---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Rhubarb Pork Chop Casserole
 Categories: Casseroles, Pork/ham
      Yield: 4 servings
 
      4    Pork loin chops, 3/4 inch           3 c  Sliced fresh or frozen
           -thick                                   -rhubarb, 1 inch pieces
      1 tb Cooking oil                       1/2 c  Packed brown sugar
           Salt and pepper to taste          1/4 c  All-purpose flour
      3 c  Soft bread crumbs                   1 ts Ground cinnamon
 
  In a large skillet, brown pork chops in oil and season with salt and
  pepper.  Remove to a warm platter.  Mix 1/4 cup pan drippings with bread
  crumbs.  Reserve 1/2 cup; sprinkle remaining crumbs into a 13" x 9" x 2"
  baking dish.  Combine rhubarb, sugar, flour and cinnamon; spoon half over
  the bread crumbs.  Arrange pork chops on top. Spoon remaining rhubarb
  mixture over chops. Cover with foil and bake at 350 degrees for 30-45
  minutes. Remove foil. Sprinkle with reserved bread crumbs. Bake 10-15
  minutes longer or until chops test done. Yield: 4 servings.
  
  SOURCE: *Jeanie Castor, Decatur, IL, Country Woman Magazine Mar/Apr 93
  POSTED BY: Jim Bodle 5/93
 
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