Pork Chop Barley Casserole |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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For rsc 10, this is a lovely main dish incorporating contest ingredients, and is perfect for autumn. I used Granny Smith apples for their tartness, but you can use Gala, Jonathan, or any other cooking apples. Ingredients:
4 boneless pork chops |
1 teaspoon fresh thyme |
1 teaspoon fresh sage |
salt and pepper |
1 -2 tablespoon olive oil |
1 red onion, chopped |
1/2 cup red pepper, chopped |
1 jalapeno, seeded and chopped |
2 garlic cloves, chopped |
1 granny smith apple, peeled, cored, and chopped |
1 granny smith apple, peeled, cored, sliced |
1 cup barley |
2 1/2 cups chicken stock |
1 tablespoon brown sugar |
1 tablespoon pure maple syrup |
2 tablespoons butter, melted |
1 teaspoon cinnamon |
Directions:
1. Preheat oven to 375f.
2. Heat 1 tbsp oil in skillet.
3. Season pork with salt, pepper, sage and thyme, brown on both sides 4 mins per side, remove.
4. Add extra olive oil if needed.
5. Sauté onion, garlic, peppers until softened.
6. Add barley and coat, stir in stock and bring to a boil.
7. Lower heat and simmer, covered for 15 minutes.
8. Stir in chopped apple.
9. Put barley mixture into a casserole pan.
10. Top with pork chops and bake, covered for 40 minutes.
11. Mix butter, maple syrup, cinnamon and brown sugar in a small dish.
12. Uncover casserole, add pork and apple slices, and brush with maple sugar mixture.
13. Cook an additional 10-15 minutes.
14. Let it stand a few minutes, and serve.
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