Shedden Rhubarb Festival Pork Chops
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Description:
The Shedden Rhubarb Festival in Southwestern Ontario celebrates “Rosy Rhubarb Days” every June, and this recipe is a cherished favorite from their fundraising cookbook, Favourite Rhubarb Recipes. Contributed by Marilyn Lunn and Nancy Smith, the dish combines the savory richness of center-cut pork chops with the sweet-tart tang of rhubarb, creating a unique fusion of flavors. Whether you’re using fresh or frozen rhubarb, this dish is both simple and delicious. For frozen rhubarb, remember to thaw it only partially and pat it dry to avoid excess moisture in the dish. This recipe is a wonderful tribute to the Ontario harvest season, ideal for a family dinner or a special occasion.
Recipe Category: Canadian
Keywords: Oven, < 4 Hours, Pork, Rhubarb, Sweet and Savory
Ingredients:
| Ingredient | Quantity |
|---|---|
| Canola oil | 1 tablespoon |
| Center-cut pork chops | 4 pieces |
| Butter | 3 tablespoons |
| Rhubarb (fresh or partially thawed if frozen) | 2 1/2 cups |
| Brown sugar | 3/4 cup |
| All-purpose flour | 1/2 cup |
| Ground cinnamon | 1/4 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/4 teaspoon |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 540.3 kcal |
| Fat Content | 25.1 g |
| Saturated Fat Content | 10.4 g |
| Cholesterol Content | 94.3 mg |
| Sodium Content | 461.9 mg |
| Carbohydrate Content | 51.7 g |
| Dietary Fiber | 2.9 g |
| Sugar Content | 28.7 g |
| Protein Content | 27.1 g |
Instructions:
-
Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This step is essential for ensuring that the pork chops cook evenly and the rhubarb mixture bubbles up beautifully. -
Prepare the Pork Chops
In a large, heavy skillet, heat 1 tablespoon of canola oil over medium-high heat. Once the oil is hot, add the center-cut pork chops to the skillet. Let them cook for about 2 minutes on each side, or until they are lightly browned. This step helps to lock in the flavor and juices, creating a lovely golden crust on the chops. After cooking, remove the pork chops from the skillet and set them aside. -
Prepare the Bread Crumb Mixture
In the same skillet, add 3 tablespoons of butter. Allow it to melt over medium heat, stirring occasionally to combine it with the pan drippings. As the butter melts, be sure to scrape up any flavorful browned bits from the bottom of the skillet, which will contribute to the richness of the dish. Remove the skillet from the heat, and stir in 1/2 cup of bread crumbs. Stir until the mixture is well-combined, then set aside. -
Layer the Bread Crumbs in the Baking Dish
Grease a 13 by 9-inch baking dish lightly with some canola oil or cooking spray. Take the bread crumb mixture and sprinkle most of it evenly over the bottom of the prepared dish, creating a base for the rest of the ingredients. Reserve about 1/2 cup of the bread crumb mixture for later. -
Mix the Rhubarb Filling
In a medium-sized bowl, combine 2 1/2 cups of rhubarb, 3/4 cup of brown sugar, 1/2 cup of all-purpose flour, and 1/4 teaspoon of ground cinnamon. Stir gently until all the ingredients are evenly mixed, and the rhubarb is coated with the flour and sugar mixture. -
Assemble the Dish
Spoon half of the rhubarb mixture evenly over the bread crumbs in the baking dish. Next, place the browned pork chops on top of the rhubarb, and season them with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Then, spoon the remaining rhubarb mixture over the pork chops, ensuring the pork is covered by the fruit mixture. -
Bake the Dish
Cover the baking dish with foil and place it in the preheated oven. Bake for about 45 minutes. The pork chops will cook through, and the rhubarb will soften, creating a rich and flavorful sauce. -
Add the Bread Crumb Topping
After 45 minutes, remove the foil and sprinkle the reserved 1/2 cup of bread crumbs evenly over the top of the dish. Return it to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the bread crumbs turn golden brown and the pork chops are tender. -
Serve
Once the bread crumbs are golden and the pork chops are tender, remove the dish from the oven. Let it sit for a few minutes before serving. This dish pairs wonderfully with a simple green salad or roasted vegetables to balance the rich flavors.
Tips & Variations:
- Rhubarb Texture: If using frozen rhubarb, be sure to thaw it partially and pat it dry to avoid excess liquid in the dish.
- Pork Chops: For a leaner version, use boneless, skinless pork chops. However, bone-in chops tend to hold moisture better during cooking.
- Sweetness Balance: Adjust the brown sugar according to your preference. If you like a tangier contrast, you can reduce the sugar slightly or add a splash of lemon juice to the rhubarb mixture.
- Add Herbs: A sprinkle of fresh thyme or rosemary on top of the pork chops before baking can add an extra layer of flavor.
This Shedden Rhubarb Festival Pork Chops recipe is a delightful way to celebrate Ontario’s harvest season while enjoying a blend of savory, sweet, and tangy flavors. It’s a perfect dish for family dinners or special gatherings, bringing the spirit of the Shedden Rhubarb Festival straight to your kitchen!
