Recipe by Debber
As this was cooking, the kids wandered through the kitchen saying things like, "Mom, that smells REALLY good." During dinner, there were a lot of satisfied sighs and agreeable murmurs. To me, that classifies as homey-comfort-food! I can my own chicken broth by the quart, but store-bought will certainly work here. *Created for RSC #10*
Top Review by lauralie41
Loved these pork chops! I rinsed and blotted dry the pork chops with a paper towel. Liberally spread the dijon mustard (my favorite mustard) and made sure to coat them well with the biscuit mix. I did have to add more butter to the pan to help with the sticking but after that I had no problems. The barley, onions, gravy and pork chops smelled so good when cooking! We really enjoyed supper and look forward to making this again. Thank you Chef and good luck!
- 3 tablespoons butter
- 3 cups biscuit mix
- 2 teaspoons dried thyme, divided
- 5 pork chops
- 1⁄2 cup Dijon mustard
- salt & pepper, to taste
- 4 cups chicken broth, divided
- 1 cup barley
- 2 tablespoons butter
- 1 large red onion, chopped (or sliced in rings)
Directions See How It's Made
- Melt butter in large frying pan or Dutch oven over medium-high heat.
- In a shallow bowl or on a plate, mix biscuit mix with 1 teaspoon thyme.
- Spread each DRY chop with mustard on both sides, then dredge in biscuit-thyme breading mixture--pressing firmly; lay in sizzling butter.
- 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.
- 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.
- Add another cup of broth and the barley; cover with lid and cook for 15 minutes.
- Add third cup of broth, stir things up a bit, put cover back on and continue cooking.
- Melt butter in frying pan; sauté red onion until lightly browned. Add sautéed onions to barley.
- Check things; add remaining cup of broth, stirring it again, barley should be getting nice and plump.
- Return chops to the pan, snuggling them into the gravy and barley, cook another 5 minutes or so.
- Sprinkle with remaining teaspoon of thyme.
- Serve from the cooking pan (since this IS comfort food!) or do the serving dishes up nice -n- perty.