• 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

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.