Description
As this was cooking, the kids wandered through the kitchen saying things like, "mom, that smells really good." during dinner, there were a lot of satisfied sighs and agreeable murmurs. To me, that classifies as homey-comfort-food! I can my own chicken broth by the quart, but store-bought will certainly work here. *created for rsc #10*
Ingredients
- Butter
- Biscuit Mix
- Dried Thyme
- Pork Chops
- Dijon Mustard
- Salt & Pepper
- Chicken Broth
- Barley
- Red Onion
Instructions
- Melt butter in large frying pan or dutch oven over medium-high heat
- In a shallow bowl or on a plate, mix biscuit mix with 1 teaspoon thyme
- Spread each dry chop with mustard on both sides, then dredge in biscuit-thyme breading mixture–pressing firmly
- Lay in sizzling butter
- Brown chops, turning very gently to keep breading intact
- Add extra butter to the pan if necessary
- When chops are nicely browned, remove from pan to a warm plate, add one cup of the broth to the frying pan / dutch oven, scratch up any fond and mash any larger pieces
- Simmer for several minutes, stirring
- Add another cup of broth and the barley
- Cover with lid and cook for 15 minutes
- Add third cup of broth, stir things up a bit, put cover back on and continue cooking
- Melt butter in frying pan
- Saut red onion until lightly browned
- Add sauted onions to barley
- Check things
- Add remaining cup of broth, stirring it again, barley should be getting nice and plump
- Return chops to the pan, snuggling them into the gravy and barley, cook another 5 minutes or so
- Sprinkle with remaining teaspoon of thyme
- Serve from the cooking pan or do the serving dishes up nice -n- perty