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1
Melt butter in large frying pan or Dutch oven over medium-high heat.
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2
In a shallow bowl or on a plate, mix biscuit mix with 1 teaspoon thyme.
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3
Spread each DRY chop with mustard on both sides, then dredge in biscuit-thyme breading mixture--pressing firmly; lay in sizzling butter.
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4
Brown chops (about 3 minutes per side), turning very GENTLY to keep breading intact; add extra butter (or olive oil) to the pan if necessary.
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5
When chops are nicely browned (after about 10-12 minutes), remove from pan to a warm plate, add ONE cup of the broth to the frying pan/Dutch oven, scratch up any fond and mash any larger pieces; simmer for several minutes, stirring.
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6
Add another cup of broth and the barley; cover with lid and cook for 15 minutes.
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7
Add third cup of broth, stir things up a bit, put cover back on and continue cooking.
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8
Melt butter in frying pan; saute red onion until lightly browned.
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9
Add sauteed onions to barley.
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10
Check things; add remaining cup of broth, stirring it again, barley should be getting nice and plump.
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11
Return chops to the pan, snuggling them into the gravy and barley, cook another 5 minutes or so.
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12
Sprinkle with remaining teaspoon of thyme.
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13
Serve from the cooking pan (since this IS comfort food!)
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14
or do the serving dishes up nice -n- perty.
