Pork Chops with Rhubarb Pan Dressing

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Quick Facts:

Serves 4


2 cups (8 ounces) fresh rhubarb, cut into bite-size pieces
2 cups bite-size pieces of country-style bread
½ cup packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon dry mustard
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
4 bone-in pork loin chops (each about 9 ounces)
1 tablespoon vegetable oil
1 tablespoon unsalted butter

Recipe Description:

Shared by permission of Sheri Castle from Rhubarb (Short Stack Editions, April 2016).

Apples and pork might be a classic duo, but no apple can hold a candle to rhubarb in this dish.
Even though rhubarb mellows when cooked, it remains interesting and flavorful. The delicious juices from the roasting pork and rhubarb mingle with the aromatic spices to flavor the bread, making the dressing a little crisp and sticky on the edges and tender in the center. This homey, filling one-dish dinner is ready to serve in under an hour.


Preheat the oven to 350°.

Stir together the rhubarb, breadcrumbs, brown sugar, cinnamon, allspice, mustard, rosemary, ½ teaspoon of the salt and ¼ teaspoon of the pepper in a large bowl.

Season the pork chops with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Heat the oil and butter in a large skillet (preferably cast-iron) over medium-high heat. Add the pork chops and cook, undisturbed, until browned on the bottom, about 3 minutes. (When they’re sufficiently browned, they’ll release from the pan easily.) Turn the chops over and brown the other side.

Spoon the rhubarb mixture around the chops. (If your skillet won’t hold the chops and all the dressing, transfer them to a buttered shallow baking dish.)

Cover the skillet tightly with foil and transfer to the oven; bake for 20 minutes. Uncover and continue baking until an instant-read thermometer inserted into the center of a chop registers 145°, about 10 minutes longer. Let rest for 5 minutes before serving warm.

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