Print Options

Back to Pork Chop Barley Bake >

Include these items:

Select reviews >

Taste of Home Logo

Pork Chop Barley Bake

 Pork Chop Barley Bake
Dress up plain pork chops by preparing this delicious dish.—National Barley Foods Council, Mary Sullivan, Spokane, Washington
6 ServingsPrep: 65 min. Bake: 1 hour


  • 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


  • 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

2 of 2

Pork Chop Barley Bake (continued)

Directions (continued)

  • 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 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 meat thermometer reads 160°.
  • Garnish with orange and rosemary if desired. Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.