PORK SKILLET

Pork Skillet image

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

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 9

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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

Steps:

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 : Calories 464 calories, Fat 13g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 417mg sodium, Carbohydrate 52g carbohydrate (29g sugars, Fiber 3g fiber), Protein 34g protein.

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