From The New Southern Garden Cookbook
By Sheri Castle
This is an old farm family recipe that has nearly faded into obscurity. That's a shame. The spiced tangy flavor of the rosy rhubarb tastes so good with pork, and the homey, filling meal is ready to serve in under an hour.
Vegetable oil spray
2 cups trimmed rhubard, cut into 1/2-inch pieces
4 thick slices of bread, torn into fairly small crumbs (about 2 cups)
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon dry mustard
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt, divided
1/2 teaspoon ground balck pepper, divided
4 boneless pork loin chops, about 3/4-inch thick
1 tablespoon vegetable oil
1 tablespoon butter
1. Preheat the oven to 350°F. Mist the inside of a 2-quart baking dish with the spray; set aside.
2. Stir together the rhubarb, bread crumbs, brown sugar, cinnamon, allspice, mustard, and rosemary, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large bowl. Spoon about three-quarters of the rhubarb mixture into the prepared baking dish.
3. Season the pork chops with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat the oil and butter in a large skillet over medium-high heat. Add the pork chops and cook undisturbed until they are browned on the bottom, about 3 minutes. When they are sufficiently browned, they will release from the pan easily without tugging or tearing. Turn the chops with tongs and brown the other side. Place the chops on top of the rhubarb mixture in the baking dish. Sprinkle the remaining rhubarb mixture over the chops.
4. Cover and bake for 20 minutes. Uncover and continue baking until the pork registers 150°F on a thermometer inserted into the center and the juices run clear when pricked with the tip of a knife. Serve warm.