PORK WITH MUSHROOMS AND BARLEY
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 450, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 330 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 37 grams
PEARL BARLEY CASSEROLE
This is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don't care for them and often add chopped carrots, red pepper, or grated zucchini.
Provided by Pjaros
Categories Side Dish Grain Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
- Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 46.5 g, Cholesterol 22.9 mg, Fat 9.6 g, Fiber 9.9 g, Protein 7.7 g, SaturatedFat 5.7 g, Sodium 96.6 mg, Sugar 4.1 g
PORK CHOP BARLEY CASSEROLE
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.
Provided by chia2160
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 680.1, Fat 25.1, SaturatedFat 9.4, Cholesterol 143.7, Sodium 364.4, Carbohydrate 63.5, Fiber 11.6, Sugar 20.7, Protein 50.4
EASY PORK CHOP CASSEROLE
This is delicious and easy to prepare. Serve with rice. You can also try baking it with other vegetables, or potatoes.
Provided by SHECOOKS2
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
- In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
- Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 258.5 calories, Carbohydrate 12 g, Cholesterol 33.6 mg, Fat 17.7 g, Fiber 0.8 g, Protein 12.9 g, SaturatedFat 4.2 g, Sodium 1298.9 mg, Sugar 1.9 g
PORK CHOPS WITH BARLEY PILAF AND ONION GRAVY
Make and share this Pork Chops With Barley Pilaf and Onion Gravy recipe from Food.com.
Provided by Chef 4TeenSon
Categories Pork
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 1039.3, Fat 43.1, SaturatedFat 11.1, Cholesterol 92.1, Sodium 1500.8, Carbohydrate 125.7, Fiber 23.6, Sugar 27.4, Protein 43.4
PORK CHOP CASSEROLE
I cut this out of a cooking magazine, probably Taste Of Home and changed it to suit or our tastes. It sounds like a very flavorful way to have pork chops and to keep them moist. I haven't made them yet but plan to make them and serve them over mashed potatoes, yummy!!!!! Note: This recipe also works great in a crock pot. My friend and I have decided that it is easier to just mix all the sour cream with the soup and broth in the beginning.
Provided by diner524
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the flour, salt and pepper; dredge pork chops.
- Heat oil in a large skillet; cook pork chops for 4 to 5 minutes per side or until browned.
- Place pork chops in a single layer in an ungreased 13x9x2 inch baking dish.
- Combine cream of mushroom soup, chicken broth and 1/2 cup sour cream; pour over chops.
- Sprinkle with half of the French fried onions.
- Cover and bake at 350 degrees Fahrenheit for 45 to 50 minutes.
- Stir remaining sour cream into the sauce.
- Top chops with remaining onions.
- Return to oven, uncovered, for 10 minutes.
MINNESOTA PORK CHOPS
This is a very good recipe that I got from my home state, Minnesota. Every summer when we come and visit, we are sure to buy wild rice for this casserole.
Provided by Starbuck
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
- Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 29.3 g, Cholesterol 55.5 mg, Fat 14.4 g, Fiber 3.1 g, Protein 26.9 g, SaturatedFat 4.6 g, Sodium 790.8 mg, Sugar 2.9 g
GRILLED PORK WITH LEMON & THYME BARLEY
This good-for-you supper is a great way to get some wholegrain into your diet
Provided by Silvana Franco
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Place the pork in a shallow dish and add the vinegar and garlic, turning to make sure they're evenly covered. Leave at room temperature for 10 mins. Meanwhile, heat the oil in a pan and cook the onion and coriander seeds for 3-4 mins until softened.
- Add the barley and cook for 1 min in the oil, then add the stock and thyme. Bring to the boil, cover then simmer for 30-35 mins until the barley is tender and the liquid absorbed.
- Transfer the pork to a grill pan and cook under a hot grill for 5 mins on each side until nicely browned and cooked through. Stir the spinach, zest and juice into the barley and spoon onto plates. Serve with the grilled pork.
Nutrition Facts : Calories 425 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.65 milligram of sodium
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PORK SHOULDER AND PEARL BARLEY STEW RECIPE
From deliciousmagazine.co.uk
5/5 (2)Total Time 2 hrs 30 minsCategory Budget Winter RecipesCalories 379 per serving
- Melt the lard, dripping or butter in a heavy flameproof casserole that has a lid. Add the veg, herbs, bacon, cloves, nutmeg and a good grinding of black pepper. Fry over a medium heat, stirring regularly, for 6-8 minutes. When softened and becoming tender with only the faintest catching (not browning or burning) occurring, add the tomato purée. Cook, stirring constantly, for another minute or so, then add the pork shoulder and stir to combine.
- Stir in the wine and allow to simmer for a minute or so. Add enough water to come up to the level of the mixture – no higher. Bring up to a faint simmer, then adjust the heat to keep it that way. Remember that once the lid is on, the temperature will rise.
- Cover with the lid and cook for 1 hour 45 minutes to 2 hours until the pork is tender (check from time to time – you don’t want it to boil away – and add a little water if it’s completely dry). Thirty minutes before the end of the cooking time, stir the pearl barley into the stew.
- When cooked, the stew should appear moist rather than wet or dry. Season to taste with sea salt flakes, then stir through the extra thyme sprigs to serve.
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