil
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 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
Text Ingredients

Directions

  1. In a large skillet, brown pork chops in oil; sprinkle with salt and pepper. Remove and keep warm. Add butter to the drippings to melt; mix with bread crumbs. Remove from heat.
  2. In a large bowl, combine the rhubarb, sugar, flour and cinnamon; spoon into a greased 11x7-in. baking dish. Sprinkle crumbs over top.
  3. Cover with foil and bake at 350° for 25-30 minutes. Remove foil. Arrange pork chops on top. Bake, uncovered, until heated through, 10-15 minutes.

Nutrition Facts

1 serving: 477 calories, 17g fat (7g saturated fat), 70mg cholesterol, 254mg sodium, 54g carbohydrate (30g sugars, 3g fiber), 26g protein.

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