Best 18 Rhubarb Pork Chop Bake Recipes

PORK CHOPS WITH RHUBARB

Steps:

• In a shallow dish, combine the flour, salt and pepper; add pork chops and turn to coat. In a skillet, melt butter over medium heat. Add pork chops; cook until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. Add the rhubarb, honey and cinnamon to the skillet; cook until rhubarb is tender, about 5 minutes. Serve sauce over pork chops. Sprinkle with parsley.

RHUBARB PORK CHOP CASSEROLE

Steps:

• In a large skillet, brown pork chops in oil; sprinkle with salt and pepper. Remove and keep warm. Add butter to the drippings to melt; mix with bread crumbs. Remove from heat., In a large bowl, combine the rhubarb, sugar, flour and cinnamon; spoon into a greased 11x7-in. baking dish. Sprinkle crumbs over top. , Cover with foil and bake at 350° for 25-30 minutes. Remove foil. Arrange pork chops on top. Bake, uncovered, until heated through, 10-15 minutes.

RHUBARB PORK CHOP BAKE

Steps:

• In a large skillet, cook the chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Sprinkle with rosemary, salt and pepper. Remove from the heat and keep warm., In a large bowl, combine the rhubarb, bread cubes, brown sugar, flour, cinnamon and allspice., Place half of the rhubarb mixture in a greased 11x7-in. baking dish. Top with chops and remaining rhubarb mixture. Cover and bake at 350° for 30-35 minutes. Uncover; bake 10 minutes longer or a thermometer reaches 160°.

PORK CHOPS WITH RHUBARB COMPOTE

Steps:

• Preheat oven to 350°F.
• Pat pork chops dry and season with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over medium-high heat: add pork chops and cook, turning once, until nicely browned, about 2 minutes per side. Transfer to oven and roast until just cooked through, about 8 minutes. Transfer pork chops to a plate and keep warm.
• Meanwhile, heat remaining 2 teaspoons oil in a medium skillet. Add shallots, garlic, ginger and thyme and cook over medium-high heat, stirring, until softened, about 1 minute. Add wine and cook until reduced by half: add balsamic vinegar, maple syrup, chicken stock and rhubarb. Cook until rhubarb has softened 7-8 minutes. Add butter and swirl until melted and well combined, season with salt and pepper.

PORK CHOPS WITH RHUBARB-CHERRY SAUCE

Steps:

• In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.
• In a small saucepan, heat 1 tsp oil over med low heat. Add onion; cook until softened, stirring occasionally.
• To the saucepan, add cherry mixture, rhubarb and sugar; bring to boil. Reduce heat; simmer until rhubarb has softened (5 to 8 minutes) Stir in seasonings. Remove from heat; keep warm.
• Generously season both sides of pork chops with salt and pepper. In a large skillet heat remaining oil over med high heat. Cook pork until browned and cooked through (3 to 4 minutes per side).
• Top with warm sauce.

SKILLET PORK CHOPS WITH RHUBARB SAUCE

Steps:

• Combine the shallot, ginger, orange zest and juice, lemon zest and juice, brown sugar, vinegar, paprika, crushed red pepper and 1/2 teaspoon salt to a small saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute. Reduce the heat to medium-low, add the rhubarb and cook, stirring occasionally, until the rhubarb breaks down and the sauce thickens, 8 to 12 minutes.
• Meanwhile, score 1/2-inch-deep slits with a paring knife 1 inch apart around the fatty side of the pork chops. Season both sides of the pork chops with 2 teaspoons salt and a few grinds of black pepper.
• Heat the oil in a large skillet over medium-high heat. Once oil the very hot and shimmering, carefully add the pork chops. Sear the chops until golden brown on one side, about 5 minutes. Turn and cook the other side until an instant-read thermometer inserted in the chops near but not touching bone reads 140 degrees F, 1 to 2 minutes.
• Serve the pork chops topped with the rhubarb sauce and mint.

RHUBARB PORK CHOP BAKE

Steps:

• In a large skillet, brown pork chops in oil. Sprinkle with rosemary, salt and pepper. In a bowl, combine the rhubarb, bread cubes, brown sugar, flour, cinnamon and allspice.
• Place half of the rhubarb mixture in a greased 11-in. x 7-in. x 2-in. baking dish. Top with chops and remaining rhubarb mixture. Cover and bake at 350 degrees F for 30-35 minutes. Uncover; bake 10 minutes longer or until juices run clear.

RHUBARB PORK CHOP CASSEROLE

Steps:

• 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-in. x 9-in. x 2-in. 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° for 30-45 minutes. Remove foil. Sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until chops test done.© Copyright Reiman Publications, 1993-1997

PORK CHOPS WITH RHUBARB COMPOTE

Steps:

• Preheat oven to 350 degrees.
• Pat pork chops dry and season with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over medium-high heat; add pork chops and cook, turning once, until nicely browned, about 2 minutes per side. Transfer to oven and roast until just cooked through, about 8 minutes. Transfer pork chops to a plate and keep warm.
• Meanwhile, heat remaining 2 teaspoons oil in a medium skillet. Add shallots, garlic, ginger, and thyme and cook over medium-high heat, stirring, until softened, about 1 minute. Add wine and cook until reduced by half; add balsamic, maple syrup, chicken stock, and rhubarb. Cook until rhubarb has softened, 7 to 8 minutes. Add butter and swirl until melted and well combined; season with salt and pepper.
• Divide pork chops evenly between 4 plates and top with compote; serve immediately.

