Pork Chop Barley Bake Recipe

1
Pork Chop Barley Bake Recipe
Pork Chop Barley Bake Recipe photo by Taste of Home
Publisher Photo

Pork Chop Barley Bake Recipe

Read Reviews
1
MAKES:
6 servings
TOTAL TIME:
Prep: 65 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 65 min. Bake: 1 hour

Ingredients

  • 1 cup medium pearl barley
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 garlic clove, minced
  • 4 tablespoons butter or margarine, 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.
Originally published as Pork Chop Barley Bake in Country Woman July/August 1999, p40

  • 1 cup medium pearl barley
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 garlic clove, minced
  • 4 tablespoons butter or margarine, 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
  1. 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.
Originally published as Pork Chop Barley Bake in Country Woman July/August 1999, p40

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPork Chop Barley Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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!"

Loading Image