This is from a community cookbook called Sugar and Spice and Everything Nice.

Pork Chop-Rhubarb Bake

6 pork rib or loin chops, cut 3/4 to 1 inch thick
2 Tablespoons oil
1 teaspoon salt
1/8 teaspoon pepper
2 cups bread, cubed
1/4 teaspoon salt
1/3 cup brown sugar
1/3 cup granulated sugar
3 Tablespoons flour
1/2 teaspoon cinnamon
1 (20 oz.) pkg. frozen unsweetened rhubarb or 5 cups (3/4 inch pieces) fresh rhubarb

Brown chops in oil in frying pan; remove to absorbent paper and season with 1 teaspoon salt and pepper.

Stir bread cubes into drippings in frying pan and sprinkle with 1/4 teaspoon salt.

Mix sugars, flour and cinnamon and stir into rhubarb.

Spread half the bread mixture in a (13 x 9 pan that has been sprayed with non-stick cooking spray. Spoon half of the rhubarb mixture over the bread and arrange chops on rhubarb. Spoon remaining rhubarb over chops.

Cover tightly with foil and bake in oven at 350 degrees F. for 50 minutes.

Remove cover and top with remaining cubes. Bake 10 minutes longer, or until chops are tender.

Servings: 6