Pork Chop Barley Bake Recipes

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PORK CHOP BARLEY BAKE



Pork Chop Barley Bake image

Dress up plain pork chops by preparing this delicious dish.-National Barley Foods Council, Mary Sullivan, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6 servings.

Number Of Ingredients 18

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 zest
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

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.

Nutrition Facts :

PORK CHOP BARLEY CASSEROLE



Pork Chop Barley Casserole image

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

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

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

BAKED PORK CHOPS



Baked Pork Chops image

This simple preparation is perfect for a weeknight -- just shake and bake!

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups panko
5 tablespoons vegetable oil
3 tablespoons grated Parmesan
2 teaspoons dried Italian seasoning
Kosher salt and freshly ground black pepper
Four 3/4-inch bone-in pork chops (about 2 1/4 pounds)
Lemon wedges, for serving, optional

Steps:

  • Preheat the oven to 450 degrees F.
  • Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
  • Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.
  • Serve immediately with lemon wedges if using.

PORK WITH MUSHROOMS AND BARLEY



Pork with Mushrooms and Barley image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 cup quick-cooking barley
4 teaspoons Worcestershire sauce
4 teaspoons packed light brown sugar
1 large pork tenderloin (about 1 1/4 pounds), trimmed and cut into 3/4-inch chunks
Kosher salt and freshly ground pepper
1 cup low-sodium chicken broth
2 teaspoons cornstarch
2 tablespoons vegetable oil
8 ounces cremini mushrooms, sliced
2 leeks (white and light green parts only), chopped
3 carrots, chopped
Chopped fresh parsley, for topping

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

HARVEST PORK CHOP BAKE



Harvest Pork Chop Bake image

When fall brings a snap to the air, try this pork chop casserole, with sage, butternut squash, and other autumn flavors.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
1/2 teaspoon dried sage leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt
4 (6 to 8-oz.) bone-in pork loin chops (3/4 inch thick)
1 small butternut squash (about 2 lb.), peeled, seeded and cut into 1/2 to 1-inch pieces (about 3 cups)
1 medium green bell pepper, cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch wedges

Steps:

  • Heat oven to 425°F. Spray 15x10-inch baking pan with sides with nonstick cooking spray. In large bowl, combine oil, sage, marjoram, garlic-pepper blend and seasoned salt; mix well. Brush some of mixture over both sides of pork chops. Place pork chops in corners of sprayed pan.
  • Add squash, bell pepper and onion to remaining mixture in bowl; toss to coat. Arrange vegetables in pan with pork chops.
  • Bake at 425°F. for 35 to 40 minutes or until pork chops are no longer pink in center and squash is tender, turning chops and stirring vegetables once.

Nutrition Facts : Calories 360, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 9 g

BAVARIAN PORK CHOPS AND SAUERKRAUT



Bavarian Pork Chops and Sauerkraut image

Chops and kraut are in the oven in minutes. Beets and dark bread make natural sides for this hearty German-style meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 7

1 can (16 ounces) sauerkraut, undrained
1 cup thinly sliced carrots
3/4 cup chopped onion
1/2 cup water
1/4 cup uncooked barley
6 pork loin or rib chops, 3/4 inch thick
1/2 cup prepared barbecue sauce

Steps:

  • Heat oven to 350°F. In ungreased 2-quart casserole or 11x7-inch glass baking dish, mix sauerkraut, carrots, onion, water and barley.
  • Place pork chops on sauerkraut mixture. Spoon barbecue sauce on top of chops. Cover and bake 1 1/4 to 1 1/2 hours or until pork is no longer pink in center.

Nutrition Facts : Calories 195, Carbohydrate 14 g, Cholesterol 45 mg, Fiber 3 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg

PORK CHOPS WITH BARLEY PILAF AND ONION GRAVY



Pork Chops With Barley Pilaf and Onion Gravy image

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

4 -6 pork chops
1 teaspoon salt
2 (14 ounce) cans chicken broth
2 cups uncooked pearl barley (not the quick-cooking type)
3 jalapeno peppers, finely minced
2 large carrots, chopped into 3/8 pieces
1 1/2 teaspoons dried basil (or 1 1/2 Tablespoons fresh, minced)
1 cup red onion, chopped
2 stalks celery, chopped into 1/4 pieces
1 cup toasted pecan pieces
1 large apple, peeled, cored and chopped into 3/8 pieces
salt & freshly ground black pepper
2 tablespoons butter
3 cups thinly sliced onions
2 tablespoons maple syrup
1 tablespoon brown sugar
2 tablespoons all-purpose flour
1 cup chicken stock
salt & freshly ground black pepper

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

BARLEY BAKE



Barley Bake image

Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley.

