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Rhubarb Pork Chop Bake

By: Edie DeSpain

"True, it's a little unusual to combine rhubarb with meat in an entree, but my family loves this recipe! It was created by my mother in an effort to use abundant rhubarb from our farm garden. I'm sure you'll enjoy it, too! -Edie deSpain Logon, Utah"

Rate/Review | Read Reviews (35)

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 pork loin chops, cut about 3/4 inch thick
2 tablespoons vegetable oil
1 1/2 teaspoons minced fresh rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups chopped fresh or frozen rhubarb (1/2-inch pieces)
4 slices day old bread, crusts removed and cubed
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Directions

In a large skillet, brown pork chops in oil. Sprinkle with rosemary, salt and pepper. In a bowl, combine the rhubarb, bread cubes, brown sugar, flour, cinnamon and allspice.
Place half of the rhubarb mixture in a greased 11-in. x 7-in. x 2-in. baking dish. Top with chops and remaining rhubarb mixture. Cover and bake at 350 degrees F for 30-35 minutes. Uncover; bake 10 minutes longer or until juices run clear.