Pork Chops With Barley Pilaf And Onion Gravy Recipe

Name: Pork Chops With Barley Pilaf And Onion Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -6 pork chops; 1 teaspoon salt; Barley Pilaf; 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; Gravy; 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

Servings: persons

4 -6 pork chops
1 teaspoon salt
Barley Pilaf
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
Gravy
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

1
Preheat oven to 350 degrees F.
2
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.
3
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.
4
Cover and bake 1 1/2 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.).
5
50 minutes later, heat the pan used to sear the pork chops over medium heat, add the butter and 1/4 cup of the chicken stock.
6
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.
7
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.
8
Serve pork chops with gravy over the top and the barley on the side.

1111

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 -6 pork chops, 1 teaspoon salt, Barley Pilaf, 2 (14 ounce) cans chicken broth, and more.

Yes, Pork Chops With Barley Pilaf And Onion Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Chops With Barley Pilaf And Onion Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions