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About the Dish

6 ounces Rhubarb
3 ounces Crusty Bread
1/4 cup Peachdish Spiced Brown Sugar
1 sprig Rosemary
2 each Porterhouse Bone-in Pork Chop
1 pat Butter
4 ounces Broccolini
Per Serving
Calories 660
Total Fat 29 g
Saturated Fat 10 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 160 mg
Sodium 1060 mg
Total Carbohydrates 44 g
Dietary Fiber 4 g
Sugar 18 g
Protein 55 g
Sheri Castle

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit


Heat oven to 350° F. Prepare your mise en place: Cut rhubarb into bite-size pieces. Cut bread slices into 3/4-inch cubes. Pick and finely chop rosemary leaves; measure 1/2 teaspoon (reserve any extra for another use). Trim tough ends off broccolini stems and discard, then cut stems from florets, and split any thick stems in half lengthwise.
In a mixing bowl, stir together rhubarb, bread cubes, Spiced Brown Sugar, chopped rosemary, 1/4 teaspoon kosher salt and remaining 1/8 teaspoon pepper.
Season pork chops with 1/4 teaspoon kosher salt and 1/8 teaspoon ground pepper.
In a large, oven-safe skillet (preferably cast-iron) heat 1 teaspoon cooking oil and butter over medium-high heat. Add the pork chops and cook, undisturbed, until browned on the bottom, about 3 minutes. (When they’re sufficiently browned, they’ll release from the pan easily.) Turn chops over and brown the other side.
Spoon the rhubarb mixture around the chops.
Carefully cover pan tightly with foil and transfer to the oven. Set timer for 15 minutes.
While chops are cooking, pile broccolini on a heavy baking pan. Drizzle with remaining 1/2 teaspoon cooking oil, sprinkle with remaining 1/4 teaspoon kosher salt, and toss to coat. Spread evenly on pan in a single layer.
When timer sounds, uncover chops and add broccolini pan to the oven. Continue cooking chops until an instant-read thermometer inserted into the center of a chop registers 145° F, about 8 minutes longer. (It’s OK if the meat is still slightly pink, but the juices should show no traces of pink or red.) Cook broccolini until lightly browned and tender, 8-10 minutes. Let the chops rest 5 minutes before serving with rhubarb dressing and broccolini. Enjoy!