Rhubarb Pork Chop Casserole
A comforting casserole blending tender pork chops with tart rhubarb, sweet spices, and crunchy bread crumbs, perfect for family dinners and seasonal gatherings.
Ingredients
Instructions
- Brown the pork chops in oil.
- Mix 1/4 cup of pan drippings with bread crumbs.
- Save 1/2 cup of the bread crumbs for topping.
- Sprinkle the remaining bread crumbs into a 13 x 9 x 2-inch baking dish.
- Combine sliced rhubarb, brown sugar, flour, and cinnamon. Spoon half of this mixture over the bread crumbs in the dish.
- Arrange the pork chops on top of the rhubarb mixture.
- Spoon the remaining rhubarb mixture over the pork chops.
- Cover the dish and bake at 350°F for 30 to 45 minutes.
- Sprinkle the reserved bread crumbs over the casserole before serving.
Tips & Substitutions
For a twist on flavor, consider using maple syrup instead of brown sugar for a unique sweetness. If you don't have soft bread crumbs, you can substitute with crushed crackers or even cooked rice for a different texture. Ensure the pork chops are browned well to enhance the dish's depth. This casserole can also be made with chicken for a different protein option.
Serving Suggestions
This casserole pairs beautifully with a simple green salad or steamed vegetables for a complete meal. For a heartier side, consider serving with Southern Style Scalloped Potatoes. A dollop of yogurt or sour cream on top can also add a creamy contrast to the dish’s flavors.
Storage & Reheating
Leftovers should be cooled to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F until heated through, about 20 minutes. You can also microwave individual portions for quicker serving.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Pork Chop Casserole contains roughly 1221 calories, with 55g protein, 168g carbohydrates, and 36g fat. It is an excellent source of protein (111% of the Daily Value), iron (32% of the Daily Value), and potassium (22% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 725mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb in this recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw and drain any excess moisture before mixing it with the other ingredients to prevent the casserole from becoming too watery.
What can I substitute for pork chops?
If you're looking for a substitute, boneless chicken thighs or turkey cutlets work well in this recipe. They will absorb the flavors of the casserole similarly to pork, making for a delicious alternative.
How do I know when the casserole is done baking?
The casserole is done when the pork chops are cooked through and reach an internal temperature of 145°F. You can also check that the rhubarb is tender and the bread crumbs are golden brown and crispy on top.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).