Rhubarb Pork Chops
6 pork chops
1/4 cup water
5 to 6 tablespoons ketchup
2 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon grated onion
2 cups sliced rhubarb (1 1/2-inch pieces)
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
Mix water, ketchup, lemon juice, salt and onion together and marinate the pork chops for 1 to 2 hours (or overnight). Drain liquid.
Combine rhubarb, granulated sugar, brown sugar and cinnamon.
Place pork chops in a single layer in a 13 x 9-inch baking dish. Pour rhubarb mix over pork chops and cover. Bake at 350 degrees F for 1 1/2 hours. Cover may be removed during the last 10 to 20 minutes of baking time if there is too much liquid. Cooking liquid can be used as a sauce.
NOTES: Baked pork tenderloins at 250 degrees for 54 minutes and the meat obtained 130 degrees of heat. 220 degrees for an additional 30 minutes brought the meat to 158 degrees.
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