dsc_1057

Rosemary Marinated Pork Chops with Barley Stuffed Zucchini

Rosemary rubbed pork chops seared with crispy garlic served with stuffed zucchini, roasted tomatoes, baby kale, tender barley and feta cheese. All topped with a tangy mint-yogurt sauce.
Difficulty: Medium
Time: 30-35 min
Calories: 481 Fat: 18g Carbs: 48g Protein: 35g

ABOUT THE DISH

These barley stuffed zucchini are a fun way to bring vegetables and grains together into one delicious and delicate canoe of flavor. Paired with juicy Hidden Stream pork chops marinated with dijon mustard, rosemary and crispy garlic it will make a perfect fall afternoon to sip wine and watch the leaves turn!

Ingredients
Rosemary
Dijon mustard
Mint
Barley
Roasted tomatoes
Garlic
Baby kale
Pork chops
Yogurt
Feta cheese
Zucchini
Featured Ingredient Partners:
Pork chops: Hidden Stream Farms
Yogurt: Rochdale Farms

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sauté “To jump”. To fry in a small amount of fat at high heat.
Sear To cook the surface of meat very quickly with intense heat.

What you need

Small bowl

Small oven-safe sauté pan

Small pot

Foil-lined baking sheet

Cooking Instructions

dsc_1009
Step 1: COOK THE BARLEY

Read through entire recipe before getting started. Bring barley and 1 cup water to a boil in a small pot. Reduce heat to low, cover and cook for 20 min. Fluff with fork. While barley is cooking start the mise en place (Step #2).

dsc_0989
Step 2: MISE EN PLACE

Pre-heat oven to 350ºF. Wash and dry all produce. Remove rosemary leaves from stem and chop. Slice garlic into thin slices. Remove mint leaves from stem and chop. Rough chop roasted tomatoes. Remove stem from zucchini, then in half lengthwise. Scoop out center forming a canoe-like shape. Remove pork chops from package; rinse and pat dry. In a small bowl rub pork chops with dijon mustard, rosemary, and a pinch of salt and pepper. Set aside.

dsc_1001
Step 3: RUB THE PORK CHOPS

Heat 1 Tbsp. oil in a small oven-safe sauté pan. Add pork chops and sear until golden brown, about 1-2 min. Flip pork chop, top with garlic and transfer pan to oven. While pork chops are roasting start stuffing the zucchini (Step #4). Wash and dry bowl used for marinating pork chops to use in step #4.

dsc_1034
Step 4: STUFF THE SQUASH

Place barley, roasted tomatoes and baby kale in a small bowl. Add 2 Tbsp. oil, salt and pepper; mix well. Scoop filling into the zucchini. Crumble feta cheese on top, place on a foil-lined baking sheet and bake for 15-20 min.

DSC_0689
Step 5: MAKE THE SAUCE

Mix yogurt, mint, and a pinch of salt and pepper in small bowl until incorporated.

dsc_1051
Step 6: PLATE YOUR DISH

Divide pork chops and stuffed zucchini between two plates. Drizzle with yogurt sauce.