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    You are in: Home / Recipes / Shedden Rhubarb Festival Pork Chops Recipe
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    Shedden Rhubarb Festival Pork Chops

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Olha's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F In large heavy skillet, heat oil over medium high heat.
    2. 2
      Add pork chops; cook for 2 minutes on each side, until lightly browned.
    3. 3
      Remove chops from skillet; set aside.
    4. 4
      Add butter to skillet; melt over medium heat, stirring to combine with pan drippings and scraping up any brown bits from bottom of skillet.
    5. 5
      Remove skillet from heat; stir in bread crumbs until well combined.
    6. 6
      Set aside 1/2 cup bread crumb mixture; sprinkle remaining bread-crumb mixture over base of 13 by 9 inch baking dish.
    7. 7
      In medium bowl, stir together rhubarb, sugar, flour and cinnamon until well combined.
    8. 8
      Spoon half of rhubarb mixture over bread crumbs in baking dish.
    9. 9
      Arrange chops on top of rhubarb mixture; sprinkle with salt and pepper.
    10. 10
      Top evenly with remaining rhubarb mixture.
    11. 11
      Bake, covered, for 45 minutes.
    12. 12
      Sprinkle reserved bread-crumb mixture over chops; bake, uncovered, for 10 to 15 minutes, until chops are tender and bread crumbs are golden brown.

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    Nutritional Facts for Shedden Rhubarb Festival Pork Chops

    Serving Size: 1 (357 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 540.2
     
    Calories from Fat 225
    41%
    Total Fat 25.0 g
    38%
    Saturated Fat 10.4 g
    52%
    Cholesterol 94.2 mg
    31%
    Sodium 461.9 mg
    19%
    Total Carbohydrate 51.6 g
    17%
    Dietary Fiber 2.8 g
    11%
    Sugars 28.7 g
    114%
    Protein 27.1 g
    54%

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