Pork and Barley Skillet Supper
Recipe courtesy of the National Pork Board
Preparation facts
Cooking Time: 40 minutes
Prep Time: 15 minutes
Total Time: 1 hr
Yield: 4 servings
Ingredients
4 boneless pork chops, 1-inch thick
3 tsp olive oil, divided
3/4 cup quick-cooking barley
1 cup sliced celery
1 14-1/2-oz. can chicken broth
1- 1/2 cups frozen whole kernel corn
1 7-oz. jar roasted sweet red peppers, drained & chopped
1 2-1/2-oz. jar sliced mushrooms, drained
1 Tbs minced fresh thyme OR 1 teaspoon dried thyme
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup minced parsley
Directions
Preheat oven to 350 degrees F. In a medium ovenproof skillet, heat 1
teaspoon oil; add chops and brown on each side. Remove from heat; set aside. Heat the
remaining 2 teaspoons oil; add barley and celery and cook, stirring often, for 5 minutes or
until celery is tender. Add broth, corn, peppers, mushrooms, thyme, salt and pepper. Bring to
a simmer; lower heat and cook, uncovered, for 20 minutes. Stir in 2 tablespoons parsley. Place
chops on top of mixture; bake covered for 20 minutes until barley is tender. To serve, arrange
chops on large serving platter. Spoon barley mixture onto the platter. Sprinkle the chops and
barley mixture with the remaining 2 tablespoons parsley.
Nutrition facts
Serving Size 1 serving
Calories 420
Calories from Fat 150 (36%)
% Daily Value*
25%Total Fat 16g
26%Saturated
Fat 5.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
18%Cholesterol 55mg
18%Sodium 429mg
22%Potassium 785mg
14%Total
Carbohydrate 43g
38%Dietary
Fiber 9.4g
Sugars 3g
Sugar Alcohols 0g
56%Protein 28g