Pork Chops With Rhubarb Dressing |
| Name: |
Tracy Stull |
| Base: |
Kadena AFB, Japan |
| Recipe: |
Pork Chops With Rhubarb Dressing
1/2 t dried rosemary
3/4 t salt
1/8 t pepper
6 pork loin or shoulder chops, cut 1" thick
2 T salad oil
1/2 to 3/4 c frimly packed brown sugar
4 slices firm-textured bread, cut into 1/2" cubes
1/2 t ground cinnamon
1/4 t ground allspice
4 c fresh rhubarb, cut into 1/2" pieces
3 T all-purpose flour
Preheat oven to 350°F.
Mix together rosemary, salt and pepper; sprinkle evenly over pork chops on both sides. Heat the oil in a frying pan over medium-high heat. Add chops and brown on both sides; set aside with drippings.
Stir together remaining ingredients. Spread half of this dressing in a greased 9" x 13" baking dish. Arrange chops on top. Spoon over 3 T of drippings (adding water if needed to make this amount). Top with remaining dressing. Cover. Bake for 45 minutes. Then uncover and bake 15 minutes longer or until tender.
Serves 6
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