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    You are in: Home / Recipes / Pork Chops With Barley Pilaf and Onion Gravy Recipe
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    Pork Chops With Barley Pilaf and Onion Gravy

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Chef 4TeenSon's Note:

    entry in RSC #10.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 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. 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. 4
      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.).
    5. 5
      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.
    6. 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. 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. 8
      Serve pork chops with gravy over the top and the barley on the side.

    Ratings & Reviews:

    • on August 25, 2007

      45

      This was really a hit, altho' I made a few changes to accommodate my family's tastebuds. The first part--I couldn't fry the chops without adding a bit of butter-oil to the pan. The next change--I left out the jalapenos (we're not j-pepper lovers)...sorry! The third change---I sauteed the onions and THEN did the whole "fond" scraping thing. Also, I did NOT add the maple syrup or brown sugar....just felt they did NOT belong in an onion gravy. Everything else was delicious and taste-tempting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pork Chops With Barley Pilaf and Onion Gravy

    Serving Size: 1 (605 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1039.2
     
    Calories from Fat 388
    37%
    Total Fat 43.1 g
    66%
    Saturated Fat 11.1 g
    55%
    Cholesterol 92.1 mg
    30%
    Sodium 1500.7 mg
    62%
    Total Carbohydrate 125.6 g
    41%
    Dietary Fiber 23.5 g
    94%
    Sugars 27.4 g
    109%
    Protein 43.4 g
    86%

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