PORK CHOP BARLEY BAKE

Pork Chop Barley Bake image

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 6 servings.

Number Of Ingredients 18

1 cup medium pearl barley
1/2 cup chopped onion
1/2 cup chopped celery
4 tablespoons butter, divided
1 garlic clove, minced
2 cups chicken broth
1 cup orange juice
1 teaspoon grated orange zest
1/2 teaspoon dried rosemary, crushed
1/2 cup chopped pecans, toasted
6 bone-in pork loin chops (1 inch thick and 7 ounces each)
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

Steps:

In a large saucepan, saute the barley, onion and celery in 3 tablespoons butter until barley is golden brown and vegetables are tender. Add garlic; cook 1 minuet longer. Stir in the broth, orange juice, zest 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 13x9-in. baking dish. In a large 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 a thermometer reads 160°. Garnish with orange and rosemary if desired.

Nutrition Facts :

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