Rhubarb Pork Chop Casserole

Rhubarb Pork Chop Casserole


(5 votes) 3 5

Try this simple and unconventional use of rhubarb and you'll be hooked.

Shared by


  • 4 (3/4-inch thick) pork loin chops
  • 1 Tbs. vegetable 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 tsp. ground cinnamon

Our Readers Also Loved


In a large skillet, brown pork chops in oil and season with salt and pepper. Remove to a warm platter. Mix 1/4 C. pan drippings with bread crumbs. Reserve 1/2 C.; sprinkle remaining crumbs into a 13 x 9-inch 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.

Reviews (3)

  • Found this recipe somewhere else, Reminisce, I think. It really is very good. Need a little less rhubarb and bread though, too much sauce.

    Flag as inappropriate nancya  |  February 16, 2009

  • This was delicious! I used Splenda brown sugar blend in place of regular brown sugar and used olive oil to save calories. Wonderful company dish!

    Flag as inappropriate  |  September 20, 2008

  • This sounds delicious. I like anything made with rhubarb and have tons of it. Can't wait to try it.

    Flag as inappropriate gramadar1  |  June 25, 2008

Around The Web