PORK CHOPS WITH RHUBARB & GRAINS

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small roasting tin, toss the rhubarb, onion wedges and garlic with the balsamic vinegar, a little olive oil and some seasoning. Roast in the oven for 20 mins.
• Meanwhile, melt the butter over a high heat and fry the rosemary. Add the pork and cook for 2 mins on each side until nicely browned, then remove from the heat. Take the roasting tin out of the oven and add the grains and chicken stock and mix together. Add the meat and the rosemary to the roasting tin, placing the chops on top. Roast for 10-12 mins further, or until the pork is cooked through. Serve each chop with a big spoonful of the grains, scattered with parsley.

PORK CHOPS WITH RHUBARB SAUCE

Steps:

• Season chops with salt and pepper.
• In a large skillet that has a lid, heat oil on medium high heat.
• Brown pork chops 4 minutes per side.
• Remove from pan and keep warm.
• Discard any fat, then add orange juice, sugar and rosemary to pan.
• stir sugar and deglaze pan.
• Add rhubarb; cover and simmer 3 minutes or until rhubarb is soft but still whole.
• Return chops and any accumulated juices to the pan.
• Add onions, cover and cook 4 to 6 minutes or until chops are cooked through.

RHUBARB PORK CHOP BAKE

Steps:

• In a large skillet, brown pork chops in oil. Sprinkle with rosemary, salt and pepper. In a bowl, combine the rhubarb, bread cubes, brown sugar, flour, cinnamon and allspice.
• Place half of the rhubarb mixture in a greased 11-in. x 7-in. x 2-in. baking dish. Top with chops and remaining rhubarb mixture. Cover and bake at 350 degrees F for 30-35 minutes. Uncover; bake 10 minutes longer or until juices run clear.

RHUBARB PORK CHOP BAKE

Steps:

• In a large skillet, brown pork chops in oil. Sprinkle with rosemary, salt and pepper. In a bowl, combine the rhubarb, bread cubes, brown sugar, flour, cinnamon and allspice.
• Place half of the rhubarb mixture in a greased 11-in. x 7-in. x 2-in. baking dish. Top with chops and remaining rhubarb mixture. Cover and bake at 350 degrees F for 30-35 minutes. Uncover; bake 10 minutes longer or until juices run clear.

RHUBARB PORK CHOP BAKE

Steps:

• In a large skillet, brown pork chops in oil. Sprinkle with rosemary, salt and pepper. In a bowl, combine the rhubarb, bread cubes, brown sugar, flour, cinnamon and allspice.
• Place half of the rhubarb mixture in a greased 11-in. x 7-in. x 2-in. baking dish. Top with chops and remaining rhubarb mixture. Cover and bake at 350 degrees F for 30-35 minutes. Uncover; bake 10 minutes longer or until juices run clear.

PORK LOIN WITH STRAWBERRY-RHUBARB CHUTNEY

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides., Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° until a thermometer reads 145°, 1 to 1-1/2 hours. Remove roast to a serving platter; let stand for 15 minutes., Meanwhile, in a large saucepan, combine the sugar, vinegar, cinnamon and lemon zest. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes., Add the rhubarb, strawberries and rosemary. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 15-20 minutes. Discard cinnamon stick and serve with pork.

RHUBARB PORK CHOP BAKE

Steps:

• In a large skillet, brown pork chops in oil. Sprinkle with rosemary, salt and pepper. In a bowl, combine the rhubarb, bread cubes, brown sugar, flour, cinnamon and allspice.
• Place half of the rhubarb mixture in a greased 11-in. x 7-in. x 2-in. baking dish. Top with chops and remaining rhubarb mixture. Cover and bake at 350 degrees F for 30-35 minutes. Uncover; bake 10 minutes longer or until juices run clear.

AIR-FRYER BONE-IN PORK CHOPS WITH RHUBARB

Steps:

• Preheat air fryer to 400°. Sprinkle pork chops with salt and pepper. Place chops in greased air fryer. Cook until a thermometer reads 145°, 4-5 minutes on each side. , Meanwhile, in a saucepan, melt butter over medium heat. Add rhubarb, honey and cinnamon; cook until rhubarb is tender, about 5 minutes. Serve sauce over pork chops. Sprinkle with parsley.

PORK CHOPS WITH RHUBARB STUFFING

Steps:

• Combine rosemary, salt&pepper and sprinkle on pork chops.
• Brown in oil, set aside. Make sure you have 1 Tbsp of drippings left adding some water if needed.
• Stir together all the stuffing ingredients.
• Grease a casserole dish that will hold chops in a single layer. Spoon half stuffing in, top with pork chops and then the remaining stuffing. Drizzle with reserved drippings and cover.
• Bake in a 350 oven for 45 minutes. Uncover and bake an additional 15 minutes ot till chops are tender.