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Pork Chops With Rhubarb Dressing

Chef.Foodie's picture
  Dry rosemary 1⁄8 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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