In a large skillet, brown pork chops in oil and season with salt and pepper. Remove to a warm platter. Mix quarter cup pan drippings with bread crumbs. Reserve half cup; sprinkle remaining crumbs into a 33 cm x 23 cm x 5 cm baking dish. Combine rhubarb, sugar, flour and cinnamon; spoon half over the bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover with foil and bake at 180ºC or 30-45 minutes. Remove foil. Sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until chops test done.