Peas with Shallots
1 Tbsp. butter •¹ ₂ lb. fresh sugar snap peas, trimmed • 1 cup frozen peas • 2 shallots, thinly sliced •¹ ₂ tsp. salt •¹ ₄ tsp. pepper • In a large skillet, heat butter over medium-high heat. Add snap peas and frozen peas; cook and stir until crisp-tender, 4-5 minutes. Add shallots, salt and pepper; cook 1 minute longer. Makes 4 servings. —Rosemary Schirm, Avondale, PA
The usual reaction to this casserole is that it’s a nice mix of sweet and tart— and an unusual use of rhubarb! I like rhubarb, but I’m not a dessert person. I always thought pies and cobblers shouldn’t be the only ways to enjoy it. —Jeanie Castor, Decatur, IL
Prep: 20 min.
• Bake: 40 min. Makes: 4 servings
4 boneless pork loin chops (³ ₄ in. thick and 4 oz. each) 1 Tbsp. canola oil Salt and pepper to taste 2 Tbsp. butter 3 cups soft bread crumbs 3 cups sliced fresh or frozen rhubarb (1-in. pieces) ¹ ₂ cup packed brown sugar ¹ ₄ cup all-purpose flour 1 tsp. ground cinnamon
1. 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.
2. In a large bowl, combine the rhubarb, sugar, flour and cinnamon; spoon into a greased 11x7-in. baking dish. Sprinkle crumbs over top.
3. 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. Per serving: 477 cal., 17g fat (7g sat. fat), 70mg chol., 254mg sod., 54g carb. (30g sugars, 3g fiber), 26g pro.