Prep 15 mins
Cook 1 hr
The village of Shedden Southwestern Ontario, celebrates Rosy Rhubarb Days on the second weekend in June. This is one of the many recipes from their fund raising cook book Favourite Rhubarb Recipes contributed by Marilyn Lunn and Nancy Smith. Fresh or frozen rhubarb can be used for the recipe; thaw frozen rhubarb only partially and pat it dry on paper towels before using. The Ontario Harvest Cookbook.
- 1 tablespoon canola oil or 1 tablespoon corn oil
- 4 center-cut pork chops or 4 butt pork chops, 3/4 inch thick
- 3 tablespoons butter
- 2 1⁄2 cups soft breadcrumbs
- 3 cups sliced rhubarb, trimmed (about 3/4 lb)
- 1⁄2 cup packed brown sugar
- 1⁄4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- Preheat oven to 350°F In large heavy skillet, heat oil over medium high heat.
- Add pork chops; cook for 2 minutes on each side, until lightly browned.
- Remove chops from skillet; set aside.
- Add butter to skillet; melt over medium heat, stirring to combine with pan drippings and scraping up any brown bits from bottom of skillet.
- Remove skillet from heat; stir in bread crumbs until well combined.
- Set aside 1/2 cup bread crumb mixture; sprinkle remaining bread-crumb mixture over base of 13 by 9 inch baking dish.
- In medium bowl, stir together rhubarb, sugar, flour and cinnamon until well combined.
- Spoon half of rhubarb mixture over bread crumbs in baking dish.
- Arrange chops on top of rhubarb mixture; sprinkle with salt and pepper.
- Top evenly with remaining rhubarb mixture.
- Bake, covered, for 45 minutes.
- Sprinkle reserved bread-crumb mixture over chops; bake, uncovered, for 10 to 15 minutes, until chops are tender and bread crumbs are golden brown.