Pork Chop Barley Bake Recipe
Pork Chop Barley Bake Recipe photo by Taste of Home
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Pork Chop Barley Bake Recipe

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Dress up plain pork chops by preparing this delicious dish.—National Barley Foods Council, Mary Sullivan, Spokane, Washington
Recommended: Your March Meal Plan
TOTAL TIME: Prep: 65 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 65 min. Bake: 1 hour
MAKES: 6 servings


  • 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 peel
  • 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


  1. 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, peel and rosemary; bring to a boil. Reduce heat; cover and simmer for 35 minutes or until barley is partially cooked. Add pecans.
  2. Transfer to a greased 13-in. x 9-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.
  3. 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 meat thermometer reads 160°. Garnish with orange and rosemary if desired. Yield: 6 servings.
Originally published as Pork Chop Barley Bake in Country Woman July/August 1999, p40

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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heidi186 User ID: 1661764 75645
Reviewed May. 21, 2012

"I can't really rate this recipe, since I made many changes,but I wanted to give my take on it. First, I dont like "sweet" meat, but I love barley. It seemed like it would go nicely with pork. I made the barley as directed, except I didnt add orange juice. I just used chicken broth in its place. I also sprinkled a little sage in while cooking to make it a little more savory. I did not make the glaze. Just baked without it. It turned out wonderful! For those who like the sweetness of oranges and marmalade on their meat, this would be a keeper. For those who dont, make it without, and it's still a keeper!"

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