Name: Pork Chops With Rhubarb Stuffing
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 casserole, 4 serving(s)
Ingredients: 4 bone in pork chops (standard thickness); 1/4 teaspoon dried rosemary, crushed; 1 teaspoon salt; pepper; 2 tablespoons oil; 6 cups rhubarb, 1/2 ' pieces; 4 slices bread, cut in 1/2-inch cubes; 2/3 cup brown sugar; 3 tablespoons flour; 1/2 teaspoon cinnamon; 1/4 teaspoon allspice

1

Recipe by Mrs H

1

Person talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

I ate this one sunny aftertnoon in my neighbor's back yard. It has become the 'first of the rhubarb' recipe every year for the last 15!! Easy and unique and yummy.

Ready In:: 1hr 20mins
Serves:
Yields:
Units:

1

Person talking

Join In Now Join the conversation!

ingredients

4 bone in pork chops (standard thickness)
¹⁄₄ teaspoon dried rosemary, crushed
1 teaspoon salt
pepper
2 tablespoons oil
Stuffing
6 cups rhubarb, 1/2 ' pieces
4 slices bread, cut in 1/2-inch cubes
²⁄₃ cup brown sugar
3 tablespoons flour
¹⁄₂ teaspoon cinnamon
¹⁄₄ teaspoon allspice

directions

Combine rosemary, salt&pepper and sprinkle on pork chops.
Brown in oil, set aside. Make sure you have 1 Tbsp of drippings left adding some water if needed.
Stir together all the stuffing ingredients.
Grease a casserole dish that will hold chops in a single layer. Spoon half stuffing in, top with pork chops and then the remaining stuffing. Drizzle with reserved drippings and cover.
Bake in a 350 oven for 45 minutes. Uncover and bake an additional 15 minutes ot till chops are tender.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Mrs H

Contributor

@Mrs H

Contributor

"I ate this one sunny aftertnoon in my neighbor's back yard. It has become the 'first of the rhubarb' recipe every year for the last 15!! Easy and unique and yummy."

recipes

5

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by AubreyV06

7/12/2009

soo soo good!! :)

Reply
creation by Mrs H

7/23/2008

I ate this one sunny aftertnoon in my neighbor's back yard. It has become the 'first of the rhubarb' recipe every year for the last 15!! Easy and unique and yummy.