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Prep Time: 65 Minutes Cook Time: 0 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Dress up plain pork chops by preparing this delicious dish.National Barley Foods Council, Mary Sullivan, Spokane, Washington 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.
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