A balsamic vinegar reduction would be perfect with this.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Rhubarb Pork Chop Casserole
4 pork loin chops (3/4 inch thick)
1 Tbsp. cooking oil
salt and pepper to taste
2-1/2 to 3 cups soft bread crumbs
3 cups fresh or frozen rhubarb (1 inch pieces)
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 tsp. cinnamon
In a large skillet, brown pork chops in oil and season with salt and pepper. Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup. Sprinkle remaining crumbs into a 13×9″ pan.
Combine rhubarb, sugar, flour and cinnamon; spoon half over the bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over the chops. Cover with foil and bake at 350 deg. 30 to 45 minutes. Remove foil. Bake 10 to 15 minutes longer until chops test done.
Four servings.