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

Pork Chop Barley Bake Recipe

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

Ingredients

  • 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

Directions

  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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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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