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Pork Skillet

This pork casserole is a perfect mix of sweet and tart, and is quite an unusual use of rhubarb. I enjoy rhubarb but I'm not a dessert person, so I like to use it for more than pies and cobblers. —Jeanie Castor, Decatur, Illinois
  • Total Time
    Prep: 10 min. Cook: 45 min.
  • Makes
    2 servings

Ingredients

  • 2 bone-in pork loin chops (7 ounces each)
  • 1-1/2 teaspoons canola oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/4 cups soft bread crumbs
  • 1-1/2 cups sliced fresh or frozen rhubarb (1-inch pieces)
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon

Directions

  • In a large skillet, , cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; sprinkle with salt and pepper. Remove and keep warm. Mix pan drippings with bread crumbs. Reserve 1/4 cup; sprinkle remaining crumbs into an 8-in. square baking dish.
  • Combine the rhubarb, brown sugar, flour and cinnamon; spoon half over the bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover and bake at 325° for 30-35 minutes.
  • Uncover; sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until pork is tender.
Nutrition Facts
1 each: 464 calories, 13g fat (4g saturated fat), 86mg cholesterol, 417mg sodium, 52g carbohydrate (29g sugars, 3g fiber), 34g protein.

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