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:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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