Pork Chop Barley Casserole
Savor the comforting flavors of this Pork Chop Barley Casserole, a hearty one-dish wonder that's perfect for cozy family dinners. This recipe features tender, golden-seared pork chops nestled into a wholesome bed of pearl barley, sautéed vegetables, and aromatic herbs like thyme and parsley. Simmered in savory chicken broth, the barley absorbs all the rich flavors, creating a perfectly balanced and satisfying meal. With a simple yet elegant preparation that includes just 15 minutes of prep time and a hands-off bake in the oven, this casserole is both comforting and convenient. Garnished with fresh parsley, it's a rustic, nutrient-packed dish that will warm your table and your heart. Ideal for weeknight meals or gatherings, this protein-rich casserole is a must-try!
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Recipe Information
Ingredients
- 4 pieces pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 2 cloves garlic cloves, minced
- 1 cup pearl barley
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Season both sides of the pork chops with salt, black pepper, and paprika.
Heat the olive oil in a large oven-safe skillet or casserole dish over medium-high heat.
Sear the pork chops for 2-3 minutes on each side, or until golden brown. Remove the chops from the skillet and set aside.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Stir in the pearl barley, chicken broth, dried thyme, and dried parsley. Bring the mixture to a gentle simmer.
Nestle the seared pork chops into the barley and vegetable mixture. Make sure they are partially submerged to maintain moisture as they bake.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 45-50 minutes, or until the barley is tender and most of the liquid has been absorbed.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4504 mg | 196% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 16.3 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3596 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
