Pork Chop Barley Bake Recipes

PORK WITH MUSHROOMS AND BARLEY

Steps:

• Cook the barley as the label directs. Cover and set aside.
• Meanwhile, whisk 1 tablespoon Worcestershire sauce with 2 teaspoons brown sugar in a medium bowl. Add the pork, season with salt and pepper and toss to coat. Whisk the chicken broth, cornstarch and the remaining 1 teaspoon Worcestershire sauce and 2 teaspoons brown sugar in a small bowl until smooth; set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the pork and cook, turning occasionally, until well browned, about 4 minutes. Remove to a plate.
• Wipe out the skillet and add the remaining 1 tablespoon vegetable oil. Add the mushrooms, leeks, carrots, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Return the pork to the skillet and add the broth mixture. Cook, stirring, until the sauce is slightly thickened, 1 to 2 minutes. Serve with the barley; top with parsley.

SLOW COOKER PORK WITH MUSHROOMS AND BARLEY

Steps:

• Rub chopped garlic and 1 teaspoon salt into pork chops.
• Place barley in slow cooker and top with pork chops. Cover with white mushrooms and chopped onion. Add chicken broth, water, Worcestershire sauce, bay leaf, salt and a few grinding of fresh black pepper.
• Set slow cooker to low. Cover and cook 8 hours.

PORK CHOP BARLEY BAKE

Steps:

• 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, zest 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 13x9-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 thermometer reads 160°. Garnish with orange and rosemary if desired.

PORK CHOPS WITH BARLEY-RICE

Steps:

• Brown pork in skillet and set aside. Saute onions and celery in pan drippings and 1 Tbsp. butter. Stir in rice and barley. Add seasonings. Add broth and water. Stir briefly.
• Pour into flat baking dish. (Does work well in large iron skillet.) Arrange pork on top of rice mixture.
• Cover and bake at 350°F for 40 minutes or until rice-barley is tender.

PORK CHOP BARLEY CASSEROLE

Steps:

• Preheat oven to 375f.
• Heat 1 tbsp oil in skillet.
• Season pork with salt, pepper, sage and thyme, brown on both sides 4 mins per side, remove.
• Add extra olive oil if needed.
• Sauté onion, garlic, peppers until softened.
• Add barley and coat, stir in stock and bring to a boil.
• Lower heat and simmer, covered for 15 minutes.
• Stir in chopped apple.
• Put barley mixture into a casserole pan.
• Top with pork chops and bake, covered for 40 minutes.
• Mix butter, maple syrup, cinnamon and brown sugar in a small dish.
• Uncover casserole, add pork and apple slices, and brush with maple sugar mixture.
• Cook an additional 10-15 minutes.
• Let it stand a few minutes, and serve.

COUNTRY PORK CHOP AND RICE BAKE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray.
• Whisk together the soup, broth, rice, garlic powder, dried chives, and onion powder. Transfer to the prepared dish.
• Pat the pork chops dry; place on top of the rice. Sprinkle onion soup mix over the pork chops, to taste. If you don't like a strong onion flavor or if you don't want the chops too salty, use just a portion of the seasoning (not the whole packet).
• Cover dish with foil and bake for 30 minutes. Check the pork chops at this point. If they are done (and have reached an internal temperature of 145°F), remove them from the dish, cover with foil, and set aside to rest. Give the rice a stir. The rice will not be tender yet, so cover the dish again and return to the oven for about 25-30 more minutes, or just until rice is tender and most of the liquid is absorbed. Fluff the rice with a fork and serve with the pork chops. Garnish with herbs, if desired.

JUICY BAKED PORK CHOPS

Steps:

• Turn your oven to 400 degrees Fahrenheit.
• In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
• Drizzle the 1 tablespoon of olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
• Bake the pork chops uncovered for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.

PORK CHOPS WITH BARLEY PILAF AND ONION GRAVY

Steps:

• Preheat oven to 350 degrees F.
• Season pork chops with salt. Heat a large pot over high heat. Brown the pork chops on each side and set aside, reserving drippings and the pan for the gravy.
• In a separate pot, bring the chicken broth, barley, peppers and carrots to a boil and cook for 10 minutes. Remove from heat and stir in onion, pecans and apple, along with salt and pepper to taste. Spread evenly into a 9x13 inch baking dish. Arrange the pork chops over the barley mix.
• Cover and bake 1 ½ hours until the barley is tender and the pork has reached an internal temperature of 155 degrees F. (Thickness of pork chops and actual oven temperatures vary.).
• 50 minutes later, heat the pan used to sear the pork chops over medium heat, add the butter and ¼ cup of the chicken stock.
• When boiling, scrape any brown remains from the bottom of the pan. Add the onions, syrup and sugar to the pan, stirring occasionally until onions are soft and caramelized, about 15 minutes.
• Add the flour to the pan and stir constantly for 2 minutes. Add the remaining chicken stock; bring to a boil while stirring. Reduce heat to medium low and simmer uncovered for 15 minutes, stirring occasionally. Season with salt and pepper. Keep warm until the pork chops and barley is done.
• Serve pork chops with gravy over the top and the barley on the side.