Pork Chops with Rhubarb Dressing
|Dry rosemary||1⁄8 Teaspoon, crumbled|
|Pork loin chops/Pork shoulder chops||2 , cut 3/4 inch thick|
|Salad oil||1 Tablespoon|
|Firm bread slice||2 , cut into 1/2-inch cubes (Firm Textured Bread Slice Cut Into About 1 3/4 Cups)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Rhubarb||1 Pound, cut into 1/2-inch pieces (About 3 Cup)|
|All purpose flour||1 1⁄2 Tablespoon|
Mix together rosemary, salt, and pepper.
Sprinkle evenly over chops.
Heat oil in a wide frying pan over medium-high heat; add chops and brown on both sides; set aside with drippings.
Stir together bread cubes, brown sugar, cinnamon, allspice, rhubarb, and flour; spread half the mixture in a greased shallow 1 1/2 to 2-quart baking dish.
Arrange chops on top; spoon over 2 tablespoons drippings (add water if necessary, to make this amount); top with remaining rhubarb mixture.
Cover and refrigerate if made ahead.
Bake, covered, in a 350° oven for 45 minutes; then uncover and bake for 15 minutes longer or until pork is fork tender.