And to be honest with you, this would probably tie for favorite if the ingredients were as year-round as the other. Rhubarb is in season, however, and my neighbors have fresh rosemary in their flower bed, and what’s more, my parents were visiting here on their anniversary and my mother requested this Rhubarb Pork Chop Bake. So tasty! I always use boneless chops–really, who wants to pay for bone-in when you can buy a pork loin on sale in the fall, freeze it, and cut it into chops yourself?–and wheat bread, since that’s what I buy, and it still tastes lovely. Even my picky middle enjoyed it (and she wasn’t disposed to, because she tried a piece of rhubarb raw!). Interestingly enough, the boy was not a fan, but his tummy’s been a little funny, and he’s never had the sweet tooth the rest of us do. The pork is lovely and moist and tender, and the stuffing is the perfect mix of sweet, tart, and savory. (By the way, if you’re just grabbing bread from the bag of sandwich bread you’ve got out, cut it up early in the day and let it sit to get a bit more stale.) Use a digital meat thermometer–$15 for peace of mind!–and take it out by 160. It’s an unusual combination, but try it. I promise–you’ll be glad you did!