Shedden Rhubarb Festival Pork Chops
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon canola oil or 1 tablespoon corn oil
- 4 center-cut pork chops or 4 butt pork chops, 3/4 inch thick
- 3 tablespoons butter
- 2 1⁄2 cups soft breadcrumbs
- 3 cups sliced rhubarb, trimmed (about 3/4 lb)
- 1⁄2 cup packed brown sugar
- 1⁄4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
directions
- Preheat oven to 350°F In large heavy skillet, heat oil over medium high heat.
- Add pork chops; cook for 2 minutes on each side, until lightly browned.
- Remove chops from skillet; set aside.
- Add butter to skillet; melt over medium heat, stirring to combine with pan drippings and scraping up any brown bits from bottom of skillet.
- Remove skillet from heat; stir in bread crumbs until well combined.
- Set aside 1/2 cup bread crumb mixture; sprinkle remaining bread-crumb mixture over base of 13 by 9 inch baking dish.
- In medium bowl, stir together rhubarb, sugar, flour and cinnamon until well combined.
- Spoon half of rhubarb mixture over bread crumbs in baking dish.
- Arrange chops on top of rhubarb mixture; sprinkle with salt and pepper.
- Top evenly with remaining rhubarb mixture.
- Bake, covered, for 45 minutes.
- Sprinkle reserved bread-crumb mixture over chops; bake, uncovered, for 10 to 15 minutes, until chops are tender and bread crumbs are golden brown.
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RECIPE SUBMITTED BY
Olha7397
Canada