Pork Chop Barley Casserole

For rsc 10, this is a lovely main dish incorporating contest ingredients, and is perfect for autumn. I used Granny Smith apples for their tartness, but you can use Gala, Jonathan, or any other cooking apples.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 4  boneless pork chops
• 1  teaspoon fresh thyme
• 1  teaspoon fresh sage
•  salt and pepper
• 1 -2  tablespoon olive oil
• 1  red onion, chopped
• 1⁄2 cup  red pepper, chopped
• 1  jalapeno, seeded and chopped
• 2  garlic cloves, chopped
• 1  granny smith apple, peeled, cored, and chopped
• 1  granny smith apple, peeled, cored, sliced
• 1  cup barley
• 2 1⁄2 cups  chicken stock
• 1  tablespoon brown sugar
• 1  tablespoon pure maple syrup
• 2  tablespoons butter, melted
• 1  teaspoon cinnamon

Directions

1. Preheat oven to 375f.
2. Heat 1 tbsp oil in skillet.
3. Season pork with salt, pepper, sage and thyme, brown on both sides 4 mins per side, remove.
4. Add extra olive oil if needed.
5. Sauté onion, garlic, peppers until softened.
6. Add barley and coat, stir in stock and bring to a boil.
7. Lower heat and simmer, covered for 15 minutes.
8. Stir in chopped apple.
9. Put barley mixture into a casserole pan.
10. Top with pork chops and bake, covered for 40 minutes.
11. Mix butter, maple syrup, cinnamon and brown sugar in a small dish.
12. Uncover casserole, add pork and apple slices, and brush with maple sugar mixture.
13. Cook an additional 10-15 minutes.
14. Let it stand a few minutes, and serve.