How To make Rhubarb Pork Chop Casserole
4 Pork loin chops, 3/4 inch
-thick 1 tb Cooking oil
Salt and pepper to taste 3 c Soft bread crumbs
3 c Sliced fresh or frozen
-rhubarb, 1 inch pieces 1/2 c Packed brown sugar
1/4 c All-purpose flour
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.
How To make Rhubarb Pork Chop Casserole's Videos
Rhubarb Crumble Squares | Abel & Cole
Delicately sweet and tangy rhubarb is a perfect match for the buttery shortbread base and nutty streusel topping. We only get fresh organic rhubarb for a short time every year so we recommend adding it to your order now. You can order all the ingredients here: Full recipe below.
It'll take
Prep: 20 mins / Cook: 40 mins
Ingredients
8 stalks of rhubarb, sliced into 2cm hunks
3-4 tbsp caster sugar (for the rhubarb)
1/2 vanilla pod (optional)
250g plain white flour
125g caster sugar
125g butter
a pinch of sea salt
2cm chunk of fresh ginger, peeled and grated
A large handful of almonds, roughly chopped
1. Preheat the oven to 190°C.
2. Warm a saucepan. Mix the rhubarb, sugar and vanilla. Pop into the warm saucepan - warming it first means the sugar melts quicker. After a few seconds, sprinkle in 2-3 tbsp of water. Stir.
3. Let it simmer until it becomes a soft compote with soft chunks of rhubarb going through it. Add more water as it cooks, if needed. Taste and add more sugar, too, if need be. Set rhubarb aside to cool. 4. Add the flour, ginger, sugar, salt and butter to your food processor and pulse until the mixture resembles breadcrumbs.
5. Transfer half of the mix to the bowl. Fold in the almonds. This is the crumble topping.
6. Whizz the rest of the mixture left in the food processor until it forms a ball. Add a tablespoon or so of water, if needed, to help bring it together. You don't want it wet but it should come together nicely, like a shortbread dough. Tip into the cake tin (line it with parchment paper first if it doesn't have a removable base). Using the palm of your hand, press the pastry-like dough into the base.
7. Bake the bottom shortbread layer for 15 mins, until golden. Let it cool a little. Then spread the rhubarb compote over it. Scatter the crumble topping evenly over it. Return to the oven and bake for about 25 mins, until crispy and golden.
8. Cool completely before cutting into it (this is the hard bit: waiting!).
9. Absolutely gorgeous served with a dollop of crème fraîche (in the garden... on a sunny afternoon!).
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Want something that is oh so simple to prepare yet is mouth-watering tender! Pork that just falls apart on your fork - you know, the stuff you see in restaurants and food stalls. Bet you think you could never get yours to look like that! Well, you can.
JOIN THE FAMILY!
Follow @BrothersCider on Facebook, Instagram and Twitter.
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Gordon Shows how to make a spiced Pork chop with crushed sweet potato.
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Taking a cue from the classic pairing of pork chops and applesauce, this skillet dinner combines sauteed pork, apple slices, rhubarb cubes, and a flavorful brothy sauce.
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