Provided by KATINHAT

Categories     Side Dish     Grain Side Dish Recipes

Time 1h50m

Yield 6

Number Of Ingredients 10

¼ cup butter
1 medium onion, diced
1 cup uncooked pearl barley
½ cup pine nuts
2 green onions, thinly sliced
½ cup sliced fresh mushrooms
½ cup chopped fresh parsley
¼ teaspoon salt
⅛ teaspoon pepper
2 (14.5 ounce) cans vegetable broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
  • Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

Nutrition Facts : Calories 280 calories, Carbohydrate 33.2 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 7 g, Protein 7.4 g, SaturatedFat 5.8 g, Sodium 437.5 mg, Sugar 3.5 g

GRILLED PORK WITH LEMON & THYME BARLEY



Grilled pork with lemon & thyme barley image

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

4 pork medallions
2 tbsp red wine vinegar
2 garlic cloves , crushed
1 tbsp sunflower oil
1 small onion , finely chopped
1 tsp coriander seeds
200g pearl barley
600ml hot chicken stock
4 lemon thyme sprigs, leaves only
100g bag baby spinach
juice and zest 1 lemon

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

GREAT PORK CHOP BAKE



Great Pork Chop Bake image

A friend brought this hearty smothered pork chops dish to our home when I returned from the hospital with our youngest child. Since then, we have enjoyed it many times. It's a snap to throw together on a busy day, then pop in the oven to bake. -Rosie Glenn, Los Alamos, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 tablespoons ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium potatoes, cut into 1/2-inch wedges
1 medium onion, sliced into rings
6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
1 tablespoon canola oil

Steps:

  • In a large bowl, combine the soup, ketchup, Worcestershire sauce, salt and pepper. Add potatoes and onion; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 40 minutes. , Meanwhile, in a large skillet, brown pork chops in oil. Place chops on top of potatoes and onions. Bake, covered, until a thermometer reads 145° and potatoes are tender, 10-15 minutes longer.

Nutrition Facts : Calories 520 calories, Fat 24g fat (8g saturated fat), Cholesterol 115mg cholesterol, Sodium 801mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 40g protein.

PORK CHOPS WITH BARLEY-RICE



Pork Chops with Barley-Rice image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 12

4 pork chops or medallions
2 Tbsp diced onion
1/2 cup diced celery
1-2 Tbsp margarine/butter
1 cup long grain white rice
1/2 cup quick cooking pearled barley
1 tsp salt
1/2 tsp poultry seasoning
1 Tbsp dried parsley flakes
2 cup chicken broth
1 cup water
4 oz drained mushroom pieces

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PORK CHOP AND CABBAGE CASSEROLE



Pork Chop and Cabbage Casserole image

A complete pork chop dinner in a baking dish. Easy and tasty.

Provided by Michele O'Sullivan

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 2h

Yield 4

Number Of Ingredients 7

1 small head cabbage, shredded
4 potatoes, peeled and sliced
salt to taste
1 (10.75 ounce) can condensed cream of chicken soup
½ (10.75 ounce) can water
1 small onion, diced
4 pork chops

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
  • Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
  • Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
  • In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.

Nutrition Facts : Calories 370 calories, Carbohydrate 54.2 g, Cholesterol 42.2 mg, Fat 8.3 g, Fiber 7.3 g, Protein 21.5 g, SaturatedFat 2.9 g, Sodium 624.9 mg, Sugar 7.6 g

PORK, VEGGIE AND PEARL BARLEY CASSEROLE



Pork, veggie and pearl barley casserole image

Lots of veg! Brilliant for the winter months, and it's healthy too.

Provided by KatieLC

Time 1h15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Chop up onion, mushrooms, leek, parsnip, turnip and carrot and put into a casserole dish.
  • Mince the garlic with a garlic press and add to dish.
  • Add peas, green beans, pearl barley and pork.
  • Make vegetable stock with oxo cube and boiling water and add.
  • Add the pork casserole mix with cold water to the dish.
  • Place in the oven at 200 degrees for about an hour.
  • During cooking, stir and add salt, black pepper and Worcester sauce.

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From theseasonedmom.com
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GARLIC BUTTER BAKED PORK CHOPS (SUPER EASY TO MAKE!!!)
2022-05-08  · Instructions. Preheat oven to 425°F. Season the pork chops with salt and pepper, and set aside. In a small bowl, mix together the butter, thyme, and garlic. Set aside. In a cast iron skillet, heat the olive oil over medium heat. When the skillet is really hot, add the pork chops.
From primaverakitchen.com
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BAKED PORK CHOPS - AMANDA'S COOKIN' - PORK
2022-02-27  · Instructions. Preheat oven to 425° F. Place all the seasonings for the rub into a small bowl and whisk together. Dry the pork chops with a paper towel and set on a plate. Using half at a time, sprinkle the rub on the pork chops and work into the meat.
From amandascookin.com
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Top Asked Questions

How to cook pork chops in the oven?
Instructions 1 Turn your oven to 400 degrees. 2 In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano. 3 Drizzle the 1 tablespoon of the olive oil over both sides of the pork chops. ... 4 Bake the pork chops for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. ...
How to cook pork chops with barley and sauerkraut?
Place pork chops on sauerkraut mixture. Spoon barbecue sauce on top of chops. Cover and bake 1 1/4 to 1 1/2 hours or until pork is no longer pink in center. Barley is one of the first grains ever cultivated.
How to make Shake n bake pork chops?
You can make homemade Shake ‘N’ Bake Pork Chops in just about 30 minutes with this easy recipe. Preheat oven to 425 degrees. In a gallon-sized zip top bag, place breadcrumbs, salt, black pepper, paprika, celery salt, onion powder, and garlic powder. Seal the bag and shake gently to mix all ingredients.
How long does it take to cook garlic butter baked pork chops?
Garlic Butter Baked Pork Chops are juicy, tender, and super-flavourful thanks to the amazing butter sauce. You need less than 20 minutes to make this recipe. If you like healthy pork chop recipes, this garlic butter baked pork chops recipe is for you.

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