| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Casserole, Meat pork |
4 |
Servings |
INGREDIENTS
| 4 |
|
Pork loin chops, 3/4 inch thick |
| 1 |
tb |
Cooking oil |
|
|
Salt and pepper to taste |
| 3 |
c |
Soft bread crumbs |
| 3 |
c |
Sliced fresh or frozen rhubarb, 1 inch pieces |
| 1/2 |
c |
Packed brown sugar |
| 1/4 |
c |
All-purpose flour |
| 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
Posted to Bakery Shoppe Digest147 by Bill <thelma@pipeline.com> on Jul 06,
1997
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