Barley makes this dish a hardy skillet dish. Complete the meal with fruit salad and rye bread.

Pork and Barley Skillet Supper

4 boneless pork chops, 1-inch thick
3 teaspoons olive oil - divided use
3/4 cup quick-cooking barley
1 cup celery, sliced
1 (14 1/2-ounce) can chicken broth
1 1/2 cups frozen whole kernel corn
1 (7-ounce) jar roasted sweet red peppers, drained and chopped
1 (2 1/2-ounce) jar sliced mushrooms, drained
1 tablespoon fresh thyme, minced, or 1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parsley, minced

1. In a medium ovenproof skillet, heat 1 teaspoon oil; add chops and brown on each side. Remove from heat; set aside.
2. Heat the remaining 2 teaspoons oil; add barley and celery and cook, stirring often, for 5 minutes or until celery is tender.
3. Add broth, corn, peppers, mushrooms, thyme, salt and pepper. Bring to a simmer; lower heat and cook, uncovered, for 20 mintues.
4. Stir in 2 tablespoons parsley. Place chops on top of mixture; bake covered in a 350°F (175°C). oven to for 20 minutes until barley is tender.
5. To serve, arrange chops on large serving platter. Spoon barley mixture onto the platter. Sprinkle the chops and barley mixture with the remaining 2 tablespoons parsley.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 378 calories; Protein: 29 grams; Fat: 12 grams; Sodium: 1091 milligrams; Cholesterol: 57 milligrams; Saturated Fat: 2 grams; Carbohydrates: 42 grams; Fiber: 5 grams

Recipe provided courtesy of Pork, Be Inspired®.