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Rhubarb Pork Chop Casserole

Servings: 44 (3/4-inch thick) pork loin chops
1 tablespoon vegetable oil
Salt and pepper to taste
3 cups soft bread crumbs
3 cups sliced fresh or frozen rhubarb, 1-inch pieces
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamonIn 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-inch 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.

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