Pork Chop Barley Casserole - cooking recipe

Ingredients

4 boneless pork chops
1 teaspoon fresh thyme
1 teaspoon fresh sage
salt and pepper
1 -2 tablespoon olive oil
1 red onion, chopped
1/2 cup red pepper, chopped
1 jalapeno, seeded and chopped
2 garlic cloves, chopped
1 granny smith apple, peeled, cored, and chopped
1 granny smith apple, peeled, cored, sliced
1 cup barley
2 1/2 cups chicken stock
1 tablespoon brown sugar
1 tablespoon pure maple syrup
2 tablespoons butter, melted
1 teaspoon cinnamon

Preparation

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.
Saute 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.