Rhubarb and Pork Chop Casserole is a traditional British recipe for a classic stew of pork loin chops, breadcrumbs and rhubarb cooked in a casserole dish. The full recipe is presented here and I hope you enjoy this classic British version of: Rhubarb and Pork Chop Casserole.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Although it's cooked like a fruit and is typically used in sweet dishes rhubarb is actually a vegetable (being he stem of a plant). This wonderful dish treats rhubarb like the vegetable it is, using it as the basis for a casserole. Rhubarb, being tart, actually complements the inherent sweetness of pork very well.
Ingredients:
4 pork loin chops (about 2cm thick), trimmed
300g soft breadcrumbs
80g soft brown sugar
40g plain flour
1/2 tsp ground cinnamon
450g rhubarb (with skin left on) sliced into 3cm lengths
pepper, to taste
Method:
Add a little oil to a frying pan and fry the pork chops until golden. Season with pepper and set aside to keep warm. Add water to the pan to make any drippings up to 60 mil and combine this with the breadcrumbs. Reserve 80g and sprinkle the remaining onto the base of an oiled baking dish (about 30 x 22 x 5cm).
Mix together the sugar, flour, cinnamon and rhubarb. Spoon half this mixture over the breadcrumbs in the baking dish then arrange the pork chops on top. Spoon the remaining rhubarb mixture on top hen cover with a lid or foil and place in an oven pre-heated to 180°C (350°F/Gas Mark 4). Bake for about 40 minutes then uncover and sprinkle the remaining breadcrumbs on top.
Return to the oven and bake for a further 15 minutes before serving.
