Best Pork Chops With Barley Rice Recipes

COUNTRY PORK CHOP AND RICE BAKE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray.
• Whisk together the soup, broth, rice, garlic powder, dried chives, and onion powder. Transfer to the prepared dish.
• Pat the pork chops dry; place on top of the rice. Sprinkle onion soup mix over the pork chops, to taste. If you don't like a strong onion flavor or if you don't want the chops too salty, use just a portion of the seasoning (not the whole packet).
• Cover dish with foil and bake for 30 minutes. Check the pork chops at this point. If they are done (and have reached an internal temperature of 145°F), remove them from the dish, cover with foil, and set aside to rest. Give the rice a stir. The rice will not be tender yet, so cover the dish again and return to the oven for about 25-30 more minutes, or just until rice is tender and most of the liquid is absorbed. Fluff the rice with a fork and serve with the pork chops. Garnish with herbs, if desired.

PORK CHOPS WITH BARLEY PILAF AND ONION GRAVY

Steps:

• Preheat oven to 350 degrees F.
• Season pork chops with salt. Heat a large pot over high heat. Brown the pork chops on each side and set aside, reserving drippings and the pan for the gravy.
• In a separate pot, bring the chicken broth, barley, peppers and carrots to a boil and cook for 10 minutes. Remove from heat and stir in onion, pecans and apple, along with salt and pepper to taste. Spread evenly into a 9x13 inch baking dish. Arrange the pork chops over the barley mix.
• Cover and bake 1 ½ hours until the barley is tender and the pork has reached an internal temperature of 155 degrees F. (Thickness of pork chops and actual oven temperatures vary.).
• 50 minutes later, heat the pan used to sear the pork chops over medium heat, add the butter and ¼ cup of the chicken stock.
• When boiling, scrape any brown remains from the bottom of the pan. Add the onions, syrup and sugar to the pan, stirring occasionally until onions are soft and caramelized, about 15 minutes.
• Add the flour to the pan and stir constantly for 2 minutes. Add the remaining chicken stock; bring to a boil while stirring. Reduce heat to medium low and simmer uncovered for 15 minutes, stirring occasionally. Season with salt and pepper. Keep warm until the pork chops and barley is done.
• Serve pork chops with gravy over the top and the barley on the side.

PORK CHOP BARLEY CASSEROLE

Steps:

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

SIMPLY OVEN BAKED PORK CHOPS AND RICE

Steps:

• Stir together soup, water, rice and 1/4 teaspoons pepper in a 3 quart casserole.
• Add onions.
• Salt and pepper chops and place on top of rice.
• Cover and bake at 350* for 1 1/4 hours or until meat is done and liquid is absorbed.
• Remove from oven and let rest 5 minutes.

PORK CHOPS AND RICE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
• Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
• Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

PORK CHOP RICE BAKE

Steps:

• In a bowl, combine the rice, soups and milk. Transfer to a greased 13-in. x 9-in. baking dish. Arrange pork chops over rice. Sprinkle with soup mix. Cover and bake at 350° for 50-55 minutes or until meat juices run clear and rice is tender.

CONSOMME PORK CHOPS AND RICE

Steps:

• Preheat oven to 350 degrees.
• Over medium high heat in dutch oven on the stove, combine rice, butter and onion. Cook until rice is lightly browned, butter melted and onion soft.
• Add 2 cans Consomme Beef soup
• Add 1 can water.
• Add 1/2 teaspoon fresh ground black pepper.
• Bring to a boil.
• lightly spray a 9X13 pan and pour mixture into sprayed pan; distributing mixture evenly.
• lay pork chops in a single layer over the top.
• Bake for 1 hour uncovered.

BAKED PORK CHOPS AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
• Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
• Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
• Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

ADDICTING PORK CHOPS & RICE

Steps:

• Bring 2 cups salted water to boil.
• Add uncooked rice; cook until tender.
• Brown floured and salted pork chops in oil.
• Add mushroom soup and 1/4 cup water.
• Cover and cook 15 minutes.
• Line casserole with rice, cover with chops and gravy.
• Bake 30 to 45 minutes at 350°F or until tender.