Pork Chop Barley Bake Recipe

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.

Pork Chop Barley Bake published in Country Woman July/August 1999, p40