My grandmother used to make a similar recipe, only she used pork shoulder steaks which have quite a bit of fat on them. In my version I cut down on the fat by using very lean boneless pork loin chops. The chops are cooked very slowly on very low heat. Beef stock is added at 20 minute intervals to keep the chops moist. Take care to make sure there is liquid in the skillet at all times. However, do not completely submerge your chops in liquid. The liquid should only come half way up the chops. Do not speed up the cooking process, or you will end up with a very dry chop! And finally cooked barley is added at the end with additional beef broth …very tasty barley!
Note: Cook your barley according to the package directions. You can even do this the day before, and store it in a covered container in the refrigerator. This way the barley is ready when you are.
- Boneless pork loin chops
- Unsalted, non-fat beef stock
Braised Pork Loin Chops with Barley
Serves 5 - 6 people
¼ - ½ Tsp. Mrs. Dash Original Blend – Seasoning Blend
½ Tsp. Poultry seasoning
¼ Tsp. Ground black pepper
Dash of Sea salt
6 (1/2 inch thick) Boneless pork loin chops
2 Tbls. Extra virgin olive oil
1 Large sweet onion, sliced into ¼ wide x 1 inch long slices
2 ½ Cups Beef stock, fat free and unsalted; divided use
1 Tbls. Fresh thyme leaves, from about 5-6 stems (strip the leaves off and discard stems)
2 Cups cooked barley
Heat a 12-inch skillet (I recommend not using a non-stick skillet) on medium high heat.
In a small bowl, mix together the Mrs. Dash, poultry seasoning, pepper and sea salt. Sprinkle the seasoning mixture on both sides of the chops.
Add olive oil to the hot skillet and swirl to coat the bottom. Add chops to the skillet and brown on both sides (do not turn chops until they release from the bottom of the skillet). Remove chops to a plate, cover and set aside.
Turn heat down to medium, add onions. Cook the onions until they are translucent, taking care to turn often so they do not burn.
Turn the heat down to very low; add ½ cup beef stock and heat. Use a wooden spoon to scrape up all the brown bits from bottom of the skillet. Add the chops back in the skillet and sprinkle with thyme leaves. Cover and braise the chops for about 20 minutes.
After 20 minutes of cooking, turn chops over, stir the onions and add an additional ½ cup of beef stock. Cover and cook for another 20 minutes. Do not let your skillet dry out; chops should be cooking in liquid at all times! (If you feel the liquid is evaporating too quickly, you are cooking at too high of a heat; turn the heat down lower.) The chops are done when they are very tender, and separate easily when cut.
Remove chops to a dish; leaving the onions and stock in the skillet. Spoon about 5 tablespoons of the cooking liquid from the skillet over the chops. Cover and set aside.
Turn heat up to medium high and add remaining cup of beef stock to the skillet; cook until it reaches a boil. Turn heat down to very low, add cooked barley, and heat through for about 5 - 8 minutes; stirring often.
Serve chops on top of the cooked barley. I suggest serving applesauce on the side. Applesauce and pork...seems as though they were made for each other.