Pork Chops with Barley Pilaf and Onion Gravy
Elevate your weeknight dinners with these savory Pork Chops with Barley Pilaf and Onion Gravy. This hearty, comforting recipe combines perfectly seared bone-in pork chops simmered in a rich, caramelized onion gravy alongside a nutty, wholesome barley pilaf studded with tender carrots, celery, and aromatic garlic. The hint of bay leaf in the pilaf adds an earthy depth of flavor, while a garnish of fresh parsley brings a pop of brightness. With its balance of flavors and textures, this dish offers a sophisticated yet approachable way to enjoy a home-cooked meal. Perfect for family dinners or special occasions, this one-pan wonder pairs simple ingredients with classic techniques to create a restaurant-quality meal in under an hour.
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Recipe Information
Ingredients
- 4 pieces Pork chops, bone-in
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 large Yellow onion, thinly sliced
- 2 tablespoons All-purpose flour
- 2 cups Beef or chicken broth
- 1 cup Barley, pearled
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 2 cloves Garlic, minced
- 1 piece Bay leaf
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Pat the pork chops dry with paper towels, then season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, add 1 tablespoon of butter and the sliced onions. Cook over medium heat for 10-12 minutes, stirring occasionally, until the onions are caramelized.
Sprinkle the flour over the caramelized onions and mix well. Gradually pour in the broth, stirring constantly to prevent lumps. Simmer for 5 minutes until the gravy thickens slightly. Season with salt and pepper to taste. Set aside.
In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced carrot, celery, and garlic. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
Add the barley to the saucepan and stir to coat in the oil and vegetables. Pour in 2 1/2 cups of water and add the bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes until the barley is tender and the liquid is absorbed.
While the barley cooks, return the pork chops to the skillet with the onion gravy. Cover and simmer over low heat for 10-12 minutes until the pork chops are cooked through (an internal temperature of 145°F).
Remove the bay leaf from the barley pilaf and fluff with a fork. Adjust seasoning with salt and pepper as needed.
To serve, spoon the barley pilaf onto plates, top with the pork chops, and generously ladle the onion gravy over the top. Garnish with chopped parsley and enjoy!
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 4671 mg | 203% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 20.4 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3800 mg | 81% | |
*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.
