Pork Chop Barley Bake

• 1 cup medium pearl barley
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 tablespoons butter, divided
• 1 garlic clove, minced
• 2 cups chicken broth
• 1 cup orange juice
• 1 teaspoon grated orange zest
• 1/2 teaspoon dried rosemary, crushed
• 1/2 cup chopped pecans, toasted
• 6 bone-in pork loin chops (1 inch thick and 7 ounces each)
• Salt and pepper to taste
• 1 cup orange marmalade
• 2 tablespoons orange juice
• 1 tablespoon prepared mustard
• 1/2 teaspoon ground ginger
• Orange slices and fresh rosemary, optional

1. In a large saucepan, saute the barley, onion and celery in 3 tablespoons butter until barley is golden brown and vegetables are tender. Add garlic; cook 1 minuet longer. Stir in the broth, orange juice, zest and rosemary; bring to a boil. Reduce heat; cover and simmer for 35 minutes or until barley is partially cooked. Add pecans.
2. Transfer to a greased 13x9-in. baking dish. In a large skillet, brown pork chops on both sides in remaining butter. Sprinkle with salt and pepper. Arrange over barley mixture.
3. Combine glaze ingredients; brush half over chops. Cover and bake at 350u0b0 for 45 minutes. Uncover; brush with remaining glaze. Bake 15 minutes longer or until a thermometer reads 160u0b0. Garnish with orange and rosemary if desired.

pearl barley, onion, celery, butter, garlic, chicken broth, orange juice, orange zest, rosemary, pecans, chops, salt, orange marmalade, orange juice, mustard, ground ginger, orange slices

Taken from www.tasteofhome.com/recipes/pork-chop-barley-bake/ (may not work)