Yield: 4 servings.
4 loin pork chops (3/4 inch thick), trimmed
Pepper to taste
2-1/2 cups soft bread crumbs
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
3 cups sliced fresh or frozen rhubarb (1-inch pieces)
In a large skillet coated with nonstick cooking spray, brown pork chops; season with pepper. Remove and keep warm. Combine 1/4 cup pan drippings (add water if necessary) with bread crumbs. Reserve 1/2 cup; sprinkle remaining crumbs into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Combine brown sugar, flour, cinnamon and rhubarb; spoon half over the crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover and bake at 350° for 30-45 minutes. Uncover; sprinkle with reserved crumbs. Bake 10-15 minutes longer or until meat juices run clear.