---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Rhubarb Pork Chop Casserole
  Categories: Casseroles, Pork/ham
       Yield: 4 servings
  
       4    Pork loin chops, 3/4 inch           3 c  Sliced fresh or frozen
            -thick                                   -rhubarb, 1 inch pieces
       1 tb Cooking oil                       1/2 c  Packed brown sugar
            Salt and pepper to taste          1/4 c  All-purpose flour
       3 c  Soft bread crumbs                   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. Yield: 4 servings.
   
   SOURCE: *Jeanie Castor, Decatur, IL, Country Woman Magazine Mar/Apr 93
   POSTED BY: Jim Bodle 5/93
  
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