Pork Chop Barley Bake Recipe

Pork Chop Barley Bake Recipe


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Pork Chop Barley Bake

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SERVINGS: 6

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 65 min. Bake: 1 hour

Ingredients:

  • 1 cup medium pearl barley
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 garlic clove, minced
  • 4 tablespoons butter, divided
  • 2 cups chicken broth
  • 1 cup orange juice
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 cup chopped pecans, toasted
  • 6 pork loin chops (1 inch thick)
  • Salt and pepper to taste
  • GLAZE:
  • 1 cup orange marmalade
  • 2 tablespoons orange juice
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon ground ginger
  • Orange slices and fresh rosemary, optional

Directions:

In a large saucepan, saute barley, onion, celery and garlic in 3 tablespoons butter until barley is golden brown and vegetables are tender. Add broth, orange juice, peel and rosemary; bring to a boil. Reduce heat; cover and simmer for 35 minutes or until barley is partially cooked. Add pecans.
    Transfer to a greased 13-in. x 9-in. baking dish. In a skillet, brown pork chops on both sides in remaining butter. Sprinkle with salt and pepper. Arrange over barley mixture.
    Combine glaze ingredients; brush half over chops. Cover and bake at 350° for 45 minutes. Uncover; brush with remaining glaze. Bake 15 minutes longer or until juices run clear. Garnish with orange and rosemary if desired. Yield: 6 servings.

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