Pork Chop Barley Casserole Recipes

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 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.

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.

SMOTHERED PORK CHOP CASSEROLE

Steps:

• Heat oven to 400°F. Spray bottom of 11x8-inch (2-quart) glass baking dish with cooking spray. Make mashed potatoes as directed on pouch; stir in cream cheese, 1 tablespoon of the parsley and 2 teaspoons of the thyme. Spoon mixture into bottom of baking dish; set aside.
• In 12-inch skillet, heat 1 tablespoon of the butter over medium-high heat. Season pork with 1/2 teaspoon of the salt and the pepper; add to skillet. Cook 1 to 2 minutes on each side or until browned on both sides; arrange pork on top of potatoes in baking dish.
• Add remaining 2 tablespoons butter, the onions, remaining 1 teaspoon thyme and 1/4 teaspoon salt to skillet. Cook 7 to 8 minutes over medium-high heat, stirring frequently, until onions are browned and tender. Stir in mushrooms; reduce heat to medium, and continue cooking 4 to 5 minutes or until tender.
• In 1-cup glass measuring cup, mix chicken broth, Worcestershire sauce and flour. Pour into skillet; heat to boiling. Cook and stir 3 to 5 minutes or until sauce is thickened. Spoon mixture on top of pork chops in baking dish.
• Bake 18 to 25 minutes or until pork registers 145°F with instant-read thermometer. Garnish with remaining 1 tablespoon parsley before serving.

CREAMY PORK CHOP CASSEROLE

Steps:

• Place teriyaki sauce in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour., Preheat oven to 350°. In a large bowl, combine soup, peas and carrots, water, red pepper, rice, onion and pepper. Transfer to an 11x7-in. baking dish coated with cooking spray., Drain and discard marinade. Place pork chops over rice mixture. Cover and bake 40 minutes. Uncover; sprinkle with cheese. Bake 10-20 minutes longer or until a thermometer reads 145° and cheese is melted. Let stand 5 minutes before serving.

PORK, VEGGIE AND PEARL BARLEY CASSEROLE

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.

BAVARIAN PORK CHOPS AND SAUERKRAUT

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.

PEARL BARLEY CASSEROLE

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.

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.

CASSAROLED PORK CHOPS

Steps:

• pre heat the oven to 100 degrees / gas mark 2
• peel and halve the onions, cut carrots in halve, make up the vegetable stock in a jug
• place the chops on a chopping board trim the the fat set aside for later, place the chops in a casserole dish laying the onions in the gaps as you do so,
• place the carrots the rest of the onions, chillies, tomato puree, thyme and all the stock in the casserole dish season with salt and pepper
• pop the lid on place in the middle of the oven for 5 hours.
• after 5 hours remove from the oven straine but retain all the fluid, remove all the bones and discard, put the carrots and onions back in the fluid in a large saucepan place the meat back in add 2 - table spoons of gravy granules bring to the boil then simmer for 1 hour stirring occasionaly to prevent sticking.
• place an oven dish with a little oil in to a pre heated oven at 180 degree gas mark 6, mean while peel and halve 4 potatoes and part boil, drain and leave to rest, once the oil is hot pour the potatoes into the hot oil cook for 1 hour shaking 3o mins into cooking, steam the broccoli and carrots until tender. then serve and enjoy.

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.