Pork with Tomato and Barley

Pork with Tomato and Barley

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Servings: 4
Calories: 396


  • 4 spare rib pork chops trimmed and boned
  • 2 tbsp vegetable oil
  • 8 oz onions skinned and sliced into rounds
  • 14 oz can tomatoes
  • 1/2 pint chicken stock
  • 2 oz pearl barley
  • 1 large garlic clove skinned and crushed
  • 1 tsp dried oregano
  • salt and freshly ground pepper


  • Divide each chop into three pieces. Heat the oil in a flameproof casserole and brown the chops well. Remove and set aside.
  • Lightly brown the onions in the fat remaining in the pan. Add the tomatoes and their juice with the stock, barley, garlic, oregano and seasoning. Bring to the boil.
  • Return the pork to the casserole, cover tightly and cook in the oven at 170°C (325°F) mark 3 for about 1 1/2 hours.
Calories: 396 kcal
Carbohydrates: 26 g
Protein: 34 g
Fat: 17g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 92 mg
Sodium: 284 mg
Potassium: 984 mg
Fiber: 5 g
Sugar: 8 g
Vitamin A: 233 IU
Vitamin C: 14 mg
Calcium: 71 mg
Iron: 3 mg
Ingredients Pork, Pork Chop
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